Chocolate Cake Ala Goldilocks

This chocolate cake ala Goldilocks is rich, moist, and topped with a rich chocolate icing that melts in your mouth.

There are many chocolate recipes out there, some have 3 ingredients and some take 3 days to make! Mine is somewhere in between. It is simple enough that novice bakers can make it, but not so complicated that it takes a billion steps to make. The chocolate cake recipe is just the right balance of simplicity and rich flavor.

I don’t mean to brag, but my son does call my recipe the best chocolate cake recipe in the world! I am not sure if it is the best in the world, but it definitely is exquisite. The chocolate cake is moist, creamy, dense, and rich. All the markings of the perfect chocolate cake!

What is the difference between regular chocolate cake and chocolate cake ala Goldilocks?

Goldilocks is a famous bakery in the Philippines that is renowned for their fudgy, chocolate cake. It is the same as regular chocolate cake, but my recipe is inspired by the cake from the Goldilocks bakery. I enjoy the delicious, creamy ganache that they put on top and how fudgy their cake is.

The typical Goldilocks’ cake has a chocolate mousse filling, but I decided to skip that part to make it easier and faster to make. Although it doesn’t have that filling, it is still very delicious!

Why add boiling water to the cake mix?

This may sound like a strange addition to the recipe, but adding boiling water actually boosts the chocolate flavor in the cake. Essentially, the hot water “blooms” the cocoa powder while hydrating it, so the chocolate taste can last for a longer period of time.

The addition of boiling water can also make the cake’s texture more fluffy and soft. If you love having good presentation for your dishes like I do, the hot water can create a smoother cake surface once it is fully baked. This makes it much easier to spread icing on top later on!

Tips & Notes

  • When making the icing, I recommend using room temperature ingredients as it will be easier to mix and heat up on the stove.
  • For the icing, “removing from heat,” means to take it completely off the burner, not just turning off the stove. Even when you turn off the stove, there can be a lot of residual heat that will continue to cook the icing.
  • I feel that it is best to keep in the instant coffee, because it strengthens the chocolate taste, but if you have strong feelings against coffee you can take it out. You won’t be able to taste the coffee in the cake, so try it once with the instant coffee, and if you can still taste it then take it out next time.

 

My Goldilocks-inspired chocolate cake recipe can be used for any type of occasion, and will leave everyone wanting more. Try your hand at this recipe and let me know how it turns out. I am sure that all your friends and family will be wanting you to make it over and over again!


Please check out my other recipes HERE.

Chocolate Cake Ala Goldilocks
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5 from 2 votes

Best Ever Chocolate Cake Ever!

A rich, super moist chocolate cake covered in a chocolate glaze (Goldilocks copycat)
Prep Time25 mins
Cook Time35 mins
Course: Dessert
Keyword: best ever chocolate cake recipe, chocolate cake ala goldilocks, delicious chocolate cake recipe, easy cake recipe, easy chocolate cake recipe, easy dessert, Goldilocks chocolate cake, Goldilocks copycat recipe
Servings: 8 people
Author: JENEVIVE
Cost: 12

Ingredients

CHOCOLATE CAKE

  • 1 cup all purpose flour
  • ½ cup cocoa powder (unsweetened)
  • 1 cup white sugar
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ cup boiling water
  • 1 large egg
  • 1 pinch salt

CHOCOLATE ICING

  • cup cocoa powder (unsweetened)
  • ½ cup condensed milk (sweetened)
  • 1 cup evaporated milk
  • cup flour
  • cup butter
  • 1 teaspoon baking poweder
  • ½ teaspoon instant coffee or any coffee powder

Instructions

CHOCOLATE CAKE

  • Preheat oven to 350°F (180°C).
  • Lightly grease 9-inch (22cm) round cake pan with butter. Line base with parchment paper.
  • Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until free from lumps.
  • Pour boiling water into the cake mixture. Please note that the cake batter will be thin in consistency.
  • Pour batter into cake pan and bake for 20-30 minutes or until a wooden skewer inserted into the centre comes out clean.
  • Let cool completely before frosting

CHOCOLATE ICING

  • Combine all the icing ingredients in a sace pan, except for the butter. MIx well until free from lumps.
  • Cook on medium heat mixing continuously until thick then remove the pan from heat.
  • Add the butter and mix thoroughly. 
  • Leave to cool completely before using

Notes

 

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