Luscious chocolate cake

Luscious chocolate cake

How to Cook Cakes
Peter Cassidy

Here, the addition of brown sugar and cocoa powder to a plain Victoria sandwich mixture transforms it into a scrumptious chocolate cake. There are lots of different cocoa powders available and you will really taste the difference in this cake if you use a good quality one. You will need two 20cm sandwich tins.


Quantity Ingredient
oil, to grease
225g butter, softened
110g caster sugar
110g soft light brown sugar
4 eggs, at room temperature
170g self-raising flour
55g good quality dark cocoa powder
1/2 teaspoon baking powder
1-2 tablespoons water or milk

For the chocolate ganache

Quantity Ingredient
350g good quality dark chocolate, minimum 60% cocoa solids
250ml double cream


  1. Heat the oven to 180°C. Oil the 2 sandwich tins and line the base of each with a disc of greaseproof paper. Lightly brush with a little more oil, including the sides of the tin.
  2. Cream the butter and both sugars together in a medium bowl until paler, light and fluffy.
  3. Break the eggs into a small bowl and beat lightly, using a fork, until broken up. Gradually add the egg in several additions, beating well after each addition.
  4. Sift over the flour, cocoa powder and baking powder, and fold in carefully. Add enough of the water or milk to give a dropping consistency.
  5. Divide the mixture between the prepared tins and smooth the tops with a spatula. Bake in the middle of the oven for 20–30 minutes, or until the cakes are well risen, feel spongy to the fingertips and do not leave an indentation when pressed gently.
  6. Remove from the oven and leave to cool for a few minutes in the tins before turning out onto a wire rack. Leave to cool completely before peeling off the greaseproof paper.
  7. Meanwhile, to make the ganache, chop the chocolate into small, 1cm pieces, and place in a heatproof bowl. Bring the cream to a simmer in a small saucepan over a medium heat, then pour it over the chocolate and stir gently until the chocolate has melted and the ingredients are well combined.
  8. Allow the ganache to cool until it begins to thicken a little around the edges, then beat with electric beaters on a slow speed for 1–2 minutes until thickened a little, but still creamy. Do not aerate the mixture too much.
  9. When the cakes have cooled completely, sandwich them together with a quarter of the ganache and spread the remainder over the top and sides of the cake, smoothing it out with a palette knife. Cut into slices to serve.
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