Classic chocolate cake - recipe
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Prepare
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Serves
8 -
Cook
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Skill
Easy
Ingredients
For the cake
- 125 g Butter (unsalted)
- 175 g Unrefined golden caster sugar
- 175 g Unrefined light muscovado sugar
- 2 Egg(s) (free range)
- 225 g Plain white flour
- 50 g Cocoa powder
- 1 tsp Baking powder
- ¼ tsp Bicarbonate of soda
- 250 ml Buttermilk
For the filling
- 300 g Unrefined golden icing sugar
- 2 tsp Cocoa powder
- 15 g Butter (unsalted) melted
- 3 tbsp Water boiling
- 50 g Dark chocolate grated
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1
Grease and line the base of two 22cm round cake tins. Preheat the oven to 180°C (160°C fan, gas mark 4)
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2
Put the butter and both sugars into a bowl and beat together with an electric whisk until light and fluffy. Add the eggs one at a time, beating well between each addition.
For this step you'll need:
- 125g Butter (unsalted) melted
- 175g Unrefined golden caster sugar
- 175g Unrefined light muscovado sugar
- 2 Egg(s) (free range)
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3
Sieve the flour, cocoa, baking powder and bicarbonate of soda into the mixture, then pour in the buttermilk.
For this step you'll need:
- 225g Plain white flour
- 2tsp Cocoa powder
- 1tsp Baking powder
- ¼tsp Bicarbonate of soda
- 250ml Buttermilk
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4
Stir everything together to create a smooth mixture and spoon into the prepared cake tins.
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5
Bake for 20-25 minutes until just firm and shrinking away from the sides.
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6
Cool in tins for 5 minutes then turn on to a wire rack to completely cool.
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7
Sieve the icing sugar and cocoa into a bowl, then add the butter and 3tbsp of boiling water. Stir together to make a smooth spreadable consistency.
For this step you'll need:
- 300g Unrefined golden icing sugar
- 2tsp Cocoa powder
- 15g Butter (unsalted) melted
- 3 tbsp Water boiling
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8
Spread half of the icing on to the base of one chocolate sponge, sandwich together with the other chocolate sponge. Spread the remaining icing over the top of the cake, using a palette knife dipped in hot water. Sprinkle over grated chocolate to decorate.