Chocolate Cake Recipe

Written By Aron Haynes

Cake is the ultimate treat — sweet, fluffy, and always a joy to share. And let’s not forget, our cows play a big part: their fresh milk, cream, and butter are the magic behind every slice!

Prepare

  • Less than 30 mins

Cook

  • 30 mins to 1 hour

Serve

  • Serves 12

Dietary

  • Nut-free

  • Pregnancy-friendly

  • Vegetarian

Ingredients

For the cake

• 225g plain flour

• 350g caster sugar

• 85g cocoa powder

• 1½ tsp baking powder

• 1½ tsp bicarbonate of soda

• 2 free-range eggs

• 250ml Chew Valley Dairy milk

• 125ml vegetable oil

• 2 tsp vanilla extract

• 250ml boiling water

For the chocolate ganache

• 200g plain chocolate, broken into pieces

• 200ml Chew Valley Dairy double cream

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in tins.

2. To make the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.

3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)

4. Divide the cake batter between the sandwich tins and bake in the oven for 25–35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.

5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

6. To make the chocolate ganache, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1–2 hours, or until thick enough to spread over the cake.

7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.

8. Spread a little chocolate ganache over the top of one of the chocolate cakes, then carefully top with the other cake.

9. Transfer the cake to a serving plate and ice the cake all over with the chocolate ganache, using a palette knife.

Aron Haynes
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