Chocolate and double cream cake

(15 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chocolate and double cream cake
Chocolate and double cream cake
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling time
  • Skill level: Easy peasy

  • Costs: Mid-price

This chocolate cake is rich and fudgy and oh so easy to make. Itís one that can be made time again for weddings, birthdays and anniversaries etc and it always goes down as storm. Itís such a simple cake to make, literally everything goes in the bowl together, and it doesnít how matter how messy the icing is, it still looks great. Top it with different decorations to suit the occasion such as fresh red roses and sprinkling of silver ball cake decorations for a romantic event, a heap of jumbled chocolate curls and a dusting of icing sugar for birthdays, or a pile of fresh summer fruits turns it into a delicious dessert with a jug of cream.


  • 175g unsalted butter, softened
  • 175g light muscovado sugar
  • 100g self-raising flour
  • 50g cocoa powder
  • 1tsp baking powder
  • 4 medium eggs

For the icing:
  • 100g plain chocolate
  • 150ml double cream
  • 25g unsalted butter

You can turn this into a chocolate orange cake by adding the finely grated zest of 1 orange and using orange flavoured chocolate in the icing.


  1. Preheat the oven to 170įC/325įF/Fan 150įC/Gas Mark 3. Grease a 20cm diameter round cake tin and line the base with greased baking paper.
  2. Place the butter and sugar in a large mixing bowl. Sift in the flour, cocoa powder and baking powder and add the eggs. Using an electric mixer, whisk the ingredients together until soft and smooth.
  3. Pour the mixture into the prepared tin and level the surface with the back of a spoon. Bake for 40-45 mins until just firm to the touch. Cool in the tin for 10 mins then turn out onto a wire rack and leave to cool.
  4. To make the icing, break the chocolate into pieces and place in a heatproof bowl with the cream. Place over a pan of gently simmering water, making sure the bowl does not touch the water, stirring occasionally until the chocolate has melted. Stir in the butter until melted.
  5. Allow the icing to cool until slightly thickened. Stand the cooling rack over a baking sheet (to catch the drips) then spread the icing over the cake allowing it drip down the sides. Allow to set then transfer to a plate or cake board.

Your rating

Average rating

  • 4
(15 ratings)

Your comments


lovely, will definately make this again but next time will use milk chocolate in the icing .

Fitrawati Hamid

its not to difficult for the beginner like me,, thanks

d pastry chef

looks delicious but sounds easy to make with only a few ingredients =) i'll bake it 1 of these days when I will have some free time

comments powered by Disqus

FREE Newsletter