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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! 

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!

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.

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.

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.

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.

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.

I hope you all love this recipe as much as I do! Enjoy! X

Chocolate Cake!

A Simple, Easy and Delicious Chocolate Cake with Easy Chocolate Buttercream Frosting. 
4.95 from 18 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Chocolate
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 14 Slices
Author: Jane's Patisserie

Ingredients

Chocolate Cake

  • 300 g Stork/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 stork)
  • 400 g Icing Sugar
  • 50 g Cocoa Powder

Instructions

For the Cake

  • Preheat your oven to 180C/160C 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 till 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 spread such as margarine or stork. 
  • 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. 
Nutrition Facts
Chocolate Cake!
Amount Per Serving
Calories 447 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 119mg40%
Sodium 27mg1%
Potassium 151mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 39g43%
Protein 5g10%
Vitamin A 800IU16%
Calcium 27mg3%
Iron 1.4mg8%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

140 Comments

  • Sienna
    September 19, 2020 at 11:27 am

    Hi Jane what would the measurements be for a 6 inch cake? Xx

    Reply
    • Jane's Patisserie
      September 22, 2020 at 11:56 am

      Usually you use about 2/3 of the recipe xx

  • Leanne Turvill
    September 16, 2020 at 6:52 pm

    I’m attempting to bake this tomorrow however I could only get my hands on 22cm tin, how will this effect the recipe? Will I need to alter?!

    Reply
    • Jane's Patisserie
      September 16, 2020 at 7:16 pm

      If you used the recipe as is, it would just be thinner and potentially have a different baking time. You could increase the mix by about a quarter to make it a better suited fit (And increase the baking time slightly) if you still want the same sort of depth xx

  • Naomi
    September 10, 2020 at 3:10 pm

    Hi Jane

    I would love to make this cake, however I noticed that in other American recipes they also use buttermilk. Rather than use 6 eggs, could I use 4 and weigh 2 eggs and then add the equivalent weight with buttermilk?

    Reply
    • Jane's Patisserie
      September 11, 2020 at 8:43 am

      This is a chocolate victoria sponge recipe which does not want or need buttermilk – have a look at my chocolate fudge cake for a different style sponge. x

  • Rebeca
    August 25, 2020 at 2:55 pm

    Hello,

    I made this cake the other week and wanted it to be a bit more chocolatey and moist. Could I add coffee granuals to the mix or is there another recipe you’d recommend to follow. Also need it to be 3 tiers.

    Reply
    • Jane's Patisserie
      August 25, 2020 at 9:10 pm

      It’s probably best to look at my chocolate fudge cake, and either split that between three tins, or increase the recipe for three tins x

  • Kelly Parry
    August 17, 2020 at 3:04 pm

    Hi Jane!
    I make your recipes a the time! Not a single one has turned out less than perfect! Thank you. I would like to make a cookie shaped chocolate cake, to look like an oreo. I have a silicone cake mould but don’t know what quantities to use or how long I should bake for. It is 9inches and I would need to make two. Thank you.

    Reply
    • Jane's Patisserie
      August 17, 2020 at 8:12 pm

      Hello! So typically for a 9″ cake, you would use 1.3x the recipe – but that’s for the same depth sponge. I really am not certain as it will depend on your mould, but it may be worth just giving it a go, and not over filling the mould x

    • Jemima Christmas
      August 18, 2020 at 8:38 pm

      Hi Jane. How could I make this recipe for a 2 layer square cake please?? Thankyou xxx

    • Jane's Patisserie
      August 19, 2020 at 12:02 pm

      Hey! It depends on the size of tin you are using? x

    • Jemima Christmas
      September 2, 2020 at 11:32 pm

      Hi Jane, the 2 square cake tins would be 23cm. How could I adapt this recipe please??
      Xx

    • Jane's Patisserie
      September 3, 2020 at 2:12 pm

      Hey! I would use 1.6x the recipe – I’m not 100% certain on baking times however, but it’s certainly quite a bit more xx

