Kelly’s of Cornwall Chocolate Cake with Buttercream Filling

Choc cake and packMakes a 20cm cake


For the cake:
a little flour, for dusting
225g caster sugar
225g softened unsalted butter
6 eggs
70g cocoa powder mixed to a paste with
a little hot water
200g self-raising flour
1 tbsp milk

For the chocolate butter cream:
250g unsalted butter, softened
200g icing sugar, sifted
50g cocoa powder
grated dark chocolate, to decorate


Preheat the oven to 150°C/300°F/Gas Mark 2. Butter two 20cm cake
tins and dust lightly with flour. Beat the sugar and butter together until
pale and fluffy, and then beat in the eggs one by one. Fold in the
cocoa and flour along with the milk. Divide the mixture between the
prepared tins and bake for about 40 minutes, or until the sponge feels
firm to the touch and a skewer comes out clean when inserted. Turn
the sponges out of the tin and allow to cool.

To make the buttercream in the meantime, whisk the butter with the
icing sugar and cocoa powder until light and soft. When the cake is
cool, turn one sponge over and spread with the buttercream. Place
the other sponge on top then spread the remaining butter cream on
the surface of the cake, making pretty swirls with a knife. Scatter the
chocolate gratings onto the surface.

Serve with scoops of Kelly’s Coffee Latte Clotted Cream ice cream


Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.