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How to Bake a Chocolate Cake

Everyone loves a good ol’ fashioned chocolate cake. The sweet aroma, the mouth-watering taste… chocolate is indeed a feel-good food. So why not obtain your daily dopamine fix, get those happy hormones pumping, and satisfy those cocoa cravings by baking your own spongy, decadent chocolate cake? Scroll down to discover how to bake the sweet sensation you’ve been searching for.

Cake Ingredients:

  • 350g of Caster Sugar
  • 225g of Plain Flour
  • 85g of Cocoa Powder
  • 2 Eggs
  • 250ml of Milk
  • 125ml of Vegetable Oil
  • 1.5 tsp of Bicarbonate of Soda
  • 1.5 tsp of Baking Powder
  • 2 tsp of Vanilla Extract
  • 250ml of Boiling Water

Chocolate Icing Ingredients:

  • 200ml of Double Cream
  • 200g of Plain Chocolate


  • 2 x 8” (20cm) Round Cake Tins
  • Mixing Bowl
  • Wooden Spoon or Whisk
  • Saucepan
  • Palette Knife

METHOD: Simple (But Delicious!) Chocolate Cake

  1. Preheat your oven to 180°C (160°C fan or gas mark 4), and then grease two 8” (20cm) round cake tins.
  2. Add the sugar, flour, cocoa powder, bicarbonate of soda and baking power to a mixing bowl; stir well.
  3. Add the wet ingredients – milk, oil, vanilla extract and eggs – to the bowl; beat well with an electric whisk or a wooden spoon until smooth. Add the boiling water – bit by bit – to the cake mix, whilst mixing.
  4. Pour the mixture into both cake tins, ensuring they’re even. Place in the oven and leave to bake for 25 to 35 minutes. Check whether the inside is baked by sticking a cocktail stick (or similar) into the middle of the cake, then removing it to see if it comes out clean; it’s recommended to test this at the earliest baking time (25 minutes).
  5. If you’re content with the outcome of the stick test, take your cakes out of the oven and leave them to cool in their tins.
  6. To make the chocolate icing, heat the cream and chocolate on a gentle heat until it all melts together. Take it off the heat and whisk until it’s thicker and smoother. Leave the icing to cool for a couple of hours, or until it’s spreadable.
  7. Gently remove the cakes from their tins and spread a small portion of your icing over the top of one of them. Place the other cake on top of the iced cake, so that they’re stacked.
  8. Move the cake over to an appropriate plate, and then ice the entire stacked cake with the remainder of the icing and a palette knife.