RECIPE | Our Favourite Chocolate Cake

Friday, August 11, 2017

Zach definitely takes after his mama, with a sweet tooth and a love of baking. It's a hobby that I'm keen to encourage, and one that I hope he will enjoy for years to come, although of course I don't intend to let him gorge his way through huge slices of cake every day. I've actually put together a list of recipes I'd like to try with him, and from now on we will pick one each week, and spend an afternoon getting our bake on.

This week I asked him what he'd like to make, and he asked for a chocolate cake so nicely that I couldn't refuse - especially as it's one of my all time favourites! We quickly whipped one up using our favourite chocolate cake recipe, and then I let him decorate it too. We kept it simple, which all of our bakes will be, and it turned out great. A light and moist sponge, with a rich and irresistible buttercream - what could be better? I've shared the recipe below, in case you want to give it a go yourself, which I definitely recommend you do!

The recipe isn't my own, and it isn't even one that I found myself - it's actually the one my dad always uses. It is easy, it is quick, and usually I have all of the ingredients in the house already. The original recipe is from the BBC Good Food website, and has great reviews, which just confirms that it is the best - the only thing I've done a little differently is the frosting. I like to double the mix, because that is my favourite part, and honestly the original recipe just doesn't give you enough. I don't think they take into account the spoonfuls I eat straight out of the bowl...

To make one deliciously indulgent chocolate cake you will need:

2 x 18cm round cake tins

For the cake:

175g self raising flour
2tbsp cocoa powder
1tsp bicarbonate of soda
150g caster sugar
2 eggs, beaten
150ml sunflower oil
150ml semi-skimmed milk
2tbsp golden syrup

For the buttercream:

150g unsalted butter
350g icing sugar
6tbsp cocoa powder
drop of milk


1. Preheat the oven to 180ÂșC/Gas Mark 4, grease and line the two cake tins.
2. Sieve the flour, cocoa and bicarbonate of soda into a bowl, add the sugar and mix well.
3. Make a well in the centre, and add the syrup, eggs, oil and milk. Beat well with an electric whisk until smooth.
4. Spoon into the tins, and bake for 25-30 mins until risen and firm to the touch. Remove from the oven and leave to cool before turning out onto a cooling rack.
5. To make the buttercream, beat the butter until soft. Gradually sift and beat in the icing sugar and cocoa powder before adding enough milk to make the icing fluffy and spreadable.
6. If you want to make a the cake a little neater, use a serrated knife to cut off the top of the cakes to make them flat. Sandwich the two cakes together with the buttercream, and use the rest to cover the top and sides.

To decorate we used white chocolate buttons and two crumbled flake bars, but of course you can use anything, or leave it plain. We've shipped off a chunk of the cake to my mum, and will probably spend the next few days eating our way through the rest!

Let me know if you try the recipe, and if you have any recipes that you love and can recommend please pop them in the comments below!

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