Fluffy Chocolate Cake with Creamy Chocolate Glaze

Name: Fluffy Chocolate Cake with Creamy Chocolate Glaze
Prep time: 90 min
Total time: 90 min
Yield: 30 servings
Cuisine: Française
Ingredients: 3 large eggs; 2 cups (400 g) sugar; 1 cup (230 g) unsalted margarine, softened; 1 cup (100 g) sweetened cocoa powder; 3 cups (375 g) all-purpose flour; 2 cups (480 ml) warm milk; 2 level teaspoons baking powder; — Chocolate Glaze —; ¾ cup (75 g) sweetened cocoa powder; 2 cups (480 ml) milk; ¾ cup (150 g) sugar; 2 tablespoons unsalted margarine; A few drops of vanilla extract or 1 shot of chocolate liqueur (optional)

By Marie Lefebvre · Updated September 27, 2026

An impossibly light and moist chocolate cake topped with a rich, fudgy glaze that sets beautifully without running off. This generous recipe serves 30 and is the ultimate crowd-pleaser for birthdays, potlucks, and family celebrations.

Prep⏱️ 90 min

Servings👥 30 servings

Difficulty📊 Easy

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🛒 Ingredients

30 servings

3 large eggs
2 cups (400 g) sugar
1 cup (230 g) unsalted margarine, softened
1 cup (100 g) sweetened cocoa powder
3 cups (375 g) all-purpose flour
2 cups (480 ml) warm milk
2 level teaspoons baking powder
— Chocolate Glaze —
¾ cup (75 g) sweetened cocoa powder
2 cups (480 ml) milk
¾ cup (150 g) sugar
2 tablespoons unsalted margarine
A few drops of vanilla extract or 1 shot of chocolate liqueur (optional)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). Grease and flour a large rectangular baking pan.
2
Beat eggs, sugar, and margarine in a stand mixer on medium-high speed for 5 minutes until the mixture is pale, light, and fluffy.
3
Turn off the mixer. Add cocoa powder, flour, and warm milk; fold gently with a spatula until just combined.
4
Return to the mixer and beat for 2–3 minutes until the batter is smooth, glossy, and uniform.
5
Fold in baking powder by hand with gentle strokes — do not overmix or beat again.
6
Pour batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
7
For the glaze: combine cocoa powder, milk, sugar, and margarine in a saucepan. Bring to a boil over high heat, stirring constantly.
8
Reduce heat to medium and cook for about 10 minutes, stirring continuously, until the glaze thickens and begins to pull away from the bottom of the pan.
9
Remove from heat, stir in vanilla or liqueur if using, and let the glaze cool until warm but still pourable.
10
Pour the warm glaze evenly over the completely cooled cake. Let it set for a few minutes before slicing and serving.

💡 Chef's Tip

The glaze is ready when it has the consistency of a soft fudge sauce — thick enough to hold its shape on the cake without sliding off. Don't rush the cooking process; steady medium heat is the key to that perfect creamy set.