Chocolate Cake

Dharam Singh

Dharam Singh

This is an excellent recipe that produces a delicious chocolate cake. It was devised by my sister, Dharam Singh, many years ago. I have baked this cake for numerous birthdays & other events.

I usually dress it with frosting and other decorations, depending on the occasion. My sister Dharam and I enjoy this cake just sliced & buttered with a cup of hot tea.

This basic chocolate cake can be converted to Black Forest Cake as well. For this cake I have included a recipe for Ganache Frosting given to me by Emily, my daughter-in-law. The cakes are sandwiched with Apricot Jam, a tip I learned from my dear friend Ania. So this cake is a combination of the skills of a few cooks.

You will find that once you make the Ganache it will be too thin to spread on the cakes. Let it sit for about an hour. It will be much more spreadable by that time.

Be sure to apply a thin coating of butter to the bottom & sides of the baking pan before you add the dough.

Here is the recipe for Dharam's Chocolate Cake


  1. 2 cups all purpose flour
  2. ½ cup cocoa powder
  3. 2 tsps./10 ml. baking powder.
  4. 1 tsp. baking soda
  5. 1 can condensed milk(14 oz./396g.)
  6. warm water to fill empty condensed milk can
  7. 4 oz. soft butter
  8. 1 tsp. vanilla essence
  9. ¼ teaspoon salt


  1. Sift numbers 1-4
  2. Blend together butter and condensed milk, essence. Add warm water & mix again
  3. Add milk mix to dry ingredients. Ensure there are no lumps. Use a whisk for better results
  4. Heat oven to 400°F./ 180°C.
  5. Use empty butter wrappers to wipe 2 round 9" diameter baking pans. Pour cake mix evenly into baking pans
  6. Bake for between 12-15min. Use a butter knife to test if cake is done. If it comes out clean, remove cakes. If not leave a few more minutes & test again with a clean knife
  7. Allow cake to cool. Then use a spatula to gently ease cake from the edges. You may need to tap the bottom of the pans. If you intend to apply frosting ensure that it has cooled completely

Ingredients for Ganache

  • ½ pound fine-quality semisweet chocolate chips
  • ½ cup heavy cream
  • 1 tablespoons sugar
  • 1 tablespoons light corn syrup
  • 1 oz.(1/½ tblsp.) unsalted butter
  • 6 tablespoons apricot jam for spreading (adjust amount to your taste

Method for Ganache

  • In a microwaveable bowl bring cream, sugar, and corn syrup to a boil in the microwave for 90 seconds, stopping every 30 sec. to mix until sugar is dissolved
  • Remove pan from heat, add chocolate chips, whisking until chocolate is melted. Cut butter into pieces & add to frosting, whisking until smooth
  • If ganache is very liquid, leave for an hour. It will thicken making it easy to spread. Use apricot jam to sandwich the cakes
  • Spread ganache/frosting over top & sides & between cake layers if there is there is extra. Keep cake covered in a cool place. If you like fresh cream, whisk cream & apply to top
chocolate cake slice

A slice of chocolate cake with a blob of fresh cream on the side

chocolate cake with cream

Chocolate Cake with Cream Topping

chocolate cake

Chocolate Cake with Ganache

chocolate cake from oven

Chocolate Cake out of the Oven

Those on special diets should substitute ingredients that comply with a particular health condition.

If you would like to contribute a recipe for publishing or have any questions at all, email me, Nirmala, at email address.
I will be happy to help in any way I can. The site will be regularly updated with tasty recipes and hints and tips. You will find my contact information at Contact

Please do check out Another Version of a Chocolate Cake Recipe for some light humor.
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