Delia Smith Chocolate Cake Recipe

This luxurious Chocolate Cake is a birthday party staple as well as being effortlessly foolproof! Using the all-in-one method makes the sponge go light and airy, which along with the rich chocolate truffle filling adds a decadent finish to this cake that is so perfect for a celebration.

Delia Smith Chocolate Cake Recipe Ingredients

• The All-in-One Sponge:
  • 225g (8 oz) butter, very soft (at room temperature)
  • 225g (8 oz) caster sugar
  • 4 large eggs
  • 175g (6 oz) self-raising flour, sifted
  • 1 tsp baking powder
  • 40g (1 1/2 oz) cocoa powder, sifted
• The Chocolate Truffle Icing:
  • 225g (8 oz) plain dark chocolate (75% cocoa solids), broken into pieces
  • 200ml (7 fl oz) double cream (heavy cream)

How To Make Delia Smith Chocolate Cake Recipe

1. Prep the tins: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease two 20cm (8 inch) sandwich tins and line the bases with baking parchment.
2. Sift ingredients: Sift the self-raising flour, baking powder, and cocoa powder into a large mixing bowl. Lifting the sieve high helps aerate the flour.
3. Add the rest: Add the softened butter, caster sugar, and eggs to the bowl.
4. Mix: Using an electric hand whisk, beat everything together for about 1 minute until you have a smooth, creamy consistency. If using a wooden spoon, beat vigorously for 2-3 minutes. The mixture should drop easily off the spoon; if it’s too stiff, add a teaspoon of hot water.
5. Bake: Divide the mixture evenly between the two prepared tins and level the tops. Bake on the center shelf of the oven for 30–35 minutes. The cakes are done when they are well-risen and spring back when lightly pressed in the center.
6. Cool: Leave the cakes in the tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment paper and leave to cool completely.
7. Make the truffle icing: While the cakes cool, place the chocolate pieces and the double cream in a heatproof bowl set over a saucepan of barely simmering water (don’t let the bowl touch the water). Stir until the chocolate is melted and the mixture is smooth.
8. Chill and spread: Remove the bowl from the heat and let it cool. As it cools, it will thicken. Stir it occasionally. When it reaches a spreadable consistency (like soft butter), use half to sandwich the cakes together and the rest to cover the top.

Recipe Tips!

• Butter Softness: The success of the “all-in-one” method depends entirely on the butter. It must be squishy soft! If it’s hard, you will over-beat the eggs trying to incorporate it, leading to a tough cake.
• Cocoa Quality: Delia recommends using a high cocoa solid chocolate (75%) for the icing to balance the sweet sponge. Milk chocolate icing can be sickly sweet.
• The Sifting: Don’t skip sifting the cocoa powder. Cocoa is notorious for forming little hard lumps that won’t break down during mixing, leaving you with bitter powder pockets in the sponge.
• Icing Patience: The truffle icing takes time to set to a spreadable consistency. If you pour it over too soon, it will run off. If it gets too hard, just warm it gently for a few seconds.

What To Serve With Delia Smith Chocolate Cake Recipe?

This Delia Smith Chocolate Cake Recipe is a rich, fudgy delight that needs a simple pairing! A glass of cold Milk is the nostalgic choice that kids (and adults) love. For a dinner party, serve thin slices with fresh Raspberries and a dollop of Crème Fraîche to cut through the intense truffle icing! If you are celebrating, a glass of sparkling Prosecco makes the dark chocolate feel even more luxurious.

How To Store Delia Smith Chocolate Cake Recip

• Room Temp: Store the cake in an airtight tin in a cool place. It keeps moist for up to 3-4 days.
• Refrigerate: If your kitchen is hot, the truffle icing might melt, so pop it in the fridge. However, bring it back to room temperature before eating so the sponge relaxes.
• Freeze: You can freeze the sponges (un-iced) for up to 3 months. Wrap them in cling film and foil. Defrost completely before making the truffle icing.

Delia Smith Chocolate Cake Recipe Nutrition Facts

• Calories: 520 kcal
• Fat: 32g
• Carbohydrates: 50g
• Protein: 6g

Nutrition information is estimated per slice (based on 10 servings).

FAQs

Try More Recipes:

• Delia Smith Chocolate Torte​ Recipe
• Delia Smith Chocolate Roulade Recipe​
• Delia Smith Chocolate Mousse​ Recipe