This moist Hairy Bikers chocolate cake from Everyday Winners is made with real dark chocolate, cocoa powder, butter, and sour cream. The result is a rich, tender sponge topped with a smooth cocoa buttercream. It takes about an hour to make and serves 8–10.
I make this every time someone in the family has a birthday. The combination of melted dark chocolate and cocoa in the batter gives it a depth of flavour that a cocoa-only cake just cannot match.
Chocolate Cake Ingredients
For the Chocolate Cake:
- 100g dark chocolate (70% cocoa solids), broken into pieces
- 25g cocoa powder
- 250ml just-boiled water
- 200g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 200g butter, softened
- 250g light soft brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 125ml sour cream
For the Cocoa Buttercream:
- 150g butter, softened
- 50g cocoa powder
- 300g icing sugar
- 1–2 tbsp milk (if needed)
To Decorate (optional):
- Chocolate curls or grated chocolate
How to Make Chocolate Cake
- Melt the chocolate: Place the dark chocolate and cocoa powder in a heatproof bowl. Pour over the just-boiled water and stir until smooth. Set aside to cool slightly.
- Prepare your tins: Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease and line two 20cm round sandwich tins with baking parchment.
- Mix the dry ingredients: In a bowl, whisk together the plain flour, baking powder, and bicarbonate of soda with the salt. Set aside.
- Cream the butter and sugar: Beat the softened butter and light soft brown sugar together until very pale and fluffy. This takes about 3–5 minutes with an electric mixer.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract with the last egg.
- Fold in the dry ingredients: Gently fold in the flour mixture in two batches. Do not overmix.
- Add the chocolate liquid and sour cream: Pour in the cooled chocolate mixture and the sour cream. Fold everything together until you have a smooth, well-combined batter.
- Bake the cakes: Divide the batter evenly between the two prepared tins. Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the buttercream: Beat the softened butter until smooth. Sift in the cocoa powder and icing sugar, then beat until light and fluffy. Add a splash of milk if the mixture is too stiff.
- Assemble the cake: Place one sponge on a serving plate. Spread a thick layer of buttercream over the top. Set the second sponge on top, then spread the remaining buttercream over the top and sides. Finish with chocolate curls if you like.
What Makes This Chocolate Cake So Good?
- Use proper cocoa powder: The Hairy Bikers stress this point. Use good quality unsweetened cocoa powder, not drinking chocolate. The flavour difference is enormous.
- Choose 70% dark chocolate: The real dark chocolate melted into the batter is what sets this recipe apart from cocoa-only cakes. It adds richness and a deeper chocolate hit.
- Bring butter and eggs to room temperature: Cold ingredients do not cream properly. Let the butter and eggs sit out for at least 30 minutes before you start. This gives a lighter, more even crumb.
- Do not overmix the batter: Once the flour goes in, fold gently. Overworking the mixture develops too much gluten and makes the sponge tough instead of tender. If you enjoy baking, try the Hairy Bikers coffee and walnut cake next.
What Goes Well with This Cake?
A slice of this cake is rich enough to serve on its own, but a scoop of vanilla ice cream or a spoonful of lightly whipped cream makes a lovely pairing. Fresh raspberries or strawberries also work well, as the sharpness cuts through the chocolate.
For drinks, try it alongside a strong cup of tea, a black coffee, or a glass of cold milk. The cake also makes an impressive centrepiece for birthdays and celebrations, especially with chocolate curls piled on top. For a lighter bake, the Hairy Bikers Victoria sponge is another crowd-pleaser.
How Should You Store Leftover Chocolate Cake?
Keep the cake in an airtight container or under a cake dome at room temperature for up to 3 days. In the fridge, it stays fresh for up to 5 days. Bring it back to room temperature before serving for the best texture.
To freeze, wrap individual slices or the whole cake tightly in cling film, then a layer of foil. It freezes well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Facts
- Serving size: 1 slice (1/10 of cake)
- Calories: approximately 520 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Total Carbohydrate: 62g
- Sugars: 45g
- Dietary Fibre: 2g
- Protein: 6g
Frequently Asked Questions
Can I make this chocolate cake as cupcakes? Yes, divide the batter into cupcake cases and bake at the same temperature for 18–22 minutes. The recipe makes about 18–20 cupcakes.
Why do some chocolate cake recipes add coffee? Coffee enhances the flavour of cocoa without making the cake taste of coffee. This Everyday Winners recipe uses real dark chocolate and vanilla extract instead, which gives a deep chocolate flavour without the coffee addition.
What makes this chocolate cake so moist? The sour cream and melted dark chocolate in the batter add moisture and fat, which keeps the crumb tender. Creaming the butter and sugar properly also traps air for a lighter sponge.
How does this compare to other chocolate cake recipes? Most popular recipes use oil and cocoa powder only, but this Hairy Bikers version uses real melted dark chocolate, butter, and sour cream. The result is a richer, denser crumb with a deeper chocolate flavour than oil-based cakes.
Can I make this cake the day before? Yes, bake the sponges, cool them completely, wrap in cling film, and store at room temperature overnight before icing the next day. The sponge actually tastes better after resting, so this works in your favour. For another make-ahead bake, try the Hairy Bikers chocolate brownies.
You May Also Like:
- Hairy Bikers Carrot Cake Recipe
- Hairy Bikers Lemon Drizzle Cake Recipe
- Hairy Bikers Victoria Sponge Recipe
Hairy Bikers Chocolate Cake Recipe
Description
This Hairy Bikers chocolate cake from the Everyday Winners cookbook is made with real dark chocolate, cocoa powder, butter, and sour cream. The sponge is rich, moist, and deeply chocolatey, finished with a smooth cocoa buttercream frosting. Ready in about an hour and serves 8 to 10.
Ingredients
For the Chocolate Cake:
For the Cocoa Buttercream:
Instructions
- Melt the chocolate: Place the dark chocolate and cocoa powder in a heatproof bowl. Pour over the just-boiled water and stir until smooth. Set aside to cool slightly.
- Prepare your tins: Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease and line two 20cm round sandwich tins with baking parchment.
- Mix the dry ingredients: Whisk together the plain flour, baking powder, and bicarbonate of soda with the salt. Set aside.
- Cream the butter and sugar: Beat the softened butter and light soft brown sugar together until very pale and fluffy, about 3 to 5 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each. Add the vanilla extract with the last egg.
- Fold in the dry ingredients: Gently fold in the flour mixture in two batches. Do not overmix.
- Add the chocolate liquid and sour cream: Pour in the cooled chocolate mixture and the sour cream. Fold until you have a smooth batter.
- Bake the cakes: Divide the batter between the tins. Bake for 25 to 30 minutes until a skewer comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack.
- Make the buttercream: Beat the softened butter until smooth. Sift in the cocoa powder and icing sugar, then beat until light and fluffy. Add a splash of milk if needed.
- Assemble the cake: Spread buttercream over one sponge, place the second on top, then frost the top and sides. Finish with chocolate curls if you like.
