Chocolate Cake

Doves Farm

Get your baking head on this autumn with this deliciously moist Chocolate Cake. It’s a guaranteed crowd pleaser!


    For the cake

  • 200g butter
  • 200g caster sugar
  • 4 free-range eggs
  • 3 tbsp cocoa
  • 200g Doves Farm Organic Self Raising White Flour
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • For the filling:

  • 100g unsalted butter
  • 150g icing sugar
  • 2 tbsp cocoa
  • For the icing:

  • 50g chocolate
  • 25g butter
  • 1 tbsp golden syrup
  • Line 2 x 20cm/8” round cake tins with parchment and preheat the oven. Put the butter and caster sugar into a mixing bowl and beat together until light and fluffy.
  • Beat in one egg followed by a spoon of cocoa.
  • Beat in the second and third eggs, adding a spoon of cocoa after each one. Beat in the final egg.
  • Sieve the flour into the bowl then stir it into the mixture. Add the milk and vanilla and stir to create a batter that just drops off a spoon.
  • Divide the mixture between the two prepared tins and smooth the tops. Bake for 25–30 minutes.
  • Leave the cakes to cool in the tins for 5 minutes before turning out onto a wire rack and leaving to cool completely.
  • To make the filling, put the unsalted butter into a bowl and beat until it softens.
  • Sift the icing sugar into the bowl and mix until it is combined. Sift the cocoa into the bowl and beat that in too.
  • Spread the filling over one cold cake layer then place the other cake layer on top.
  • Put the chocolate and unsalted butter into a bowl and gently melt them together in a saucepan over a medium heat, stirring constantly.
  • Once melted, leave to cool, then add the golden syrup. Slowly pour the icing over the top cake, allowing it to run down the sides a little.
Try 3 Issues for only £6!