If you’re a self-confessed chocaholic then you don' t need an excuse to tuck into a slice of chocolate cake…why not bake one of these delicious treats or two?
Chocolate cake tops the table
According to a 2014 survey by Mr Kipling, chocolate cake is the nation’s favourite cake, followed by Victoria sponge in second place and lemon drizzle in third place. In their survey of 2,000 people chocolate cake received 50% of the votes cast so it was a landslide victory. Here’s the full top 10:
- Chocolate cake
- Victoria sponge
- Lemon drizzle
- Carrot cake
- Cherry bakewell
- Coffee cake
- Christmas cake
- Angel slices
Ready, steady, bake
We’ve got three great chocolate cake recipes for you to try, starting with a very easy (and scrummy) no bake chocolate cheese cake. It only takes fifteen mins to prep and can be a great cake to make with kids. If someone in your family is a vegan and/or a celiac, why not whip up a chocolate cake that they can enjoy? Our second recipe could easily become a firm favourite, even with non-vegans!
Last but not least, is a recipe for people following a raw diet. This chocolate cake is decorated with strawberries and raspberries to make it extra special.
Chock-a-block chocolate cheesecake
- 150g Nice biscuits, crushed
- 45g butter, melted
- 110g caster sugar
- 120ml whipping cream
- 200g milk chocolate * melted and cooled
- 2 tbsp cocoa powder *
- 200g cream cheese
- 1 packet of chocolate buttons * for decoration
Mix the butter and biscuits together in a mixing bowl and add a tablespoon of sugar.
Stir before scooping the mixture into a 20cm springform cake tin. Make sure the mixture is packed down tightly using the back of a spoon.
Place in the fridge to set.
Whip the cream in a bowl either by hand or by using an electric whisk until soft peaks form.
Add the cocoa powder and chocolate to the cream, before blending all together. Leave to one side.
In a separate bowl, mix the remaining sugar with the cream cheese before folding into the cocoa and cream mixture. Stir well.
Take the cake tin out of the fridge and cover the biscuit base with the mixture before adding the Milkybar chocolate buttons to the top. Return it to the fridge for two hours to set.
Gluten free and vegan chocolate cake
- 210g gluten free plain flour *
- 225g organic raw cane sugar
- 60g cocoa powder *
- 75ml organic rapeseed oil *
- 1 tsp vanilla *
- 1 tsp white vinegar *
- 1 tsp baking soda
- ½ tsp salt *
- 225ml cold water
- 1 packet of vegan chocolate buttons *
Preheat your oven to 180C/160C Fan/Gas 4. Line a 20cm cake tin with parchment paper.
Using a large sieve, sift the dry ingredients into a mixing bowl.
Add the water, rapeseed oil, vanilla and white vinegar. Gentle mix using a hand whisk.
Stir in the chocolate buttons before pouring the cake mixture into the cake tin.
Bake for approximately 25 minutes.
(This recipe can also be used to make chocolate cupcakes, but you’ll have to divide the baking time in half or they’ll burn).
Raw chocolate cake with strawberries and raspberries
- 250g raisins *
- 200g dates *
- 180g walnuts *
- 180g pecans *
- 32g raw cocoa powder *
- 2 tsp pure vanilla extract *
Using a food processor, blend the walnuts and pecans together until you’re left with a flour-like powder.
Add the raisons, dates, cocoa powder and vanilla. Continue to blend until you have a dough ball.
Divide the dough in two, then arrange the first piece on a cake stand, in a cake shape. Add a layer of chopped strawberries and raspberries before putting the second piece of dough on top to complete the cake.