Bake With Me: The Ultimate Chocolate Cake.

Good Morning! For today's post I'm bringing more delectable recipes from my kitchen, this time in the shape of my absolute favourite chocolate cake. I'm a huge cake lover and this one is certainly up there with the best. It's moist, uber chocolaty and not too heavy - perfect for a 'light' snack every so often. I'd even go as far as to say that those of you who are not massive fans of chocolate would enjoy this as my mum hates chocolate but still loves this cake.

So without further ado, let's get onto the recipe!


You Will Need:

For The Cake Mix:

175g softened butter / margarine
175g soft brown sugar
150g self raising flour
25g coco powder
1tbsp baking powder
1/2 tsp bicarbonate of soda 
3 eggs 
100ml sour cream 

For The Icing:

150g softened butter
300g icing sugar 
1 large tbsp coco powder 
A dash of milk 
Chocolate buttons (optional) 


The Method

Step 1:

Preheat the oven to 180 degrees C. Grease and line the bottoms of two circular baking trays. 
Start by measuring out the butter and the sugar and creaming together using an electric whisk until smooth and light brown in colour.

Step 2:

Add the flour, baking powder, coco powder and bicarbonate of soda. Mix together again. At this point the mixture tends to look quite dry, that's normal, don't worry! 

Step 3:

Add the eggs, one at a time, whisking thoroughly in between each new addition. Now it's time to add the sour cream AKA the magic ingredient. This is what will help the cake stay moist and stop that nasty dry coco flavour that can occur in chocolate cakes sometimes. By this point the mixture will be smooth and potentially slightly more runny than your average cake mix. However this won't effect the end product. 

Step 4: 

Okay, cake mix complete! Now spread the mix evenly between the two baking tins and place in the oven for 22-25 minutes. 
After the time is up check the cake is baked through by inserted a skewer into the centre of the sponge. If it comes to clean then the cake is cooked, however if bits of raw mix still cling to it, pop the cake back in for another few minutes and repeat the skewer test.
Leave your cakes to cool, removing from tins after about ten minutes or so. 

Step 5: 

Whilst the cake is cooling, you can make the icing. Now if you've ever made butter icing it's essentially exactly the same but with the addition of coco powder to give it the chocolaty taste and colour. 
If you haven't made butter icing, never fear it's very simple. Just place the butter, icing sugar and coco powder into a bowl and begin to cream together. After a little while it should start to resemble icing however, if the mix is too dry and looks almost like breadcrumbs, add a dash of milk and try again. 

Once the icing is complete, spread it over both halves of the cake and stack one on top of each other. Here you can get creative. To be honest I didn't really have a huge amount of chocolate buttons however using the ones I could find I just placed them in loose circles over the top. 

Let me know your thoughts on today's post! 



  1. Ultimate cake indeed! Chocolate on chocolate is my fave!

    Renee | Lose The Road

  2. That looks amazing, especially the icing YUM - I love your baking post so much! xxx

    1. Ahh you cutie, thanks! And it was so good, oh my gosh! xxx


Blogger Template Created by pipdig