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5 from 1 vote

Rich Chocolate Cake

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Cakes
Servings: 12
Author: Lauren


  • 125 g of butter - softened
  • 1/2 cup of caster sugar
  • 1/3 cup of icing sugar - sifted
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1/4 cup of raspberry jam
  • 1 1/4 cups of self raising flour
  • 1/2 cup of cocoa powder
  • 1 teaspoon of bicarbonate of soda
  • 1 cup of milk
  • Chocolate Buttercream
  • 50 g of dark chocolate
  • 25 g of butter
  • 3 teaspoons of cream
  • 1/4 cup of icing sugar - sifted


  • Line a 20cm square cake tin with baking paper and preheat your oven to 180 degrees.
  • Sift the self raising flour, bicarb soda and cocoa together into a small bowl and set aside until needed.
  • Place the softened butter and both of the sugars into your electric mixer bowl and beat until the mixture turns pale and is light and fluffy.
  • Add the eggs one at a time and beat well between each addition.
  • Add the vanilla extract and jam and beat until well combined.
  • Add the sifted flour mixture and the milk alternatively to your mixing bow - keep it beating on a low speed. Once all of the ingredients have been added, continue to mix for a further 30 seconds or until all the ingredients have combined.
  • Pour the cake batter into the prepared cake tin and place in the oven to bake for 40 minutes or until cooked through when tested with a skewer.
  • Carefully remove the cooked cake from the oven and allow to cool in the tin for approximately 20 minutes before carefully turning out onto a wire rack to cool completely.
  • Once your cake has completely cooled, you can then make the chocolate buttercream.
  • Place all of the ingredients for the Chocolate Buttercream into a small saucepan and stir over a low heat until the ingredients have all combined and the icing is smooth and glossy.
  • Spread the buttercream over the top of the cooled cake using a spatula or butter knife.