  • Georgia May
    August 13, 2020 at 9:41 pm

    5 stars
    Hi Jane!
    Can i double this recipe so it makes 4 layers using 4tins? if so, would i need to adjust the cooking time/temp and if so how much by? i’m making this for a birthday next week but would like 4 layers.
    I’ve tried this recipe before and was delicious!
    Thanks! xx

    Reply
    • Jane's Patisserie
      August 14, 2020 at 9:22 am

      Yes! So if you have four separate tins, you would just double it and bake between the four tins (it will be very very tall!) X

    • Kylie Baldwin
      September 17, 2020 at 5:16 pm

      How did this go i am needing to make this cake tomorrow and want it for 4 layers? Was it stable etc 🙂

  • Sharon
    August 13, 2020 at 6:45 pm

    Jane
    Another Fabulous recipe a]and I am in awe of how responsive and knowledgeable you are. You say I the buttercream should have unsalted butter – does it matter what kind of butter you use for the cake . Thank you

    Reply
    • Jane's Patisserie
      August 13, 2020 at 8:22 pm

      For the cake you can use a baking spread or unsalted butter – that’s quite open!! And thanks! X

  • James Kassadin
    August 9, 2020 at 6:14 pm

    Hi Jane, just wondering could we go 50 50 with sugar? like 50% light brown 50% caster?

    Thanks

    Reply
    • Jane's Patisserie
      August 10, 2020 at 9:43 am

      Yes for sure! You just want the same weight x

  • Natalie Brinded
    August 4, 2020 at 11:33 pm

    5 stars
    Hello, I’m looking to make this cake this week but I only have 2 x 10’’ tins, how much would I need to increase the quantities of ingredients by and how much would this affect the cooking time by? Thanks x

    Reply
    • Jane's Patisserie
      August 5, 2020 at 10:09 am

      So you need about 1.6x the recipe so about 475g dry/sugar/butter/eggs – and yes it will increase. I’m not sure how long, but I find it best to reduce the cooking temperature (I would use 140c for my fan oven) and bake for a much longer time to prevent drying out! X

  • Cheryl Wilson
    August 3, 2020 at 8:35 pm

    Hi Jane looks amazing!! How much ingredients would you need to increase it from two sponges to three please 🙂 will make as a drip cake!! Xx

    Reply
    • Jane's Patisserie
      August 3, 2020 at 10:08 pm

      You can have a look at many of my drip cakes as they already use this sponge for three layers – such as my Mini Egg Drip Cake! In general it’s a 400g mix! x

  • Anushe Pirani
    August 1, 2020 at 3:53 pm

    Hi Jane, The cake looks amazing. I am looking forward to bake this cake for my Da’s birthday next week. Can I replace cocoa powder and use Dutch process cocoa powder instead. If yes, would the quantity and other ingredients remain the same?
    Please let me know. Thank you

    Reply
  • Sienna
    July 30, 2020 at 10:42 am

    Oh I meant 500 and 250 or 600 and 300 xx

    Reply
  • Sienna
    July 30, 2020 at 10:40 am

    Hello! If I were to put buttercream round the sides too would you reduce the ingredients to 600 icing sugar and 300 butter? Or more? Xx

    Reply
  • Jessica Dolton
    July 17, 2020 at 11:17 am

    Hi jane,
    Please help me what would I change the recipe too for 3 x 9 inch tins?

    Reply
    • Jane's Patisserie
      July 17, 2020 at 7:44 pm

      I would use a 500g/10 egg mix – and split between the three tins! Baking time is longer, but I’m not 100% sure how much xx

    • Jessica Dolton
      July 17, 2020 at 9:11 pm

      Thanks jane is that just 500g of flour?

    • Jane's Patisserie
      July 17, 2020 at 9:18 pm

      It’s 500g of everything – so dry/butter/sugar/eggs – you need to increase everything to be the higher ratio. For the flour I’d do maybe 400g flour, 100g cocoa? The layers might be slightly thinner so you could increase it a bit more if you wanted!

