The best chocolate cake you will ever make!

8 months ago


Chef Ginny de Guzman of Gustare firmly believes that simple food done well will reign over fancy, faddish food, and so her dream chocolate cake is no different. Hers is a home style, one-bowl recipe that can be made by hand, producing a moist and dense chocolate cake. She prefers icing that is fudgy but not sweet so that she can still have vanilla ice cream on the side. Using only the finest ingredients, Chef Ginny’s chocolate cake with ganache and shaved chocolate garnish is a leveled up classic where the chocolate flavor is simply the star.



Makes 1 (9-inch) cake


1 1/4 cups All-purpose flour

1 1/4 tsps Baking powder

1 tsp Baking soda

1/4 tsp Salt

1/2 cup Dutch process cocoa powder

1 cup + 3 Tbsps Hot water

1 cup + 2 Tbsps Brown sugar

1/2 cup Vegetable oil (canola, soya, or corn oil)

1 Large egg

  1. Preheat the oven to 350°F. Prepare the cake pan by lining it with wax or baking paper.
  2. Sift together the flour, baking powder, baking soda, and salt in a bowl.
  3. Whisk the cocoa powder and hot water together in a bowl large enough for all the other ingredients to fit in. Add the brown sugar and oil, then whisk until very smooth and slightly cooled.
  4. Whisk the egg in a small bowl until frothy. Stir it into the chocolate mixture. Add the dry ingredients and mix very well with a spatula or scraper.
  5. Pour the batter into the prepared pan and bake for about 45 minutes, until the top springs back when gently touched. You can also test by inserting a cake tester (a toothpick will do well) in the center of the cake, there should be some crumbs clinging to it when you pull it out. Do not overcook. Remember that the cake will continue to cook as it cools.
  6. Remove the cake from the oven and let it sit in the pan for several minutes. Turn out onto a rack to cool completely.



1/4 cup Valrhona cocoa powder
2 Tbsp Flour
Pinch of salt
1 (370ml) can Evaporated milk
1/2 cup Condensed milk
2 tsps Butter

1. In a bowl whisk together cocoa powder, flour, and salt. Slowly add half the can of evaporated milk, mixing until smooth.
2. Combine the evaporated milk and condensed milk in a saucepan and bring to a boil. Lower the heat until reduced to about half the amount. Whisk in the evaporated milk-flour mixture and continue cooking until thick enough to spread, stir in the butter. Icing with thicken as it cools.



Once chocolate cake has cooled, coat all the sides with chocolate fudge icing using a spatula. Decorate it however you like and add your preferred garnish such as shaved chocolate, fruits, nuts, or caramel sauce.


Recipe by Chef Ginny de Guzman

Photographed by Floyd Jhocson of Studio 100


Dreaming of other heavenly confections?

Neapolitan Ice Cream Bombe

Banana Caramel Pecan Pie



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