Ultimate chocolate cake

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Prep time:

Cook time:

Serves: 15

By GraceK



  • 225g butter or unsalted butter & 1/4 teaspoon salt

  • 565g caster sugar

  • 285ml milk

  • 11/2 tsp baking powder

  • 1 tsp vanilla essence

  • 1/4 tsp salt

  • 4 eggs

  • 170g plain chocolate

  • 425ml sour cream room temperature - or the chocolate will seize into little lumps. Still tastes good but a bit crunchy!

  • 1 for the cake:

  • 1 for the icing:

  • 460g chocolate chips

  • 225g plain flour


  1. Pre-heat oven to 200C and melt chocolate in a bowl over a pan of hot water (or in a bain marie).
  2. Warm mixing bowl and make sure the butter is soft (otherwise the high proportion of sugar to fat makes creaming difficult). Cream butter and sugar.
  3. Beat in eggs, one at a time. Add the melted chocolate and vanilla essence and beat again.
    Sift together the flour, baking powder and salt (if using unsalted butter).
  4. Into the chocolate mixture, fold in the milk & flour alternately.
  5. Butter and line three 9” cake tins with baking parchment (8” are just about okay if you can't find 9”).
  6. Pour in the mixture and bake roughly for 45 minutes, until set and well browned; (it is no good sticking a skewer in to see if it's cooked, as it remains a gooey mixture even when cooked). Leave to cool in the tin.
  7. Meanwhile, make the icing. Melt the chocolate drops. Stir in cream and salt.
  8. Cool until stiff enough to spread over the layers and around the outside of the cake, (this can take some time, we usually leave it over night).
  9. Keep refrigerated. Can be frozen after icing.

Handy Hint

Can be frozen complete with the icing. Takes about 24 hours to defrost

Additional Information

  • Kids party

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • chocolate

  • Cake/Dessert

  • Nut Free

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