Best Chocolate Cake

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Author: Billington’s

Prep time: 30 mins

Cook time: 45 mins

Serves: 12

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.

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Ingredients Method

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.