BBC Goodfood Easy Chocolate Cake

BBC Good Food Easy Chocolate Cake

A chocolate cake on a cake stand with chocolate shards on top as decoration

PREP: 35 MINS
COOK: 20 MINS
EASY SERVES 10 – 12

Master the chocolate cake with an airy, light sponge and rich buttercream filling. It’s simple enough for an afternoon tea but special enough as a birthday cake too.

Ingredients

For the cake

  • 200g golden caster sugar
  • 200g unsalted butter, softened plus extra for the tins
  • 4 eggs
  • 200g self-raising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 2 tbsp milk
  • 100g milk chocolate, chopped
  • 200g butter, softened
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 2 tbsp milk

For the chocolate shards (optional)

  • 50g dark chocolate
  • 25g milk chocolate
  • 25g white chocolate

Method

  1. Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins, then line the bases with baking parchment.
  2. In a large bowl, beat all the cake ingredients and a pinch of salt together until pale. Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
  3. For the buttercream, put the chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins. Mash the butter and icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them. Sift in the cocoa with a pinch of salt and pour in the melted chocolate and milk. Mix again until smooth.
  4. On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like.
  5. To make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil. Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets. Shake the tray gently to level the mixture then leave to set somewhere cool. Chop into shards.

Nutrition: Per serving

kcal 523

fat 29g

saturates 18g

carbs 59g

sugars 47g

fibre 2g

protein 6g

salt 0.6g

Credit: https://www.bbcgoodfood.com/recipes/easy-chocolate-cake

 

Dr Oetker Victoria Sponge Cake

Dr Oetker Chocolate Victoria Sponge Cake

Ingredients

For Dr. Oetker Chocolate Victoria Sponge Cake

For the Cake:

225 g Butter or Margarine (8oz)
225 g Caster Sugar (8 oz)
Medium Eggs x 4
175 g Self-Raising Flour (6 oz) Sieved
50 Dr. Oetker Fine Dark Cocoa Powder (x2 sachets/50g or 2 oz)

For the Icing:

75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz) plus extra to dust
45 Dr. Oetker Fine Dark Cocoa Powder (45g/3 tbsp)
about 10 ml Milk or warm water

Ingredients

For the recipe Chocolate Victoria Sponge Cake

For the Cake:

225 g Butter or Margarine (8oz)
225 g Caster Sugar (8 oz)
Medium Eggs x 4
175 g Self-Raising Flour (6 oz) Sieved
50 Dr. Oetker Fine Dark Cocoa Powder (x2 sachets/50g or 2 oz)

For the Icing:

75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz) plus extra to dust
45 Dr. Oetker Fine Dark Cocoa Powder (45g/3 tbsp)
about 10 ml Milk or warm water

Preparation

1

Chocolate Victoria Sponge Cake

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.

3

Fold in the remaining flour and the cocoa powder with a metal spoon.

4

Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.

5

To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and then add enough milk / water to make the icing fluffy and spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.

6

Dust the top of the cake lightly with the sieved icing sugar.

1 serving = 98g

Nutritional Information For the recipe Chocolate Victoria Sponge Cake

PER SERVING PER 100G/ ML
Energy 4568kJ
1100kcal
1584kJ
381kcal
Fat 64g 22g
Carbohydrate 61g 21g
Protein 43g 15g