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An easy chocolate cake that’s moist, delicious and packed full of chocolate.
It can be made in any size of round, square or rectangular tin so you can use whatever tins you have in the cupboard, and can feed a few or a whole crowd.
Today’s recipe is a variation on my popular Chocolate Birthday Cake Recipe, as with that recipe it can be made in pretty much any size of round, square or rectangular tin (see the handy calculator just above the main recipe).
It’s incredibly simple to make. I’ve taken the Mary Berry approach to baking and kept it as easy as possible by making an all-in-one chocolate sponge cake. This means all of the ingredients (except for the melted milk chocolate) are added into the bowl and simply mixed together. The melted milk chocolate is then mixed in before baking.
The melted milk chocolate is the secret to what makes this cake taste amazing. It makes the cake moist and ensures that it tastes really chocolatey, something I find isn’t always the case with cakes made with cocoa powder alone.
How to create the swirl design on top of the cake
When it comes to chocolate cake, it’s really the flavour that counts. However, if you want to neaten your cake up a bit then I think this swirl design is really effective, and it’s very simple to achieve.
What you need
- Small palette knife
- Cake decorating turntable – This sounds like a fancy piece of equipment, but it really isn’t. You should be able to get one for a few pounds. It isn’t essential, but it’s much easier to get a neat swirl if you have one.
What to do
- Once you’ve covered the top of your chocolate cake with chocolate buttercream, smooth it with a palette knife (it doesn’t need to be perfect just reasonably even).
- Pop the cake onto the cake turntable.
- Starting from the edge of the cake and working in. Slightly dig the end of your palette knife into the buttercream. Holding the knife steady, slowly spin the cake stand to create a circle. As you turn the cake stand, move the knife inwards slightly so that once the first circle is complete your knife is now just inside ready for the next circle. Keep rotating until the palette knife reaches the middle of the cake.
I’ve finished my cake with some small round chocolate sprinkles.
The great thing about this is that if you don’t get it quite as you want it the first time (I didn’t!) you can simply smooth it over with the palette knife and have another go.
Can I use dark chocolate instead of milk chocolate?
Absolutely. I use milk chocolate in this cake recipe as that’s what I prefer, but if you’re a dark chocolate lover then this works just as well using that instead. You can also use a mixture of the two if you’d like something in between.
Can I use self-raising flour instead of plain flour?
Yes, for the standard two-layer 20cm round cake recipe you switch the 190g of plain flour and 2½ tsp of baking powder for 200g of self-raising flour.
How can this chocolate cake be stored?
The cake can be stored in an airtight container for 4-5 days after baking. Ideally it should be stored in the fridge (although I’d recommend allowing your slice to come up to room temperature before eating as it will have more flavour and the buttercream will soften a little). If you don’t have room in the fridge it should be absolutely fine stored at room temperature as long as your room isn’t too hot (that’s what I always do with mine as I have a tiny fridge).
This cake is suitable for freezing, either just the chocolate sponge or the buttercreamed cake.
To freeze the chocolate sponge cake, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. Defrost it thoroughly before decorating.
The buttercreamed cake can also be frozen in the same way.
I would not recommend freezing just the buttercream to use later as the consistency becomes a little too fudgey. This means it’s delicious on the cake but tricky to spread.
What are the chocolate cake ingredients for a different size of tin?
The main recipe below is for a two-layer 20cm round cake (this serves 12 people). However, this recipe is easily adapted to use other sizes of tins.
To find the ingredients needed to make this cake in a different size, simply add the dimensions of your tin and the number of layers into the boxes below and hit “Calculate”.
Round Cake
Cake Diameter (cm)
Number of Layers
Cake Ingredients
0 g plain flour
0 tsp baking powder
0 egg(s)
0 g soft margarine or butter
0 g caster sugar
0 tsp vanilla extract
0 tsp milk
0 g cocoa powder
0 g milk chocolate
Buttercream Ingredients
0 g butter
0 g icing sugar
0 g milk chocolate
0 g cocoa powder
0 tsp vanilla extract
Square or rectangular cake
Cake Size (cm)
x
Number of layers
Cake Ingredients
0 g plain flour
0 tsp baking powder
0 egg(s)
0 g soft margarine or butter
0 g caster sugar
0 tsp vanilla extract
0 tsp milk
0 g cocoa powder
0 g milk chocolate
Buttercream Ingredients
0 g butter
0 g icing sugar
0 g milk chocolate
0 g cocoa powder
0 tsp vanilla extract
To keep this calculator from becoming too much of a coding monster behind the scenes I've only included metric measurements. If you would like US cups measurements for a different size of tin then simply calculate the metric measurements here and then pop the results into my grams to cups calculator and it'll tell you what you need.
The US cups/ounces measurements for the original two-layer 20cm round cake recipe can be found by clicking the big green button just above the ingredients.
