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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?

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.

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Grease and line the base of a 20cm (8") deep cake tin. Preheat the oven to 180c (170c fan, gas mark 4)

  2. 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.

  3. Step 3:

    Sieve the flour, baking powder and bicarbonate of soda into a seperate bowl.

  4. Step 4:

    Mix the milk and cocoa powder together. 

  5. 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. 

  6. Step 6:

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

  7. Step 7:

    To make the buttercream, mix the cocoa powder with the boiling water to make a paste.

  8. 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. 

  9. 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. 

  10. 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. 


  • 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

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