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!
Back to basics
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.
Instalments so far
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.
Chocolate cake
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.
Often the most simple bakes can be the most delicious, this bake is about simple flavours, simple but effective. Using high quality cocoa powder is key as this will boost the flavour of your sponge, I usually use 100% cocoa powder for that rich, delicious chocolate taste.
Accuracy
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.
Buttercream
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.
Variations on a basic
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.
This sort of sponge has a really good base for multiple uses, and it’s a hardcore classic that millions of people bake across the world as it’s so simple. I generally find the cake fine as it is, because it’s meant to be simple, but you can always add 100ml buttermilk if you wanted, but if you wanted a denser or richer sponge, I would go for something else such as a fudge cake as they really are so different.
This sort of sponge is a really good base to cover in fondant if you are decorating, or anything similar. You can also swap up the flavours really easily by adding 1-2tsp of different extracts, such as orange or mint, or just swapping up the flavour of the frosting that you decide to put on top.
Tips and tricks
- This cake will last at room temperature (not in the fridge as it will go hard) for three days.
- The cake will freeze for 3+ months
- 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.
Chocolate Cake!
Ingredients
Chocolate Cake
- 300 g 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 baking spread)
- 400 g icing sugar
- 50 g cocoa powder
Instructions
For the Cake
- Preheat your oven to 180ºc/160ºc 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 until 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 baking spread or margarine.
- 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.
Honestly the best chocolate cake recipe. I’ve made it soooo many times and it’s turned out perfect every time.
Hi Jane!
I would love to recreate this recipe, I’m thinking 4 layers and using 6inch tins, please can you recommend how I would alter the recipe?
I have used a 300g/6 egg mix for a 6″ cake before, which I baked into two tins and split each cake x
Hi! I am hoping to make this cake over the weekend. Can I bake the two sponges Saturday evening and then add the buttercream the following morning? I was going to wrap the sponges in clingfilm and put in a cake tin over night. I’ve never done it like that before, so would be great to know if it should be ok in advance! Thanks so much.
Yes you can indeed! I usually wrap them well in clingfilm and leave at room temp xx
Hi, can you freeze this cake?
Yes you can!
Hello! I made your fudgy traybake before and it’s amazing, was wondering could I add the little bit of coffee and hot water to this recipe to make the cake super fudgy!?
Xx
For this I just stick to the recipe as it is because it’s a basic sponge cake x
Hi Jane
I’m thinking about baking this cake for my daughters 2nd birthday but using number 2 shaped cake tin from wilko. do you think this recipe and measurement will ok? or would it have to be adapted?
It really depends on the size of the actual tin as number tins can vary, but it would probably be best to make the recipe as it is and if it’s too much, make a few spare cupcakes or similar!
Hi , I was wondering if we could use chocolate whipped cream in stead of double cream? If so how much? 300ml or more? And how much coco powder and powdered sugar?
Thank you x
Sorry I meant in stead of butter cream *
You can do, but then the cake needs to be stored in the fridge which will dry the sponge out a lot. I would use about 300-450ml with 1-2 tbsps of each!
Hey Jane sorry me again!! What could I replace the eggs with in this recipe as ideally just needs to be eggless not vegan? Thank you!
I would say it’s better to bake a vegan sponge and use dairy milk, I find the results better than replacing eggs x
Hi Jane, I have one of them cake tins that looks like a big cupcake, do you think this recipe would work for that? If so what would you recommend for oven temperature and baking time?
I’m no 100% sure I am afraid as those tins can vary in size – it may be worth looking at a Bundt Cake recipe and following that! x
Hi Jane what would the measurements be for a 6 inch cake? Xx
Usually you use about 2/3 of the recipe xx
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?!
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
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?
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
Could I use this recipe in two 6inch tins? Would i just have to bake it for longer?
Thanks, Sonam
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.
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
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.
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
Hi Jane. How could I make this recipe for a 2 layer square cake please?? Thankyou xxx
Hey! It depends on the size of tin you are using? x
Hi Jane, the 2 square cake tins would be 23cm. How could I adapt this recipe please??
Xx
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
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
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
How did this go i am needing to make this cake tomorrow and want it for 4 layers? Was it stable etc 🙂