Simple Family Chocolate Cake

Simple Family Chocolate Cake 2

It’s just me and Mr Roast Chicken in this household, but when I say ‘family’ you get the idea, right? I mean a big olde traditional chocolate cake with a proper, light sponge and loads of icing, inside and out. Something a 10 year old child would be delighted with.

Just like we were.

It’s not really that challenging. You obviously have to find baking tins and get the oven on, and be prepared to fill the dishwasher full of all the chocolatey paraphernalia. But in terms of the cooking – it’s an all in one recipe so just whack it all in the food processor. It’s based on the recipe for Nigella’s Old Fashioned Chocolate Cake from Feast, but I’ve adapted it here and there to make it just how we like it šŸ™‚

I’m no huge cake baker so maybe everyone already knows this – but did you know you can line the cake tins with greased foil rather than baking parchment? That was a bit of a revelation for me – as lining the tins is the most fiddly part, and the part that quite often puts me off bothering to make a cake in the first place. I’d run out of baking paper so I tried foil instead and it worked absolutely perfectly! I just squidged it in, greased it with butter and then peeled it off at the end! Game changer!

Simple Family Chocolate Cake
(serves 8-10)

For the Cake

200g plain flour
200g golden caster sugar
1 teaspoon baking powder
Ā½ teaspoon bicarbonate of soda
40gĀ  cocoa powder
175g unsalted butter
2 large eggs
150ml milk

For the Icing

75g unsalted butter
175g dark chocolate, broken into small pieces
300g icing sugar, sieved
1/2 tablespoon golden syrup
125ml double cream


1. Preheat the oven to 180 degrees celcius and line and butter two 20cm / 8 inch sandwich tins with removable bases – try lining them with foil – it worked great for me!
2. Put the flour, sugar, baking powder and bicarbonate of soda, cocoa, butter, eggs, vanilla and milk into a food processor and mix until smooth.
3. Pour out into the two prepared tins and pop in the oven for 30 mins.
4. Remove the cakes and let them cool for 10 minutes before removing from the tins.
5. To make the icing, melt the butter and chocolate in large bowl in the microwave. Leave to cool.
6. Once cool, add the golden syrup to the butter and chocolate, followed by the cream. Then whisk in the icing sugar. Add a little water if the icing is too stiff once you’ve whisked it.
7. Use about a third of the icing to sandwich the two cakes together then spread the rest of the icing over the whole thing.

Enjoy – and I’m adding this to the We Should Cocoa Challenge from Tin and Thyme so hop on over and see if anything else tempts you this month šŸ™‚

We Should Cocoa Badge



2 Comments Add yours

  1. choclette says:

    Oh well I’m with you 100% on not fiddling around lining tins. I use silicone moulds and it revolutionised my baking life. Your cake looks delicious, fluffy and chocolatey is something I find hard to achieve. Thanks for sharing with #WeShouldCocoa


    1. Helen says:

      Yes I think I’ll bake much more having discovered this!! H


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