Chocolate Cake
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Prep time30 min![]()
ServingsPortions 6
Ingredients
Chocolate sponge
- 340g self-raising flour
- 340g golden caster sugar
- 6 eggs
- 340g Dairy Free Becel Plant Butter - Unsalted, softened
- 1tsp (5g) baking powder
- 4 tbsp (60g) cocoa powder
- 4 tbsp (60ml) oat milk
Filling
- 200g dark chocolate, roughly chopped
- 500ml Cream of Choice Double (31%)
- 2 tbsp (30g) golden caster sugar
Chocolate Glaze
- 200g dark chocolate, roughly chopped
- 150ml Cream of Choice Double 31%
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat your oven to 160° C (fan assisted).
- Grease the base and sides of 3 x 18cm sandwich tins and line with baking parchment.
- Beat the Dairy Free Becel Plant Butter and sugar together in a large bowl until light and smooth. Add cocoa powder and baking powder and gradually beat in the eggs (one by one) until combined. Add the flour, mix well and stir in the oat milk to loosen
- Transfer equally between the 3 baking tins and bake for 35-40 minutes and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes and transfer after onto a wire rack to cool completely.
- For the filling, put the chocolate in a large heat proof mixing bowl. Pour the Cream of Choice into a saucepan with the sugar and bring to a simmer over a medium heat, stirring until the sugar is combined. Bring to the boil and quickly remove from the heat. Pour over the chocolate and whisk until smooth.
- Set aside to cool completely, then beat with an electric whisk until light and ready for spreading.
- Put one sponge on a plate or cake stand and top with half the filling mixture, spread into an even layer. Add the next sponge and repeat. Top with the final sponge.
- For the chocolate glaze, put the chocolate into a bowl, heat the Cream of Choice in a small saucepan. Pour over the chocolate and stir until smooth. Leave for 10 minutes to cool. Start from the middle of the cake covering with the glaze, encouraging it to drizzle down the sides with a spoon.
- Set aside to cool.