  • Jen Lewindon
    July 11, 2020 at 6:27 pm

    Hi Jane
    Could I replace the cocoa powder with melted dairy milk? Or do half and half?
    Thanks so much!

    Reply
    • Jen
      July 11, 2020 at 6:29 pm

      I meant specifically for the buttercream x

    • Jane's Patisserie
      July 11, 2020 at 7:46 pm

      Hey! You can have a look at my Cadbury’s cupcakes for info for a dairy milk frosting – but half and half could be nice!! x

  • Megan
    July 9, 2020 at 11:27 am

    I only have a 26cm cake tin, do I need to increase quantities and if so by how much? Thank you!

    Reply
    • Jane's Patisserie
      July 9, 2020 at 6:07 pm

      Hey! Yes so that’s about 2/3 bigger in size – so youll need to use 1.6x the recipe! x

  • Jade
    July 9, 2020 at 8:49 am

    Hey am I able to use this as a layer cake ideally 4 but can do 3?
    Thank you x

    Reply
  • Vilie
    June 30, 2020 at 2:47 am

    5 stars
    Hi! Which cocoa powder would you recommend?

    Reply
    • Jane's Patisserie
      June 30, 2020 at 7:16 pm

      I use cacao Barry personally – but I buy in larger bags! Shop bought wise I like dr Oetker extra dark, or green & blacks!

  • Alia
    June 29, 2020 at 9:53 am

    Hi Jane I tried this recipe yesterday and I found it quite sweet with the buttercream. Is there anything I can change? Maybe reduce the sugar or change it to granulated? Will this make a difference?

    Reply
    • Jane's Patisserie
      June 29, 2020 at 9:55 am

      American buttercream frosting is naturally sweet I’m afraid – with less sugar it just tastes of butter which I find quite unpleasant but you may like it! You could try slightly salted butter instead maybe?

    • Bethany
      June 29, 2020 at 12:06 pm

      Could I swap caster sugar for granulated in the main cake recipe?

    • Jane's Patisserie
      June 29, 2020 at 4:47 pm

      You can do, just make sure you beat it in properly before carrying on with the rest of the recipe x

    • Alia
      June 29, 2020 at 1:06 pm

      Can I use granulated sugar in the main cake recipe instead of caster sugar?

    • Jane's Patisserie
      June 29, 2020 at 4:46 pm

      You can do, just make sure you beat it in properly before carrying on with the rest of the recipe x

  • Sophie
    June 21, 2020 at 12:49 pm

    Hi Jane
    I was wondering is i could make this buttercream with cadbury dairy milk instead of the cocoa powder? how much would i use?

    Reply
    • Jane's Patisserie
      June 21, 2020 at 3:23 pm

      You could do! I would add probably 200g! x

  • Hayley
    June 20, 2020 at 9:51 pm

    Hi,
    Apologies for the really basic question but I’ve only taken to baking since lockdown. I baked your basic chocolate cake sponges today. They smell lush (will fill /decorate tomorrow for Father’s Day gift) but as with every sponge I’ve made, they rise lovely but then end up flat as pancakes (not quite that flat but that’s how I feel!) within a couple of minutes of removing from the Oven. What am I doing wrong and how might I combat this? Thanks in advance.

    Reply
    • Jane's Patisserie
      June 21, 2020 at 4:29 pm

      Hey! I would say that means they are under baked – most of the time if a cake hasn’t been baked for long enough they will sink! xx

    • Hayley
      June 22, 2020 at 8:59 pm

      5 stars
      Thanks for your reply I will bear this in mind. I’ve not tasted the cake but have it on good authority that it is very very tasty! I’m going to bake the next one for this house!!

