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

Easy

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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Ingredients

  • 400g butter
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

  • 400ml buttermilk
    Buttermilk pancake mixture in bowl with whisk

    Buttermilk

    buh-ter-mill-k

    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

    Butter

    butt-err

    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

Method

  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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jlomygang
10th Jul, 2011
Hi can anyone tell me hoe to scale this recipe to make 1 25cm cake
sallywilliment
30th Apr, 2011
5.05
My daughter's birthday was on the day of the Royal wedding so this was the perfect cake to make. It was easy to make, looked impressive and tasted delicious. The sponge was lovely and moist.
sweetheart111
21st Apr, 2011
5.05
looks BBBrrrrilliant

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