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Today we do a very simple

European chocolate cake

The recipe makes 2 cakes (20 cm or 8 inches in diameter) which can each be cut into 3 thin layers or 2 thick layers.


  • 270g of flour (1 3/4 cups - about one tablespoon less)
  • 35g - 40g cocoa powder (that's 1 tablespoon short of 1/2 cup)
  • 230g of sugar (1 1/4 cups) and a packet of vanilla sugar, or 2 tsp of vanilla extract
  • 6 eggs
  • 2 teaspoons of baking powder (not baking soda!)
  • 1 pinch of salt
I bake this cake in 2X 8 inch (20 cm) Wilton cake pans. I've prepared them with parchment paper.  The sides should not be greased.

  1. In a standmixer, beat the eggs for a minute then add sugar. The standmixer needs to beat the eggs for 15 minutes.  Be patient - wait until the eggs triple in volume.
  2. In the meantime, mix flour, baking powder, salt and cocoa powder together.  At this point, turn on the oven and preheat to 350 degrees Fahrenheit (180 Celcius).
  3. Slowly fold in the dry ingredients into egg mixture. That takes a good five minutes.
  4. Spread the cake batter in 2 cake pans, each 20 cm in diameter.
  5. Bake in preheated oven for about 28 minutes - at 180 Celcius or 350 Fahrenheit.
  6. The cakes should remain in the mold for 5 minutes to cool and can then be removed.

European chocolate cake