  • Aisha
    June 18, 2020 at 5:09 pm

    Hi jane i loved the condensed cookie fudge recipe it was delicious ive wanted to try some of your cake recipes buh i saw you don’t usually use butter milk is thia a reason why

    Reply
    • Jane's Patisserie
      June 18, 2020 at 7:14 pm

      Hiya I don’t fully understand your message sorry! This is just a basic chocolate cake recipe?

  • Steph
    June 15, 2020 at 5:18 pm

    Hi Jane I only have 2 9” tins will this be okay still? X

    Reply
    • Jane's Patisserie
      June 15, 2020 at 5:26 pm

      For a 9″ version you’ll want to use 375g (7 eggs) of everything rather than 300g/6 medium eggs and bake for a bit longer! x

  • Helen
    June 15, 2020 at 11:29 am

    Hi Jane, I was wondering if I could use two deep 7 inch tins for this recipe? Thanks! I absolutely love your recipes.

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:29 pm

      Hey! That should be fine yes! The baking time will increase a bit though! X

  • Lizzie Radford
    June 14, 2020 at 11:54 pm

    Hi Jane,

    I have been recommended your chocolate fudge cake but from reading some of your comments I think this recipe may be more suitable ( I will still be making the fudge buttercream filling 😍) I am attempting to make my boyfriend a birthday cake…. the idea is to make a rectangle cake, with grass effect buttercream – Which would you go for and do you have a recipe for a firm buttercream that I could use for the grass effect? Also if I use a rectangular tin rather than round, would I need to alter the ingredient quantity? Thank you very much for any help – I am a novice baker but really want to do something nice for the boyfriend.!

    Reply
    • Jane's Patisserie
      June 16, 2020 at 9:33 pm

      Hey! Have a look at my easter nest cupcake post – I do a grass effect on those! And the ingredients depends on size of tin! x

  • Emily
    June 9, 2020 at 10:49 am

    Hi Jane! I only own one 8’’ round tin. Will this work if I pour all mixture into one tin? Thank you!

    Reply
    • Jane's Patisserie
      June 9, 2020 at 1:52 pm

      Hey! You certainly could do, but I would lower the temp of the oven by 20C, (for example, in my fan oven I would bake at 140) – and then bake for a long long time – probably more than an hour and a half! This will prevent it from drying out! x

  • Laura
    June 9, 2020 at 9:13 am

    Hi Jane!! I love this recipe for my chocolate cakes but I feel like it sometimes is too dry. Do you have a way of making it moister but still holds it’s shape? I wondered about adding some golden syrup or something? Thanks xx

    Reply
    • Jane's Patisserie
      June 9, 2020 at 1:55 pm

      Hey! So personally I would just bake it slightly less (As that’s basically the killer for cakes!) or drizzle with a sugar syrup after baking! xx

  • Chanelle
    June 7, 2020 at 8:57 pm

    5 stars
    I am going to make this recipe in a couple days but doing them the mini tins so I can get 2 little 2 tier cakes out of it. (12cm) how long would you think they will take in the oven?

    Reply
    • Jane's Patisserie
      June 8, 2020 at 1:12 pm

      Hey! I’m really sorry but I’ve got no idea! I’ve never baked a cake that small – but I imagine if cupcakes take about 18-20 minutes, it wouldn’t be much longer?! x

  • Nadia
    June 7, 2020 at 7:17 pm

    Hey, I made this cake today and it ended up a wee bit dry. Do you have any idea why this could be, perhaps what I did wrong?

    Reply
    • Jane's Patisserie
      June 7, 2020 at 7:56 pm

      It just means you over baked it slightly x

    • Nadia
      June 7, 2020 at 8:05 pm

      Okay great thanks for getting back to me! X

  • Kirsty
    June 7, 2020 at 2:55 pm

    5 stars
    Tried this today and it tastes great! Although I only had a 24cm cake tin so has come out quite thin! Couldn’t work out the ratios to make it thicker.

