Best Ever Chocolate Cake Recipes

Triple Chocolate Caramel Cake

This beautiful chocolate caramel cake is what’s known as an ‘ombre’ cake; each layer sports a different shade, using dark chocolate, milk chocolate and caramel.

butter 500g, at room temperature, plus a little for the tins

golden caster sugar 400g

Billington’s dark muscovado 100g

eggs 10

buttermilk 200ml

plain flour 250g

self-raising flour 250g

baking powder 2 tsp

vanilla extract 1 tsp

cocoa powder 3 ¾ tbsp

dark chocolate ganache

plain chocolate 400g

milk chocolate 200g

double cream 300ml

whole milk 100ml

golden syrup 1 tbsp

butter 25g

caramel ganache

white chocolate 150g, chopped (we used Waitrose own brand)

Nestlé Carnation caramel 150g

milk chocolate ganache

milk chocolate 150g, chopped

double cream 100ml

– Step 1

Heat the oven to 170C/fan 150C/gas 3 ½ . Butter and line 4 x 20cm cake tins (or cook in two batches). Beat 250g of the butter and 250g of the golden caster sugar until it is light and fluffy. Beat 5 eggs lightly with 100ml of the buttermilk and sift 125g of each flour with 1 tsp baking powder. Fold the egg mixture and flour into the butter and sugar in alternate batches. Divide the mixture into two and add the ½ tsp vanilla to one batch and 3 tbsp cocoa to the other.

– Step 2

Scoop the chocolate mixture into one tin and level the top. Scoop the vanilla mixture into another cake tin and level the top. Beat the remaining butter and caster sugar with the muscovado.

– Step 3

Combine the remaining eggs and buttermilk, sift the flours with the baking powder and add them in alternate batches. Divide the mixture in two. Add the remaining ½ tsp vanilla to one and the remaining ¾ tbsp cocoa to the other. Scoop into tins and level the tops.

– Step 4

Bake the cakes for 30-40 minutes or until they are risen and springy to the touch. Cool on wire racks. When the cakes are completely cold, trim them flat on top.

– Step 5

To make the dark chocolate ganache, heat the chocolate, cream, milk and syrup in a bowl over (but not touching) a pan of simmering water until the chocolate melts and you have a smooth, shiny mixture. Stir in the butter. Cool until spreadable.

– Step 6

To make the caramel ganache, heat the white chocolate with the caramel in a bowl as above until melted. Cool until spreadable.

– Step 7

To make the milk chocolate ganache, heat the chocolate and cream in a separate bowl as above until melted. Cool until spreadable.

– Step 8

To assemble, put the dark chocolate cake on a plate or stand. Spread over the caramel ganache then top with the lighter chocolate cake. Spread over the milk chocolate ganache then top with the caramel cake. Spread a layer of the dark chocolate ganache then top with the vanilla cake. Cover the whole cake with the rest of the dark chocolate ganache. Chill for 3-4 hours or overnight if you like – this will help the ganaches to set and will give neater slices when you cut the cake. Take out of the fridge an hour before you want to serve it.




Easiest Ever Chocolate Fudge Cake

Super easy and quick to make, this gooey number is perfect for when you need to bake a last-minute treat for a special occasion.

self-raising flour 150g

cocoa 30g

baking powder 1 tsp

muscovado sugar 175g

butter 175g, softened

eggs 3

vanilla extract 1 tsp

dark chocolate 50g, melted

fudge icing

butter 200g, softened

icing sugar 200g

dark chocolate 200g, melted

– Step 1

Heat the oven to 180C/fan 170C/gas 4. Line and butter 2 x 20cm sandwich tins. Put all cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, add 1-2 tbsp water and whizz again. Divide between tins, level and bake for 30 minutes or until springy. Leave for 5 minutes then cool on a rack.

– Step 2

Clean the food processor. Whizz the butter and icing sugar, add the chocolate, whizz again, then sandwich and ice the cake.



Fallen Chocolate Truffle Cake with Amaretto Cake

An extremely smooth, flourless chocolate cake similar to the consistency of a chocolate torte. As well as lending a boozy hit, the amaretto also lifts the deep richness of the chocolate.

70% dark chocolate 250g, broken into pieces

butter 150g, cubed

golden caster sugar 150g

eggs 5, separated

ground almonds 30g

amaretto or bourbon 1 tbsp

cocoa powder for dusting

amaretto cream

double cream 142ml pot

icing sugar 2 tbsp

amaretto or bourbon 1 tbsp

– Step 1

Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 23cm round springform cake tin.

