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Chocolate Cake

Makes 20cm/8” round, iced layer cake

This chocolate layer cake is a family favourite and a great staple of many teas, birthday parties, school and village fêtes. It could be sandwiched together with jam and topped with sieved icing sugar if you are in a hurry.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • CHOCOLATE CAKE
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 3 tbsp cocoa
  • 200g Doves Farm Organic Self Raising White Flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • butter, for tins
  • CHOCOLATE FILLING
  • 50g butter
  • 75g icing sugar
  • 1 tbsp cocoa
  • CHOCOLATE ICING
  • 50g chocolate
  • 25g butter
  • 1 tsp golden syrup

Chocolate Cake

  1. Pre-heat the oven.
  2. Rub some butter around the inside of two 20cm/8” round cake tins or insert a baking liner.
  3. Chop the butter into small cubes.
  4. Put the butter cubes and caster sugar into a mixing bowl and beat together until light and fluffy.
  5. Break one egg into the bowl and beat well.
  6. Sieve one spoon of cocoa into the bowl and beat again.
  7. Break the second egg into the bowl, beat to combine, sieve in the second spoon of cocoa and beat well.
  8. Add the third egg and third spoon of cocoa, beating after each one.
  9. Beat in the final egg.
  10. Sieve the flour into the bowl then stir it into the mixture.
  11. Add the milk and vanilla extract and stir to create a batter that just drops off a spoon.
  12. Divide the mixture between the two prepared tins and smooth the tops.
  13. Bake for 25–30 minutes.
  14. Leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack and leaving to cool completely.

Chocolate Filling

  1. Chop the butter into small cubes.
  2. Put the butter cubes into a bowl and beat until it softens.
  3. Sieve the icing sugar into the bowl a little at a time, mixing after each addition until it is all combined.
  4. Sift the cocoa into the bowl and beat that in too.
  5. Spread the filling over one cold cake layer then place the other cake layer on top.

Chocolate Icing

  1. Put the chocolate and butter into a bowl and gently melt them together.
  2. Stir, allowing the mixture to cool, then stir in the golden syrup.
  3. Slowly pour the icing over the top cake, allowing it to run down the sides a little.

Equipment

2 x 20cm/8” round cake tins and 2 x mixing bowls

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

25-30 minutes
My first attempt at a gluten free cake... absolutely delicious! Followed the recipe exactly and the cake came out perfectly. Topped it with raspberries and it also looked amazing.
By Deborah
24 May 2020
Excellent recipe, my 8 year old daughter is gluten intolerant and has just made this to the exact recipe - worked brilliantly! She's very happy!!
By Supermum_holmes
10 Apr 2018
This recipe is Very good, easy and fast!! I tried it for my guest. They loved it very much. A cake was very awesome and very delicious. Thanks for the recipe. http://cake-delivery.in/gurgaon
By Cake-Delivery.in
10 Oct 2017

Really excellent recipe. Upped the ingredients by an egg/50g for a perfectly sized bake. Highly recommended.

Thank you so much for your kind comments; we are so pleased to hear you love this cake as much as we do. Best wishes, Doves Farm. 

By TeenyWeeny
14 Sep 2017
A super cake, works as a plain cut and come again sponge or dressed up for a birthday.
By dolphinwitchuk
18 Jun 2017

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Find a recipe

Ingredients

Change Quantities:
  • CHOCOLATE CAKE
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 3 tbsp cocoa
  • 200g Doves Farm Organic Self Raising White Flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • butter, for tins
  • CHOCOLATE FILLING
  • 50g butter
  • 75g icing sugar
  • 1 tbsp cocoa
  • CHOCOLATE ICING
  • 50g chocolate
  • 25g butter
  • 1 tsp golden syrup

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