Classic Chocolate Cake
13 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?
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
Place oil and sugar in a large bowl and whisk together with an electric beater or food mixer until light and thickened. Add the eggs one at a time, beating well between each addition.
Ingredients for this step
- Vegetable Oil (120ml)
- Billington's unrefined dark muscovado (275g)
- Medium eggs (3)
Step 3
Sieve the flour, cocoa powder, baking powder and bicarbonate of soda into a separate bowl and mix together until evenly distributed.
Ingredients for this step
- Allinson's Plain White Flour (200g)
- Baking Powder (1 tsp)
- Bicarbonate of soda (1 tsp)
- Cocoa Powder (50g)
Step 4
Add half the dry ingredients into the wet batter and fold it all together gently. Then add the milk and the remaining dry ingredients and fold gently until well combined.
Step 5
Spoon into the prepared baking tin and bake for an hour, until cooked throughout.
Step 6
Cool in the tin 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.
Ingredients for this step
- Cocoa Powder (25g)
- Water (boiling) (3 tbsp)
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.
Ingredients for this step
- Silver Spoon Icing Sugar (300g)
- Butter (unsalted, softened) (175g)
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
- 120mlVegetable Oil
- 275gBillington's unrefined dark muscovado
- 3Medium eggs
- 200gAllinson's Plain White Flour
- 1 tspBaking Powder
- 1 tspBicarbonate of soda
- 250mlMilk (whole)
- 50gCocoa Powder
For the filling
- 25gCocoa Powder
- 3 tbspWater (boiling)
- 300gSilver Spoon Icing Sugar
- 175gButter (unsalted, softened)