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

Easy chocolate cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12 - 14

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

  • Freezable (sponges only)
  • Vegetarian
Nutrition: Per serving (14)
NutrientUnit
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
  • 4 large eggs
  • 200g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 2 tbsp milk

For the buttercream

  • 100g milk chocolate, chopped
  • 200g butter, softened
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 2 tbsp milk

For the chocolate shards (optional)

  • 50g dark chocolate
  • 25g milk chocolate
  • 25g white chocolate

Method

  • STEP 1

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

  • STEP 2

    In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

  • STEP 3

    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.

  • STEP 4

    Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

  • STEP 5

    For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

  • STEP 6

    Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.

  • STEP 7

    Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.

  • STEP 8

    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.

  • STEP 9

    To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil.

  • STEP 10

    Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets.

  • STEP 11

    Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Try these next-level, indulgent chocolate cake ideas from our sister title olivemagazine.com/chocolate-cakes.

Goes well with

Recipe from Good Food magazine, September 2017

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A star rating of 4.7 out of 5.307 ratings
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