Tag Archives: recipes

best chocolate cake #1 – chocolate layer birthday cake

6 Mar

Yes I do requests!
Well at least – I do know. Sharon asked for this, and as she is one of my very closest fellow cake appreciators (for want of a better word), I cannot really say no.

So guess what…!?
I’m going to tell you how to make the Best Chocolate Cake EVER.

Well, how to make two in fact.
But the second one will be for tomorrow, or another day – don’t want to spoil y’all too much you know.
What is it they say, “treat ’em mean to keep ’em keen”…??


For this chocolate cake, you will need:
2 round cake tins (20cm diameter is about right, 2cm deep) – greased and lined with greaseproof paper (which I also grease!)
And the following ingredients, all…


230g best quality chocolate (milk or dark – I prefer dark)
170g butter. I use salted as salt enhances the flavour of chocolate!
350g soft brown sugar
3 large free range eggs
370g plain flour, sifted with…
…1.5 tsp bicarbonate of soda+1.5 tsp baking powder
1/2 tsp salt (if using unsalted butter)
500ml whole milk
2 tsp vanilla extract

1. Preheat your oven to 190˚C/ Gas Mark 5
2. Melt the chocolate (break it up into small pieces) in the microwave in 30 second increments (power on 600W), checking on it and stirring it well after ever 30 secs. It’ll overcook very quickly so beware… Put aside to cool 🙂
3. Cream the soft butter and the sugar together for about 5 minutes (it’ll look pale and smooth. And yes, it’s important to beat them together for this long.)
4. Separate the eggs. Beat the egg yolks in a separate bowl for a few minutes, then add to the butter and sugar, SLOOOOOWLY…or the mixture will curdle – (which is salvageable so if it does don’t panic!)
5. Combine the creamy looking mixture you should now have with the cooled chocolate – and beat well.
6. Add 1/3 of your sifted flour+bicarb+baking powder
7. Combine milk and vanilla extract in a jug -then add 1/3 of this to main cake mixture
8. Repeat steps 6 and 7 until you’ve run out of flour and milk!
9. Whisk egg whites until soft peaks form when lifting the beaters out of the bowl – fold the egg whites CAREFULLY into the main batter with a metal spoon
10. Divide your mixture evenly between both tins, place in middle of the oven, and bake for approx 30 mins.

Don’t be tempted to take a sneaky peak until at least 20 minutes is up, or you will bring down the temperature of the oven.
This does make a real difference.
Just DON’T do it!!
Take my word for it.
You’re welcome.

After 25 mins insert a clean skewer in the centre of one of the cakes. Your skewer should come out clean but with a hint of the cake remaining on it.
If it came out completely squeaky clean the cake would probably a little overcooked….
Which would be a shame.

The cakes then need to stay in their tins for 10 minutes.
Remember, since metal conducts heat, the tins (…if they’re metal. Which mine are) will still be hot – and therefore your cakes will continue to cook a little even once you’ve taken them out.
Turn the cakes out onto a wire rack to cool down C.O.M.P.L.E.T.E.L.Y.

Once they have COMPLETELY cooled down, you can spread chocolate buttercream icing on one of the cakes and sandwich the two cakes together.
Spread more icing on the top in a pretty circular fashion with a palette knife, and decorate with sprinkles or whatever takes your fancy 🙂



PS: ‘how to’ make the most delicious chocolate buttercream icing in the next post.
If you’re good and leave me LOTS of happy comments
No pressure 😉

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