Chocolate cake is unsurprisingly one of the most searched for baking recipes in the UK.
Well, it is chocolate after all!
There are many different ways you can make a chocolate cake, some are quicker than others. This is a simple version with all the ingredients mixed together in the same bowl.
How To Make Chocolate Cake
When I am using a cream based chocolate icing I tend to do this step before making the sponge. This is because it needs to be popped in the fridge for about an hour to allow it to harden up a bit before spreading it.
Making Chocolate Icing With Cream
I poured some double cream in over some broken up chocolate pieces. Then using the double boiler method for melting chocolate I slowly melted it over some boiled water.
It’s really important to make sure that the chocolate is slowly melted so that the cream doesn’t curdle. If you boil a little bit of water in a pan (I used a wok!) and then turn the heat off.
Place the bowl containing the broken up chocolate pieces and cream into the water.
The chocolate will take a while to start melting but if you use a spoon to keep pushing it around in the cream it will gradually start to melt until you have a lovely looking creamy chocolate mixture.
Once the chocolate has completely melted remove the bowl from the pan of water and leave it to cool down for a bit. Then, place it in the fridge for around 1 hour, stirring it occasionally.
Now it’s time to make the chocolate sponge!
You will need 2 round cake tins (20cm/8 inches) – grease them and put some greaseproof paper into the base of the tins (place the tins on the paper and draw around them and cut out).
As I mentioned before, I like to just mix everything together at once – this speeds up the process and I feel doesn’t compromise the taste and texture at all. The chocolate sponge really does come out deliciously moist.
Once the flour and cocoa powder has been sifted into the bowl, add in the beaten eggs, sugar, margarine and milk. Stir all the ingredients together until they are well mixed.
Whilst seriously resisting the urge to dip your finger in and scoop some of the chocolate sponge batter out, transfer the mixture to the baking tins that you greased previously. Distribute them evenly between the two twins and level the tops smooth.
The cakes will take about 25 minutes to cook in the oven (180F/350C/Gas Mark 4). Once you have taken them out of the oven leave them to cool for 5 minutes before carefully removing them from the tins and transferring them to a wire rack to cool some more.
By now, the chocolate icing should be ready from the fridge. Spread some of the icing over one of the sponges and then carefully place the 2nd sponge on top of it and press down.
With the rest of the icing, spread it across the top of the cake, and if you have enough, spread some around the sides. You can optionally decorate with some other toppings such as chocolate buttons.
Making Chocolate Buttercream Icing
If you would rather make buttercream icing instead of the cream based chocolate icing you can use butter instead of the double cream.
Slice up the chocolate cake and serve – I enjoyed mine out in the garden with the sun shining down on me 🙂
Do you love chocolate cake as much as I do? Let me know in the comments! I’d love to hear from you.
- 200g self-raising flour
- 5tbsp cocoa powder
- 1tsp baking powder
- 4 medium eggs
- 225g soft butter or margarine
- 225g soft brown sugar
- 2 tbsp. milk
- 200g plain chocolate (for the icing)
- 200ml double cream (for the icing)
- Start by making the chocolate icing. Put the chocolate pieces and double cream in a heatproof bowl. Boil about 4cm of water in a pan (big enough to easily fit the heatproof bowl). Once the water is boiling, turn the heat off. Place the bowl with the chocolate and cream in the boiled water and stir the chocolate around until it begins to melt.
- Once the chocolate has completely melted remove the bowl from the pan and allow it to cool down a little (about 5 minutes). Place the bowl in a fridge for about 1 hour, stirring occassionally.
- Preheat oven to 180C/Gas Mark 4.
- Prepare 2 x round 20cm/8 inch baking tins by greasing them, and lining with greaseproof paper.
- Sift the flour, cocoa powder and baking powder into a large mixing bowl. Add the sugar, beaten eggs, butter/margarine and milk. Mix everything together until it is well combined.
- Transfer the chocolate batter mixture to the previously greased baking tins. Divide the mixture evenly between the 2 tins and smooth them out until they are level.
- Place both tins in the (preheated oven) and bake for approx 25 minutes, until the cakes are springy to the touch.
- Remove both the cakes from the oven and leave them to cool for 10 minutes before carefully removing them from the tin. Leave them to cool some more on a wire rack.
- Retrieve the chocolate icing from the fridge and leave it out at room temperature for about 5 minutes to soften up a little before spreading some of it across one of the cakes.
- Place the other cake on top so that the chocolate icing is sandwiched in between. Spread the remaining chocolate icing across the top of the cake. Optionally decorate with chocolate buttons or the topping of your choice.
The chocolate icing can be made with butter instead of cream.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 141mgSodium: 486mgCarbohydrates: 51gFiber: 2gSugar: 33gProtein: 7g