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A two layered chocolate cake on a white cake stand Tried & Tested

Chocolate cake

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2.287 stars based on 49 ratings

This is a proper chocolate cake recipe, for those times when a Victoria sponge recipe with added cocoa powder just wont do! The pan of water in the oven gives a moist cake and prevents the crust drying out.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

  • 175g 6¼ oz Dark chocolate broken into squares
  • 200g 7⅛ oz Butter (unsalted)
  • 200g 7⅛ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 300g 10⅝ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 30g 1⅛ oz Cocoa powder
  • 1tsp 1tsp Baking powder
  • 4 4 Egg(s) (free range) beaten

For the buttercream filling

  • 40g 1½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 20g ¾ oz Cocoa powder
  • 30g 1⅛ oz Butter (unsalted) softened
  • 1tbsp 1tbsp Water

For the chocolate icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (170°C fan, gas mark 4). Put some water in a cake tin or roasting tin and put in the base of the oven. Line 2 x 20cm sandwich tins with baking parchment.

  2. Classic mode Step 2

    In a small pan set over a very low heat melt together the chocolate and butter with 100ml water. The mixture will be smooth and glossy.

    Ingredients for this step

    • 175g 6¼ oz Dark chocolate broken into squares
    • 200g 7⅛ oz Butter (unsalted) softened
  3. Classic mode Step 3

    Sift together the flour, sugar, cocoa powder and baking powder. Mix in the eggs until well blended. Stir in the chocolate and butter. Spoon into the prepared tins and smooth the top.

    Ingredients for this step

  4. Classic mode Step 4

    Bake for 30 minutes, until a skewer comes out clean when inserted. Remove from the tin, and set aside on a wire racks to cool.

  5. Classic mode Step 5

    Meanwhile, make the filling and icing. For the filling beat together all of the ingredients and refrigerate until required.

    Ingredients for this step

    • 40g 1½ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 20g ¾ oz Cocoa powder
    • 30g 1⅛ oz Butter (unsalted) softened
    • 1tbsp 1tbsp Water warm
  6. Classic mode Step 6

    For the icing, mix together the sugar, and cocoa, then stir in the water until a dropping consistency. You may need a little more water.

    Ingredients for this step

  7. Classic mode Step 7

    To assemble, put a dab of buttercream filling on the centre of the serving plate, and put one cake on the plate. Spoon on the remaining filling, and top with the other cake. Spoon over the icing – to encourage it to drizzle evenly spoon into the middle, and with the back of the spoon, make circular motion on top of the cake. Allow the icing to dry for 10 minutes before decorating.