Very chocolatey cake

Very chocolatey cake

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(8 ratings)

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Cooking time

Prep: 35 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 6

An indulgent chocolate cake that kids can make for a friend's birthday or as a family treat

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
235
protein
2g
carbs
22g
fat
16g
saturates
10g
fibre
0g
sugar
17g
salt
0.28g

Ingredients

  • 3 eggs
  • 200g golden caster sugar
  • 200g very soft butter
  • 200g self-raising flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • 100g chocolate drops (milk, plain, white or a mix of all three)

For the icing

  • 300g soft butter
  • 100g icing sugar
  • 400g melted plain chocolate

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Method

  1. Ask a grown-up to switch the oven on to 180C/160C fan/ gas 4. Break the eggs into a small bowl and scoop out any bits of shell, then tip them into a large bowl.
  2. Put the sugar and butter in a bowl, then sift over the flour, baking powder and cocoa.
  3. Beat everything together using a wooden spoon or electric beaters, then stir in the chocolate drops.
  4. Spoon half of the mixture into each tin and smooth the tops.
  5. Ask a grown-up to bake the cakes for 20-25 mins or until risen and a skewer comes out clean. Cool in the tin for 5 mins, then turn out onto a rack.
  6. Beat the butter and icing sugar, then fold in the chocolate. Spread over the middle, sandwich the cakes together, then dust with icing sugar.

Recipe from Good Food magazine, November 2010

Comments, questions and tips

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Comments

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karen208's picture

After reading an earlier comment I too reduced the frosting ingredients by half, this left plenty to cover the top, sides and in between the layers. The picture bears little relation to the recipe as it shows only a very small amount of frosting. The cake was ok but have definitely made better birthday cakes. Would have been useful if tin size had been stated.

sw77's picture

I just wish the calorie count was correct on this ....!!!! Come on GF, 6 people eating this amount of butter and sugar is not less than 300 calories!!

Badgers wood's picture

I used 3 large eggs and two 21" tins. I creamed the sugar and butter together first then added the eggs followed by the dry ingredients. I also grated the chocolate and stirred in at the end. Cakes took about 25/30 mins to cook.
I used half the filling ingredients, more than enough to fill centre of cake and cover the top. Extremely light sponge.

jackyszy's picture
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Ooops for some reason I didnt rate it as it should be.

jackyszy's picture
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Really lovely cake. Made it for my daughters 13th birthday. I agree that there is a lot of icing but I used it in the middle of the sponges and on the top! It really was too yummy not to! I guessed and used two deep 8 inch tins as the recipe does not state a tin size and while I was a bit worried that maybe I could have used something smaller, the sponges came out great. I will certainly be using this recipe again.

beckyboo444's picture

Wasn't impressed with this at all, really dry and hard. Would not make again.

debbiecain's picture
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Fab cake - turns out great everytime

emmabaker123's picture
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I also added Terry's chocolate orange pieces instead of plain chocolate

emmabaker123's picture
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I added an extra egg and a tablespoon of milk and its prob the best lightest choc sponge I have tasted.
I didn't follow the icing recipe I made a chocolate buttercream.
Yummy

angela-louise's picture

Hi, I live in South Africa & wanted to try a special chocolate cake for a lady who hadnt ever had her birthday celebrated?? The cake turned out very crunchy and hard making it difficult to cut? I noticed there isnt any liquid added in the ingredients, do You think I could try adding 1/2 to 1 cup of buttermilk next time? Would the different altitudes also make a difference, I am keen to know the hows and whys so please comment.
I then warmed the cake slightly causing it to melt with the chewy choc chips was delicious! Thanks Angela

lizleicester's picture
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Delicious cake but crazy amount of icing - filled the middle, covered the entire top and sides and still had enough for 2 x 21 year olds to lick the bowl! Used only white chocolate drops and they looked like unmixed cake mixture until you tasted them.

natalie410's picture
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I made this cake for my daughter's 4th Birthday. I have since made this cake 6 times, as my friends keep requesting it for their birthdays! The recipe has never failed me and the cake is always delicious!! I am a pretty inexperienced cook too, but even I find it easy and foolproof!!
I cant comment about the icing though, as I use my own recipe.

louicious's picture

what size tins did any of you find best to use?

iamali's picture
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yummy cake but yes icing ingredients must be wrong. I halved the amount of chocolate and improvised with the icing sugar and butter until it looked right x

hilaryj1's picture
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The icing ingredients must be wrong as the total weight is almost as much as the cake itself. But a very delicious cake and easy to make.

thwoo1125's picture

My guess is the author meant to bake the cake in 2 tins - to make 2 layers of the cake.

Julia S's picture

Is it me? Step 4 - "into each tin". I have looked and looked and cannot see what style/size tin.

wilsonm6's picture

Thats alot of butter for only 235 calories per serving? Hmm...

dorymel's picture
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Tried this recipe for my sons birthday but decided to find a different recipe for the frosting as the quantity of butter stated here didn't look right. I used 150g Butter, 150g Icing Sugar and 120g Dark Chocolate and it worked great. And yes, as the title suggests - it is VERY chocolatey!

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