How To Cake It Blog

The Ultimate Chocolate Cake

Good Housekeeping

Sometimes a celebration calls for a simple yet decedent cake, and this chocolate sponge cake is just that. This light and fluffy cake looks impressive with its chocolate scroll and egg decoration, but is super easy to make. A chocolate cake recipe that will soon become a favourite go to.

Cal/Serv: 590

Makes: 12

Prep Time: 0 hours 30 mins

Cook Time: 0 hours 50 mins

Total Time: 1 hour 20 mins

175 g

(6oz) unsalted butter, softened, plus extra to grease

150 g

(5oz) plain flour

50 g

(2oz) cocoa powder

1 tsp.

baking powder

150 g

(5oz) light muscovado sugar

medium eggs, beaten

250 ml

(9fl oz) sour cream

1 tsp.

vanilla extract

For the icing/decorating

100 g

(3½oz) plain chocolate, finely chopped

150 g

(5oz) unsalted butter, softened

125 g

(4oz) cream cheese

175 g

(6oz) icing sugar, sifted

56 g

pack Dr Oetker Select Belgian Chocolate Scrolls, lightly crushed

Foil-covered chocolate eggs

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Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 20.5cm (8in) springform tin. Sift the flour, cocoa powder, baking powder and a pinch of salt into a bowl.
Using an electric mixer or electric beaters, mix the butter and sugar in a separate bowl until pale and fluffy - about 5min. Gradually add the beaten egg, mixing well after each addition. Add a little of the flour mix if the butter mix looks like curdling. In one go, add the remaining flour mix, sour cream and vanilla, then fold everything together gently with a metal spoon. Spoon into prepared tin and bake for 40-50min or until a skewer inserted into centre comes out clean. Cool in tin.
To make the icing, melt chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Leave to cool for 15min. In a separate bowl, beat the butter and cream cheese with a wooden spoon until combined. Beat in the icing sugar, then the cooled chocolate. Take care not to over-beat the mixture - it should be fudgey, not stiff.
Remove cake from tin, cut in half horizontally and use some icing to sandwich together the layers. Transfer to a cake stand, then ice the top and sides, smoothing with a palette knife. Decorate with crushed scrolls and chocolate eggs.

Per Serving:

Calories: 590
Total carbs: 50 g
Sugars: 39 g
Total fat: 42 g
Saturated fat: 25 g

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