Ultimate Chocolate Cake

If you’ve been searching for a chocolate cake recipe that delivers rich flavor, a dense crumb, and just the right amount of indulgence, you’ve found it. Our Frost Form Chocolate Cake recipe is the perfect recipe to use with or without your Frost Form!

Ingredients:

Frost Form Ultimate Chocolate Sponge Recipe Chart: 

- Measurements: We do not recommend using cups, milliliters, or any other volumetric measurements for our recipes, as they may not provide accurate results. Instead, all our recipes are listed in grams. To achieve the best baking accuracy, we strongly advise investing in a kitchen scale.

Below, we’ll walk you through the exact process. Ready to bake?

Step 1: Warm the Wet Ingredients First

Why start here? Gently warming your wet ingredients ensures the butter melts smoothly and the instant coffee dissolves completely, creating a rich base that enhances the chocolate flavor.

• In a microwave-safe jug or bowl, combine:

  • Milk

  • Butter

  • Instant coffee (optional)

Microwave in short 20–30 second bursts, stirring after each, until the butter is melted and the coffee is fully dissolved. Set aside and allow it to cool to room temperature — this helps prevent curdling when you add the eggs later.

Step 2: Prepare Your Tins & Oven

Taking a few minutes to prep properly will pay off later when your cakes slide out of the tins with ease.

• Grease and line your cake tins (You can either use 4 2-inch high tins OR 2 4-inch high tins and cut in half)

• Preheat your oven to:

  • 140 °C (fan / convection oven) = 160 °C (conventional oven)

  • 284 °F (fan / convection oven) = 320 °F (conventional oven)

This lower baking temperature helps the cake rise evenly — ideal if you're planning to stack or decorate.

Step 3: Mix the Dry Ingredients

A great cake starts with a well-balanced dry mix.

In a large bowl, combine:

• Flour

• Cocoa powder

• Baking powder

• Baking soda

• A pinch of salt (optional, but enhances flavor)

Sift the mixture into another bowl to remove lumps and introduce air for a lighter texture. Then, stir in your sugar and mix until evenly combined.

Step 4: Add Liquid, Then Eggs

Now it’s time to bring it all together.

• Pour the cooled milk-butter-coffee mixture into the dry ingredients.

• Stir gently until mostly combined. You don't need to use a mixer for this. You can do it by hand if you perfer.

In a separate small bowl, whisk the eggs, then add them to the batter. Stir just until the mixture is smooth and fully combined. Avoid overmixing.

Step 5: Bake

• Divide the batter evenly between the prepared tins.

• Bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.

Each oven varies slightly, so start checking around the 30-minute mark. If you are splitting the batter into two tins this will also increase the bake time. 

Step 6: Cool

Let your cakes rest for 5–10 minutes in the tins, then carefully turn them out onto a wire rack.

Allow to cool completely and trim the dome off the top.

Wrap in two layers of cling film. Refrigerate overnight before trimming and stacking with your Frost Form.

Ready to Frost, Stack, or Slice

And there you have it — the Frost Form foundation for chocolate cake success!

Tag us with your creations using #FrostForm — we’d love to see how yours turns out!

Happy baking. 🍫🎂

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