    Reply
    • Jane's Patisserie
      June 7, 2020 at 7:14 pm

      Hey! a 24cm tin is about 1.4x the recipe – so it’s a chunk bigger! X

  • Zoe
    June 5, 2020 at 11:53 pm

    Could I replace the 55g of cocoa powder with 100g of milk chocolate instead of 100g dark chococolate?

    Reply
    • Jane's Patisserie
      June 6, 2020 at 12:07 pm

      Hey – you can, but sometimes using melted chocolate changes the texture slightly of the sponge! x

  • Lesley
    May 29, 2020 at 8:32 pm

    Hi Jane, Love your recipes, just a quick question. How deep are your 8” cake tins please

    Reply
    • Jane's Patisserie
      May 30, 2020 at 4:33 pm

      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!

  • Mia
    May 27, 2020 at 3:13 pm

    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

    Reply
    • Jane's Patisserie
      May 27, 2020 at 6:20 pm

      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

  • Laura
    May 26, 2020 at 7:47 am

    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

    Reply
    • Jane's Patisserie
      May 26, 2020 at 8:54 am

      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

  • Niamh
    May 23, 2020 at 9:57 am

    Hi I only have large eggs I was just wondering how many should I use and should I adjust anything else?

    Reply
    • Jane's Patisserie
      May 23, 2020 at 9:59 am

      For this cake you can just swap to 5 large eggs, instead of 6 medium!

  • Nicky
    May 18, 2020 at 1:59 pm

    5 stars
    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.

    Reply
    • Jane's Patisserie
      May 19, 2020 at 8:23 am

      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!

  • Clare
    May 16, 2020 at 2:02 pm

    5 stars
    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.

    Reply
  • Lynette
    May 12, 2020 at 8:58 pm

    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?

    Reply
    • Jane's Patisserie
      May 13, 2020 at 9:14 am

      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!

  • Charley
    May 11, 2020 at 6:32 pm

    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

    Reply
    • Jane's Patisserie
      May 11, 2020 at 6:40 pm

      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

  • Laura
    May 11, 2020 at 10:20 am

    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

    Reply
    • Jane's Patisserie
      May 11, 2020 at 11:34 am

      Hey! Yes I would bake the same mix between 3x 6″ tins!! x

  • Sarah
    May 10, 2020 at 8:47 pm

    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!

    Reply
    • Jane's Patisserie
      May 11, 2020 at 11:35 am

      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

    • Sarah
      May 12, 2020 at 7:28 am

      Great, thanks. That’s what I was planning so hopefully it turns out ok! Thanks!

  • Niamh
    May 9, 2020 at 8:22 pm

    5 stars
    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!

    Reply
    • Jane's Patisserie
      May 10, 2020 at 9:10 am

      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!

  • Rachael
    May 5, 2020 at 11:38 am

    Hi Jane,
    I love your recipes! I’m planning to make this cake for my husband’s birthday, but want to make a smaller version using two 6 inch tins. Could you please tell me how much I would need to reduce the recipe by?
    Thank you so much! 🙂

    Reply
    • Jane's Patisserie
      May 5, 2020 at 12:39 pm

      Hey! Typically 6″ tins about 2/3 of the volume, so use a 200g mix/4 eggs for a 6″ version!

  • Ashleigh
    May 4, 2020 at 5:04 pm

    5 stars
    Tasted amazing and so easy to follow even for new bakers!

    Reply
  • Hannah B
    May 4, 2020 at 12:02 pm

    Hi Jane, I have made your Cadbury cupcakes and your basic chocolate sponge in the last week which have been delicious. This week is going to be to try and tackle the 3 tier biscoff cake🙈 have you got any advice on how to do the icing and how to pipe it properly please? The icing seems to be the part I struggle with. Also, we would like to replace our hand mixer, do you have any recommendations? Thank you xx

    Reply
    • Jane's Patisserie
      May 4, 2020 at 1:13 pm

      Hey! So glad you liked the recipes!! I do actually have a video for this one on my YouTube channel here – https://www.youtube.com/watch?v=E-L2bRFq6yI&t=19s – it’s a bit of an older video, but it’s still the same as I would do it now!! And I will be doing a post about electric mixers soon! x

  • Molly Findlay
    May 3, 2020 at 8:00 pm

    5 stars
    Would I be able to use dark brown sugar as that’s all I have or will this effect the sponge? x

    Reply
    • Jane's Patisserie
      May 3, 2020 at 8:09 pm

      It won’t affect the sponge, it just has a more caramel taste is all!!

