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Cocoa Cake with Creamy Chocolate Icing That Stays Soft and Light
This Tasty Cocoa Cake with Creamy Chocolate Icing brings together soft layers and rich icing in a simple bake. It’s a solid choice when you want something dependable and satisfying.
Why you will love and enjoy this Cocoa Cake with Creamy Chocolate Icing
- Light texture from whipped egg whites makes it feel less heavy
- Deep cocoa flavour balanced with creamy icing
- Straightforward steps that still give a bakery-style result
Classic Rich Cocoa Sponge Cake with Silky Chocolate Buttercream
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Cocoa Cake with Creamy Chocolate Icing
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 2 x 20 cm layers, serves 8 to 10 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This one’s a proper old-school chocolate cake, the kind you make when you want something comforting but still a bit special. It’s soft, light from the egg whites, and finished with a thick, creamy cocoa icing that just works.
Ingredients
Cake
- 4 eggs, separated
- 170 g white sugar
- 60 ml cocoa
- 60 ml warm water
- 75 g butter, melted
- 2 ml vanilla essence
- 160 g Self-Raising flour
- 10 ml baking powder
- 30 g white sugar
Icing
- 150 g butter, softened
- 280 g icing sugar
- a few drops of vanilla essence
- 12.5 ml warm milk
- 45 ml cocoa, sifted
Instructions
Cake
- Preheat your oven to 375⁰F (190⁰C).
- Grease and line two 20 cm cake pans so nothing sticks.
- In a bowl, beat the 4 egg yolks with 170 g white sugar until thick and pale.
- In a separate bowl, mix 60 ml cocoa with 60 ml warm water until smooth.
- Stir in the 75 g melted butter and 2 ml vanilla essence.
- Add the cocoa mixture to the egg yolk mixture and beat until everything’s well combined.
- Sift together the 160 g Self-Raising flour and 10 ml baking powder, then gently fold into the batter. Don’t overmix or the cake can turn dense.
- In a clean bowl, whisk the 4 egg whites until foamy, then add the 30 g white sugar and beat until soft peaks form. Not stiff, just softly holding shape.
- Fold the egg whites into the batter in batches. Go gently, as you want to keep that air in.
- Divide the batter between the 2 pans and bake for about 35 minutes, or until a skewer comes out clean.
- Let the cakes sit for a few minutes, then turn out onto a rack to cool completely before icing. Warm cake plus icing equals a mess.
Icing
- Beat the 150 g butter until creamy.
- Add the 280 g icing sugar and a few drops of vanilla essence, and beat until smooth.
- Slowly mix in the 12.5 ml warm milk and 45 ml sifted cocoa until you’ve got a spreadable, creamy icing. If it feels too thick, add a tiny splash more milk.
- Spread a layer of icing between the cooled cakes, then cover the top and sides with the rest.
Notes
Created, prepared, tried, and tested by Reshika
Cocoa Cake with Creamy Chocolate Icing brings together light texture and rich flavour in one simple bake. The whipped egg whites make all the difference in how soft each slice turns out.
This delightful Cocoa Cake with Creamy Chocolate Icing offers a light, soft texture that stands out from heavier chocolate cakes. The method is straightforward, the ingredients are familiar, and the result feels satisfying without being overly rich, making it an easy choice for both everyday baking and sharing.
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Esme, this looks so tasty–saved to make soon!
Thank you so much for saving, hope you will enjoy it.
I love chocolate and this looks scrumptious from every angle.
Thank you, Reshika has decorating down to a fine art, and all her baking is gorgeous.
I can see from the images, they’re beautiful.
Thanks simply-me, you’re a super star
Aaw Thank you, and my pleasure dear.
Wow love the look!!
Thank you Patrick – Hope you will try it soon and let me know what you think of it.