Simple chocolate cake
- Published: 30 Sep 09
- Updated: 8 Nov 24
This is a really easy chocolate cake recipe. Once you’ve made the cake itself, you can dress it up any way you fancy – for example, you could fill it with whipped cream and jam instead of chocolate icing. Or, after icing or buttercreaming, why not decorate with colourful sweets or chocolate buttons for a birthday cake?
Then when you’re feeling confident with your baking, take it up a level, with our triple chocolate layer cake.
We’ve also got a chocolate mud cake recipe, and John Whaite’s super-moreish chocolate cola cake recipe to check out.
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Serves 10 -
Takes 20 minutes to make, 20-25 minutes to cook, plus cooling
Before you start
You can really taste the quality of the chocolate in this cake icing – so it’s worth buying something top quality – the best you can afford.
Whenever you’re mixing a cake batter that contains flour, you don’t want to mix it too vigorously. Lots of motion will develop the gluten in the flour, which turns cake sponge more chewy and dense rather than light and fluffy.
When melting chocolate over simmering water, make sure the base of the bowl isn’t touching the water – otherwise the heat can be too high and your chocolate will seize and turn grainy.
Nutrition
- Calories
- 728kcals
- Fat
- 51g (31g saturated)
- Protein
- 6.5g
- Carbohydrates
- 66.2g (55g sugar)
- Salt
- 0.8g
FAQs
What ingredient makes a cake rise - baking soda or baking powder?
It's complicated and the short answer is both do. Baking powder is a combination of chemicals and doesn't require a reaction. Baking soda provides rise because of a chemical reaction with other ingredients (specifically acids) so requires an acidic ingredient in the recipe also (buttermilk, yogurt etc. or plain vinegar).
How do you make a chocolate cake moist?
For a moist cake, look for recipes using real chocolate, ground nuts and oil rather than butter. Also consider gluten free or flourless choc cakes for a super fudgy finish.
How can you make ahead and store this cake?
Cook and completely cool the cakes then wrap well in cling film and freeze for up to 3 months. Defrost at room temperature before decorating.
How do I stop chocolate cake from cracking?
Make sure the oven is at the right temperature (often happens if the oven is too high). If it rises too fast, it may dome and crack. Also don't over-bake the cake and make sure to bake in the centre of oven (though this is less of a problem in a fan oven).
How do I cover a chocolate cake with icing?
Start with a thin coating of icing (known as a crumb coat) then chill until the icing hardens. This will give a smoother surface to work with. Once chilled, coat roughly and fully in icing then use a cake scraper held at a 45 degree angle to smooth. A cake turntable also helps.
delicious. tips
Watch how to make our simple chocolate cake here: