Dutch chocolate cake – a perfect cake for celebration.

Okey so this is not what I generally post but I felt like posting about food too. I curate recipes. I love backing and cooking they add up to my passions. So with out any further ado let’s get backing.

So today I am going to share my first ever recipe which is my personal favourite, Dutch chocolate cake. So firstly I prefer calling this cake the dutch chocolate because I use dutch processed coco powder, I simply wanted to heigh light that ingredient making it the star of my dessert .Talking about coco powders there are two categories of it, 100% natural coco powder and the dutch processed one. The major difference between them is that the natural coco powder is more acidic and is lighter in colour where as the dutch processed coco powder is less acidic and darker in colour, the flavours they give out are also different the natural coco powder is lighter and give out a less chocolaty flavour where as the dutch process one is very rich in it’s flavour, giving the best chocolaty flavour. But if you don’t have dutch processed coco powder feel free to use 100% coco, but just name it rich chocolate cake instead of dutch chocolate cake.

So let’s talk about ingredients ;

So all you need are,

1 1/2 cups of all purpose flour

1 cup Dutch processed coco powder

1 1/2 teaspoon of backing powder

1 tea spoon of backing soda

A pinch of salt

1/2 cup hot brewed coffee ( if you don’t have fresh brewed coffee feel free to use instant coffee powder with hot water)

1 cup of any neutral flavoured oil I used sunflower oil , grape seed or vegetable oil would also work, avoid olive oil or peanut oil ( if your using butter use 1 1/4 cups of softened room temperature butter)

1 table spoon vanilla extract, if your using vanilla essence use 1 1/2 table spoon

3 eggs

1 1/2 cup of sugar

1/2 cup of dark chocolate chips or shredded dark chocolate.

Ingredients for the frosting

1 cup of whipping cream ( if you don’t find whipping cream you can use medium fat dairy cream it will work the same)

50 grams of dark chocolate

3 table spoons milk

Gelatine and hot water

Some Oreos to decorate feel free to use as many as you want.

Simple sugar syrup;

5-7 table spoons of sugar

1 cup water

Method of preparation

Set your oven to pre heat at 180 degrees for 20 minutes.

Keep a medium to large size bowl in the refrigerator.

Sift in your dry ingredients 1 1/2 all purpose flour, 1 cup dutch processed coco powder, 1 1/2 tea spoon of baking powder, 1 tea spoon baking soda and a pinch of salt ( if your using salted butter skip the addition of salt), give them a mix and set them aside. Moving on with your wet ingredients add 1 1/2 cup of sugar in a mixing bowl with 1 cup oil and whisk them well, whisking your wet ingredients well is really important because here we incorporate a lot of air into the batter so take you time here. After you mix the sugar and oil mixture well add your eggs, with eggs add one egg at a time and I recommend cracking your eggs in a separate bowl just in case you get a bad egg or an egg shell it’s much easier to deal with such issues when they are cracked separately. After you add in your eggs one at a time you want to whisk the batter really well for at least five minutes , while whisking add in 1/2 cup hot coffee and 1 teaspoon of vanilla extract.

After the wet ingredients are whisked well sift in your dry ingredients into to wet ingredients, so here is the trick I sift my dry ingredients twice to incorporate a lot of air into the batter, its just an additional step you can skip it, it’s totally fine. And at the end add your chocolate chips

After you’re done adding the dry mixture to the wet mixture fold the batter together, remember fold the batter don’t whisk or vigorously mix them, when you whisk them the air you incorporated escapes leaving you a dense cake. Once your batter is ready prep you’re baking tin I used a nine inch one , you may use any mould you have. Grease your tin line it with a parchment paper add in the batter ( if you want to divide your cake batter in to two tins you may do that ) bake the cake at 180 degrees for 30 – 40 minutes. Keep an eye on the cake check it by pocking a tooth pick in the centre if it comes out clean the cake is done. Once done keep them aside to cool down.


Take out the bowl from the refrigerator, add one cup whipping cream and whisk it for good ten to fifteen minutes or until you get stiff peaks. Once done keep It back in the refrigerator. So hears the thing we have to mix chocolate gnash into the whipped cream but I ran out of cream and I tried something experimental and that worked pretty well.

Add 50 grams of dark chocolate to a heavy bottom sauce pan, make sure you’re using a heavy bottom sauce pan because we are putting it directly on the stove and not double boiling it. After you add in the chocolate add 2 -3 table spoons of milk don’t add more we want a sauce consistency not runny consistency. Stir it continuously make sure the flame is on low. After you see the chocolate melting turn off the gas and stir it continuously and you will get a silky sauce out of it, make sure you take it off heat at the right time you don’t want to burn the chocolate. Keep it aside for some time , let it cool down completely. Moving on to gelatine, I am using gelatine here to stabilise the whipped cream. Adding one table spoon of gelatine and two table spoons of hot water mix it continuously, microwave it for 30 sec. Get the whipped cream out , add the hot gelatine don’t let it cool and immediately whisk it a heigh speed gradually add in the chocolate mixture just save some for later and whisk the cream for one last time.


Now going on to the cakes they might have cooled completely. Once you demould the cake layer them, layer them according to your desired thickness but make sure they are at least having 1/2 an inch thickness. Once they are layered put a little amount of whipped cream on the cake base and add your first layer of the cake drizzle sugar syrup generously ( makes sure the cake is moist with refrigerated ) and then add a dollop of whipped cream and spread it with a palette knife ( it makes spreading easier ) repeat the same until the last layer and then frost the entire cake evenly. Add the remaing chocolate sauce on top and spread it giving it a nice rustic look. Pipe the remaining frosting on the the sides with a star tip nozzle you many use any nozzle according to your preference, decorate it with Oreos. You may also use fresh fruit like strawberries, blue berries, or cherries to decorate, you could be all creative with decorating.

And voila your dutch chocolate cake is done. Enjoy…. Happy baking ❤

Published by thesecreatjournal

Hi, I am a twenty year old sharing my journey, embracing my thoughts and thriving every day to become a better version of my self. I post about every topic that crosses my mind. I talk about mental health, daily life and also food , yes absolutely I curate recipes and help you to cook some delectable , finger licking food.

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