Chocolate Cake – Back to Basics
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A simple, easy and delicious chocolate cake with easy chocolate buttercream frosting!
The third instalment in my ‘back to basics’ series!
Back to basics
So, recently (I say recently, it was like August time it started) I decided to start a ‘back to basics‘ series on my blog because as much as I bake all these recipes, and usually, post two a week, they aren’t the most basic. Even down to the flavouring, they aren’t the most basic.
I’m not talking about dumbing down recipes or anything like that, as I like to make mine as easy to follow as possible for anyone of any skill level, but more like posting the recipes that most of my other recipes are based on. I’m not saying all my recipes ever are based on those from the ‘back to basics’ series, but more because I thought I would cover all bases to help you guys out.
Instalments so far
The first in my series of ‘back to basics’ was my no-bake vanilla cheesecake. I had over SIXTY cheesecake recipes on my blog by the time I posted a delicious, but basic, vanilla cheesecake. It was something that is technically in all of the recipes already on my blog, but the number of people that had been searching for one of my blog every day astounded me.
The second in my series of ‘back to basics’, was my triple chocolate brownies. Similarly to my cheesecakes, but not to the same quantity, I had basically used the same recipe quite a few times, but always put extras in such as Biscoff, or Terry’s chocolate orange. The reactions to both of these recipes were really quite astounding! I genuinely never thought they’d be so popular, but they still are now after months of posting.
So, for the third instalment in the series, I thought I would cover one of the most delicious treats that have ever existed, the chocolate cake. Some of you may think “but you already have a chocolate cake recipe”, and I do… with my chocolate fudge cake, but that’s more an American style recipe and its super gooey, and utterly scrumptious, but definitely requires more ingredients and effort.
Chocolate cake
This beauty is basically a chocolate Victoria sponge. The only difference to the recipe from a classic Victoria sponge is that you remove some quantity of flour, and replace that quantity with cocoa powder. It’s still based on the idea that you have equal quantities of flour, eggs, butter and sugar, which is the base of practically most cakes on this blog, but some of the dry becomes the chocolate.
Often the most simple bakes can be the most delicious, this bake is about simple flavours, simple but effective. Using high quality cocoa powder is key as this will boost the flavour of your sponge, I usually use 100% cocoa powder for that rich, delicious chocolate taste.
Accuracy
If your oven is definitely at the correct temperature, which most ovens technically aren’t, and you mix the ingredients in the right way, to the correct quantities, there is no reason that this cake should ever fail. With ‘The Great British Bake Off’, they apparently test all of the contestant’s ovens every day, by baking a Victoria sponge, and theoretically, they should all come out identical if the ovens work.
There isn’t too much more to explain about the cake itself, but be accurate when weighing it out. Also, if your bakes never tend to work properly, no matter the recipe, invest in an oven thermometer as it may save it all. In my rented house that I lived in last year, it was FIFTY degrees out. FIFTY. We ended up having to buy a new oven and swap it whilst we lived there as the landlord didn’t understand the significance of this.
Buttercream
For the chocolate buttercream, it’s quite a simple one. You MUST use ACTUAL UNSALTED BUTTER. I mean the kind you find in foil, and that when its fridge cold, is solid. You can use a spread for the cake, but NOT for the buttercream. I might get a few smart arse comments about this as to ‘why not’ but if you want a stable buttercream, that will last no matter the heat outside, use actual unsalted butter.
If its peak summer, and there is a heatwave, you won’t need to add any liquid to the buttercream. Technically, you don’t have to at all if you really do beat your buttercream well enough, but I actually like mine a smidge softer so its easier to pipe, so I usually add between one and two tablespoons of boiling water to smooth it out. But, if the weather is so hot you don’t even want the oven on, this won’t be necessary.
Variations on a basic
All in all, I have used this recipe technically loads of times on my blog, in my Oreo drip cake for example, but never done a post on a simple chocolate cake before. I personally, prefer using light brown sugar in the sponge because I like the flavour, but either that, caster sugar, or golden caster sugar would work perfectly fine.
This sort of sponge has a really good base for multiple uses, and it’s a hardcore classic that millions of people bake across the world as it’s so simple. I generally find the cake fine as it is, because it’s meant to be simple, but you can always add 100ml buttermilk if you wanted, but if you wanted a denser or richer sponge, I would go for something else such as a fudge cake as they really are so different.
This sort of sponge is a really good base to cover in fondant if you are decorating, or anything similar. You can also swap up the flavours really easily by adding 1-2tsp of different extracts, such as orange or mint, or just swapping up the flavour of the frosting that you decide to put on top.
Tips and tricks
- This cake will last at room temperature (not in the fridge as it will go hard) for three days.
- The cake will freeze for 3+ months
- I use a cake tin, or a cake box to store it.
- You can use dark chocolate in place of the cocoa powder if you wish – use 100g for the sponge, and 100g for the buttercream.
- If your cake isn’t baked fully, your oven might be at the wrong temperature, or it wasn’t mixed correctly. Keep it in, till a skewer comes out clean, and it’s springy to touch.
Chocolate Cake!
