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Classic Chocolate Cake

Name: Classic Chocolate Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Cuisine: Classic Chocolate Cake
Ingredients: 200g caster sugar; 200g unsalted butter; 4 large eggs; 150g self raising flour; 50g cocoa powder; 1 teaspoon baking powder; 100g dark chocolate

Classic Chocolate Cake is a staple dessert for any celebration or tea time. This sponge is light and rich with a deep cocoa flavour. It uses simple pantry ingredients like flour, eggs and butter. You can serve it plain or add a layer of chocolate ganache for extra sweetness.

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Why classic chocolate cake is so popular

This recipe is reliable and gives a moist result every time. The combination of butter and cocoa creates a traditional texture that everyone loves. Making a classic chocolate cake at home is much better than buying a pre-made one. It takes very little effort to prepare and bake.

Follow these simple steps for classic chocolate cake

Step 1

Prepare the batter: Preheat the oven to 180C and grease your cake tin. Cream the butter and sugar together in a large bowl until the mixture is pale and fluffy. Whisk the eggs in a separate container before adding them slowly to the butter mixture.

Step 2

Mix the dry ingredients: Sift the flour, cocoa powder and baking powder into the bowl. Fold the dry ingredients into the wet mixture using a large metal spoon to keep the air inside. Stir until everything is just combined without overworking the batter.

Step 3

Bake the cake: Pour the batter into the prepared tin and level the top with a spatula. Bake for about 35 minutes or until a skewer comes out clean. Let the sponge sit in the tin for a few minutes before moving it to a wire rack.

Step 4

Finish and serve: Melt the dark chocolate and pour it over the cooled sponge. You can also dust it with a little extra cocoa powder or serve it with fresh cream. This classic chocolate cake tastes best when eaten on the day of baking.

My best tips for classic chocolate cake

Make sure the butter and eggs are at room temperature before you start. This helps the ingredients emulsify properly and prevents the mixture from curdling. Sifting the cocoa powder is important because it often contains small lumps that are hard to stir out.

If the top of the cake browns too quickly, cover it loosely with foil. A classic chocolate cake stays moist if you do not overbake it in the oven. Always check the centre with a toothpick to ensure it is done.

You might also enjoy chicken tacos, grilled entrecôte or lobster gratin.

Ingredients

servings

Adjust quantity

200 g caster sugar
200 g unsalted butter
4 large eggs
150 g self raising flour
50 g cocoa powder
1 teaspoon baking powder
100 g dark chocolate

Cooking time

Nutrition information

NUTRITIONper serving

Energy:1611 kJ / 385 kcal
Fat:22 g
- of which saturates:13 g
Carbohydrates:42 g
- of which sugars:28 g
Protein:6 g
Fibre:2 g
Salt:210 mg

Keep the classic chocolate cake in an airtight container at room temperature. It will stay fresh and soft for up to three days. Do not put it in the fridge as this can dry out the sponge.

Can I freeze a Classic Chocolate Cake?

Yes, you can freeze the classic chocolate cake once it has cooled completely. Wrap the sponge tightly in cling film and foil to prevent freezer burn. Defrost it at room temperature for a few hours before serving.

What if the sponge does not rise?

Check that your baking powder is still within its expiry date. Ensure you do not open the oven door too early during the baking process. Folding the flour gently also helps keep the air trapped in the batter.