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Your Ultimate Chocolate Cake Recipe

Yields1 ServingPrep Time45 minsCook Time50 minsTotal Time1 hr 35 mins

Try your hand at making this three-layer chocolate sponge cake with rich dark chocolate ganache, in between layers of cherry jam and topped with fresh cherries.

For the cake:
 9 room temperature eggs
 525 g self-raising flour
 525 g caster sugar
 525 g salted butter, softened
 22 g baking powder
 1 jar of cherry jam
For the butter icing frosting:
 200 g milk chocolate (finely chopped. Our tip for chopping chocolate – always use a knife with a serrated blade and chop with the mid-section of the knife)
 400 g butter, softened
 800 g icing sugar
 120 g cocoa powder
 60 ml milk
Ganache
 150 ml double cream
 150 g dark chooclate (in small pieces)
 Fresh cherries and chocolate pieces (to decorate – optional)
Making the chocolate sponge and icing:
1

Pre-heat oven to 180C

2

Grease and line 2 x 20cm cake tins.

3

Fit the K-Beater bowl tool onto your kitchen machine and put all the cake ingredients in the mixing bowl. Combine them at a low, steady speed, with the splash guard on.

4

Increase speed to medium setting and beat for 4-5 minutes. During this time, stop the machine to scrape down the sides of the bowl to ensure all of the ingredients are combined. If the mixture looks too thick, add a few tablespoon of hot water to loosen.

5

Divide the cake mixture equally into the three cake tins and put in the oven for 45 – 50 minutes or until a skewer inserted in the middle comes out clean. You should ensure that the tins go in at the same ‘level’ in your oven, otherwise they might not bake equally.

6

Remove the cakes from the oven and cool completely before removing from the tins. When cool, carefully slice the domed tops off each cake so the cakes are level. You should use a large knife for this.

7

To make the chocolate buttercream icing, melt the milk chocolate pieces in a bowl set over a pot of simmering water. Stir occasionally. Take off the heat to cool until just warm.

8

Put the butter in the mixing bowl, attach the creaming beater and beat on high speed for 2 minutes. Then, on a medium speed, add the icing sugar and cocoa powder a little at a time. Once combined, turn the speed down to low and slowly add the milk.

9

Pour the cooled melted chocolate into the butter mixture, and when completely combined, turn the speed up to high and beat for 5 minutes until the frosting is light and fluffy.

Time to build the cake!
10

Spread jam on top of each sponge. Then, spread an even layer of the chocolate buttercream icing onto each sponge and place the sponges on top of each other.

11

With the remaining butter icing, spread around the sides of the cake, completely covering the three layers – including the top.

12

Put the whole cake in the fridge for about 20 minutes to allow the icing to crust over. While you’re waiting for the cake to cool

Making the ganache:
13

To make the ganache, stir the double cream and chocolate pieces together in a heavy pan over medium heat. Stir constantly until the chocolate starts to melt. At this point, remove from heat and continue to stir as the residual warmth melts the chocolate completely. Pour the ganache into a glass bowl to cool until just warm.

Lastly, bringing it all together:
14

Pour the ganache over the cold cake so that it just trickles over the edge of the cake. Start from the middle and do it slowly so it pools over the side. Decorate with cherries, chocolate, berries, or anything you want!