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Latest Comments

Mile High Chocolate Cake

By: Original Recipe by Deborah Widdows
Mile High Chocolate Cake

"This is the best chocolate cake ever. It is a super easy, quick chocolate cake to make. The most decadent, moist chocolate cake I have eaten. I have been making it since I was 13. That was 32 years ago. So if I have been making it since then, it surely has to be something spectacular. It is a winner every time. I used a traditional butter icing recipe for this cake, which is my favorite, but you can use any icing you like."

Decorate any way you like. I grated chocolate on mine and added cherries but you can put anything on it such as chocolate sprinkles or whatever you like!

Please note: This recipe is for a 2-layer cake, but if you'd like to make the 4-layer ("mile high") cake, simply double this recipe and use four 6x2-inch cake rounds instead of two!

Cooking Vessel SizeTwo 6 x 2-inch round baking pans


  • 250 grams self-rising flour. (You can also use cake flour, but you must add in 3 teaspoons baking powder with this method)
  • 180 grams sugar
  • 3 eggs (separated)
  • 1 teaspoon vanilla extract
  • 3 tablespoons cocoa powder
  • 1 teaspoon instant coffee Powder
  • 125 milliliters cold water
  • 125 milliliters cooking oil
  • pinch of salt
  • 500 grams butter or full fat margarine, room temperature
  • 500 grams powdered sugar
  • 4 tablespoons Dutch processed cocoa. (You can use this to taste and use less cocoa if you find it too chocolaty. I put in tablespoon by tablespoon and keep tasting).


  1. Sift dry ingredients.

  2. In a container place oil, water and egg yolks. I find using a tupperware quick shake for this ideal. Shake it all up or whisk it all up to combine.

  3. Beat egg whites until stiff. You are not making meringue. Just whisk them until they start to peak and there is no residue at the bottom.

  4. Add the oil mixture to the dry ingredients and stir to combine.

  5. Fold in the egg whites.

  6. Pour into greased cake tins.

  7. Bake at 356 degrees F for 15 - 20 mins. Check to see if a toothpick comes out clean. Do not open the oven door before 15 minutes has passed.

  8. Cool on a wire rack whilst you make the icing.

  9. Beat up the block of butter with an electric mixer until it is soft and creamy.

  10. Add in the powdered sugar a little at a time. Keep tasting. If it is too sweet for you then stop adding in powdered sugar. I like mine sweet.

  11. Add in the Dutch cocoa a tablespoon at a time. Do this to taste as well. (*see note in ingredients list)

  12. Once all combined and you are happy with the taste you are ready to ice the cake.

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Here is another version of the same cake. I wanted to post this picture as it looks pretty awesome. It is the same recipe that I have posted above but I made vanilla cakes (left out the cocoa) and added in the food colorings. I still made butter icing but colored it with black powder food coloring. I used 5 x 5g tubs for the coloring. It came out grey but when you leave it for a while the color darkens and by the time we iced the cake it was black!

You can't go wrong with a classic chocolate cake. I'm sure this recipe will easily please a crowd. I'm always looking for a nice, moist chocolate cake recipe.

This cake looks super yummy and I love that it gives the option to make it a 2 layer or 4 layer mile high cake! This recipe is quite different from other chocolate recipes I've seen and tried, so I'm guessing one of these must be the secret ingredient to a super cake! I also love buttercream icing and would probably frost it with that, although a nice chocolate ganache with some fresh raspberries or strawberries would be super delicious too I bet!!

What a great chocolate cake! I made it and it worked wonderfully. It tasted delicious and was super moist. It was easy to make and no trouble at all. I would highly recommend it. I'm sure you could make a vanilla version and leave out the cocoa and coffee powder.


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