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.
Best cake ever! So simple and moist I always use this week in week out! I am going attempt a 6 inch this week coming over 2 tins. Are you able to convert the measurements for me please so we still get the moistness of a 8 inch! Yum yum yum thank you!
It’s about 2/3 of a the recipe for a 6″!
Hi Jane,
Sorry if this is a silly question have one tin so since this doesn’t have any baking powder or soda would it be ok to bake the first and then the second?
Ally
Hey! Personally I would only mix up half and then bake and do the second half and bake, as all cake mix should be baked fresh xx
Hi Jane,
Just wondering if I could make two 6 inch cakes instead and what the quantities would be?
Also I only have one 6inch tin so since this doesn’t have any baking powder or soda would it be ok to bake the first and then the second?
Sorry if this is a totally silly question!
Ally
Can I use this buttercream to cover the whole of a cake to make a drip cake?
Thanks
Laura
Yes! You will need to increase the quantities by double x
Hi Jane Was thinking of using an apple corer around the top of the cake, and putting in some flakes, and dot mini eggs around the top for easter.
Hi! I made this cake last month and it went fantastic. It was soooooo yummy. I made it again today, exactly the same, same ingredient brands etc. And it’s sooo dry and has dipped in the middle! 😭 what went wrong? I’ve tried to salvage it with simple syrup but looks like I’ll have to start again.
That’s so strange! Dips mean the oven door may have been opened too early, or it is under baked – but to do both sounds like something may have been measured wrong? xx
Hi,
My 7 year old and I love your recipes, baking over lockdown has been great (not for anyone waistline).
Wondered how much ingredients I’d need for a 24” circular baking tin,
This is the best website to use for recipe conversions! http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/
Hi Jane, Thanks so much for all of these fab recipes. I’m looking to make a rectangle chocolate cake to cut into a number. My tin is 35cm x 24cm. What quantities would I need for this? Also would I be best baking two cakes or cutting one in half to make 2 layers?
So I use this website – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ – and it says you’d need double the recipe for that size! And that depends on how confident you are in cutting the layers! X
Hi Jane,
Yesterday for the first time I tried baking the back to basics chocolate cake, my sister and nieces have just given me a very positive feedback, they have said it’s amazing and lovely and moist. I had to bake it a bit longer than you said so I am on the lookout for an oven thermometer, maybe my oven is not as good as I thought it was. I will be trying out some more of your recipes they all look fantastic.
What cocoa powder do you use in your recipes? Does it make a difference? Thanks
I use Barry cacao as I buy larger 1kg bags from the wholesalers.. it can make a different to colour in taste, but not enough to cause a problem in my opinion if you use any other! X
Made this recipe this weekend but added a teaspoon of orange flavouring as I wanted a chocolate orange cake and buttercream. It was beautiful. Really easy to follow
Hello,
Just did this recipe. absoultley loved it. However, could you recommend anything to make it slightly more moist at all?
I find if it’s ‘dry’ its just slightly over baked! My chocolate fudge cake sponges is completely different recipe and SO good if you want a more moist sponge!! x
Hello Jane.
Is it possible to cover this cake in fondant? Would I need to crumb coat it with the buttercream? Thanks
Yes its possible – but yes you should crumb coat so double the buttercream maybe!
Can I make this into 6in 4 layer cake?
Yeah I think so!
Hi Jane,
I absolutely live this recipe but my sponges always rise to a dome in the middle. Is there any way I can prevent this from happening?
Thanks 🤗
You can try baking at a lower temp and for longer instead – such as 140 fan, for a longer longer time x
You could also use a baking belt?
Hi Jane,
Does the butter need to be room temperature for the sponge?
If using block butter then yes as it will make it easier to mix, but a baking spread is fine to use fridge cold x