Classic Chocolate Cake Posted on 15 Dec 17:07

125 grams Butter
175 grams Billington's Golden Caster Sugar
175 grams Billington's Light Muscovado Sugar
2 eggs
225 grams Plain White Flour
50 grams Cocoa powder
1 tsp Baking Powder
¼ tsp Bicarbonate of soda
250ml Buttermilk
Additional Ingredients
300 grams Billington's Golden Icing Sugar
2 tsp Cocoa Powder
15 grams Butter melted
2 tbsp Water Boiling
50 grams Cooking Chocolate


  1. Grease and lint he base of two 22cm round cake tins. Preheat the oven to 180C/fan 160C/gas4
  2. Put the butter, Golden Caster and Light Muscovado sugars into a bowl and beat together with an electric whisk until light and fluffy. Add the eggs one at a time, beating well between each addition
  3. Sieve the flour, cocoa, baking powder and bicarbonate of soda into the mixture, then pour in the buttermilk
  4. Stir everything together to create a smooth mixture and spoon into the prepared cake tins
  5. Bake for 20-25 minutes until just firm and shrinking away from the sides.
  6. Cool in tins for 5 minutes then turn onto wore rack to completely cool
  7. Sieve the Golden icing sugar and cocoa into a bowl, then add the butter and 3tbsp of boiling water. Stir together to make a smooth spreadable consistency.
  8. Spread half of the icing on to the base of one chocolate sponge, sandwich together with the other chocolate sponge. Spread the remaining icing over the top of the cake, using a palette knife dipped in hot water. Sprinkle over grated chocolate to decorate