New Delhi: As Chocolate Day 2026 approaches on 9 February, right in the heart of Valentine’s Week, chocolate lovers everywhere gear up for a sweet celebration of affection and indulgence. This unofficial holiday, cherished particularly in India, invites us to swap grand gestures for the simple joy of sharing chocolates with loved ones, marking the third day after Rose Day and Propose Day. Imagine the delight of biting into a rich, fudgy treat that melts on your tongue—pure bliss amid the February chill. Whether you’re planning a cosy date night or a gathering with mates, nothing says “I care” quite like homemade chocolate cake.
Chocolate cake has captivated taste buds since the 17th century, when cocoa from the Americas first mingled with European baking traditions. Today, it’s the ultimate comfort dessert—moist, intensely chocolatey, and versatile enough for birthdays, festivities, or a mid-week treat. At its core, a great chocolate cake boasts a tender crumb from buttermilk or coffee, balanced sweetness, and a deep cocoa hit that lingers. No wonder “chocolate cake recipe” tops searches year-round, especially around Valentine’s Week.
Best chocolate cake for Chocolate Day 2026
Ingredients for moist Chocolate Cake
Ingredients for chocolate cake:
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225g plain flour
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85g self-raising flour
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350g caster sugar (mix 200g light muscovado and 200g golden caster for depth, as in ultimate versions)
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85g cocoa powder
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1½ tsp baking powder
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1½ tsp bicarbonate of soda
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¼ tsp salt
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3 medium eggs
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250ml milk
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125ml vegetable oil
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2 tsp vanilla extract
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250ml boiling water (or coffee for extra oomph)
For the chocolate ganache:
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200g dark chocolate, chopped
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300ml double cream
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2 tbsp golden caster sugar
These pantry staples ensure a foolproof bake every time.
Easy homemade chocolate cake recipe
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Get oven and tin ready (5 mins): Turn oven on to 180°C (or gas mark 4). Use a 20 cm deep tin. Rub butter or oil inside. Put butter paper on bottom and sides. Shake some flour inside. Tap out extra. This stops cake from sticking.
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Mix dry things in one bowl (3 mins): Take big bowl. Put 225g plain flour, 85g self-raising flour (or add extra baking powder), 85g cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1/4 tsp salt. Sift them so no lumps. Add 350g sugar. Mix with spoon till smooth.
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Beat wet things in another bowl (2 mins): Break 3 eggs (keep at room temp). Add 250 ml milk, 125 ml oil (like sunflower), and 2 tsp vanilla. Beat hard for 1 min with whisk or mixer. Clean sides of bowl.
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Mix wet into dry slowly (2 mins): Pour wet mix into dry bowl. Stir 10-15 times with spoon. Make figure 8 shape. It looks messy—okay! Do not mix too much or cake gets hard.
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Add hot water trick (1 min): Boil 250 ml water (or make strong coffee). Pour slow while stirring. Batter gets thin like gravy. Do not worry—this makes cake soft inside. Pour into tin. Tap tin on table 2 times to remove bubbles.
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Bake it right (1 hr 25 to 35 mins): Put in middle of oven. Check after 1 hr 25 mins. Poke toothpick near edge. Clean or few wet bits = done. Top bounces back when touched. Let cool in tin 10 mins. Take out on wire rack. Cool 2 hours full.
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Make chocolate top while cooling (10 mins): Cut 200g dark chocolate small. Heat 300 ml cream + 2 tbsp sugar till edges bubble (not boil). Turn off heat. Add chocolate. Wait 1 min. Stir slow from middle. Becomes shiny sauce. Cool 20-30 mins till thick like yogurt.
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Put together and finish (10 mins): If cake strong, cut into 2-3 layers with knife. Spread little sauce between layers. Stack up. Pour rest on top. Spread to sides with knife. Dip knife in hot water for smooth look. Add grated chocolate. Put in fridge 1 hour to set. Cut and eat!
There you have it—a decadent chocolate cake perfect for Chocolate Day 2026 that’ll have everyone raving. Slice, share, and savour the smiles. Happy baking!