Chocolate Cake : Rachel Allen Recipe

This is such a great, simple, yet versatile, chocolate cake. Add the finely grated rind of 1 orange to give the cake a chocolate orange flavour or replace the vanilla extract with 1 tbsp of instant coffee powder for a mocha flavour. This can also be turned into chocolate cupcakes if you wish – the recipe will fill 12 paper cases in a cupcake or muffin tray, and will take about 18-20 minutes to cook. Ice them generously with the chocolate buttercream and decorate to your heart’s content.

For the cake

125g (4 ½ oz) dark chocolate
3 tbsp milk
150g (5oz) butter, softened
150g (5oz) caster sugar
3 eggs
200g (7oz) plain flour
1 tbsp good quality cocoa powder
1 tsp baking powder
¼ tsp bicarbonate of soda
Cocoa powder or icing sugar, for dusting, optional

For the chocolate butter icing

75g (3oz) butter, softened
1 tbsp cream
1 tsp vanilla extract
175g (6oz) icing sugar
1 tbsp good quality cocoa powder

Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of the sandwich tins (two 20cm (8in) diameter sandwich tins) and line the bases with greaseproof paper.
Place the chocolate and the milk in a bowl sitting over a saucepan of gently simmering water and heat until then chocolate has melted.
Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then fold in the melted chocolate.
Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix. Divide the mixture between the two tins and bake in the oven for about 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
Remove the cakes from the oven and allow to sit for a few minutes before turning them out of their tins and placing them on a wire rack to cool.
While the cakes are cooling, make the chocolate butter icing. Beat the butter, cream and the vanilla extract until very soft. Then gradually sift in the icing sugar and the cocoa powder, beating all the time, until it is all added. Continue to beat until very soft, then whisk the mixture until it is light and fluffy. (I normally make the chocolate butter icing in an electric food mixer, using the whisk all the way through.)
Once the cakes are cool, sandwich them together (I normally sandwich them together bottom to bottom – if you know what I mean!) with the chocolate butter icing. Place the cake on a plate or a cake stand and dust with cocoa powder or icing sugar if you wish.

Serves 6 to 8

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N! 6 months ago

It seems amazing recipe, I so want to try it but I am looking for what to use instead of eggs , I am searching for a vegetarian options for the cakes and other baking items, no eggs or egg yolks or egg whites. It will be really good if can get an option for that. I can not use the egg re-placers since it does have egg whites. thanks!

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D 5 months ago

hi, i did exactly what the recepie said.... and my cake came out burned from the top... what could have happened?? the insides were good though!

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- Sonali Ruparelia 5 months ago
  
  ur oven may have been too high. If not I find it works best putting foil on the top for the first 30mins, letting the inside cook first. I then take the foil off and cook for the remaining time, I hope that helps :) x
- Sonali 5 months ago
  
  Sorry I meant 15 mins then take the foil off x
jane 3 months ago

the cake is too dry - too much flour

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sabia 25 days ago

i have made the cake and it is GOOD man

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