  • Claire
    April 26, 2020 at 2:08 pm

    5 stars
    Hi Jane
    I love your recipes thank you.
    Just one thing though may cakes always have a crust on them, I bought an oven thermometer and it’s at the correct temp but still happens. Any ideas?

    Reply
    • Jane's Patisserie
      April 26, 2020 at 3:11 pm

      It might be that your oven just requires a lower temperature! Some ovens can cause that as the heat distribution is different, even though the temperature is still correct! Maybe lower by 10-20c and bake for a smidge longer instead!

  • Lynne
    April 25, 2020 at 9:09 pm

    5 stars
    Made this for the first time for my birthday today! (I managed to get flour just in time! Yay!) it was huge and absolutely delicious! I did break a rule though as I made the buttercream (and the sponge) with Flora Buttery, as my daughter can’t have milk. I will say that both came out perfectly! 👍🏻 I will use this recipe in future! (It took 50mins to cook but it was well worth the wait!)

    Reply
  • Ceinwen
    April 4, 2020 at 2:33 pm

    5 stars
    Amazing recipe, cake turned out so moist and delicious, will definitely bake again!

    Reply
  • Jess
    April 3, 2020 at 8:40 pm

    Hi,

    I am just wondering if I could use this recipe but put it into 3 6inch cake tins rather than 2 8inch pans? Would this work? If so would it take slightly less time to bake? Thank you!

    Reply
    • Jane's Patisserie
      April 3, 2020 at 9:15 pm

      Yes that would work – and yes, less baking time!!

  • caitlin
    March 16, 2020 at 8:27 pm

    4 stars
    Great recipe and went down a treat. I made this for my mums birthday last minute and she loved it. The only reason its a 4* is because the butter cream was slightly stiff even after adding the boiling water so I added a splash of milk as well but apart from that it was great.

    Reply
    • Jane's Patisserie
      March 16, 2020 at 8:37 pm

      Glad it was a success. For the buttercream – some buttercream will need less or more water, some times it won’t need any at all depending on the weather. It only needed a little more water, milk isn’t necessary!

  • Zakera
    December 17, 2019 at 9:43 pm

    Hi,I made this cake n it came out really nice ,every 1 enjoyed ,thank you

    Reply
  • Caroline Tierney
    September 30, 2019 at 5:45 pm

    Hi Jane.
    I’ve made this recipe a few times and I love it! I would like to make it in a rectangle shape could you tell me what size tin would be best please? Many thanks.

    Reply
    • Jane's Patisserie
      September 30, 2019 at 6:55 pm

      Hiya – The general rule is an 8″ circle = 7″ square, but rectangle tins have different volumes to the square tins. I think I need more info to help more!

    • Caroline Tierney
      October 3, 2019 at 1:39 pm

      Hi Jane.
      Thanks for your reply. Im making this cake for a childs birthday party. There will be about 15 kids. It will be sandwiched together with buttercream in the middle. I know the above recipe makes enough for that many kids in a round tin I’m just trying to figure out do I need more batter to make it into the shape he has requested (A traffic light!) I have a size adjustable tin so i can make it to any size. Any advice you can give would be greatly appreciated!

    • Caroline
      August 9, 2020 at 8:23 pm

      What measurements would you use for 8 inch or 9 inch square tins.
      Thank you.

