Double-the-love chocolate cake

Double-the-love chocolate cake

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(16 ratings)

Prep: 2 hrs Cook: 1 hr, 50 mins Plus cooling


Serves 25
A simple white chocolate buttercream looks great when it’s swirled over this gorgeous wedding cake – however roughly you do it

Nutrition and extra info

Nutrition: per serving

  • kcal729
  • fat43g
  • saturates26g
  • carbs83g
  • sugars60g
  • fibre2g
  • protein7g
  • salt0.79g
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  • 400g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g plain chocolate
  • 700g plain flour
  • 800g caster sugar
  • 100g cocoa
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 4 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400ml buttermilk

To assemble

  • 2 x 200g bars white chocolate
  • 550g softened butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 550g icing sugar
  • 2-3 x 80g bags white chocolate buttons, flowers and ribbons, optional


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of deep, round 20cm and 15cm cake tins with baking parchment – making sure the paper comes a few cms above the sides.

  2. Boil the kettle. Put half the butter and chocolate in a pan and gently melt, stirring. Mix together half of the flour, sugar, cocoa and bicarb with a pinch of salt. Whisk 2 of the eggs and 200ml buttermilk together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients. Add 150ml boiling water and whizz everything together with an electric whisk until lump-free. Divide between the tins and bake for 40-45 mins, swapping round after 30 mins if they’re on different shelves (the 15cm one should be done after 40 mins). To test they’re cooked, push in a skewer and check it comes out clean. Cool the cakes in their tins.

  3. Repeat steps 1 and 2 again, so you end up with 2 x 20cm cakes and 2 x 15cm cakes.

  4. Melt the white chocolate in a bowl over a pan of barely simmering water. Beat together the butter and icing sugar, then beat in the white chocolate. When the cakes are cool, split each one in half. Use the icing to sandwich back together so you end up with 2 x four-layered cakes. Sit the 20cm cake on your serving plate and spread some more icing over the top. Sit the smaller cake on top of that, and completely cover with icing. Decorate with the chocolate buttons.

  5. If you want to add some flowers choose something edible, like roses. Make a posy, wrapping the stems in a little damp kitchen paper then some cling film, add a ribbon and add to the cake on the day of the wedding.

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Comments, questions and tips

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Comments (22)

juliaprior's picture

I wanted to make just one cake for my parents' golden wedding anniversary. I used half the amount of ingredients and divided between 2 7" tins. After 40 minutes baking, kept checking every 5-10 minutes until cooked. I split each cake into 2, so had four layers, trimming to make level. I also used half the amount of buttercream which was enough to sandwich all the layers, and cover top and sides of cake, and pipe around the top too. I did a crumb coat to achieve a clean finish. Instead of chocolate buttons, I used gold pearl balls to decorate the cake - I copied the design from the Good Food 25 birthday cake. Topped with a gold 50 cake topper and some gold shimmer sugar. Looked pretty and tasted great, I think everyone enjoyed it. Lovely moist cake and tasty buttercream. It's rich, so small slices! Will make again.

saskiabakes's picture

Amazing cake. So moist and so much flavour and the buttercream is so nice I couldn't stop eating it, I'm suprised any made it on the cake!
Only problem I had was when I cut the cakes in half they crumbled and fell apart but I managed to stick them on with the frosting. Next time I'll use more pans instead of cutting them in half.
Thanks for the great recipe, everyone loved it and I will definitely make it again

kiwitifosi's picture

So easy to make and so delicious. This is going to be my go-to chocolate cake from now on. The buttercream is amazing too, although it is pretty rich

aliclayton's picture

I LOVE this cake! I made it for my birthday and just halved the recipe, and separated the mixture into two cake tins. Halved the icing too, and it worked perfectly with a bit to scoff at the end! Went down such a treat that a friend has even asked me to make it for her birthday! Success all round, must bake!

