Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Ultimate Chocolate Cake

Cooking time: 
30-45 minutes
Makes 1 x 8” cake
Preparation time: 
15-30 minutes
  • 125g Président unsalted butter, softened
  • 250g Billingtons Light Muscovado sugar
  • 4 Happy Eggs
  • 180g Allinson Nature Friendly self raising white flour
  • 60g cocoa powder
  • 90ml Just Milk
  • 2 tsp Nielsen-Massey vanilla extract
  • 1 ½ tsp bicarbonate of soda
  • Silverspoon Create Chocolate Icing
  • Oven thermometer
  • Scales
  • Stand Mixer
  • Spatula
  • Sieve
  • Baking paper
  • 2 x 8” cake tins
  • Mixing bowls
  • Measuring spoons
  • Measuring jug
  1. Preheat oven to 160c fan/180c/Gas Mark 4.
  2. Grease and base line 2 x 8” cake tins.
  3. Sift together the flour, cocoa powder and bicarbonate of soda.
  4. Cream together the butter and sugar using a stand mixer of electric hand mixer until light and fluffy.
  5. Add the vanilla extract and then beat in the eggs one by one adding a tablespoon of sifted dry mix with each to prevent the mixture curdling.
  6. Pour the milk into the cake mixture followed by the remaining flours and mix well to combine.
  7. Divide the mixture between the two tins and bake in the oven for 25-30 minutes until well risen and springy to the touch.
  8. Remove from the oven and allow to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
  9. Tips:
  10. Scrape down the sides of the bowl using a spatula occasionally making sure that the mixture is even.
  11. For the ultimate chocolate cake use a good quality cocoa powder.

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