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Classic chocolate cake

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Ingredients

Adjust Servings:
For the sponge
220g (7 3/4oz) Butter unsalted butter, softened
220g (7 3/4oz) Caster sugar
200g Self Raising Flour
4 Large eggs
1 tsp Baking powder
1 tsp Vanilla extract
3 tbsp Cocoa powder
2 tbsp Milk
small pinch Salt
For the ganache
300g (10oz) Double cream
300g (10oz) Dark chocolate

Nutritional information

565
Calories

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Classic chocolate cake

Foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea or weekend treat.

  • 45 min
  • Serves 8
  • Easy

Ingredients

  • For the sponge

  • For the ganache

Directions

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When it comes to celebrating a special occasion, there is nothing better than tucking into a slice of classic chocolate cake. The ultimate indulgence, a rich, velvety ganache takes this dessert to the next level.

Steps

1
Done

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm (8in) cake tins and set aside. In a large bowl, beat together the butter and sugar until pale. Add all the remaining sponge ingredients and beat together until well combined. Divide the mixture between the cake tins and smooth the tops. Bake in the oven for 20-25 minutes or until an inserted skewer comes out clean. Once baked, cool in the tins for 10 minutes, then remove from the tins and transfer to a cooling rack to cool completely.

2
Done

Meanwhile, make the ganache. Heat the double cream gently in a saucepan and break up the dark chocolate into cubes and place in a bowl. When the cream is just under the boil, pour it over the dark chocolate, ensuring it’s all covered, and allow to stand for 2-3 minutes. Whisk the ganache gently until it starts to combine and goes glossy. Allow to cool for 10 minutes, then place in the fridge for around 30 minutes, until it is a spreadable consistency.

3
Done

Once the sponges are cool, lay one with the topside down on a cake stand and spread with 1/3 of the ganache mixture. Top with the other sponge, topside up and push down slightly to secure it onto the filling. Ice the top of the cake with the remaining mixture by piling it in the centre and spreading it to the sides of the top sponge. Bring it down the sides gradually and smooth with a palette knife. Serve in large slices.

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