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Classic chocolate cake Tried & Tested

Classic chocolate cake

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3.7 stars based on 10 ratings

Once you’ve tried this chocolate cake we are sure it will become a firm favourite for its dark, sweet and indulgent taste.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:8
  • Skill level:easy

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Ingredients

For the cake

  • 125g 4½ oz Butter (unsalted)
  • 175g 6¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 175g 6¼ oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 2 2 Egg(s) (free range)
  • 225g 8 oz Plain white flour (we like Allinson) Plain white flour
  • 50g 1⅞ oz Cocoa powder
  • 1tsp 1tsp Baking powder
  • ¼tsp ¼tsp Bicarbonate of soda
  • 250ml 8½ fl oz Buttermilk

For the filling

  • 300g 10⅝ oz Unrefined golden icing sugar (we like Billington's)
  • 2tsp 2tsp Cocoa powder
  • 15g ½ oz Butter (unsalted) melted
  • 3tbsp 3tbsp Water boiling
  • 50g 1⅞ oz Dark chocolate grated

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Grease and line the base of two 22cm round cake tins.  Preheat the oven to 180°C (160°C fan, gas mark 4)

  2. Classic mode Step 2

    Put the butter and both sugars into a bowl and beat together with an electric whisk until light and fluffy.  Add the eggs one at a time, beating well between each addition.

    Ingredients for this step

  3. Classic mode Step 3

    Sieve the flour, cocoa, baking powder and bicarbonate of soda into the mixture, then pour in the buttermilk.

    Ingredients for this step

    • 225g 8 oz Plain white flour (we like Allinson) Plain white flour
    • 2tsp 2tsp Cocoa powder
    • 1tsp 1tsp Baking powder
    • ¼tsp ¼tsp Bicarbonate of soda
    • 250ml 8½ fl oz Buttermilk
  4. Classic mode Step 4

    Stir everything together to create a smooth mixture and spoon into the prepared cake tins.

  5. Classic mode Step 5

    Bake for 20-25 minutes until just firm and shrinking away from the sides.

  6. Classic mode Step 6

    Cool in tins for 5 minutes then turn on to a wire rack to completely cool.

  7. Classic mode Step 7

    Sieve the icing sugar and cocoa into a bowl, then add the butter and 3tbsp of boiling water.  Stir together to make a smooth spreadable consistency.

    Ingredients for this step

    • 300g 10⅝ oz Unrefined golden icing sugar (we like Billington's)
    • 2tsp 2tsp Cocoa powder
    • 15g ½ oz Butter (unsalted) melted
    • 3tbsp 3tbsp Water boiling
  8. Classic mode Step 8

    Spread half of the icing on to the base of one chocolate sponge, sandwich together with the other chocolate sponge.  Spread the remaining icing over the top of the cake, using a palette knife dipped in hot water.  Sprinkle over grated chocolate to decorate.