Flora Chocolate Cake
Everyone loves chocolate cake. And with our easy Chocolate Cake recipe now everyone can enjoy it too. Learn how to make this tasty treat.
Everyone loves chocolate cake. And with our Chocolate Cake recipe now everyone can enjoy it too. Learn how to make this tasty treat.
Cooking Time
30 minutes
Prep Time30 minutes
Servings8 portions
Cake
- 150g Flora Buttery, plus extra for the tins
- 300ml Oat milk
- 1 tbsp cider vinegar
- 300g self-raising flour
- 200g golden caster sugar
- 4 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- ½ tsp vanilla extract
Buttery Cream
- 100g dark chocolate 70% or higher
- 200g Flora Buttery
- 400g icing sugar
- 5 tbsp cocoa powder
- 1 tbsp Oat milk
Chocolate Covering
- 200g dark chocolate
- Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with Flora Buttery, then line the bases with baking parchment.
- Put the Oat milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
- To make the buttery cream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat Flora Buttery and icing sugar together with a wooden spoon and sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and Oat milk and keep mixing until smooth.
- Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top.
- Do the same if you are using 4 sponges for a large celebration cake. But please remember to double the recipes.
- Melt 200g (400g for 4 layers) of dark chocolate and cover the top and sides with the melted chocolate.
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