What is the cooking time for a different size of cake and what oven temperature should I use?
The ingredients are calculated so that the depth of each cake is the same as in the original recipe. This means that the cooking time and temperature don't need to change, so you can use what's listed in the main recipe.
Can this cake be cooked in one deep tin?
Theoretically yes, but I find I get the best results from using sandwich tins and this is what I would recommend.
If you would like to bake the cake in a deep then the cooking time will need to increase to 45-50 minutes.
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Easy Chocolate Cake
INGREDIENTS
For the chocolate cake
- 190 g plain flour
- 2½ tsp baking powder
- 100 g milk chocolate
- 40 g cocoa powder
- 230 g caster sugar
- 230 g margarine or butter - if you're using butter it must be soft at room temperature
- 4 large eggs
- ¼ tsp vanilla extract
- 2 tsp milk
For the chocolate buttercream
- 250 g butter - soft at room temperature
- 250 g icing sugar
- 150 g milk chocolate
- 40 g cocoa powder
- ¼ tsp vanilla extract
- A little milk
This recipe makes a 20cm round cake. If you would like to make a different size of round, square or rectangular cake, you can find the ingredients you need just above the recipe.
INSTRUCTIONS
- Pre-heat your oven to 160C/140C fan.Line two 20cm round sandwich tins with greaseproof paper or re-usable baking tin liners (I use these tins and these liners).
- Melt your milk chocolate (100g) - You can either melt it in the microwave (heat for 30 seconds, stir and then heat for a further 30 seconds. Repeat until the chocolate has melted), over a bain marie, or in a saucepan over a very low heat. Set the chocolate aside to cool.
- Put all of the other cake ingredients into a large bowl (190g plain flour, 2½ tsp baking powder, 40g cocoa powder, 230g caster sugar, 230g margarine or butter, 4 large eggs, ¼ tsp vanilla extract and 2 tsp milk). Beat together (either using an electric mixer on a low speed or by hand) until the ingredients are combined. Add the melted chocolate and mix in (again at a low speed) until combined.
- Split the cake mixture between the two tins. Smooth the mixture using a palette knife or the back of a spoon. Bake for 30-35 minutes until a skewer inserted into the centre of the cake comes out clean.
- Once the cakes are cooked, remove them from the oven and leave to cool in their tins for about 10 minutes before removing them from the tin and moving to a cooling rack to cool completely.
While the cake is cooling, make the chocolate buttercream
- Melt your milk chocolate (150g) and set aside to cool - It is essential that the chocolate has cooled before it is combined with the other ingredients so it doesn't melt the butter.
- Beat the butter (250g) until soft - This can either be done with an electric mixer at a low speed or by hand. Add the icing sugar (250g), cocoa powder (40g) and vanilla extract (¼ tsp) and beat together on a low speed until combined.
- Slowly add the melted milk chocolate and beat until combined. Your buttercream needs to be a spreadable consistency. If it is a little too thick, beat in a little milk (no more than 1 tsp at a time) until it reaches your desired consistency.
Build the cake
- Place the bottom layer of chocolate sponge on to your serving dish. Spread half of the chocolate buttercream onto the bottom layer using a palette knife or the back of a spoon. Add the top layer of chocolate sponge and then spread the remaining buttercream on top of the cake. To create the swirl effect shown in the pictures have a look at my tips above the recipe.
- Enjoy!
NOTES
NUTRITIONAL INFORMATION
Free From/Suitable For
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Sulphur Dioxide & Sulphite-Free
- Lupin-Free
This cake can be made dairy-free by switching the butter/margarine for a dairy-free alternative (I like to use Pure Sunflower), using dairy-free dark chocolate, and switching the milk for a dairy-free alternative.
For the buttercream, take a look at my dairy-free chocolate buttercream recipe, which has full instructions.
Gemma says
Do you recommend non-salted butter for both cake and icing?
Thanks,
Gemma.
Charlotte Oates says
I usually use margarine for the cake and butter for the icing. However, if you’d prefer to use butter for the cake then that’ll work fine too, just make sure it’s kept out of the fridge for a while before you use it so it’s soft. I would use unsalted for both.
Alexandra says
Hello, Im looking to bake a two tiered cake for my daugters birthday cake, I want chocolate and was looking at Mary Berry recipies but struggling to find a recipied for a 10 inch cake so this is great for what I need. I will be attempting to ice the cake with ready to roll icing and decareate with fondant figures that I have ordered as she wants it to be themed. Will this cake be ok to ice over the butter cream? and am I ok to bake the cake two days before the party and then ice the night before? I hope you can help and thank you for your recipie.
Charlotte Oates says
This cake works absolutely fine with fondant over the buttercream.
