Delia Smith Chocolate Cake Recipe

This Delia Smith chocolate cake recipe is a timeless classic that delivers a rich chocolate flavour with a soft, moist crumb. It is straightforward to make, even for beginners, and relies on simple pantry ingredients. The texture is light yet indulgent, making it perfect for everyday baking or special occasions. From start to finish, you can have this cake ready in about 90 minutes.

Ingredients

For the chocolate sponge

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 150g self-raising flour
• 25g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk

For the chocolate icing

• 100g dark chocolate, broken into pieces
• 50g unsalted butter
• 200g icing sugar, sifted
• 2 to 3 tbsp hot water

How to Make Delia Smith Chocolate Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins and place a shelf in the middle of the oven for even baking.
• Mix the cake batter: Add the butter, caster sugar, eggs, flour, cocoa powder, baking powder, and milk to a large mixing bowl. Beat together until smooth, pale, and fully combined.
• Fill the tins: Divide the mixture evenly between the prepared tins and level the tops gently with a spatula.
• Bake the cakes: Place the tins in the oven and bake for 25 to 30 minutes until the sponges are risen and spring back when lightly pressed.
• Cool completely: Leave the cakes in their tins for 5 minutes, then turn out onto a wire rack and allow to cool fully before icing.
• Make the icing: Melt the dark chocolate and butter together over a gentle heat. Stir in the icing sugar and enough hot water to create a smooth, spreadable icing.
• Assemble the cake: Spread half the icing over one sponge, sandwich with the second sponge, then cover the top with the remaining icing.

Tips

Why did my cake turn out dry?

Overbaking is the most common cause. Check the cake a few minutes before the suggested time and remove it as soon as it feels springy.

How do I get a deeper chocolate flavour?

Use good-quality cocoa powder and dark chocolate with at least 60 percent cocoa solids.

Can I make this cake in advance?

Yes, the sponges can be baked a day ahead and stored uniced in an airtight container.

Serving Suggestions

• Serve with a cup of tea or coffee
• Add fresh berries on the side
• Enjoy with a dollop of lightly whipped cream

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days.

Refrigerator

Store for up to 4 days. Allow the cake to come to room temperature before serving for best texture.

Freezing

Freeze uniced sponges for up to 3 months. Wrap well in cling film and foil.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Chocolate Cake Recipe

Recipe by Ibrahim KhanCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic Delia Smith chocolate cake with soft sponge and rich chocolate icing. Simple, reliable, and perfect for any occasion.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 150g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 2 tbsp milk

• 100g dark chocolate

• 50g unsalted butter

• 200g icing sugar

• Hot water, as needed

Directions

• Preheat the oven and prepare the cake tins.
• Mix all sponge ingredients until smooth.
• Divide the mixture between tins.
• Bake until risen and springy.
• Cool completely on a wire rack.
• Prepare the chocolate icing.
• Assemble and ice the cake.

Notes

• Use good-quality cocoa and chocolate for best flavour.
• Allow the cake to cool fully before icing.