Cakes
- Baked Cheesecake
- Boozy Christmas cakes with brandy frosting
- Cake Balls
- Carrot Cake
- Chocolate & Banana Tea Loaf
- Chocolate Banana Cake
- Chocolate Cake
- Chocolate Chestnut Yule Log
- Chocolate Gingerbread
- Chocolate Macademia Fancies
- Chocolate Nest Cake
- Chocolate Orange Heart Cake
- Chocolate Roulade
- Chocolate Simnel Cake
- Chocolate Whoopie
- Christmas Cake
- Cinnamon, Malt and Raisin Tea Loaf
- Classic Chocolate Cake
- Coffee and Walnut Cake
- Courgette Loaf Cake
- Cranberry Chocolate Log
- Cranberry, Orange and Almond Cake
- Devil's Food Cake
- Dundee Cake
- Earl Grey Chocolate Fudge Cake
- Easter Carrot Cake
- Fresh Cherry Cake
- Fresh Lemon Meringue Cake
- Fresh Raspberry Queen of Sheba Cake
- Fruit Cake
- Ginger Stout Cake
- Gingerbread
- Golden Fruit Cake
- Golden Fruit Cake
- Individual Lemon Cakes
- Last Minute Christmas Cake
- Lemon Drizzle Cake
- Madeira Cake
- Marble Cake Pig
- Marmalade Cake
- Marmalade Gingerbread
- Mary Berry's Carrot Cake
- Marzipan Tea Bread
- Medjool Date and Almond Cake
- Mini Battenburg
- Mini Exotic Fruit Cakes
- Moist Ginger and Almond Cake
- No Bake Chocolate Cake
- Old Fashioned Walnut Tea Bread
- Passion Cake with Nutty Cream Cheese top
- Pear and Blueberry Cake
- Polenta Orange Syrup Cake
- Rich Deep Chocolate Cake with Cream Cheese Filling
- Rich Hazelnut Cake
- Rich Moist Chocolate Cake
- Rosemary Sandwich Cake
- Spiced Apple Sauce Cake
- Spiced Banana Rum Cake
- Toffee Apple Cider Cake
- Turkish Delight Cake
- Unbelievably Rich Chocolate Cake
- Upside-Down Rhubarb and Ginger Cake
- Victoria Sponge
- Victoria Sponge Cake
Recipe Categories
Chocolate Cake
Recipe Submitted By: bakingmad
This is a proper chocolate cake recipe, for those times when a Victoria sponge recipe with added cocoa powder just won't do! The pan of water in the oven gives a moist cake and prevents the crust drying out.
| Preparation Time | 15 minutes |
|---|---|
| Baking Time | 30 minutes |
| Portions | Serves 6-8 |
| Skill Level | Easy |
| Average Rating | ![]() |
Ingredients
| 175 grams | Dark Chocolate broken into squares | |
| 200 grams | Butter unsalted | |
| 200 grams | Allinson Nature Friendly Self Raising Flour | ![]() |
| 300 grams | Billington's Light Muscovado sugar | ![]() |
| 30 grams | Cocoa powder | |
| 1 tsp | Baking Powder | |
| 4 | Eggs beaten |
Additional Ingredients
| 40 grams | Billington's Golden Icing Sugar filling, sifted | ![]() |
| 20 grams | Cocoa powder filling, sifted | |
| 30 grams | Butter filling, unsalted, softened | |
| 1 tbsp | Water Filling |
Further Additional Ingredients
| 60 grams | Billington's Golden Icing Sugar sifted | ![]() |
| 20 grams | Cocoa powder sifted | |
| 1 sachet | Dried Egg White | |
| 1 tbsp | Water |
Method
- Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text
- 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.
- 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.
- 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. 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.
- Meanwhile, make the filling and icing. For the filling beat together all of the ingredients and refrigerate until required. For the icing, mix together the sugar, cocoa and dried egg white, then stir in the water until a dropping consistency. You may need a little more water.
- 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
Remember to review this recipe at www.bakingmad.com
Please use this area for notes:




Print recipe
Email to a friend
Save to my recipes












"Always a big fan of chocolate cakes. This is the best yet!"
16-09-2009 | Author: andrewhorner |