Delia Smith All In One Chocolate Cake Recipe

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Delia Smith All In One Chocolate Cake is made with a foolproof “dump and mix” method where soft butter, caster sugar, eggs, and sifted cocoa are whisked together in seconds to create a feather-light sponge. The result is a deep, dark chocolate sandwich cake filled with a rich chocolate buttercream (or ganache) that offers a melt-in-the-mouth texture. It is the ultimate fuss-free bake for a birthday party and makes a perfect afternoon treat for eight.

Delia Smith All In One Chocolate Cake Ingredients

For the Sponge:

175g (6 oz) Self-Raising Flour: Sifted. This ensures the cake rises evenly.
1 rounded teaspoon Baking Powder: Essential in the “all-in-one” method to give the heavy cocoa extra lift.
40g (1 ½ oz) Cocoa Powder: Sifted. Use high-quality dark cocoa for the best flavor.
175g (6 oz) Butter: Softened to room temperature. It is critical the butter is very soft for this method to work.
175g (6 oz) Caster Sugar: The fine crystals dissolve quickly into the batter.
3 Large Eggs: Fresh and at room temperature.

For the Chocolate Icing (Filling & Topping):

75g (3 oz) Butter: Softened.
175g (6 oz) Icing Sugar: Sifted to remove lumps.
1 tablespoon Cocoa Powder: Sifted.
1-2 drops Vanilla Extract: For flavor.
1 tablespoon Warm Water: (Optional) To loosen the icing if needed.

Delia Smith All In One Chocolate Cake Recipe

How To Make Delia Smith All In One Chocolate Cake

Preheat the oven: Preheat the oven to 170°C (325°F/Gas Mark 3). Grease two 20cm (8-inch) sandwich tins with a little butter and line the bases with baking parchment.
Combine the ingredients: Sift the self-raising flour, baking powder, and cocoa powder into a large mixing bowl. Hold the sieve high to aerate the flour as it falls. Add the softened butter, caster sugar, and the eggs directly into the bowl on top of the dry ingredients.
Mix the batter: Using an electric hand whisk or a stand mixer, beat the mixture on a medium speed for about one minute. You are looking for a smooth, creamy consistency that drops easily from the spoon. Do not overmix, or the gluten will develop and make the sponge tough.
Bake the sponges: Divide the mixture evenly between the two prepared tins, smoothing the tops gently with the back of a spoon. Bake on the center shelf of the oven for 30 to 35 minutes. The cakes are done when they are well-risen, shrinking slightly away from the sides of the tins, and spring back when pressed lightly with a finger.
Cool the cakes: Leave the cakes in their tins for 5 minutes to settle, then turn them out onto a wire rack. Peel off the parchment paper carefully and allow them to cool completely before icing.
Make the icing: While the cakes cool, place the softened butter in a bowl and beat until creamy. Gradually whisk in the sifted icing sugar and cocoa powder. Add a drop of vanilla extract. If the icing is too stiff to spread, beat in a teaspoon of warm water to loosen it to a spreadable consistency.
Assemble the cake: Place one sponge upside down on a serving plate. Spread half the chocolate icing over it. Place the second sponge on top and use the remaining icing to cover the top (or simply dust the top with icing sugar if you prefer a lighter finish).

Recipe Tips

Butter Temperature: The success of the “All-in-One” method depends entirely on the butter being soft. If it is hard, you will have to over-beat the batter to incorporate it, resulting in a heavy cake. If you forget to take it out of the fridge, cut it into cubes and leave it in a warm place for 20 minutes (don’t melt it).
Sifting is Crucial: Cocoa powder is notorious for forming hard little lumps. You must sift it, or you will find pockets of bitter dry powder in your finished cake.
Tin Size: Delia specifies 20cm tins. If you use smaller tins, the cake will be deeper and take longer to cook; larger tins will result in a flat, dry pancake.
Oven Temperature: This sponge cooks at a slightly lower temperature (170°C) than standard cakes. This allows the cocoa-heavy batter to rise without drying out or burning on the edges.

What To Serve With Chocolate Cake?

This classic sponge is perfect on its own with a cup of Earl Grey tea, which cuts through the richness of the chocolate. For a dessert course, serve a slice with a pouring of fresh single cream or a handful of fresh raspberries to add a tart contrast to the sweet buttercream.

How To Store Leftovers Chocolate Cake?

Room Temperature: Store the cake in an airtight tin or cake dome. It will keep fresh and moist for up to 3 days.
Freeze: The un-iced sponges freeze beautifully. Wrap them individually in cling film and foil and freeze for up to 1 month. Defrost fully before filling.

All In One Chocolate Cake Nutrition Facts

Calories: ~450 kcal
Fat: 24g
Carbohydrates: 55g
Protein: 6g
Nutrition information is estimated per slice based on 8 servings.

FAQs

Can I make this by hand?

The u0022All-in-Oneu0022 method really requires an electric whisk to get enough air into the heavy ingredients quickly. If mixing by hand with a wooden spoon, cream the butter and sugar first, then add eggs, then flour (the traditional creaming method) for better results.

Can I use plain flour?

If you only have plain flour, add 2 level teaspoons of baking powder to the recipe (instead of the 1 tsp used with self-raising) to ensure you get the correct rise.

Why did my cake sink?

Sinking usually happens if the oven door was opened too early during baking, causing the structure to collapse before it was set, or if there was too much baking powder used.

Try More Recipes:

Delia Smith Squidgy Chocolate Cake Recipe
Delia Smith Simnel Cake Recipe
Delia Smith Rock Cakes Recipe