How to Make the Ultimate Chocolate Cake – World Baking Day
Who doesn't love chocolate cake? Our ultimate chocolate cake recipe is perfect for all kinds of celebrations, afternoon tea and after dinner dessert.
Chocolate Cake to Bake at Home
Lots of us have been donning our aprons and polishing up on our baking skills recently, as we spend more time at home. And, not that we need it, but this weekend (17th May) is World Baking Day and so the perfect excuse to bake something delicious. It’d be rude not to, no?
As you may have heard it is Spode’s 250th anniversary this year. And like us, we know a lot of you will be celebrating your birthdays a little differently at the moment too. So, we’ve got the ultimate chocolate cake recipe to help make those at-home celebrations super special. Hooray!
Prep time: 20-30 minutes
Baking time: 20 minutes
Chocolate Sponge Ingredients:
250g unsalted butter, softened
240g caster sugar
200g self-raising flour
1 tsp baking powder
50g cocoa powder
50g dark chocolate, grated
Chocolate Filling Ingredients:
50g unsalted butter
50g cocoa powder
- 120g icing sugar
1 tbsp milk
200g dark chocolate
200ml double cream
Cherries and sauce (optional)
1. Preheat your oven to 180˚C/160˚C fan/Gas 4 and line the base and sides of two 20cm/8in sandwich tins.
2. For the sponge, in a large bowl beat the sugar and butter together until pale and fluffy. One at a time, add the eggs, beating in after each addition.
3. Sift the flour, baking powder and cocoa powder together over the top of the mixture.
4. Add the grated chocolate and fold in everything until evenly combined. Add the milk and fold in.
5. Divide the mixture between the tins and smooth out with a knife so it’s level.
6. Bake in the oven for 20 minutes, or until the cakes have risen, spring back when lightly pressed and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 5 minutes, before turning out onto a wire rack to cool completely.
7. Meanwhile, make the ganache topping. Heat the cream gently in a saucepan until it just begins to boil. Pour onto the chocolate in a bowl and stir until it’s melted to form a smooth, silky ganache. Leave to cool and thicken slightly. You want it set, but still spreadable.
8. To make the filling, beat the butter, cocoa powder and icing sugar together in a bowl. Add enough milk to make a smooth chocolate buttercream, that will easily spread.
9. To assemble the cake, take one of the sponge layers and place top side down onto you cake plate or stand. Spread with the chocolate filling, and place the other sponge layer on top to sandwich together.
10. Using a palette knife, spread the chocolate ganache over the top and sides of the cake.
11. 11. Decorate with chopped cherries and sauce or additional chocolate shavings (optional).
Serve with poured cream or ice cream for the dreamiest of birthday desserts.
Stuck for time? The chocolate sponge cake can be made a day ahead, wrapped in cling-film and stored in an air tight container overnight. The chocolate filling can also be made a day or two ahead, storing in the fridge in an air tight container. But, remember to take the filling out a couple of hours before decorating to soften. You may need to whip up again so it’s easy to spread.
Celebrating your birthday at home? Do it in extraordinary style with Spode:
If you’re planning on whipping up a delicious bake this World Baking day and giving this easy chocolate cake recipe a go, we’d love to see!
Share your #Spode bakes with us on social.