All-in-one Chocolate Cake
Indulge in the delightful combination of rich cocoa and velvety buttercream with this decadent double chocolate sponge cake recipe. The soft and creamy texture of the cake layers, filled with a luscious buttercream and topped with extra dark chocolate, creates a dessert that is sure to delight your taste buds. With easy-to-follow steps, you'll have a homemade treat that's perfect for any occasion in no time.
— Constant Cookbook
Ingredients
- 175g self-raising flour , sifted
- 3 tbsp 70% cocoa powder
- 175g unsalted butter , completely softened
- 175g golden caster sugar
- 1 tsp baking powder
- 3 eggs
- 1-2 tbsp milk
- 300ml pot double cream
- 100g butter , cubed
- 100g dark chocolate , chopped plus extra to decorate
Instructions
- Pre-heat the oven to 180.c
- Grease a baking tin or use a baking sheet lining for the sponge cake tins.
- Add all of the ingredients into a large plastic bowl and whisk with an electric whisk for 2-3 minutes or until a soft and creamy consistency.
- Half the mixture and pour into two sandwich tins. (Make sure they are as equal as possible)
- Put into the oven for about 10-15 minutes.
- Take out the oven and place on the side to cool down. Once cool, take to sponge out of the tins and place onto a cooling rack.
- when completely cool, peel of baking sheet if necessary. Fill with butter cream and sandwich the to pieces of sponge together.
Cook Time
25M
Prep Time
PT35M
Yield
Cuts into 8 slices
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