Skip to main content
55Total Time
30Prep Time
25Bake Time

Ultimate Chocolate Cake

23 Reviews

About the bake

This is the ultimate chocolate cake recipe and a chocoholics dream. Delicious soft chocolate sponge filled with a golden buttercream filling and topped with a rich chocolate ganache...and it doesn't stop there! Coated with chocolate fingers and decorated with a smorgasboard of sweetie favourites this cake would be a real treat to celebrate any occasion or even just to cheer you up on a Monday!

If you're a fan of this recipe, we think you'll love our ultimate chocolate brownies.

55Total Time
30Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4) Grease and line two 8” tins

  2. Step 2:

    Beat together the eggs, flour, baking powder, sugar and butter until light, fluffy and fully combined.

  3. Step 3:

    In a separate bowl mix together the cocoa powder and boiling water to create a paste, then add to the mix.

  4. Step 4:

    Carefully fold the chocolate paste in with the cake batter until the chocolate has been fully mixed in.

  5. Step 5:

    Pour out equal quantities of mixture into each tin then bake for 20-25.

  6. Step 6:

    Once baked throughout, leave to cool for a few minutes in the tin, then transfer onto a wire cooling rack.

  7. Step 7:

    To make the buttercream, blend together the icing sugar and butter, gradually adding the milk to loosen the mix.

  8. Step 8:

    When the cake has cooled, spread the buttercream on top of the sponges and sandwich them together, leaving the top layer plain for the ganache. Save some of the buttercream to help stick the decorations to the cake.

  9. Step 9:

    To make the ganache, place the cream and chocolate in a heatproof bowl and melt over a pan of simmering water.

  10. Step 10:

    Remove the ganache from the heat and allow to thicken.

  11. Step 11:

    Spread a thin cover of buttercream around the outside of the cake and stick the chocolate fingers on.

  12. Step 12:

    Pour the ganache on the top of the cake and before it sets,  add the remaining chocolate fingers to divide your cake into sections and fill with your favourite sweets.

  13. Step 13:

    For an added touch decorate with a ribbon around the cake (this will also help to keep the fingers in place.)


  • For the sponge

    • 3 Egg(s) (free range)
    • 175g Self-raising white flour
    • 175g Unrefined dark muscovado sugar
    • 175g Butter (unsalted)
    • 1.5 tsp Baking powder
    • 40g Cocoa powder
    • 5 tbsp Water (boiling)
  • For the buttercream

    • 500g Unrefined golden icing sugar
    • 160g Butter (unsalted)
    • 50ml Milk (whole)
  • For the chocolate ganache

    • 150ml Double cream
    • 150g Dark chocolate
  • For the decoration

    •  Chocolate finger biscuits (3 packs)
    •  Sweets (5 different variations)

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.