Family chocolate cake

Family chocolate cake

Bake and Decorate
Laura Edwards

Buttermilk helps to lighten the texture and adds flavour.

For the cake


Quantity Ingredient
175g unsalted butter, softened, plus more for the tin
100g 50–60% cocoa solids chocolate, finely chopped
200g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
100g ground almonds
275g dark muscovado sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
150ml buttermilk

For the fudge icing

Quantity Ingredient
90g 50–60% cocoa solids chocolate, broken into pieces
40g unsalted butter, softened and diced
1 tablespoon golden syrup
2 tablespoons dark muscovado sugar
150ml double cream

To decorate

Quantity Ingredient
Sweet shop
or Party cake with streamers
or Chocolate spiral
or Mint cupcakes
or Parcels


  1. Preheat the oven to 180ºC. Butter 2 x 20 cm round sandwich tins, each 4.5 cm deep, and line the bases with baking parchment.
  2. Place the chocolate in a bowl and pour over 120 ml just-boiled water. Stir until melted, then set aside to cool.
  3. In a bowl, sift together the flour, baking powder and bicarbonate of soda, then stir in the ground almonds. In the bowl of an electric mixer (or in a bowl with a electric hand whisk), cream together the butter and sugar until very light and fluffy (this will take a good 5 minutes). Add the vanilla extract to the eggs. With the whisk running, very slowly add the egg mixture to the butter and sugar, adding 1 tablespoon of the flour during the process to prevent curdling, then add the melted chocolate and the buttermilk.
  4. Fold in the remaining flour very gently and divide the mixture between the tins. Bake for 30–35 minutes, or until firm to the touch. Leave for a minute or 2 in the tins before turning out on to a wire rack. Remove the papers and leave until absolutely cold.
  5. To make the icing, melt the chocolate and butter in a bowl suspended over gently simmering water. Make sure the base of the bowl does not touch the water. Remove the bowl from the heat, then stir in the syrup and sugar and, lastly, gradually pour in the cream until all is well blended and smooth. Allow to cool completely, then whisk until it thickens. Spread half on the base of 1 cake. Sandwich the 2 cakes, bases together, then spread the remaining icing on top.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again