  • Sue Mcleod
    July 23, 2019 at 4:02 pm

    5 stars
    Jane just wanted to say i love all of your recipes, i am slowly working my way through them and i haven’t had a disaster yet ! they always turn out fabulous. Your instructions are easy to follow, you explain things clearly and the recipes easily adaptable. Today i am making this chocolate cake for work tomorrow and also doing the Toblerone brownies yummy 😋😋 Thank you so much xxx

    Reply
  • Amy Bentham
    July 8, 2019 at 8:36 pm

    Hi I want to make this for my sons birthday next week, but I’m unsure of the cake tins to use. Do you use the sand which tins or the deep 8”? As I’m going to decorate with chocolate fingers round the sides and sweets on top. Thanks

    Reply
    • Jane's Patisserie
      July 8, 2019 at 9:20 pm

      All of my cake tins are deep, even if the cakes don’t rise up too much per tin as they’re handier for all bakes! Just guarantees it won’t overflow!

  • Tia
    July 8, 2019 at 6:05 pm

    Hi This looks yum but I only have three 6 inch tins can I use the same amount for 3 of them

    Reply
  • steve
    June 13, 2019 at 5:56 pm

    Keep it up, i followed the steps and baked a fantastic cake, we enjoyed with my family.

    Reply
  • Carol Simpson
    May 4, 2019 at 1:44 pm

    Hi what depth are the tins that you use?

    Reply
    • Jane's Patisserie
      May 4, 2019 at 2:25 pm

      I happen to use ones that are about 4 inches deep as they work for cheesecakes as well, but you can use thinner ones for this particular bake.

  • nikki Huxley
    April 28, 2019 at 7:26 am

    I made this, as requested by my son, for his birthday cake this year. It was lush. Thank you for sharing this and all the other recipes you share.

    Reply
  • Evie
    April 11, 2019 at 10:22 pm

    Great chocolate cake recipe needed to cook fora bit longer,but as you say it could be my oven x

    Reply
  • Khadijah
    March 22, 2019 at 1:59 pm

    Hey
    I just made your recipe and it came out fantastic so thank you so much for sharing your recipe
    Just wanted to ask what the difference would be if next time I used light brown sugar instead of caster sugar?

    Reply
    • Jane's Patisserie
      March 22, 2019 at 3:15 pm

      There won’t be any difference other than a faint flavour change x

  • Mrs Angela Smith
    March 19, 2019 at 11:03 am

    Hi if I wanted 3 layers how much would I increase the recipe by please? Thanks

    Reply
    • Jane's Patisserie
      March 19, 2019 at 6:44 pm

      Just add another 1/2 on top, and an extra tin – baking times will stay the same!

  • Paula
    December 5, 2018 at 11:07 am

    5 stars
    Hi Jane- I made this yesterday- it was so straightforward and looks amazing! My daughter and I are going to have a piece later- it would be rude not to! Thank you for this recipe- your other recipes are fantastic as well but it’s nice to go back to basics once in a while!!!

    Reply
  • Eleanor
    December 4, 2018 at 6:20 am

    Could I add some espresso into the cake mix to give the cake a richer flavour?

    Reply
  • Halima
    December 3, 2018 at 11:15 pm

    5 stars
    Hey I was wondering if I could bake this cake mix all in one 9” cake tin and split the cake in half after it has cooled down before icing?

    Reply
    • Jane's Patisserie
      December 4, 2018 at 8:46 am

      I have no idea how deep the cake will be – but theoretically for a 9″ tin you need to use 1.3″ the recipe.

  • Hannah
    December 3, 2018 at 5:38 am

    Could I make this is 7” tins?

    Reply
    • Jane's Patisserie
      December 3, 2018 at 9:39 am

      You could do! It will take slightly longer to bake however x

    • sabaa
      June 26, 2020 at 6:35 pm

      can you use salted butter instead of unsalted butter?

    • Jane's Patisserie
      June 26, 2020 at 7:06 pm

      You can, but it will be slightly salty!

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