All-in-one chocolate cake

All-in-one chocolate cake


  • 175g self-raising flour , sifted
  • 3 tbsp 70% cocoa powder
  • 175g unsalted butter , completely softened
  • 175g golden caster sugar
  • 1 tsp baking powder
  • 3 eggs
  • 1-2 tbsp milk
  • 300ml pot double cream


  • 100g butter , cubed
  • 100g dark chocolate , chopped plus extra to decorate
  1. Heat the oven to 180C/fan 160C/gas 4. Butter and base-line 2 x 18cm sandwich tins. Take 3 tbsp flour from the full flour amount and put it back in the bag - the cocoa powder will make up the difference.
  2. Put all the cake ingredients (not the double cream) in a large bowl and beat them together with an electric whisk until you have a creamy mixture. Add a little milk if the mix is too stiff - it should fall easily from a spoon. Divide the mixture between the prepared tins and level the surfaces of the cake mixtures. Bake on the same shelf in the oven for 20-25 minutes or until the sponge springs back when pressed. Cool for 5 minutes, then turn out onto a wire rack, peel off the base paper and cool completely.
  3. To make the icing, melt the butter and chocolate together in a microwave, or in a bowl set over a pan of simmering water. Stir well, then leave until it's cool enough to spread easily and will run a little.
  4. Whip the cream and use it to sandwich together the cakes. Spread chocolate ganache over the top of the cake, letting some run over the edge. Decorate with chocolate curls.