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Chocolate Celebration Cake
110Total Time
20Prep Time
50Bake Time
A little effort

Chocolate Celebration Cake

Celebrity recipe

1 Reviews

  • Vegetarian

About this Chocolate Cake

Rich, decadent and moreish. This chocolate celebration cake is completely over the top, and everything you could possibly want from a cake fit for a party. Simply top with all of your favourite chocolate goodies, on top of a layer of creamy chocolate ganache drip. We can promise this will put a smile on everyone's face, but can't promise it'll be around for long!

110Total Time
20Prep Time
50Bake Time
A little effort


  1. Step 1:

    Preheat oven to 180°C (160°C fan, gas mark 4). Grease and line a round 7in tin with baking paper.

  2. Step 2:

    In a saucepan add the boiling water, cocoa powder, dark muscovado sugar, butter and golden caster sugar and mix well. Bring to the boil and remove from the heat.

  3. Step 3:

    In a large bowl, sift the flour and baking powder. Add the cocoa mixture into the flour and stir well, then add the vanilla extract and coffee extract.

  4. Step 4:

    Break the eggs and mix into the mixture. Mix until well combined. Spoon into the prepared tin and bake for 50 minutes.

  5. Step 5:

    Leave to cool on a cooling rack in its tin.

  6. Step 6:

    For the ganache, in a saucepan, bring the water and sugar to the boil until melted. Add the chocolate and keep stirring until melted. Slowly add in the softened butter stirring until the butter has melted and is evenly mixed and you get a lovely glossy ganache. Leave to cool. Once the cake is cool, remove from the tin and spread with the ganache using a pallette knife.


  • For The Cake

    • 50g Cocoa powder
    • 100g Billinton's unrefined dark muscovado sugar
    • 250ml Water (boiling)
    • 125g Butter (unsalted)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 225g Allinson's Plain White Flour
    • 1 tsp Baking powder
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 1 tsp Nielsen-Massey Coffee Extract
    • 2 Egg(s) (free range)
  • For The Chocolate Ganache

    • 125ml Water
    • 30g Billinton's unrefined dark muscovado sugar
    • 175g Butter (unsalted)
    • 300g Dark chocolate

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