A chocolate cake on a cake stand with chocolate shards on top as decoration

Easy chocolate cake

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(3 ratings)

Prep: 35 mins Cook: 20 mins

Easy

Serves 10 - 12

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It's simple enough for an afternoon tea but special enough for a party too

Nutrition and extra info

  • Sponges only
  • Vegetarian

Nutrition: Per serving

  • kcal523
  • fat29g
  • saturates18g
  • carbs59g
  • sugars47g
  • fibre2g
  • protein6g
  • salt0.6g
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Ingredients

    For the cake

    • 200g golden caster sugar
    • 200g unsalted butter, softened plus extra for the tins
      Butter

      Butter

      butt-err

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

    • 4 eggs
      Eggs

      Egg

      egg

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

    • 200g self-raising flour
    • 2 tbsp cocoa powder
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • ½ tsp vanilla extract
    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    For the buttercream

    • 100g milk chocolate, chopped
      Chocolate

      Chocolate

      chok-let

      Chocolate as we know it in pressed

    • 200g butter, softened
      Butter

      Butter

      butt-err

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

    • 400g icing sugar
    • 5 tbsp cocoa powder
    • 2 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    To decorate

    • chocolate shards (see tip, below)

    Method

    1. Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins, then line the bases with baking parchment.

    2. In a large bowl, beat all the cake ingredients and a pinch of salt together until pale. Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

    3. For the buttercream, put the chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins. Mash the butter and icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them. Sift in the cocoa with a pinch of salt and pour in the melted chocolate and milk. Mix again until smooth.

    4. On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like (see tip, below).

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