Sunday, 9 February 2014

Rich Chocolate Cake Recipe

My very first recipe here on RL! I've been umming and ahhing for a while about posting food related blog posts but always forgot to take the pictures or I couldn't decide whether a meal was interesting enough. Well yesterday, whilst doing a spot of baking, I decided that I would finally get this one up on the blog. So without further ado, here is my pretty simple Rich Chocolate Cake recipe.

This is perfect to make with kids or if you want something relatively easy. I remember making these with my Grandma, who is a fabulous baker, and then eating it after my tea every Saturday night when I stayed the night with her. I'm sure it is something that all the family will enjoy, and that you will enjoy baking.

You will need: 
For the cake mix:
225g Self Raising Flour
225g Baking Fat (any sort of margarine or butter will do. I used Stork because it's all I've ever used when baking)
225g Caster Sugar
1 Medium Egg
2 Tablespoons of Cocoa
Splash of milk (I find it best not to use whole milk as it makes the mixture quite heavy)

For the topping:
140g Unsalted Butter
280g Icing Sugar
1/2 to 1 Tablespoon of Cocoa
If you like you could add a splash of alcohol into the butter icing. I added a measure of almond liquor which tasted amazing. Probably best not to do with kids though haha! 


Pre-heat your oven to 180 degrees and line your cake tin. As this is quite a thick cake, I used a spring form tin to make it easier to remove but you could use any tin you like.
Once all of your ingredients are measured out, add the butter, sugar and eggs to your mixing bowl and cream together until they form a smooth and thick mixture.
Next add the flour and whisk on a high speed, then add the cocoa in. Be careful with this as it may kick up quite a bit out of the bowl. TIP: Place a cloth over the bowl as you whisk to avoid the dry ingredients coming out the bowl.
At this stage it will look really dry so add a splash of milk to the mixture and carry on whisking. 

Time to put it in the tin, add it spoonful at a time and spread it evenly across the bottom. Try and get the mixture as even as possible in the tin to ensure an even bake.

Bake in the oven for 25-30 minutes at 180 degrees. To check if its ready, take a cocktail stick and insert into the middle of the cake, if it comes out clean then it's ready. It should also be shrinking away from the side a little. 
Remove from the oven and the tin, then place on a cooling rack upside down. Allow to cool fully before decorating.
Once cool, apply the butter cream mixture little by little and spread evenly on top. You could also pipe this if you wanted to. Then decorate with anything of your choice. I used Mint Poppets and crushed White Chocolate Buttons.

Final step is to cut yourself a big slice and enjoy!

I really enjoyed writing this blog post and am looking forward to doing more of them. I'm going to try and do a few a month of these sort of posts. Let me know if you make this cake and if you enjoyed as I would really love to know! 
What is your favourite thing to bake?


  1. This sounds delicious, I'll be making this! I always use Stork too, actually. It's all anyone in my family ever uses to bake.

    Maxine, xx

  2. that looks delicious i only ever cover mine with decoration to hide how bad it is ha, would love to see more of your great creations! x

  3. Oooh I could do with some of this right now x
    Beautyqueenuk xx


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