Simple chocolate cake
- October 2009
- Serves 10
- Takes 20 minutes to make, 20-25 minutes to cook, plus cooling
An easy and foolproof chocolate cake recipe. You could fill it with whipped cream and jam instead of chocolate icing.
Then when you’re feeling all chocolately and confident, why not take it up a level, with our triple chocolate layer cake?
- 51g (31g saturated)
- 66.2g (55g sugar)
- 225g butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large free-range eggs
- 100g self-raising flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- A little milk
For the icing
- 250g dark chocolate
- 250g butter, softened
- 175g icing sugar
- Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy.
- Add the eggs, 1 at a time, beating after each addition. Sift in the flour, baking powder and cocoa, then lightly fold into the mixture.
- Add a little milk until you have a dropping consistency, then divide between the tins.
- Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a bowl, beat the butter and icing sugar together with an electric hand whisk until light and fluffy, then fold in the melted chocolate.
- Spread some icing over 1 of the cakes, top with the other cake and the rest of the icing.
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