Bbc Recipes Ultimate Chocolate Cake

Our really easy chocolate cake recipe is perfect for birthdays. It’s so moist and fudgy and will keep well for 4–5 days. For buttercream quantities, instead of ganache, use our cake calculator.

Each serving provides 477 kcal, 6.5g protein, 56g carbohydrates (of which 40g sugars), 25g fat (of which 10.5g saturates), 2.5g fibre and 0.6g salt.

It depends on personal preference! This recipe is an easy, moist cake that keeps well (great when you don’t want to be cooking at the last minute).

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Our best chocolate cakes collection has all types of chocolate cake covered, including gluten-free and vegan options, light spongy cakes and rich deeply-chocolatey cakes.

You might have added too much cocoa powder, which absorbs more moisture than flour. Only add the amount suggested in the recipe: don’t be tempted to add extra thinking it will make your cake more chocolatey, it’s more likely to make it dry and crumbly. The other option is that your cake has been overcooked which will dry it out.

Ovens do vary and if yours runs hot you might find your cakes are very domed with deep cracks on the top. Try lowering the temperature a little.

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Yes, fridges are a dry environment which will draw moisture from a cake making it stale before its time, so do not put sponge cakes in the fridge in an attempt to make them last longer.

The exception to this is when a cake is filled with fresh cream (or anything else that needs to be kept cold) when you should fill it at the last minute to minimise time in the fridge. Also, if it’s a hot day you might need to chill a cake to prevent the icing melting.

If a cake is completely covered with buttercream this will form a protective layer which helps prevent the cake drying out in the fridge. However the cold can still affect the texture of the sponge (as the fats in the cake solidify) so it should be brought back to room temperature before serving.

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