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Easy Chocolate Cake Recipe

An easy chocolate cake recipe is a must have in any home kitchen

Chocolate cake is a flavourful delight that sits at the top of the cake chart when it comes to popularity. Crowned the ultimate dessert by adults and kids, the chocolate cake is a must have recipe. 

Easy chocolate cake recipe prepared with the Thermomix TM6 kneading function

Secrets to making the best chocolate cake

  • The best way to make a cake is from scratch. Store premixes can simply not compare to a freshly home-baked cake.
  • Use only the best quality chocolate.
  • The secret to a satisfying chocolate aroma is using quality cocoa. The darker the hue of the cocoa, the better the flavour will be. Also keep in mind that cocoa powder for baking is different than standard cocoa powder. Standard powder is used for making hot chocolate and usually contains sugar and milk powder.
  • Measurements matter. Make sure that you measure your ingredients precisely.
  • Creaming butter and sugar is an important step in baking. Make sure that you focus on doing this thoroughly for a well aerated batter.
  • Ingredient temperature plays an important role in developing the structure of the cake. Using ingredients directly from the fridge will not create the same fluffy texture that room temperature ingredients will make.
  • Do not frost a cake that is still warm. It is better to frost a cake that has cooled overnight than one that has cooled for only a few hours.
  • If your cake lacks that rich, chocolatey taste, try adding coffee to enhance the flavour of the chocolate.

Ingredients

Chocolate Sponge
  • 200 g unsalted butter, soft, plus extra for greasing
  • 320 g caster sugar
  • 2 large eggs
  • 240 g plain flour
  • 50 g cocoa powder
  • 1 ½ tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt
  • 120 g water, boiling
  • 120 g milk
  • 150 g sour cream
Filling
  • 300 g double cream
  • 30 g icing sugar
Icing and Decoration
  • 360 g fresh mixed berries
  • chocolate fudge icing, homemade
  • 80 chocolate cigarillos (approx.)

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Instructions

Chocolate Sponge
  • Preheat oven to 170°C. Grease sides and line bases of 2 cake tins (Ø 20 cm) with baking paper.
  • Place butter and sugar in mixing bowl then cream 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.
  • Without measuring cup, mix without setting a time/speed 3, while adding eggs one at a time through hole in mixing bowl lid. Scrape down sides of mixing bowl with spatula then mix again 15 sec/speed 5.
  • Add flour, cocoa powder, bicarbonate of soda, vanilla extract and salt then mix 30 sec/speed 4. Scrape down sides of mixing bowl with spatula.
  • Add boiling water, milk and sour cream then mix 20 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 20 sec/speed 5.
  • Divide evenly between prepared tins. Bake for 35-40 minutes (170°C) until a skewer inserted in centre comes out clean. Leave to cool in tins for 5 minutes before removing to a wire rack to cool completely. Meanwhile, clean mixing bowl then make filling.
Filling
  • Insert butterfly whisk. Place cream and icing sugar in mixing bowl and, without measuring cup, whip until soft peaks form/speed 3.5, watching carefully to avoid over-whipping. Remove butterfly whisk then transfer to a bowl and set aside in fridge.
Icing and Decoration
  • Once sponges are cool, use a bread knife to slice each in half horizontally to create 4 even layers. Spread one sponge with half of the reserved whipped cream then scatter with 80 g mixed berries, cut in pieces if large. Place another sponge on top, spread with a layer of chocolate fudge icing and scatter over 80 g mixed berries, cut in pieces if large. Repeat with another sponge layer, using remaining whipped cream and another 80 g mixed berries, cut in pieces if large. Top cake with final sponge.
  • Spread remaining chocolate icing over top and sides of cake then transfer to a cake stand and arrange chocolate cigarillos around outside of cake. Finish with remaining 120 g fruit on top then serve, or store in fridge until needed, removing 30 minutes before serving to bring back to room temperature.

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