The chocolate cake was invented in 1764 by Dr. James Baker when he discovered how to prepare chocolate by grinding cocoa beans to form a cocoa powder, which was then used to make this delicious cake.

Here are a few benefits to know about the chocolate cake:

  • It is good for the heart and the circulation of blood.
  • Pregnant women can consume chocolate cake because it reduces the level of stress.
  • Chocolate cake can improve memory. It is good for the brain to be healthy.
  • Consumption of chocolate cake lowers the risk of strokes.

Let’s get to start making this delicious cake!

Delicious chocolate cake to reduce the level of stress!


Chocolate cake is a tasty dessert to enjoy at any time of the day.

Prep Time: 10 mins

Cook Time: 35 mins

Serves: 16


3 cups, All-purpose flour

3 cups, Granulated sugar

1 1/2 cups, Unsweetened cocoa powder

1 tbsp, Baking soda

1 1/2 tsp, Baking powder

1 ½ tsp, Salt

4 large, Eggs

1 1/2 cups, Soy milk

1 1/2 cups, Warm water

1/2 cup, Vegetable oil

2 tsp, Vanilla essence

Butter and flour for coating and dusting the cake pan.

A tasty slice of chocolate cake to enjoy at tea time!


Preheat oven to 350 degrees Fahrenheit. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.

Mix flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using low speed until combined.

Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.

Divide batter among the three pans.

Bake for 30-35 minutes in a 350-degree oven until a toothpick inserted into the center comes out clean.

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.

Decorate with your favorite frosting.


Chocolate Cream Cheese Buttercream Frosting:

In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results

Add in cocoa powder and vanilla essence. Beat until combined.

Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.


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