Desserts, Recipes
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Miguel’s Chocolate Cake

Miguel turns 10 years old today and asked me to make him his favorite chocolate cake. Super easy to make and very moist this chocolate cake is a must. I divided the batter in 2 baking tins because I wanted two layers but you can totally bake it as one big cake. Also, I must admit, I frosted the cake with store bought chocolate frosting, oh well 🙂


  • 3 cups all purpose flour
  • 3 cups of sugar
  • 1 cup of cocoa
  • 3 teaspoons baking powder
  • 1 teaspoon of salt
  • 2/3 cup corn or vegetable oil
  • 2 eggs, at room temperature
  • 2 teaspoon of vanilla
  • 1 1/2 cups full fat milk, at room temperature
  • 1 1/2 cups boiling water (it must be boiling)
  • 4 teaspoons of instant coffee.


  • In a bowl sift (or whisk) together the flour, sugar, cocoa, baking powder and salt. Set aside.
  • In a jug add the oil, eggs, vanilla & milk and whisk till incorporated.
  • Add wet ingredients to dry and whisk till just incorporated. It will look very dense and lumpy.
  • Dissolve the instant coffee in the boiling water and add to the batter.
  • Mix all together very carefully. The batter will look shiny and very loose.
  • Divide the batter in 2 20-23 cm baking tins lined with baking paper.
  • Bake in preheated oven on 180° for 30-40 minutes making sure you take them out before they dry out completely.
  • Cool cakes on wire rack before frosting.
  • Keeps well refrigerated for 4-5 days.

Buon appetito!

Filed under: Desserts, Recipes


I don’t remember a time in my life when I wasn’t in love with food. Whether preparing it, sharing it, or eating it; food has been a life-changing inspiration.


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