– Step 2

Melt the chocolate and butter together either in short blasts in the microwave or in a heatproof bowl set over a pan of simmering water. Stir until smooth. Allow to cool a little, then add 50g sugar and 1 egg yolk. Gradually add remaining egg yolks as you mix. Stir in the almonds and amaretto.

– Step 3

Whisk the egg whites with a pinch of salt until they hold soft peaks then gradually whisk in the remaining sugar, 2 tbsp at a time until the meringue is stiff and glossy. Loosen the chocolate mixture with a spoonful of egg white then fold the rest of the meringue in with a spatula or large metal spoon, trying to retain as much of the volume as possible. Pour into the tin and bake for 30-35 minutes.

– Step 4

Leave the cake to cool in the tin on a wire rack for 15 minutes, it will sink but don’t worry – this is meant to happen. Remove the springform sides of the tin and leave to cool completely.

– Step 5

To make the amaretto cream, whip the cream, sugar and amaretto together until it just holds its shape. Eat the cake when cool or wrap up and chill overnight – the texture of the cake will become even more velvety. Dust with cocoa and serve with the amaretto cream.


Rich Chocolate Cake

Dense, sticky and decadent… just what we want in a chocolate cake. The frosting is pure heaven, and difficult to resist eating straight from the bowl!

unsalted butter 200g and extra for buttering

plain flour for lining the tin

dark chocolate (70 per cent cocoa solids) 300g

eggs 6, separated

golden caster sugar 200g

ground almonds 150g

lemon a squeeze of juice


apricot jam 4 rounded tbsp

marzipan 500g pack

dark chocolate (70 per cent cocoa solids) 200g

unsalted butter 75g

double cream 2 tbsp

– Step 1

Heat the oven to 180C/ fan 160C/gas 4. Butter, flour and line the base of a 23cm springform tin with baking parchment.

– Step 2

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir.

– Step 3

Whisk the egg yolks with the sugar until pale and very thick. Mix in the melted chocolate and butter. Stir in the almonds.

– Step 4

Whisk the egg whites and lemon juice until they hold a stiff peak. Stir a large spoonful into the chocolate to loosen the mixture then fold in the rest. Spoon into the tin and bake for about 1 hour until the cake has formed a crust and a skewer comes out with cooked-looking crumbs. Cool in the tin.

– Step 5

Melt the jam, sieve and use to brush the top and sides of the cake. Roll the marzipan out into a large, thin circle. Lay over the cake, covering the top and sides. Smooth and trim off any excess. Brush with jam.

– Step 6

Melt the chocolate, butter and cream together. Stir until smooth. Set aside to cool and thicken. Spoon the icing on the top of the cake and use a palette knife to smooth it down over the sides. Leave to set.


Best Ever Chocolate Layer Cake

We have the recipe for the best ever chocolate layer cake and it’s easier than you would expect… simply make the chocolate cake mixture, divide into four layers, and sandwich together with dollops of icing.

self-raising flour 175g, sifted

70% cocoa powder 3 tbsp

instant espresso coffee powder 1 tsp (optional)

butter 175g, completely softened, plus extra for lining tin

golden caster sugar 175g

baking powder 1 tsp

eggs 3

milk 1-2 tbsp

70% dark chocolate 100g, melted and cooled


double cream 500ml

milk chocolate 500g, chopped

– Step 1

Make the icing first (it takes a while to cool and thicken). Put the chocolate into a bowl. Pour the cream into a pan and heat until simmering. Take off the heat and pour it over the chocolate. Stir until the mixture is smooth. Cool, then chill, until really thick but spreadable.

– Step 2

Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins with baking parchment. Take 3 tbsp flour from the full flour amount and put them back in the flour bag – the cocoa powder will make up the difference.

– Step 3

Put all the cake ingredients except the chocolate in a large bowl. Beat them together with an electric whisk (or whizz in a food processor) until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff – it should fall easily from a spoon.

– Step 4

Divide the mixture between the 2 tins and level. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, turn out onto a wire rack, peel off the paper and cool completely. Cut each in half horizontally so that you have 4 layers altogether.

– Step 5

Sandwich the layers together with a little icing, then spread the rest on top thickly.






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