Everyone needs a go-to chocolate cake recipe and this is it! Perfect for birthdays, dessert or simply for the lunch box. Dress it up with this chocolate ganache or keep it simple. Either way you can be guaranteed that this will always please.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Preheat the oven to 180°C (Conventional bake). Grease and line the base of a 20 cm cake tin with baking paper.
Using a electric beater, cream the butter, sugar and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the flour, cocoa, baking powder and baking soda into the creamed mixture and fold in together with the milk.
Spoon the mixture into the prepared tin. Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave in the tin for 10 minutes before turning onto a wire rack to cool.
To make the Chocolate ganache: Melt the chocolate and butter in a heatproof bowl over hot water or in the microwave on 20 second bursts. Gently stir to a smooth consistency. Do not overmix.* Allow to thicken slightly before using.
Once the cake is cold, pour the chocolate ganache over the top, lightly spreading with a knife and allowing the ganache to run down the sides. Top with fresh raspberries and dust with icing sugar, if wished.
*Do not overmix the gache or allow water to get into the mixture as it will become unusable.