Chocolate Cake Recipe

Today’s recipe is a personal favourite: My Mum’s chocolate cake recipe. Mmmmmm! I'll show you how to make this chocolate cake in 10 simple steps. It's a nice easy recipe, and it doesn't take all day either. OK, so to get started we will need an ingredient list. I have also included a list of the equipment you will need for this recipe at the end of the article, just in case you are missing anything. Let’s get started!

Ingredients

The Chocolate Cake Recipe in 10 Steps:

Step 1:

Preheat the oven to 160°C, 325 Fahrenheit or gas mark 3. If your oven is fan assisted set it a little cooler. 150°C should do it.

Next cut two circles of greaseproof paper to fit the bottom of the cake tins.

Grease the greaseproof paper to fit the bottom of the cake tins with margarine.

Now sieve a small amount of cocoa powder and cover the inside of the cake tin with it. This will give you a lovely chocalatey finish later!

Step 2:

Put the margarine and the sugar into the mixing bowl and mix until light and fluffy.

Step 3:

Crack 3 eggs into the bowl.

Now sieve the flour baking powder and cocoa into the bowl.

Whisk the contents of the bowl until well mixed.

Step 4:

Divide the chocolate cake mixture between the two cake tins.

Using the back of a spoon spread the chocolate cake mixture evenly in both of the cake tins.

Step 5:

Place both tins in the oven for 30 minutes or until the sponge is springy to the touch.

When the sponges are done run a knife around the edges of the cake tins to loosen them. Place both chocolate cake sponges on a wire cooling rack to cool.

Step 6:

Now we are ready to make the chocolate cake topping that makes this chocolate cake recipe so delicious! Place the butter and the chocolate in a bowl over a saucepan of boiling water. Stir until melted then take off the heat.

Step 7:

Sieve the icing sugar into the chocolate mixture, stirring it through completely.

Step 8:

Mix two tablespoons of milk into the bowl.

Step 9:

When the sponges are cool, put one on a plate and using a palette knife spread a third of the chocolate icing onto the sponge.

Step 10:

Now you can place the second sponge on top.

Spoon the remaining chocolate icing mixture onto the top of the cake and using the palette knife, spread this from the center to the edges of the cake until the sponges have been covered completely.

Finally, add the Belgian truffles for decoration.

Eat yummy chocolate cake!

Feedback & Thanks!

Some of the links in this article are Amazon affiliate links to the items needed to make this recipe. If you liked this recipe and were going to buy any of these products anyway, you will help to support the site by using one of my links for your purchase. It won't cost you anything extra, and you will really be helping me out. To those readers who have already purchased through a link on my site: Thank you! Your continued support is really appreciated. Below I have listed UK and US options for all of the equipment you will need for this cake recipe. I only link to products that I (or my Mum!) thinks are high quality. Finally there are social media links for this article at the bottom of the page. If you found this article useful please share it with your friends! Thanks again!