Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Chocolate Cake

Chocolate Cake

    10 serving
2.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 10

Chocolate 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.
Share recipe

Ingredients

  • 50g cocoa powder, (good quality), sifted
  • 100g light soft brown sugar
  • 1 tbsp malt extract
  • 300g unsalted butter, (125g for the cake, 175g for the icing)
  • 150g golden caster sugar
  • 225g plain flour
  • .66 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1½ tsp vanilla extract
  • 2 free-range medium eggs
  • ½ tsp sea salt flakes
  • 30g dark muscovado sugar
  • 300g 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.

Shop the ingredients

You might like

    The reviews are in: