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Classic Chocolate Cake on a cake stand with a slice being taken out of it held by a knife. Next to a jar of cocoa powder
45Total Time
20Prep Time
25Bake Time

Classic Chocolate Cake

11 Reviews

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?

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.

45Total Time
20Prep Time
25Bake Time


  1. 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. 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.

  3. Step 3:

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

  4. Step 4:

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

  5. Step 5:

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

  6. Step 6:

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

  7. 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.

  8. 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.


  • For the cake

    • 125g Butter (unsalted)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 175g Billington's Unrefined Light Muscovado Sugar
    • 2 Egg(s) (free range)
    • 225g Allinson's Plain White Flour
    • 50g Cocoa powder
    • 1 tsp Baking powder
    • 0.25 tsp Bicarbonate of soda
    • 250ml Buttermilk
  • For the filling

    • 300g Billington's Unrefined Golden Icing Sugar (sifted)
    • 2 tsp Cocoa powder
    • 15g Butter (unsalted) (melted)
    • 3 tbsp Water (boiling)
    • 50g Dark chocolate (grated)

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