ramc's picture

Fabulous cake, very impressive to look at and to eat! Def recommend icing in stages as previously suggested- do a rough first layer keeping the remaining icing crumb free, allow to sit then finish with the " clean" buttercream to ruining the look with crumbs. Made as christening cake, definitely will make again

kateodonnell1's picture

This may seem a silly question, but do the 20cm and 15cm cake tins refer to the diameter of the tins? Thanks

whellad's picture

This cake is absolutely fabulous. It makes a whopper but don't be put off because it freezes really well so you can enjoy this cake all year round!
What I really like is the fact that you can make this one a few days ahead as it just gets better and better.
I made this for my son's birthday and even 3 or 4 days afterwards we were still enjoying rich, moist lovely chocolate cake.
I am making this again soon as I have been looking for an excuse to have some more! I can't wait to get the taste buds going again!
One thing I will suggest is to make the buttercream a tad looser by adding a tiny bit of water in order to spread it so that it doesn't tug a load of crumbs from the cake, which can make it look a little messy. Other than that, the best chocolate cake I've ever had. (And I've had many)

cathybird15's picture

I used this recipe for the Great Burnham Bake Off last weekend. My oven was not working too well so I only made one tier. I decorated the bottom with giant white chocolate buttons along the bottom and placed raspberries in circles on top.

Although I did not win a prize, half the judges took a chunk home, which I believe is better as they really enjoyed it!

Next time, I will make it with two tiers!

katybeckford's picture

This cake was totally delicious. Made it for a friend who was blown away. Will be making this again!

rosie1190's picture

The recipe was a bit confusing but the cake was good :)

bacon-n-egg's picture

Used part of this recipe for a single tier cake. I concentrated on having a flat top and very square finish. I would recommend to others that the icing be popped into the fridge before using. You have to do a crumb coat first which is a thin coat of icing to cover the crumbs and cover the big gaps, pop cake into freezer to set the layers then build another layer making sure any surplus icing hasnt any crumbs on it. If it has then discard that bit in bin. I did 3 layers to achieve a fine finish. I used milk chocolate buttons. If transporting then you can use two cake bases and place on top of each other on site - using a ribbon to cover the cake base if using the thicker type. To scale recipe for different sizes google Lindys cakes and there is a chart on there.

clairekindness's picture

Does anyone have any tips for transporting this cake? Am making it for my son's christening and while we haven't got to take it far am slightly nervous it will get wrecked in transit!

princesskittykat's picture

HELP!!!!! Am making this for my best friend's Mum's 70th bday party a week today. Have just done a trial run, but have ended up with the crumb from the cake all in my beautiful cream icing! I did wash the pallet knife in between sandwiching the cakes together and decorating the outside. Where have I gone wrong?

vmlango's picture

I made this for my housemate's birthday and it went down really well! Rave reviews :)

sunhat22's picture

making it for my son's birthday!! very panicked!!!

lucy_painter's picture

Loved this cake! I made it for a street party for the royal wedding it went down very well and I agree with the comment made about it being very rich! But delish.

lucy_painter's picture

Loved this cake! I made it for a street party for the royal wedding it went down very well and I agree with the comment made about it being very rich! But delish.

cowen84's picture

made this for my mums 60th. have to say that buttercream and 28 degree weather do not mix - it kind of collapsed!! absolutely delicious, but have to say that this would serve 50 rather than 25 as it is so rich you dont need a big serving - we ate 1/3 between 18 of us!!

jlomygang's picture

Hi can anyone tell me hoe to scale this recipe to make 1 25cm cake


Questions (5)

juliaprior's picture

Hi, I really like the sound of this cake but don't want to make it so large. If I use half the quantity of ingredients, can I bake in one tin and then cut into, say, 3 layers? Would an 8 inch or 9 inch tin be best do you think? Thanks.

goodfoodteam's picture

Hi there, the cake ingredients are easy to halve but the quantities and cooking times suggested are designed for a 20cm (8inch) cake tin and 15cm cake tin (6 inch). In the recipe you would make two of each but by halving the quantities, you could make one of each and this would create a smaller cake. You would also need to adjust the icing quantities and we'd suggest if you're going to try it, doing around 3/4 of the quantity to ensure good coverage. As we haven't tested the cake in the smaller version, we can't be precise so it's a case of experimenting. Let us know how you get on!

blackcat8791's picture

Could you use jam in half the layers to make it less rich? Raspberry?

goodfoodteam's picture

Hi there, thanks for the question. Yes, you could use jam instead, try black cherry or raspberry. 

gempetty's picture

Why do you add water to the cake mixture?

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