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Classic Chocolate Cake

Classic Chocolate Cake

Recipe Submitted By: bakingmad

Once you’ve tried this you won’t need another chocolate cake recipe! Dark sweet and indulgent.

Experiment with different sugar combinations when you make this cake. Using all Golden Caster Sugar would give a slightly lighter cake. The mix of Golden Caster and Light Muscovado combine lightness with a hint of caramel. Using all Light Muscovado works really well too. You can even try ma mix of Dark and Light Muscovado Sugars. The finished cake will ooze rich caramel flavours whilst staying exceptionally moist

Preparation Time	20 minutes
Baking Time	25 minutes
Portions	Serves 8
Skill Level	Easy
Average Rating

Classic Chocolate Cake Ingredients

125 grams	Butter
175 grams	Golden Caster Sugar (Billington's)
175 grams	Light Muscovado Sugar (Billington's)
2	Happy Eggs
225 grams	Plain White Flour (Allinson Nature Friendly)
50 grams	Cocoa Powder
1 tsp	Baking Powder
0.25 tsp	Bicarbonate Of Soda
250 ml	Buttermilk

Additional Ingredients

300 grams	Golden Icing Sugar (Billington's)
2 tsp	Cocoa Powder
15 grams	Butter melted
2 tbsp	Water boiling
50 grams	Dark Chocolate Flavour Cake Covering coarsely grated

This recipe uses

How to make Classic Chocolate Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Grease and line the base of two 22cm round cake tins. Preheat the oven to 180°C/fan 160°C/ Gas4
Put the butter, Golden Caster and Light Muscovado 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
Sieve the flour, cocoa, baking powder and bicarbonate of soda into the mixture, then pour in the buttermilk
Stir everything together to create a smooth mixture and spoon into the prepared cake tins
Bake for 20-25 minutes until just firm and shrinking away from the sides.
Cool in tins for 5 minutes then turn onto wore rack to completely cool
Sieve the Golden icing sugar and cocoa into a bowl, then add the butter and 3tbsp of boiling water. Stir together to make a smooth spreadable consistency.
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

Reviews

Read all reviews (1) | Average rating: 5 stars

"Very lovely and helpful recipe,my whole family enjoyed it."

23-04-2011 | Author: Ubachi | 5 stars

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