Amelia Grace A chocolate cake for a birthday, a celebration or simply a Sunday teatime should be tall, rich and generously filled, with a sponge that is soft and moist and a buttercream you want to eat with a spoon. This is that cake.
I already have a quick all-in-one chocolate cake on this site, and it is brilliant for a midweek bake.
This one is the slower, more traditional cake, made by creaming the butter and sugar together, and it has a lighter, finer crumb and a more special feel. It is the one I make when I want a proper centrepiece.
Why Mixing the Cocoa with Hot Water First Gives a Better Flavour
This is a small step that makes a big difference.
Cocoa powder is made of tiny dry particles, and when it is stirred in dry, much of its flavour stays locked up. Mixing it into a paste with boiling water first dissolves it and releases the flavour compounds, which is often called blooming.
The cocoa tastes deeper, richer and more chocolatey, and it blends into the batter smoothly, without little dry lumps or a dusty finish.
Ingredients for Delia Smith Chocolate Cake
Chocolate Sponge:
- 40g cocoa powder
- 4 tbsp boiling water
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2–3 tbsp milk
Chocolate Buttercream:
- 150g dark chocolate, melted and cooled
- 175g unsalted butter, softened
- 250g icing sugar, sifted
- 2 tbsp milk
- A pinch of salt
How to Make Delia Smith Chocolate Cake — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C (160°C fan / Gas 4). Grease and line two 20cm sandwich tins with baking parchment.
Step 2 — Bloom the Cocoa
Put the cocoa in a small bowl and stir in the boiling water until you have a smooth, thick paste. Leave to cool for 10 minutes.
Step 3 — Cream the Butter and Sugar
Beat the butter and sugar together for 4 to 5 minutes, until very pale, light and fluffy.
Step 4 — Add the Eggs
Beat in the eggs one at a time, adding a spoonful of the flour with each to stop the mixture curdling. Beat in the vanilla and the cooled cocoa paste.
Step 5 — Fold in the Flour
Sift in the rest of the flour and the baking powder. Fold gently, adding 2 to 3 tablespoons of milk, until you have a soft batter that drops easily off the spoon.
Step 6 — Bake
Divide the batter equally between the tins and level the tops. Bake for 25 to 30 minutes, until the cakes are well risen and a skewer comes out clean.
Step 7 — Cool Completely
Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack and cool completely. This will take about an hour.
Step 8 — Make the Buttercream
Beat the butter for 3 minutes until very pale. Add the icing sugar a third at a time, beating well. Beat in the cooled melted chocolate, milk and salt until smooth and fluffy.
Step 9 — Fill and Cover
Sandwich the cakes together with about a third of the buttercream, then spread the rest over the top and sides, or just the top for a rustic look.
My Top Tips for the Best Delia Smith Chocolate Cake
Bloom the cocoa. A paste of cocoa and boiling water gives a far deeper chocolate flavour than dry cocoa alone.
Cool the cocoa paste before using. If it is hot, it can melt the butter and scramble the eggs.
Cream for the full time. Beating the butter and sugar for 4 to 5 minutes traps the air that gives you a light sponge.
Add a spoonful of flour with each egg. It stops the mixture splitting.
Weigh the batter into the tins. Using kitchen scales gives you two layers of an equal height.
Let the chocolate cool before beating it into the buttercream. Warm chocolate melts the butter and makes the buttercream runny.
Cool the cake completely before frosting. Even slightly warm sponge will melt the buttercream.
Serving Suggestions
Serve in generous slices with a cup of tea or coffee. For a birthday, add fresh raspberries or chocolate shavings on top, and a candle or two.
How to Store Delia Smith Chocolate Cake
In the fridge: In a cool kitchen, it is best at room temperature. In a warm one, store covered in the fridge for up to 4 days and bring to room temperature before serving.
At room temperature: Keep under a cake dome or in an airtight tin for up to 3 days.
In the freezer: Freeze the unfilled sponge layers, wrapped well, for up to 3 months. Defrost at room temperature and fill on the day.
Delia Smith Chocolate Cake Recipe
Ingredients
Method
- Preheat oven to 180°C (160°C fan / Gas 4). Line two 20cm tins.
- Mix the cocoa with the boiling water to a paste and cool.
- Cream the butter and sugar for 4–5 minutes until pale and fluffy.
- Beat in the eggs one at a time with a spoonful of flour, then the vanilla and cocoa paste.
- Fold in the remaining flour and baking powder, loosening with milk.
- Divide between the tins and bake for 25–30 minutes until a skewer comes out clean.
- Cool for 10 minutes in the tins, then cool completely on a wire rack.
- Beat the butter, then the icing sugar, cooled chocolate, milk and salt for the buttercream.
- Sandwich and cover the cakes with the buttercream.
Notes
Frequently Asked Questions About Delia Smith Chocolate Cake
Why is my chocolate cake dry?
It was probably overbaked, or the batter was too stiff. Add the milk to get a soft dropping consistency, and test the cake with a skewer a couple of minutes before the end time.
Can I make this cake in advance?
Yes. The sponges can be baked and frozen up to 3 months ahead. Make the buttercream and assemble on the day.
What is the difference between this and the all-in-one chocolate cake?
This one uses the traditional creaming method with a cocoa paste, which gives a finer, lighter crumb and a deeper flavour. The all-in-one is faster and easier, with a slightly denser crumb.
Can I make cupcakes from this?
Yes. This batter makes about 16 cupcakes. Bake them at 180°C (160°C fan / Gas 4) for 18 to 20 minutes.
