Chocolate cake recipes that are still easy and simple, but by layering you can add decadent icings and fillings to make memorable cakes for any occasion.
Chocolate cake recipe - a rich layer cake
Prepare 3 20cm sandwich tins, buttered and the base lined with greaseproof paper.
Preheat oven to 190C (375F) gas 5.
Sift the cocoa into a heatproof bowl and stir in the boiling water to make a smooth paste. Let it cool.
Sift the flour, salt, and baking powder three times.
Put the butter into a bowl and using either a wooden spoon or electric mixer beat the butter until creamy. Thoroughly beat in the sugar, then the eggs and vanilla. Gradually beat in the cocoa mixture.
Using a large metal spoon, fold in the flour, alternating with some milk. Repeat this until the flour and milk are used up.
When thoroughly combined, divide the mixture equally between the three tins. Level the surfaces evenly.
Bake in the preheated oven for about 20mins, until just firm to the touch.
Turn onto a rack and leave to cool.
For the filling put the maple syrup into a medium, heavy based saucepan and bring to the boil until it reaches 115C (238F)- check with a sugar thermometer (soft ball stage). This will take about 5 minutes (take care as the syrup can bubble if the heat is too high.)
While the syrup is heating, put the egg whites into a clean greaseless bowl and whisk until stiff peaks form. When the syrup is at the right temperature, pour a thin steady trickle into the egg whites, whisking constantly. Keep whisking until the mixture is very thick and fluffy. Stir in the chopped nuts. Use the mixture to cover and fill the layers between the three cakes.Icing for the layer cake
To make the icing, sift the cocoa into a heatproof bowl. Add the butter and maple syrup to the bowl, then stir in the boiling water, and stir to make a thick, smooth paste.
Add to the mixture the unbeaten egg white, then using a wooden spoon or an electric mixer, gradually beat in the icing sugar to make a thin, smooth, spreadable icing.
Pour the icing mixture over the cake and spread it gently, so it covers the entire cake.
Chill for a little while in the fridge, until firm, then serve at room temperature.
Chocolate cake recipe - Fudge Cake
Another lovely layer chocolate cake recipe variation is this chocolate fudge cake. This is a gooey, triple layered chocolate cake recipe.
For the fudge icing
Prepare three 7inch (18cms) sandwich tins, greasing them thoroughly, and line the base of the tins with greased greaseproof paper.
Preheat the oven to 190C (375F) gas 5.
To make the cake, sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt together.
Melt the chocolate, and leave to cool slightly.
Cream the butter and the sugar together until pale and fluffy. Then gradually beat in the eggs. Fold in to the egg mixture the melted chocolate and sifted ingredients, then add the yoghurt and vanilla essence.
Pour the mixture equally into the three prepared sandwich tins and level the surfaces.
Bake in the oven for 25-30 minutes or until risen and firm to the touch.
Remove from the tins and place on a cooling rack.
Then make the fudge icing: sift the icing sugar and cocoa powder into a heavy-based saucepan. Add the butter and the milk and heat gently until the butter has melted, then beat until the icing is smooth.
Remove from the heat.
Sandwich the three layers of the cake together, with the fudge icing on the top of each layer. Then cover the sides with the remaining icing and leave to set.
This chocolate cake recipe serves around 12-14.
For tea party cake recipes, try tea party cakes.
For more icing recipes for frosting your cakes try a variety of chocolate icings.
Interested in low fat chocolate recipes? See low fat dessert recipes for chocolate.