Chocolate cream cake

Chocolate cream cake


4 people made this

About this recipe: This cake will stay moist for days in the fridge and will surely impress your friends and family. You can decorate this cake any way you like. You can even just make it for yourself that's how delicious this cake is.

Sameer2T1 London, England, UK

Serves: 10 

  • Dry ingredients
  • 400g plain flour
  • 245g white sugar
  • 75g unsweetend cocoa powder
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Wet ingredients
  • 2 large eggs
  • 240ml milk
  • 240ml warm water or coffee
  • 120ml oil (e.g. sunflower, canola, corn, vegetable)
  • 1 1/2 teaspoons vanilla extract
  • For the cream
  • 570ml double cream
  • 3 heaped tablespoons icing sugar
  • sliced strawberries or sprinkles, to decorate (optional)

Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

  1. Preheat the oven to 180 C / Gas 4. Grease two (23cm) cake tins and line with baking parchment.
  2. For the dry ingredients:

  3. Mix all of the dry ingredients in a large bowl.
  4. For the wet ingredients:

  5. In a separate bowl, whisk together all of the wet ingredients. Pour the wet ingredients into the dry and mix until well integrated. Divide the cake mixture evenly between the two prepared cake tins.
  6. Bake in the preheated oven for 45 to 50 minutes, or until the cakes are risen and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
  7. For the cream:

  8. Meanwhile, whip up the cream until soft peaks form then add the icing sugar and mix well.
  9. Place one of the cakes on a serving plate to form the lower layer. Spoon a cream layer on top then add the second cake layer and repeat. Decorate with strawberries and sprinkles if desired, then slice and serve.


A quick tip is that you should cover the cake with cling film before putting it in the fridge.

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Reviews (1)


This is a beautiful moist cake to die for! - 06 Jul 2015

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