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Delia Smith Chocolate Cake Recipe

Delia Smith Chocolate Cake Recipe

Delia Smith’s classic chocolate cake is a creamed-method sponge sandwiched with silky chocolate buttercream. Rich, moist and made for birthdays.
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Prep Time 40 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 560
Ingredients Method Notes

Ingredients
  

  • Chocolate Sponge:
  • 40 g cocoa powder
  • 4 tbsp boiling water
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 –3 tbsp milk
  • Chocolate Buttercream:
  • 150 g dark chocolate melted and cooled
  • 175 g unsalted butter softened
  • 250 g icing sugar sifted
  • 2 tbsp milk
  • A pinch of salt

Method
 

  1. Preheat oven to 180°C (160°C fan / Gas 4). Line two 20cm tins.
  2. Mix the cocoa with the boiling water to a paste and cool.
  3. Cream the butter and sugar for 4–5 minutes until pale and fluffy.
  4. Beat in the eggs one at a time with a spoonful of flour, then the vanilla and cocoa paste.
  5. Fold in the remaining flour and baking powder, loosening with milk.
  6. Divide between the tins and bake for 25–30 minutes until a skewer comes out clean.
  7. Cool for 10 minutes in the tins, then cool completely on a wire rack.
  8. Beat the butter, then the icing sugar, cooled chocolate, milk and salt for the buttercream.
  9. Sandwich and cover the cakes with the buttercream.

Notes

Bloom the cocoa in boiling water for a deeper flavour, and cool it before use.
Cream the butter and sugar for the full time for a light crumb.
Let the melted chocolate cool before beating into the buttercream.
Cool the sponges fully before frosting.
Freeze the unfilled sponge for up to 3 months.