It’s one of our favourites here at The Craft Company, and we’re not too proud to admit that we spend a good deal of our time talking about chocolate cake, researching chocolate cake recipes and, when we’re very lucky, eating it too.
So, we thought, as it’s chocolate cake day this month, we’d celebrate by writing about that very subject. That’s why we’ve put together five gorgeous recipes for amazing chocolate cakes to help anybody and everybody join in with the celebration. Let’s go!
There aren’t many people in life who don’t like chocolate cake. And with so many amazing recipes around it’s no surprise that it’s many people’s favourite flavour. From rich, gooey fudge cake recipes to light, fluffy and moreish chocolate sponges, the combinations, fillings and decorating style possibilities are endless.
Countless childhood memories are splattered (sometimes literally) with the gorgeously delicious chocolate cake our Mum, Auntie or favourite family friend from round the corner used to make us. They’re always there, in the background, of any birthday memory, right?
And whether they’re chocolate lava, fancy, layered, Bundt, mousse, extra rich and gooey or simply sandwiched with scrumptious buttercream and smothered with luxurious ganache, the humble chocolate cake has been our birthday (and other celebration) choice for years. And we don’t know about you, but that’s not about to change around here!
We’re not drooling, you are!
But we digress. Recipes. Let’s start with the fastest form of chocolate cake…
Yes. It’s chocolate cake in a mug. And it’s perfect for when your craving for the good stuff is too crazy to ignore and you don’t have the time or patience to bake a whole chocolate cake from scratch. Whip out a mug, sling in the ingredients, slam in the microwave and… two minutes later (yes, just two minutes!) you’ll have a sumptuous dessert for one. In a mug. Can the modern world get any better?
Check out the recipe here.
OK, so it’s suggested you share this recipe with your loved one. But honestly, we won’t tell if you won’t…
Rich, luxurious and, well, melty – this recipe is perfect as a dessert after your meal or as a special treat at the weekend. They’re meant to be eaten immediately so don’t hang about – you’d hate to spoil them, right?
Here’s the yummy, delicious recipe – hang on to your hats!
Why should vegans miss out on delicious chocolate cake?
This tried and tested recipe is fudgy and scrumptious – delivering a party in the mouth for those of us who steer away from dairy or animal products. As most dark chocolate is dairy free and suitable for vegans, this recipe uses lots of the stuff.
Read on, bake on and enjoy!
Suitable for every occasion, whether tall or short, round or square, covered in sugar paste or smothered in buttercream, this recipe will not let you down if you love a light, moist, moreish chocolate cake.
225g butter, softened, plus extra for greasing the cake tin
225g caster sugar
4 large eggs – we love free range
100g self-raising flour
1 tsp baking powder
2 tbsp cocoa powder
A splash of milk
For the icing
250g dark chocolate
For the icing
250g dark chocolate
250g softened butter
175g icing sugar
Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm (8”) sandwich tins with a little butter and base line with baking paper. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy.
Add the eggs, one at a time, mixing after each one. Sift in the flour, baking powder and cocoa, then carefully fold the whole lot together.
Add a little milk until you have a smooth, workable mixture, then divide between the tins.
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
While you wait for the cake to cool, enjoy the delicious aromas floating around your kitchen and make a start on the icing. Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a separate bowl, beat the butter and icing sugar together until light and fluffy, then fold in the melted chocolate.
Sandwich the two cakes together with some of the icing but keep some back to cover the top of the cake too – double deliciousness.
Buttercream is another option to cover this cake and provides an ideal crumb coat if you’re hoping to cover it in sugar paste. Really, your imagination (and your cake decorating skills) are the only limits to the possibilities.
Bake, decorate, eat, enjoy!
What’s your go-to recipe for a chocolate cake to feed them all? Share your thoughts with us, we’d love to know.