Very chocolatey cake

Very chocolatey cake

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(11 ratings)

Prep: 35 mins Cook: 25 mins


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: per serving

  • kcal235
  • fat16g
  • saturates10g
  • carbs22g
  • sugars17g
  • fibre0g
  • protein2g
  • salt0.28g


  • 3 eggs



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

  • 200g golden caster sugar
  • 200g very soft butter



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

  • 200g self-raising flour
  • 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…

  • 3 tbsp cocoa powder
  • 100g chocolate drops (milk, plain, white or a mix of all three)

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

For the icing

  • 300g soft butter



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

  • 100g icing sugar
  • 400g melted plain chocolate


  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.

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Comments, questions and tips

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9th May, 2014
Really dry recipe - easy to make but not worth it! Calorie count is crazy too..I worked it out (using half the icing) at over 600 calories if the cake is cut into 10..that's 3 times as much as specified here!
23rd Feb, 2014
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
15th Dec, 2013
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
27th Oct, 2013
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.
8th Sep, 2013
Ooops for some reason I didnt rate it as it should be.
8th Sep, 2013
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.
14th Apr, 2013
Wasn't impressed with this at all, really dry and hard. Would not make again.
8th Mar, 2013
Fab cake - turns out great everytime
24th Jan, 2013
I also added Terry's chocolate orange pieces instead of plain chocolate
24th Jan, 2013
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


19th Nov, 2019
What size tins, please?
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