Best Chocolate Cake
By Billington’s
Published on 13 February 2024
A simple yet deliciously indulgent chocolate cake recipe, this cake uses Billington’s sugars which are bursting with flavour and texture. This cake has a velvety creamy filling, sandwiched together with an dark chocolate sponge and is finished with a silky chocolate ganache. A moreish, rich slice that you'll come back to bake time and time again. Looking for more chocolate cake recipes? Look no further.Time and servings
1 hr 15 minsTotal time
12Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 125ml vegetable oil, plus extra for greasing
- 175g Billington's Light Muscovado Sugar
- 175g Billington's Unrefined Golden Caster Sugar
- 225g plain white flour
- 4 tsp Nielsen-Massey Vanilla Extract
- 2 large eggs
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 90g cocoa powder
- 250ml whole milk
- 350g full-fat cream cheese, at room temperature
- 150g Billington's Unrefined Golden Icing Sugar
- 325ml double cream, at room temperature
- 200g dark chocolate (60%-70%), finely chopped
Method
Step 1
Heat the oven to 180°C/ 160°C fan/ gas 4. Grease and line 2 x 20cm round cake tins.Step 2
Put both sugars, the flour, 2 tsp of the vanilla extract, the eggs, baking powder, bicarb, cocoa powder, milk and vegetable oil into a large mixing bowl. Using an electric whisk, beat mixture until smooth.Step 3
Once combined, gradually add 250ml boiling water until you have a smooth but liquid cake mix.Step 4
Divide the cake batter between the 2 tins and set on the middle shelf of the oven, bake for 25-30 mins. You can check to see if the cake is ready by inserting a metal skewer into the centre of the cake and if this comes out clean, the cake is ready. If not, allow to bake for another few minutes and check again.Step 5
Once cooked, remove from the oven and allow to cool in their tins for at least 20 mins, then place on a wire rack to cool completely.Step 6
To make the cream cheese filling, Lightly whip the cream cheese then sieve in the icing sugar and add the remaining 2 tsp vanilla extract and beat until smooth but firm. You can then add 125ml double cream a little at a time at first and then fold in the rest.Step 7
Spread the cream cheese mixture over the centre of one of the cakes and using a pallete knife, smooth over the rest of the surface of the cake until evenly spread. Now sit the second layer of cake on top of the filling. Run a pallete knife around the outside of the cake so that the filling is smooth.Step 8
For the ganache icing. Tip the chocolate into a heatproof bowl. Heat the remaining 200ml double cream until just before boiling and then pour over the chocolate and let it stand for 5 mins. Using a balloon whisk, start in the centre of the bowl and slowly mix the cream and chocolate until combined and smooth. If the chocolate separates, add a little boiling water to the mixture and whisk back to a smooth consistency.Step 9
Transfer the cake to a wire rack set over a baking tray. Pour the ganache mixture over the cake, letting it fall down the sides and working with a pallete knife work the mixture until you arrive at your desired finish then allow to cool.Step 10
Once cool, transfer to a serving plate or cake stand and allow to set. Slice to serve.