Ingredients
Chocolate Cake
- 300 g unsalted butter
- 300 g caster sugar/light brown sugar
- 245 g self raising flour
- 55 g cocoa powder
- 6 medium eggs
Chocolate Buttercream
- 200 g unsalted butter (not baking spread)
- 400 g icing sugar
- 50 g cocoa powder
Instructions
For the Cake
- Preheat your oven to 180ºc/160ºc fan, and line two 8" cake tins with parchment paper.
- Beat together your butter and sugar until light and fluffy.
- Add in the flour, cocoa powder and eggs, and beat again until combined.
- Split evenly between the two tins, and bake in the oven for 28-32 minutes. Sometimes it can take a little longer - don't open before 25 minutes, and be as quick as you can checking with a skewer.
- Once baked, leave to cool in the tin for 10 minutes, and then transfer to a wire rack to cool fully.
For the Chocolate Buttercream
- Make sure your butter is at room temperature. Don't use a baking spread or margarine.
- Beat your butter on its own for about a minute, to loosen it up.
- Add in the icing sugar gradually, beating in during or in 1/3 at a time. Don't add it all in at once.
- Also, add in the cocoa powder, beating in fully.
- If it's really very stiff, add in ONE tablespoon of boiling water at a time, beating fully each time, until it becomes smooth and lovely.
To Decorate
- Place your first sponge on a plate/cake board, and pipe/spread on half of the buttercream frosting. Add on the second cake, and pipe/spread on the rest of the buttercream.
- Add on anything you fancy as decoration, I used sprinkles. Enjoy!
Notes
- This cake will last at room temperature (not in the fridge as it will go hard) for three days.
- I use a cake tin, or a cake box to store it.
- You can use dark chocolate in place of the cocoa powder if you wish - use 100g for the sponge, and 100g for the buttercream.
- If your cake isn't baked fully, your oven might be at the wrong temperature, or it wasn't mixed correctly. Keep it in, till a skewer comes out clean, and it's springy to touch.
Could I replace the 55g of cocoa powder with 100g of milk chocolate instead of 100g dark chococolate?
Hey – you can, but sometimes using melted chocolate changes the texture slightly of the sponge! x
Hi Jane, Love your recipes, just a quick question. How deep are your 8” cake tins please
Hey! Ahh thank you! They’re all at least 3″ deep – the sponges don’t rise up to that, but I don’t tend to use thinner tins in general!
Hi I want to use this recipe but turn it into a drip tier cake how much do I use for 3-4 tiers x
The easiest thing would be to look at my drip cakes, as they’re already 3/4 tiers and most are chocolate cakes with the same style recipe! X
Hi Jane, with this recipe do you not add the eggs one at a time? It suggests that you just put all dry ingredients and eggs at the same time, but I’ve never done it like that. Thanks
I do it always as mentioned – for cakes, I cream the butter and sugar, and then add in all the eggs and flour at the same time! x
Hi I only have large eggs I was just wondering how many should I use and should I adjust anything else?
For this cake you can just swap to 5 large eggs, instead of 6 medium!
Hi Jane, just in the process of baking this cake. The top of the sponges have split whilst cooking, any idea why? It doesnt ultimately matter for this one as I’m covering with buttercream anyway but it has frustrated me and will doing me another for my daughters birthday friday.
This can be down to how it’s mixed, or even your oven and so on – there are a few reasons it can happen, but trimming off the top isn’t a bad thing! Offcuts are always tasty!
Thank you Jane for sharing this recipe. It was easy and delicious. I’m not a baker by any stretch but used this as the basis for my son’s 4th birthday cake. We all loved it. Can’t wait to try more of your recipes.
Hey Jayne I have just discovered your website and your recipes look great. I’m going to attempt to make your chocolate cake for y son’s 18th birthday on Thursday. I only have one deep inch cake. How long do you suggest I bake the cake for if the recipe is in the one tin. Would I have to reduce the oven temperature to?
Hey! I would lower the temp to 140C for a fan oven, and bake for 105-120 minutes! It sounds like a long time, but it does take a good while and it’s worth it!
Hi Jane, Love your Recipes ! Just wondering as I have no self raising flour whether it would be possible to use plain flour and baking soda for this recipe ? X
You need baking powder, (various names across the world, but just not bicarbonate of soda) – and you mix in two level teaspoons per 150g of plain flour – whisked in well before using! x
Hi Jane. I’m struggling with adapting recipes to make 6inch cakes. I have three deep 6inch tins, I want to make quite a tall cake so would you say this same amount split between the three tins would be ok? Thanks xx
Hey! Yes I would bake the same mix between 3x 6″ tins!! x
Hi,
This is probably a stupid question but my son has requested a chocolate cake for his birthday. If I was to make this would it hold up well to being covered in fondant/ready to roll icing or is there another chocolate cake recipe you would suggest instead?
Love all your recipes, they always get great feedback!
Thanks!
Hey! Yes I think this would work well – it would be best to fill it, and crumb coat the cake and then put it in the fridge for a while before cover – this firms it up nicely before covering so makes it easier!! x
Great, thanks. That’s what I was planning so hopefully it turns out ok! Thanks!
Hi Jane, I’m planning on making this cake next week for my boyfriend. I don’t have a good track record with chocolate cake, so hoping this goes better. What cocoa powder would you recommend using? Thank you!
Shopbought I like green and blacks and tescos own – bit I actually buy large 1kg bags from amazon (cacao barry) and it’s my favourite!