Chocolate Cake

About this recipe: This is the most delicious, moist chocolate cake! Great for a birthday cake. Enjoy!

Ingredients
Serves: 10 

• 2 eggs
• 200g (7oz) caster sugar
• 2 tablespoons butter, softened
• 250g (9oz) vegetable oil
• 50g (2oz) cocoa powder
• 125ml (4 fl oz) buttermilk
• 1 teaspoon vanilla extract
• 275g (10oz) plain flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons bicarbonate of soda
• 1/4 teaspoon salt
• 250ml (8 fl oz) boiling water
• 175g (6 oz) plain chocolate chips

• Buttercream Chocolate Icing
• 125g (4¼oz) butter, softened
• 125g (4¼oz) icing sugar
• 50g (2 oz) cocoa powder
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 tablespoon strong brewed coffee

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Method
Prep:20min  ›  Cook:25min  ›  Ready in:45min 

1. In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, caster sugar, 2 tablespoons butter, oil, 50g cocoa, buttermilk and vanilla.
2. Sift the flour, baking powder, bicarbonate of soda and salt; add to the sugar and egg mixture. Blend well and fold in the boiling water.
3. Place batter in two greased and floured 20cm round cake tins. Divide the chocolate chips in half and sprinkle them over each pan. Bake at 180 degrees C (gas mark 4) for 25 minutes. Cool.
4. To make the icing: Begin by beating together 125g butter, icing sugar and 50g cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more icing sugar until you obtain the consistency you want. Spread on cooled cake.

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Molten chocolate cakes

About this recipe: These warm, soft and gooey mini chocolate cakes are perfect for that ubiquitous chocolate fix. A good-quality plain chocolate is necessary for the success of these cakes.

Ingredients
Serves: 4 

• 125g (4 1/4 oz) butter
• 1 (100g) bar good-quality plain chocolate
• 2 eggs
• 2 egg yolks
• 4 tablespoons caster sugar
• 2 teaspoons plain flour

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Method
Prep:20min  ›  Cook:8min  ›  Ready in:28min 

1. Preheat the oven to 230 C / Gas 8. Butter and flour 4 ramekins.
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
3. Use a hand held electric mixer to beat the eggs, egg yolks and sugar together until light coloured and thick.
4. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
5. Divide the mixture between the 4 ramekins and bake for 6 to 7 minutes. The centres of the cakes will still be quite soft. Turn ramekins out on serving plates and let sit for about 15 seconds, then unmould. Serve immediately with fresh cream, if desired.

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Double chocolate sponge cake

About this recipe: This recipe for a double chocolate sponge cake is a total crowd-pleaser; it goes with anything, anytime, for anyone. Whether you need a moist chocolate cake for a birthday or a delicate light finish to a big meal - you can count on this chocolate cake to meet all of your needs. Enjoy with some whipped cream or ice cream for a special treat.

Ingredients
Serves: 8 

• For the chocolate sponge
• 340g unsalted butter, softened
• 340g caster sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 140ml milk
• 225g self raising flour
• 85g cocoa powder
• 2 teaspoons baking powder
• 1 pinch salt

• For the chocolate icing
• 200g plain chocolate
• 200g double cream
• 85g milk chocolate, grated

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Method
Prep:20min  ›  Cook:35min  ›  Extra time:2hr cooling  ›  Ready in:2hr55min 

For the chocolate sponge:

1. Preheat the oven to 180 C / Gas 4. Grease two 15cm round cake tins.
2. In a mixing bowl, beat together the butter and caster sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Then add the vanilla extract and the milk and mix.
3. In a separate bowl, sift in the flour and add the cocoa powder, baking powder and salt. Mix well.
4. Fold the dry ingredients into the wet ingredients and mix until well blended. Divide the chocolate sponge mixture evenly between the two prepared cake tins.
5. Bake the two sponges in the preheated oven for 30 to 35 minutes until the cake is firm and a skewer inserted into the centre of the cake comes out clean.
6. Allow to cool completely before turning out onto a cooling rack.

For the chocolate icing:

7. In a saucepan over a low heat, combine the 200g plain chocolate and the cream and whisk until the chocolate has melted and the mixture is well blended. Remove from the heat and whisk until the mixture is smooth and glossy. Leave to cool for 2 hours until the icing is thick enough to spread.
8. To assemble, place one of the sponges onto a serving plate. Spoon 1/3 of the chocolate icing over the top of this first sponge layer. Carefully sandwich the second layer on top. With the remainder of the chocolate icing, spread over the top of the cake.
9. Decorate with chocolate shavings and eat the same day.

Tip

For this recipe, I always try to use Cadbury Bournville® chocolate when possible.

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Chocolate cake with chocolate buttercream

About this recipe: A rich moist chocolate cake with a luscious chocolate buttercream icing. This is the best cake in the world!

Ingredients
Serves: 12 

• 375g caster sugar
• 225g plain flour
• 65g best quality cocoa powder
• 1 1/2 teaspoons bicarb of soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 250ml milk
• 125ml vegetable oil
• 2 teaspoons vanilla extract
• 225ml boiling water

• Chocolate buttercream
• 175g butter
• 125g cocoa powder
• 650g icing sugar
• 150ml milk
• 1 teaspoon vanilla extract

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Method
Prep:30min  ›  Cook:35min  ›  Extra time:25min  ›  Ready in:1hr30min 

1. Preheat oven to 180 C / Gas 4. Grease and flour two 23cm cake tins.
2. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, bicarb, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared tins.
3. Bake the cakes for 30 to 35 minutes in the preheated oven, until a skewer inserted comes out clean. Cool for 10 minutes before removing cakes from tins to cool completely.
4. To make the icing, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and icing sugar alternately with the milk and vanilla. Beat to a spreading consistency.
5. Split the layers of cooled cake horizontally, cover the top of each layer with icing, then stack them onto a serving plate. Ice the outside of the cake.

Tip

Use a mild flavoured oil for this cake, such as rapeseed oil or sunflower oil.

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Molten chocolate cakes

About this recipe: These warm, soft and gooey mini chocolate cakes are perfect for that ubiquitous chocolate fix. A good-quality plain chocolate is necessary for the success of these cakes.

Ingredients
Serves: 4 

• 125g (4 1/4 oz) butter
• 1 (100g) bar good-quality plain chocolate
• 2 eggs
• 2 egg yolks
• 4 tablespoons caster sugar
• 2 teaspoons plain flour

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Method
Prep:20min  ›  Cook:8min  ›  Ready in:28min 

1. Preheat the oven to 230 C / Gas 8. Butter and flour 4 ramekins.
2. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted.
3. Use a hand held electric mixer to beat the eggs, egg yolks and sugar together until light coloured and thick.
4. While beating, slowly pour the chocolate mixture into the egg mixture, then quickly beat in the flour and mix until just combined.
5. Divide the mixture between the 4 ramekins and bake for 6 to 7 minutes. The centres of the cakes will still be quite soft. Turn ramekins out on serving plates and let sit for about 15 seconds, then unmould. Serve immediately with fresh cream, if desired.

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