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Chocolate Cake

Chocolate Cake

By not-recognizedPublished on 19 April 2022Chocolate cake is one of the key pillars of cakedom. Light, moist and oh-so chocolatey, this cake is a cloud of chocolate sponge wearing a dark chocolate buttercream hat. It needn’t be anyone’s birthday to enjoy a chocolate cake – they’re just one of life’s great celebratory gestures. Pleasantly easy to make and delicious to eat, make this your go-to chocolate cake recipe for big smiles every time.
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Time and servings

1 hr 20 minsTotal time
10Servings
20 minsPrep time
1 hrCooking time

Ingredients

  • 225 g of plain flour
  • 50 g of cocoa powder, (good quality), sifted
  • 100 g of light soft brown sugar
  • 1 tbsp of malt extract
  • 300 g of unsalted butter, (125g for the cake, 175g for the icing)
  • 150 g of golden caster sugar
  • 0.66 tsp of baking powder
  • 0.5 tsp of bicarbonate of soda
  • 1.5 tsp of vanilla extract
  • 2 free-range medium eggs
  • 0.5 tsp of sea salt flakes
  • 30 g of dark muscovado sugar
  • 300 g of dark chocolate, the best quality you can find, finely chopped

Method

  • Step 1

    Preheat your oven to 180 degree celcius and line a deep 8 inch cake tin with butter and baking parchment

  • Step 2

    In a small jug, whisk the cocoa powder, malt extract and muscovado sugar in with 250ml boiling water until smooth. Set aside.

  • Step 3

    Cream the butter and caster sugar together until pale and fluffy then add one egg, mix, sieve in half the dry ingredients, mix, then add the final egg and dry ingredients and mix till smooth.

  • Step 4

    Fold in the chocolate mix and the salt.

  • Step 5

    Pour the mix into your tin and bake for 45 mins to 1 hr. Test the sponge with a skewer, if it is clean after inserting to the sponge, the cake is baked.

  • Step 6

    For the icing, heat the butter, sugar and 125ml water until it just reaches boiling point. Add the chocolate and gently mix for 10 seconds. Leave the mixture for approximately 10 minutes to slowly melt the chocolate. Then mix until smooth.

  • Step 7

    Half the sponge and fill with half the icing. Top with the domed top of the sponge and finish with the rest of the icing.

  • Step 8

    This cake goes brilliantly with fresh pomegranate seeds or raspberries.