Classic Chocolate Cake

I can’t believe it has been three months since I last posted on my blog. The beginning of August was when the kids broke up for their summer holiday and it has just been one thing after another since then. I had almost decided to not carry on with my blog because of the amount of time it takes up but I have really missed it and so for my own ‘me time’ I’m back.
The kids are now on their half term break and had asked me to bake them a cake and of course it had to be a chocolate cake. This chocolate cake is very indulgent but it is lovely and moist and perfect for a special occasion.
I’m off to put the kettle on and have a slice of chocolate cake – of course.

Chocolate Cake

Classic Chocolate Cake

Yield: 10 - 12 slices

Classic Chocolate Cake


  • 225g unsalted butter, diced and at room temperature
  • 225g caster sugar
  • 175g self raising flour, sifted
  • 50g cocoa powder, sifted
  • 2 tsp baking powder, sifted
  • 1 tsp vanilla extract
  • 4 medium eggs at room temperature
  • 100ml full cream milk
  • For the filling:
  • 50g dark chocolate
  • 50g milk chocolate
  • 120ml single cream
  • For the icing:
  • 100g milk chocolate, broken into small pieces
  • 15g butter
  • 20g cocoa powder, sifted
  • 50ml water
  • 1 tblsp golden syrup


  1. Heat the oven to 190°C (375°F) and butter and baseline 2 x 20cm sponge tins with baking parchment.
  2. Put all the cake ingredients in the bowl of a food processor and cream together.
  3. Divide the mixture into the cake tins, smoothing the surface.
  4. Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
  5. Run a knife around the collar of the cakes and leave to cool completely.
  6. To make the filling:
  7. Break the dark and milk chocolate into a large, heatproof bowl and set over a pan with a little simmering water in it, stirring until melted.
  8. Remove the bowl from the pan of water and leave to cool for 5 minutes.
  9. Once cool, whisk the chocolate, adding the cream as you go until thick and glossy.
  10. Spread the filling over the bottom sponge and sandwich together with the top sponge.
  11. To make the icing
  12. Gently melt the chocolate and butter in a bowl set over a pan with a little simmering water in it, stirring until smooth.
  13. At the same time, combine the cocoa, water and golden syrup in a small saucepan and heat almost to boiling point, stirring until smooth.
  14. Add this to the melted chocolate and blend to a smooth icing.
  15. Working quickly, smooth over the top of the cake using enough so that it drips down the side.
  16. The glaze needs to be prepared and used straightaway. If it starts to appear oily, simply whisk in 1tsp of water until it returns to being glossy.
  17. Decorate with fresh fruit and chocolate shavings.
  18. The cake will keep well in a covered container for 4 - 5 days.

Chocolate Cake 2I’m linking up with A Mummy Too’s Recipe of the Week as I’ve just remade this cake for Mother’s Day tomorrow (March 2014).

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