About this Classic Chocolate Cake
One taste of this decadent chocolate cake and you're sure to have found a firm favourite. Dark and rich in appearance, and even richer in taste with the delicious caramel undertones that using Billington's sugar brings to chocolate bakes. Made in 8 simple steps, this easy chocolate cake is a classic recipe to enjoy with all the family - after all, who doesn't love a generous helping of chocolate cake?
Make it mini? - To make smaller versions follow these instructions.
- Bake the cake in a 30x20cm tin for 45-50 minutes at 160°C fan.
- Use a 8cm round cutter to stamp out the cakes (this will make 6-8 mini cakes in total)
- Cut each mini cake horizontally to make two layers, then sandwich together with the buttercream and decorate with grated chocolate and a fresh raspberry
TIP: use the leftover cake crumbs to make cake pops/cake truffles.
Chocaholic's rejoice. We've got all bases covered with chocolate - literally. If you love to bake chocolate cake, then it's a Baking Mad must to master our Chocolate Fudge Icing, perfect for drizzling and dolloping onto any bake worthy of an extra layer of indulgence. In the need of a chocolate fix with empty cupboards? Our Chocolate Mug Cake needs only 4 ingredients to get started, and is sure to curb the chocolate hit you're cravings.
Method
Step 1:
Grease and line the base of a 20cm (8") deep cake tin. Preheat the oven to 180c (170c fan, gas mark 4)
Step 2:
Put the butter and sugar into a bowl and beat together with an electric whisk or food mixer until light and fluffy. Add the eggs one at a time, beating well between each addition.
Step 3:
Sieve the flour, baking powder and bicarbonate of soda into a seperate bowl.
Step 4:
Mix the milk and cocoa powder together.
Step 5:
Combine the flour and cocoa mixture with the butter mixture, gently folding until well combined. Spoon into the prepared baking tin and bake for an hour, until cooked throughout.
Step 6:
Cool in tins for 5 minutes then turn on to a wire rack to completely cool.
Step 7:
To make the buttercream, mix the cocoa powder with the boiling water to make a paste.
Step 8:
Cream the butter to soften it then beat in the icing sugar using a food mixer or electric hand whisk. The longer that you beat it for the lighter and fluffier your buttercream will be. Stir in the cooled cocoa mixture.
Step 9:
Slice the cake in half, horizontally, giving you two sponges. Then spread a third of the chocolate buttercream on top of one sponge and place the other sponge on top to sandwich the buttercream in the centre of the cake.
Step 10:
Spread the remaining chocolate buttercream over the top and sides of your cake. You can personalise your cake with decorations to your own taste and style.
Ingredients
For the cake
- 100g Butter (unsalted)
- 275g Billington's unrefined dark muscovado
- 2 Medium eggs
- 175g Allinson's Plain White Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of soda
- 200ml Milk (whole)
- 50g Cocoa Powder
For the filling
- 25g Cocoa Powder
- 3 tbsp Water (boiling)
- 300g Silver Spoon Icing Sugar
- 175g Butter (unsalted, softened)
Nutritional Information
per 114g- 429cal Energy
- 13g Fat
- 7.8g of which Saturates
- 72g Carbohydrates
- 57g of which Sugars
- 5.1g Protein
- 0.29g Salt
Recipe Reviews
Scrumptious! Would definitely recommend
This really didn’t work and the flavour was only average. Reviewing the recipe after baking, I can see that the ratio of bicarb to baking powder was off for a recipe with buttermilk (you need to use more bicarb for an acidic liquid in order for the cake to properly rise). To get a nice rich chocolate flavour, part of the liquid should be hot water or hot coffee to really bring out the flavour. And no salt? Odd.
I made this cake as it was so highly reviewed and I needed a quick cake recipe. Regretted it as outcome was dense, dry, and not very chocolatey. Wouldn’t use this recipe again.
Amazing,easy to make and tastes AWESOME even if it was a failure like mine
Yassss I love it
The sponge is super light and tasty.
Wonderful and tasty. Delightfully wonderful...
Ingredients
For the cake
- 100g Butter (unsalted)
- 275g Billington's unrefined dark muscovado
- 2 Medium eggs
- 175g Allinson's Plain White Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of soda
- 200ml Milk (whole)
- 50g Cocoa Powder
For the filling
- 25g Cocoa Powder
- 3 tbsp Water (boiling)
- 300g Silver Spoon Icing Sugar
- 175g Butter (unsalted, softened)
Nutritional Information
per 114g- 429cal Energy
- 13g Fat
- 7.8g of which Saturates
- 72g Carbohydrates
- 57g of which Sugars
- 5.1g Protein
- 0.29g Salt