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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

An ice cream terrine with berries and chocolate shards
Black forest ice cream cake
A star rating of 0 out of 5.0 ratings

Two classics collide to create a decadent ice cream terrine that’s surprisingly low effort and requires no oven cooking. This impressive make-ahead dessert uses shop-bought ice cream and is sure to wow guests

This has to be the easiest chocolate sponge cake recipe, ideal for a last-minute birthday cake for a chocolate lover.

Try our chocolate sponge cake, then also check out more indulgent chocolate cake recipes such as our ultimate chocolate fudge cake, chocolate birthday cake, salted caramel chocolate cake, moist chocolate cake and chocolate drip cake. No time to bake? Try our speedy yet indulgent chocolate mug cake. Or, for a lighter take on this classic treat, make our healthy chocolate cake. Now try our favourite chocolate cake recipes.

Recipe tip: You don't need to use a chocolate with a high cocoa percentage for this, just standard dark chocolate is fine

Follow our video for how to make the chocolate cake mix and bake the sponges for a perfect result:

How to make chocolate cake

  • 150g self-raising flour
  • 30g cocoa
  • 1 tsp baking powder
  • 175g muscovado sugar
  • 175g butter
    softened
  • 3 eggs
  • 1 tsp vanilla extract
  • 50g dark chocolate
    melted

FUDGE ICING

  • 200g butter
    softened
  • 200g icing sugar
  • 200g dark chocolate
    melted

Nutrition: per serving

  • kcal646
  • fat41g
  • carbs68.3g
  • fibre1.4g
  • protein5.2g
  • salt0.97g
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Method

  • step 1

    Heat the oven to 180C/fan 170C/gas 4. Line and butter 2 x 20cm sandwich tins.

  • step 2

    Put all cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, add 1-2 tbsp water and whizz again.

  • step 3

    Divide between tins, level and bake for 20 minutes or until springy. Leave for 5 minutes then cool on a rack.

  • step 4

    Clean the food processor. Whizz the butter and icing sugar, add the chocolate, whizz again, then sandwich and ice the cake.

Try more of our chocolate cake recipes...

Chocolate Amaretto Almond Cake Recipe

Authors

Lulu GrimesManaging editor
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Comments, questions and tips (6)

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Overall rating

A star rating of 5 out of 5.4 ratings

motherofmushrooms

question

Are you sure it’s meant to be 2 x 20cm tins? This is what I’ve used for a birthday cake but they barely rose, so the cake is very flat. I’ve had to make a third layer to get some height when they’re stacked. (The lead image looks like a smaller tin). Luckily, it is really easy to make so it wasn’t…

a11nnr14578

question

Why did the top all break up when I tried to lift it on top

olive-magazine

Hi, thanks for your question. Do you mean the top layer broke up with you added it to the bottom layer? If so, it could just be the way you lifted it - we recommend putting you hands underneath the cake to support it when loving it, this should prevent it from breaking up. Also if a cake isn't fully…

deborah87497

question

Can I freeze the cake before icing it?

olive-magazine

Hi, thanks for your question. Yes this can be frozen before icing. We hope this helps. Best wishes, the olive team.

ami.datta99844

question

Can I use cacao powder instead of cocoa powder?

olive-magazine

Hi, thanks for your question. Yes you can swap them. Cacao and cocoa are fine to swap in any recipe (as long as the cocoa is unsweetened which is usually the case in the UK). We hope this helps. Best wishes, the olive team.

agni10759Q_H6IM7

Excellent cake recipe

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