Recipe: Dreamiest chocolate cake



For the cake:

Cream / whisk the (softened) butter and sugar until light and fluffy. Add the melted chocolate and mix again. Add the eggs a little at a time beating / whisking well after each addition and checking they are fully incorporated before adding more to the mixture. Sift the flour, cocoa and baking powder into a large bowl.

With a metal spoon or large palette knife, fold the dry ingredients into the cake mixture adding a little at a time. Divide the mixture equally between the three prepared tins (if you only have two tins then bake two cakes and remove from their tins to cool on a baking rack. Run one tin under cold water and re-line with fresh baking parchment before using to bake the third cake).

Bake the cakes in the middle of a preheated oven for approx 20 - 25 minutes or until springy to touch. Leave the cakes to settle in their tins for about ten minutes before carefully removing them from their tins and putting them to cool on a wire rack. If the cakes are not completely flat you may wish to level the tops a little so the three tiers stack neatly – wait until they have completely cooled before doing this.

For the buttercream:

Soften the butter then put it in a mixing bowl with the icing sugar, the vanilla extract and the milk. Beat very firmly - ideally with a hand mixer or in a stand mixer - or with a hand balloon whisk. Beat for 2 - 3 mins (longer if doing by hand) until the mixture is smooth, creamy and quite fluffy.

Melt the chocolate over a pan of simmering water or very carefully in the microwave (in 20 second bursts - stirring before heating again). Add the chocolate and beat again - it will thicken the more you beat it!

Once the cakes are completely cold, sandwich together with a generous layer of chocolate buttercream and cover the top with buttercream. Decorate with summery flower decorations.

Recipe courtesy of the Great British Bake Off finalist Miranda Gore Browne, who is supporting Dream Tea 2014.


Chocolate cake:

300g unsalted butter

300g caster sugar

90g good quality plain chocolate (melted)

6 large eggs

240g Self Raising Flour

60g good quality cocoa powder

2 teaspoon baking powder

3 x 7 inch sandwich cake tins lined

Preheat oven to 180°c / 350°f / Gas mark 4

Chocolate buttercream:

300g unsalted butter

600g icing sugar (sifted)

350g 70% cocoa chocolate
1 teaspoon vanilla extract

50g cocoa

6 tablespoons semi skimmed milk


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