Chocolate Cake recipe

Square

Chocolate Cake

”Just really chocolatey”

Since my blogging journey began, I’ve written up a number of recipes around themed chocolate cakes (such as Cadbury’s Creme egg cake, Malteser Cake, etc) but I thought it’d be a good idea to write up a simple chocolate cake recipe without a theme. That way, readers don’t need to read through all of my recipes to find out which ones are standard chocolate cake recipes.

Once your able to make this standard Chocolate Cake, you are then able to go on to make any themed chocolate cake, by simply changing the chocolates you place on the top!

This is a recipe I have been using since the good old days when I used to bake with my mum as a child! I haven’t found a chocolate cake recipe as good ever since and that’s in over 20 years! 

“What do I need to know about making this standard chocolate cake?”

  • Serves up to 12 people
  • Made of 2 layers
  • Can last for 3-4 days in an airtight tin
  • Is suitable for home freezing before icing if wrapped well
  • Must be cooled completely before decorating
  • Is to be avoided by chocolate haters
  • Suitable for any cake-eating age and any occasion

Here’s how I made my Chocolate Cake

* This post contains affiliate links

Ingredients (serves 12 people)

Cake

  • 8 oz Caster Sugar
  • 8 oz  Butter/Margarine
  • 4 eggs
  • 8 oz Self Raising Flour
  • 2 Tablespoons Cocoa Powder
  • 1 Teaspoon Vanilla Extract (optional)

Decoration

  • 7 oz Butter/Margarine
  • 14 oz Icing Sugar
  • 2 Tablespoons Cocoa Powder
  • 1 Teaspoon Vanilla Extract (optional)
  • Mixed chocolate flakes
  • Tesco Belgian chocolates sauce
  • 1 medium bar of dairy milk 

What you’ll need to make this chocolate cake

2 Standard, Round Cake Tins

Electric Whisk

Mixing Bowl

Spatula

Scales

Greaseproof Paper

Wire Cooling Rack

Drop Flower Piping Nozzle

Piping Bag

Method

To prepare, preheat the oven to 180 degrees and grease and line 2 round cake tins.

Cake

  1.  Firstly, place the caster sugar and margarine/butter in a mixing bowl and whisk until light and fluffy.
  2. Secondly, add the eggs one by one and mix until combined.
  3. Add the self raising flour and whisk until combined.
  4. Add the cocoa powder and vanilla extract and continue to whisk until evenly combined.
  5. Divide the mixture evenly between the two cake tins and bake on the centre of the oven for approximately 25-30 minutes.

Tip – Don’t open the oven door to check on the cake until you think it’s ready, only check by looking through the glass door. When the cake looks read and risen and has been in for at least 25 minutes, you can open the door. Press on top of the cake, being careful not to burn yourself. If it springs back up when you take your finger away, the cake is ready. If a print is left, return to the oven, close the door carefully and bake for a little longer.

6. Once the cakes are ready, take them out of the oven and turn them on to a wire cooling rack. Leave to cool completely before decorating.

Decoration & Filling

  1.  Place the butter/margarine in a mixing bowl and whisk to loosen.
  2. Add the icing sugar, half at a time and whisk until a smooth paste is formed.
  3. Add the cocoa powder and vanilla extract and whisk until evenly combined.
  4. Spread a thin coat of the buttercream icing on the top of one of the cakes and smooth out with a pallet knife.
  5. Roll up the rest of the buttercream icing mixture in clingfilm with the ends open and place the roll inside a piping bag with a drop flower nozzle. I have linked the one I used in the ‘what you’ll need’ section above.
  6. On the second cake, pipe a swirl from the outside in, covering the whole of the surface area. 
  7. Place the first cake on top of the second cake to form a sandwich.
  8. Place the Belgian chocolate sauce in a microwaveable bowl and microwave for 15 seconds. Use a spoon to drizzle the chocolate sauce over the top of the cake where the smooth icing is.
  9. Take your piping bag again, and pipe small swirls evenly spaced out, all the way around the outside of the cake.
  10. Finally, complete  by placing a square of dairy milk chocolate on each swirl, and some flakes of chocolate over the middle as pictured.

Thanks for reading, don’t forget to follow me on Instagram, Facebook, Twitter and Pinterest to keep up to date with my latest posts.

If you liked this Chocolate Cake recipe, you may also like my Chocolate Cupcake recipe. Click here to read it.

Leave a Reply

Your email address will not be published. Required fields are marked *