Chocolate cake recipe

Name: Chocolate cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 g (0.9oz) Cocoa powder; 25 g (0.9oz) Drinking chocolate powder; 200 g (7.1oz) Plain flour; 1 tsp Baking powder; 1 tsp Bicarbonate of soda; 1 pinch Sea salt; 175 g (6.2oz) Unsalted butter, cut into small pieces and softened; 100 g (3.5oz) Light soft brown sugar; 100 g (3.5oz) Caster sugar; 4 Eggs; 150 ml (5.3fl oz) Buttermilk (or 75ml whole milk mixed with 75ml plain yoghurt); 100 g (3.5oz) Ground almonds; 2 Packs of chocolate fudge icing - For the filling; 50 g (1.8oz) Plain chocolate, finely grated - For the filling

Servings: persons

25 g (0.9oz) Cocoa powder
25 g (0.9oz) Drinking chocolate powder
200 g (7.1oz) Plain flour
1 tsp Baking powder
1 tsp Bicarbonate of soda
1 pinch Sea salt
175 g (6.2oz) Unsalted butter, cut into small pieces and softened
100 g (3.5oz) Light soft brown sugar
100 g (3.5oz) Caster sugar
4 Eggs
150 ml (5.3fl oz) Buttermilk (or 75ml whole milk mixed with 75ml plain yoghurt)
100 g (3.5oz) Ground almonds
2 Packs of chocolate fudge icing - For the filling
50 g (1.8oz) Plain chocolate, finely grated - For the filling

1
Preheat the oven to 180C/Gas mark 4.
2
Put the cocoa powder and drinking chocolate into a small bowl.
3
Add 50ml freshly boiled water, mix to a paste and set aside.
4
Sift the flour, baking powder, bicarbonate of soda and salt together and set aside.
5
In a large mixing bowl, using either a wooden spoon or a hand-held electric whisk, beat the butter to a cream.
6
Add both the sugars and the cocoa paste.
7
Continue beating until light and very creamy.
8
Add the eggs one at a time, adding 1 tbsp of the flour with each and beating thoroughly before adding the next.
9
Then fold in the remaining flour with the buttermilk little by little - dry, wet, dry, wet - until you have a very soft, creamy mixture.
10
Finally, carefully fold in the ground almonds.
11
Spoon the mixture into the prepared tin(s), spreading it out lightly and evenly with the back of the spoon.
12
Bake in the oven, allowing 45-50 minutes for a cake in a 23cm tin and 35-40 minutes for cakes in 20cm deep sandwich tins.
13
Leave the cake(s) in the tin(s) for 10 minutes before turning out and placing on a wire rack to cool completely.
14
When cold, cut the 23cm cake into three layers, or each of the 20cm cakes into two layers.
15
Sandwich the layers together with the chocolate fudge icing, saving sufficient to smother over the top.
16
Finish the top with a sprinkling of grated chocolate.
17
This cake will keep for 5-6 days in an airtight tin.

1635

kcal

Calories

111

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 25 g (0.9oz) Cocoa powder, 25 g (0.9oz) Drinking chocolate powder, 200 g (7.1oz) Plain flour, 1 tsp Baking powder, and more.

Yes, Chocolate cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!