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.
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
For the cake you can use a baking spread or unsalted butter – that’s quite open!! And thanks! X
Hi Jane, just wondering could we go 50 50 with sugar? like 50% light brown 50% caster?
Thanks
Yes for sure! You just want the same weight x
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
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
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
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
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
Oh I meant 500 and 250 or 600 and 300 xx
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
I would increase to the 600/300 xx
Hi jane,
Please help me what would I change the recipe too for 3 x 9 inch tins?
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
Thanks jane is that just 500g of flour?
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!
Hi Jane
Could I replace the cocoa powder with melted dairy milk? Or do half and half?
Thanks so much!
I meant specifically for the buttercream x
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
I only have a 26cm cake tin, do I need to increase quantities and if so by how much? Thank you!
Hey! Yes so that’s about 2/3 bigger in size – so youll need to use 1.6x the recipe! x
Hey am I able to use this as a layer cake ideally 4 but can do 3?
Thank you x
For four I would double it! x
Hi! Which cocoa powder would you recommend?
I use cacao Barry personally – but I buy in larger bags! Shop bought wise I like dr Oetker extra dark, or green & blacks!
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?
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?
Could I swap caster sugar for granulated in the main cake recipe?
You can do, just make sure you beat it in properly before carrying on with the rest of the recipe x
Can I use granulated sugar in the main cake recipe instead of caster sugar?
You can do, just make sure you beat it in properly before carrying on with the rest of the recipe x
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?
You could do! I would add probably 200g! x
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.
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
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!!