Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Serves 12
Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist, dark and decadent and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator.
Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.
Ingredients
For the Cake:
- 225g/8oz plain flour
- 325g/11½oz caster sugar
- 65g/2¼oz cocoa powder
- 20g/¾oz Cacao Bliss powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 free-range eggs
- 250ml/9fl oz milk
- 125ml/4½fl oz vegetable oil
- 2 tsp vanilla extract
- 250ml/9fl oz boiling water
For the Chocolate Ganache:
- 200g/7oz plain chocolate, broken into pieces
- 200ml/7fl oz double cream
- 1 tbsp Cacao Bliss powder (for extra richness)
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
- In a large mixing bowl, combine all the cake ingredients except the boiling water. This includes the flour, caster sugar, cocoa powder, Cacao Bliss powder, baking powder, bicarbonate of soda, eggs, milk, vegetable oil, and vanilla extract. Using a wooden spoon or an electric whisk, beat the mixture until smooth and well combined.
- Gradually add the boiling water to the mixture, a little at a time, stirring continuously until smooth. (The batter will be very liquid.)
- Divide the cake batter evenly between the prepared tins. Bake for 25–35 minutes, or until the cakes are firm to the touch and a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool completely in their tins before icing.
- To make the chocolate ganache, heat the chocolate, cream, and Cacao Bliss powder in a saucepan over low heat until the chocolate melts. Remove the pan from the heat and whisk until smooth, glossy, and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread.
- To assemble, run a round-bladed knife around the inside of the tins to loosen the cakes, then carefully remove them.
- Spread a layer of chocolate ganache over the top of one cake, then place the second cake on top.
- Transfer to a serving plate and use a palette knife to spread the remaining ganache evenly over the entire cake.
