Chocolate Cake Recipe

Chocolate cake is the best thing ever! No really it is. In our eyes, there are few things that unite the human species together more than our love for chocolate cake.

It combines two of our most beloved foodstuff. Chocolate and cake – a matrimony straight from the dessert gods.

What’s better than chocolate cake, I hear you ask. We think it’s chocolate cake you’ve made yourself.

Not only can you indulge in the gooey chocolaty goodness that is chocolate cake, but you can do so with the pride of knowing you’ve conquered this popular dessert, bound to make you a favourite at dinner parties.

Plus who doesn’t want their house to smell like a bakery?

This post is a collection of the best chocolate cake recipes for everyone’s chocolaty needs. Each cake feeds 8-11 people.

Moist Chocolate cake

Moist chocolate cake - Chocolate cake recipes- Then and Now

This is a traditional chocolate cake recipe that can be enjoyed and mastered by anyone.

You can always make adjustments to your preferences. If you prefer a drier cake, we recommend less of the boiled water. Generally, the thicker the consistency of the batter, the thicker the cake.

Ingredients

• 2 cups self-raising flour

• 2 cups sugar

• ¾ cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 1 cup milk

• ½ cup vegetable oil

• 2 eggs

• 2 teaspoons vanilla extract

• 1 cup boiling water

Chocolate Buttercream Frosting Recipe

• 50g unsweetened cocoa powder

• 140g Butter

• 280g Icing sugar

• 1-2 tbsp milk

Method

• Preheat oven to 350º F. Prepare two cake tins by spraying with baking spray or lightly buttering.

• Add flour, sugar, cocoa, baking powder, baking soda, salt to a large bowl. Whisk and stir through to combine.

• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.

• Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre comes out clean.

• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Chocolate Buttercream Frosting

• To make your buttercream, mix your butter and a table spoon of milk until it’s softened but not yet smooth.

• Now add your icing and cocoa powder, fold in with a spatula or spoon then whisk to combine.

• If you like your cake to have some extra flavouring, you can add some espresso powder or almond extract to the mix.

• Store in the fridge so that it can firm up.

• Once the cake has cooled simply spread a generous amount of frosting on one loaf, then stack the second layer on top and ice the rest of the cake.

• You can leave it like that or you can decorate and serve with some fruit. We find berries are the best with chocolate cake; thin slices of oranges go well too.

• If this is a cake meant for children, perhaps decorating with Smarties and Kitkats around the border would add that extra sugar filled cuteness.

White Chocolate and Raspberry Cake

White chocolate and raspberry cake - chocolate recipes - Then and Now

Maybe the occasion calls for a show stopping cake, or maybe you just prefer white chocolate. Whatever the reason, this white chocolate and Raspberry cake will certainly serve its purpose!

Ingredients

• Spray oil

• 125g soft light brown sugar

• 100g unsalted butter, softened

• 100g low-fat crème fraîche

• 2 eggs, lightly beaten

• 250g self-raising flour

• 1 egg white

• 2tsp baking powder

• Seeds of 1 vanilla pod or 1tsp vanilla extract

• Finely grated zest of 1 unwaxed lemon

For the Icing

• 75g white chocolate

• 300g low-fat cream cheese, at room temperature

• 2tbsp icing sugar, sifted

• Seeds of 1 vanilla pod or 1tsp vanilla extract

Method

• Preheat the oven to 180°C/Fan 160°C/350°F/Gas Mark 4 with the middle shelf at the ready. Grease two 20cm sandwich tins with spray oil, line the base of each with baking parchment and set aside on a baking sheet.

• To make the cake, beat the sugar, butter and crème fraîche in a large bowl until smooth and uniform.

• Add two thirds of the beaten egg and half of the flour and beat together again.

• Add the remaining egg and flour, the egg white (whisked until light and frothy), baking powder, vanilla seeds or extract and lemon zest and stir everything together well.

• Divide the mixture evenly between the two tins, levelling the tops with the back of a spoon. Bake in the oven for 20 minutes or until the cakes feels spongy to the touch and a skewer inserted in the centre comes out clean.

• Meanwhile, prepare the icing. Tip the chocolate into a small heatproof bowl. We like to melt chocolate in a microwave in 30-second blasts, stirring between each blast. Alternatively, melt the chocolate in a bowl that just sits on top of a medium pan with a little bit of boiling water. Just make sure the bowl doesn’t touch the water as this could make the chocolate grainy. Leave the chocolate to sit until it melts, then put aside to cool to room temperature but not set.

• Meanwhile, beat the cream cheese, icing sugar and vanilla seeds or extract in a large bowl until smooth. Add a little bit of the cream cheese mixture to the cool melted chocolate and stir together gently.

• Then fold the chocolate mixture into the cream cheese mix.

• Cover and refrigerate until ready to use.

• Dollop about a quarter of the filling on the cake half and spread the icing evenly over it.

• Then scatter the raspberries over the icing and pop the other cake half on top.

• Spread the remaining icing all over the cake sides and top to give a smooth finish. Spread it around so that the edges are straight and flat.

• You can decorate with more raspberries or fruit of your choice.

• Then serve! Keep in the fridge if not serving straight away.

Gluten free and Vegan Chocolate Cake

Gluten free and vegan friendly - Chocolate recipes- Then and Now

For those of you who follow a particular diet it can be difficult to find food free from alternatives. And if you do they’re often pricier than the gluten and non-vegan products.

This is why we included this recipe in this blog. Not only can you eat it in total confidence but it will also taste great.

If you’re a dieter who insists on having chocolate cake once in a while, make sure you try this recipe!

Whilst we wouldn’t recommend eating a slice of this every day, the lack of dairy products used means the fat content of this cake is lower than the other recipes.

So if you’re going to enjoy a slice of cake, why not this one!

Ingredients

• 300 g dairy-free margarine, (suitable for baking), plus extra for greasing

• 300 g gluten-free plain flour, plus extra for dusting

• 300 g golden caster sugar

• 2 teaspoons vanilla extract

• 200 g organic soya yoghurt

• 2 teaspoons gluten-free baking powder

• ½ teaspoon xanthan gum

• 70 g cocoa powder

• 6 tablespoons rice milk

• 100 g fresh raspberries

• For the icing

• dairy-free dark chocolate to serve

• 200 g icing sugar

• 4 tablespoons cocoa powder

• 100 g dairy-free margarine

• 2 tablespoons organic soya yoghurt

Method

• Preheat the oven to 190ºC/375ºF/gas 5. Grease two sandwich cake tins with margarine, then line the bottom with greaseproof paper.

• In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.

• Carefully divide the mixture between the cake tins, then place on the middle shelf of the oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.

• Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.

• Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top, and then scatter over most of the raspberries (of course you can switch these for something else). Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of berries and a few shavings of chocolate.

Now that you have the recipes at hand go forth and bake!

And let us know how it turned out!