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Easy Chocolate Cake

5 from 1 reviews

Recipe adapted from How to be a Domestic Goddess by Nigella Lawson

Ingredients

For the cake

For the icing

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Line and grease a 23 cm (9 inch) round cake tin.
  3. In a small bowl or jug, lightly whisk together the sour cream, eggs and vanilla extract.
  4. Place all of the ingredients into the bowl of a food processor and blitz until you the mixture is well-combined. The batter should be thick and smooth.
  5. Alternatively, if you do not have a food processor, place the flour, cocoa, sugar, baking powder, baking soda, salt and butter into the bowl of a stand mixer with the flat paddle attachment. Beat on low speed until the butter is incorporated into the dry ingredients.In a small bowl or jug, lightly whisk together the sour cream, eggs and vanilla extract. Slowly add the egg mixture and beat until the batter is thoroughly mixed.
  6. Pour the batter evenly into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted in the middle comes out clean.
  7. Place the cake tin on a wire rack and let the cake cool in the tin for about 10 minutes, before turning it onto the wire rack to cool completely. I often make the cake the night before serving and leave it to cool overnight.
  8. To make the icing, melt the chocolate and butter in a bain-marie or a bowl over a pan of simmering water, taking care not to let the bowl come into contact with the water. Once the chocolate has melted, take the bowl off the heat and stir in the sour cream, vanilla extract and golden syrup.
  9. Whisk the icing sugar into the chocolate mixture. The icing should be thick enough to cover the cake, but soft enough to spread easily.
  10. Ice the cake as per the photo with a tall layer of frosting, or cover the cake completely with the frosting – however you like.
  11. Leave the cake to set for at least a few hours before serving.
  12. The cake keeps well on a covered cake stand for a few days.

Kitchen Notes

As this is one of my go-to recipes for birthday cakes, I thought it would be helpful to also provide baking times when using different sized cake pans.

12 cm (5 inch) round cake pan
Fill the pan with batter to about 2 cm from the top. You will have leftover batter from the recipe above. Bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean.

16 cm (6 inch) round cake pan
Fill the pan with batter to about 2 cm from the top. You will have leftover batter from the recipe above. Bake for 25-35 minutes, or until a skewer inserted in the centre comes out clean.

23 cm (9 inch) round cake pan
The above recipe can be used to fill one cake pan of this size. To make a double-layer cake, double the above recipe and use two pans of this size. Fill the pan with batter to about 2 cm from the top. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean.

26 cm (10 inch) round cake pan
The above recipe can be used to fill one cake pan of this size. To make a double-layer cake, double the above recipe and use two pans of this size. Fill the pan with batter. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean.

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