I usually bake birthday cakes two days before they’re needed and decorate the day before. They’re still usually good to eat for 4-5 days after.
Uzma says
Will it be ok to use canola or sunflower oil instead of butter n margarine for cake and how much ?
Charlotte Oates says
No, it needs to be a solid fat such as butter or margarine. Using oil would completely change the consistency of the cake.
Sheila says
Tried this using the calculator for 3 20cm sponges it was a disaster ! Wasnt set in the middle so was in way longer than 30 minutes! They overflowed in the tins and stuck to the tins when I tried to remove them! I’ve made many cakes never had this problem before it seemed way too much mix and low temperature too????
Charlotte Oates says
I’m sorry to hear that the cake didn’t turn out right for you. It sounds as though there was too much mixture for your tins which would lead to the cake overflowing and a longer cooking time. Can you confirm what dimensions you added to the calculator, what size tins you were using and (if you can remember) how many eggs were used in the mixture? That information will help me to try and figure what could have happened and hopefully allow me to check there are no issues with the calculator and potentially make the recipe instructions clearer to help you (and others) get the right results in future.
You mentioned that the cakes were stuck in the tin. Did you line the tins? The cakes would stick if the tins aren’t lined as the lower temperature means the edges are softer than on many other cakes.
The cooking temperature I use is lower than you find for many other recipes (most recipes recommend you bake at 180C and I recommend 160C). I find that when cakes are cooked at the lower temperature it results in a softer sponge compared to when baking at a higher temperature.
Sheila says
Hi I used 6 eggs at 140 deg fan the tins were lined at the bottom but they were well stuck! I used 3 20cm tins I had to remake cake using my usual recipe which was fine I usually use 160 deg fan but yours says 140?
Charlotte Oates says
Hmmm, well that’s a mystery as your measurements sound right. The tin needed to be lined up the sides as well as at the bottom, which would solve the sticking problem, but that doesn’t explain the mixture overflowing.
I happen to be making this cake over the weekend with those exact measurements, so I’ll have a think while I’m baking it and see if I can get to the bottom of it.
Sheila says
Just wondering if you made cake and the outcome
Charlotte Oates says
I did and it worked perfectly so I’m none the wiser – sorry.
Tasha says
Hi,
Can I use dairy free chocolate in this recipe?
Thanks
Charlotte Oates says
Yes you can, although as most dairy-free chocolate is dark you’ll find it has a richer, deeper chocolate flavour. You can also replace the margarine and milk with a dairy-free alternative to make it compeltely dairy-free.
For the buttercream I use a mix of both vegan margarine and baking block to give the buttercream structure. You can find the recipe for my dairy-free chocolate buttercream here.
Andre says
Hello. Can you write us syrup for the sponge cake pls? Thank you
Charlotte Oates says
I’m sorry I don’t quite understand what you’re after. Can you give a bit more information? Thanks.
Jane says
When you say “cool the melted chocolate” how cool does it need to be? Will it not just go hard again if it’s too cool?
Charlotte Oates says
Room temperature, it would harden eventually, but not that quickly.
I usually melt my chocolate first and then leave it to cool once I’m measuring and mixing the other ingredients. I usually find that it’s pretty much at the right temperature by the time I’ve done that.
Lisa says
Hi! First of all, thank you for sharing your lovely recipes!
I wanted to ask about the difference between this recipe and your Chocolate Birthday Cake recipe. I can see that one calls for plain flour, the other for self raising flour. Also that one calls for pre heated chocolate – the other just grated into the mixture.
Can I ask how this affects the end result? What will be the difference between the two cakes?
Thank you xx
Charlotte Oates says
They’re very similar in terms of the result. When I created my birthday cake recipe I had many questions about whether the chocolate had to be grated and also whether plain flour could be substituted for self-raising so I decided to create a version that showed both adjustments.
The change in flour should make no difference it’s just substituting flour with the raising agent included to one where it needs to be added, so just go for whatever you have in your cupboard. Grating v melting does make a slight difference as I find the cake with the grated chocolate has more little bursts of chocolate flavour as you eat it whereas the melted chocolate cake has a slightly more even chocolate flavour (both are lovely and very chocolately). Personally, I prefer the grated version, but I know quite a few people find grating the chocolate a bit of a faff (especially in warmer weather when it melts easily) so wanted to show melting it works well as an alternative.
Jessica says
Think this is a great recipe and tastes amazing but mine sank in the middle, can anyone tell me why and give me some tips for next time?!
Thanks in advance x
Charlotte Oates says
Two possibilities:
1) Was the cake cooked through when you first opened the oven? If not, that could have caused it to dip
2) How did you measure the baking powder? You need to use measuring teaspoons (not just regular ones) and make sure the baking powder is level. If you added too much baking powder this would cause the cake to rise too much in the oven and then sink as it cools.