Always perfect chocolate cake

    55 min

    This cake is my husband's favourite chocolate cake; perfect for any occasion and always a hit. Deliciously moist and sweet and best served with a scoop of vanilla ice cream.

    16 people made this

    Serves: 20 

    • For the cake
    • 235ml water
    • 250g unsalted butter
    • 500g plain flour
    • 400g caster sugar
    • 4 tablespoons cocoa powder
    • 2 eggs, separated
    • 120ml buttermilk
    • 1 teaspoon bicarbonate of soda
    • For the icing
    • 4 tablespoons butter
    • 3 tablespoons cocoa powder
    • 4 tablespoons milk
    • 300g icing sugar
    • 1 handful chopped walnuts

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

      For the cake:

    1. Preheat the oven to 160 C / Gas 3. Lightly grease and flour a 22x30cm cake tin.
    2. In a saucepan over medium heat, combine the water and butter and bring to the boil. Remove from heat and allow to cool.
    3. Sift the flour, sugar and cocoa powder into a mixing bowl then gradually stir into the butter-water mixture.
    4. In a small bowl, mix the egg yolks with buttermilk and bicarb. Add to the cake mixture and beat until incorporated.
    5. Beat the egg whites until stiff then fold into the cake mixture. Pour into the prepared cake tin.
    6. Bake for 30 minutes until a skewer inserted in the centre comes out clean. Remove from the oven.
    7. For the icing:

    8. Meanwhile, in a small saucepan, combine all of the ingredients for the icing and over a low heat stir until smooth. Pour over the hot cake.


    I like to squeeze some fresh lemon or orange juice into the icing which gives it a tangy touch.

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