Double-the-love chocolate cake

Double-the-love chocolate cake

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(17 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 a dairy product made from separating whole milk or cream into fat and…

  • 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
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

To assemble

  • 2 x 200g bars white chocolate
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 550g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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13th Sep, 2017
successful this looed fab tasted absolutely delicious I also did an initial first thin coatof icing to seal in those pesky chocolate crumbs ! thank you Good food another excellent recipe
juliaprior's picture
28th Aug, 2016
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.
18th Dec, 2015
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
12th Aug, 2013
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
1st May, 2013
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!
11th Mar, 2013
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
4th Mar, 2013
This may seem a silly question, but do the 20cm and 15cm cake tins refer to the diameter of the tins? Thanks
27th Oct, 2016
15th Dec, 2012
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)
4th Oct, 2012
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!


13th Jan, 2019
Its not quite clear in the recipe instructions, does the ingredients list make all 4 cakes or just the 2x20cm etc.? Thank you!
13th Jan, 2019
Sorry just reread the instructions again, so the first batch will make one 20cm & one 15cm cake - then you repeat the recipe again? Is that correct? Thank you.
goodfoodteam's picture
14th Jan, 2019
Thanks for your question - yes, that's right.
juliaprior's picture
24th Aug, 2016
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
1st Sep, 2016
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!
1st Oct, 2014
Could you use jam in half the layers to make it less rich? Raspberry?
goodfoodteam's picture
15th Oct, 2014
Hi there, thanks for the question. Yes, you could use jam instead, try black cherry or raspberry. 
27th Jun, 2013
Why do you add water to the cake mixture?
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