Chocolate Cake.

This is the easiest, nicest chocolate cake I have ever made.

The original recipe was Chocolate Sheet Cake demonstrated by The Pioneer Woman in her website.

I liked the idea of the recipe but didn’t like that it was a sheet cake, so I modified the recipe and am now filing it up as a chocolate cake.

I baked this a few times, before I finally modified it to suit the asian taste buds. That means, NOT TOO SWEET. I omitted quite a lot of sugar from the original recipe and upped the amount of chocolate too.

This modified recipe below, is the best. It is practically the most perfect chocolate cake I have ever baked at home. It is chocolatey rich, not sickly sweet and incredibly moist. Everyone will sink their teeth into it and say “good cake”.


For the cake
2 C plain flour
1 3/4 C caster sugar (don’t use any less, it’s already a modified amount from the original recipe)
¼ t Salt
5 T (heaping) cocoa powder (or measure out 10 exact T of it)
1 C or 230g butter
1 C Boiling Water
½ C whole milk
1 T white vinegar
2 eggs (beaten)
1 t baking soda
2 t vanilla extract
1 t baking powder (optional. add this only if you want to make this a lighter cake as it will rise more)

For the frosting:
1 C pecan nuts (finely chopped) (I like to use half pecans, half almond flakes)
200g butter
5 T (heaping) cocoa powder
6 T milk
1 t vanilla extract
2 1/2 C icing sugar


In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the milk and vinegar and add beaten eggs, baking soda, baking powder (optional) and vanilla. Stir milk-egg mixture into butter/chocolate mixture.

Pour into a cake pan lined with baking paper and bake at 180 degrees C for 20-25 minutes, depending on the thickness of your pan. Check it after 20 mins with a knife in the centre of the cake.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.

Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Let the frosting flow over the cake slowly, try not to spread it with a spoon. This would help create a smooth even top.

If you don’t like sweet chocolate frosting, then get some heavy whipping creamm, add a little icing sugar and whisk till very stiff. Then spread the cream all over the cake.

You can use raspberries to decorate the cake.

Or serve with canned cherry topping on top, like a black forest cake.

Or sprinkle lots of dessicated coconut over the frosting just before it sets and make a coconut chocolate cake.

Or pour some rum or drambuie into the cake before frosting it.

Main Blog – Story of Bing


  1. Vinegar?? you mean the one we use to cook chinese dishes with? Wouldn’t the cake taste sour then? By the way, the cake is supposed to go into the fridge so the chocolate frosting will harden?

    • Yes, the white kind. NOT the dark/red kind.

      No, the cake won’t taste sour. Haha.. the vinegar activates the baking soda.

      The frosting will set once it’s cooled to room temperature, don’t need to keep in fridge at all. Actually this cake is best kept at room temperature. Keeping it in the fridge will kind of harden it.

      Bake the cake. Pour the frosting over. Then walk away.

      Serve at dinner later. It’s SUPER good!

  2. whats the diff between “t” and “T”? Teaspoon or tablespoon?

    and if I want to use vanilla pods instead of vanilla extract, how many pods do i use?

    also, ive got a lot of hersheys choc chips left at home. can i use that instead of the cocoa powder?

    haha sorry im a newbie at baking so ive got loads of questions. The recipe looks really good and a friend’s birthday is coming up so that’s the perfect occasion to try out this recipe :)

    thanks for sharing!

    • Hi Huixian, yes, t is teaspoon and T is Tablespoon. I’m lazy to type. Hahaha… If you use vanilla pods, the flavour would be even better! I’ll say 1/2 pod of beans for the cake and 1/2 pod for the chocolate frosting is good. No, don’t use chocolate chips. This cake is rich on its own without additional cocoa butter. Cocoa powder works really well. I’ve made this cake 4 times already. And I found that I prefer the version without baking powder. It’s not as airy light, and it’s rich and dense. I love it! Have fun!

  3. Hi bing,
    another question! Can i substitute the baking soda with baking powder instead?

    • I wouldn’t substitute it. Because you would probably need 3 times as much baking powder to get the the equivalent effect of the baking soda. And since baking powder has cream of tartar in it, i think the cake’s taste would change.

  4. hi,
    thx for sharing your recipe
    i do hv a qn: if i’m not putting in the baking soda, does that mean no need vinegar too?

    • Hi Geri

      Technically yes, you can just use milk. But I’m guessing the tartness in buttermilk or milk+vinegar is also for flavour. A little bit of vinegar in cooking/baking brings a richness and creamy texture that is exceptional. Try it without the vinegar and share here how you did!


  5. Hi Bing, I’m gonna try this out for my bf’s birthday! What is the size of your baking pan? Would a springform 22cm pan be ok in your opinion? Also, would the frosting harden / crack if the cake is left at room temperature (sg) overnight?

    • Hi Gwen, I’m not in Joburg in my kitchen right now so I can’t measure and tell you the size of my pan. But it’s a pretty big one. I always made this cake in a rectangular roasting pan, lined with baking paper. If you use a 22cm inch pan, the cake may be much thicker than what you see in the picture. So I do suggest you half the recipe. If the quantity of batter isn’t enough for you, you can always make the other half more and add more batter to the pan before baking.

      The frosting is perfect at room temperature. It will be soft and crisp. Store in a cool place.

      You can also use this recipe to make cupcakes. Which would give you birthday cupcakes of course. =)

      Have fun!

  6. hi Bing!

    would love it if there is a picture step by step for us to look at :) I get lost when there’s no pictures hehe :p

    just a suggestion though. stay rockin’!

  7. hi bing. just wondering if this cake will be too rich for a 9 year old? my niece is turning soon and she wants a chocolate cake. she hates fruits hates creams hates nuts. GAWD. but i am afraid an-all chocolate cake will be too rich for children

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