A great value foolproof chocolate cake – that’s rich but not too rich – made with different sugars for a moreish texture that everyone will adore. Finally a quick and easy special occasion chocolate cake we love!


SERVE 16 PREP 20 mins
COOK 25 mins

What you need:
125g butter
175g golden caster sugar
175g light muscovado sugar
2 eggs
225g self raising flour
50g cocoa powder
1/4tsp bicarbonate of soda
284ml carton buttermilk

For the frosting:
300g golden icing sugar
2tsp cocoa powder
1tbsp light and mild olive oil
3tbsp boiling water
25g plain chocolate, grated
6 wafer roses

What you need to do:

  • Heat the oven to 180C, gas 4. Grease and base line 2 x 20cm round cake tins. Put the butter, caster and muscovado sugars into a bowl and cream together with an electric mixer until paler and fluffy. Add eggs one at a time, whisking well between each addition.
  • Sieve in the flour, cocoa and bicarbonate of soda into the mixture, then pour in the buttermilk. Stir together to create a smooth mixture.
  • Divide the cake mixture evenly between the greased tins. Bake for 20-25 mins, until risen, firm and shrinking away from the sides of the tin. Push a cocktail stick into the centre of the cakes, if it comes out clean, the cakes are ready.
  • Cool in tin for 5 mins, then upturn and cool cakes on a wire rack. Sieve the icing sugar and cocoa into a bowl, then pour in the oil and boiling water. Stir until smooth.
  • Spread half of the icing onto the base of one sponge, then sandwich together with the other. Spread the rest of the icing over the top, using a palette knife dipped in hot water.
  • Sprinkle on the grated chocolate and decorate with roses.