Delia Smith’s All-In-One Chocolate Cake is made with plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, free-range eggs, milk, vegetable oil, vanilla extract, and boiling water. This delicious All-In-One Chocolate Cake recipe creates a decadent dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 12 people.
Delia Smith All In One Chocolate Cake Ingredients
For the Cake:
- 225g / 8oz plain flour
- 350g / 12½oz caster sugar
- 85g / 3oz cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 2 free-range eggs
- 250ml / 9fl oz milk
- 125ml / 4½fl oz vegetable oil
- 2 tsp vanilla extract
- 250ml / 9fl oz boiling water
For the Chocolate Ganache:
- 200g / 7oz plain chocolate
- 200ml / 7fl oz double cream
How To Make Delia Smith All In One Chocolate Cake
- Preheat Oven: Preheat the oven to 180°C / 350°F / Gas 4. Grease and line two 20cm / 8in sandwich tins.
- Prepare Cake Batter: In a large mixing bowl, combine all the cake ingredients except the boiling water. Beat until smooth and well combined.
- Add Boiling Water: Gradually stir in the boiling water until the batter is smooth (it will be very liquid).
- Bake: Divide the batter between the prepared tins. Bake for 25–35 minutes, or until the tops are firm and a skewer inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool completely in their tins before removing them.
- Prepare Ganache: Heat the chocolate and cream in a saucepan over low heat until melted. Remove from heat and whisk until smooth and thickened. Cool for 1–2 hours until spreadable.
- Assemble Cake: Loosen the cakes by running a knife around the inside of the tins. Remove the cakes, spread a little ganache on top of one cake, then place the other cake on top.
- Ice Cake: Transfer to a serving plate and cover with ganache using a palette knife.
Recipe Tips
- Use Room Temperature Ingredients: Ensure the eggs, milk, and oil are at room temperature before mixing. This helps the batter blend more smoothly and ensures even baking.
- Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and bicarbonate of soda together to avoid lumps and ensure an even distribution of the leavening agents.
- Mix Thoroughly but Gently: When combining the batter, mix just until the ingredients are incorporated. Overmixing can make the cake dense and tough.
- Check Cake for Doneness Early: Start checking the cakes at 25 minutes. Oven times can vary, so it’s important to check with a skewer early to avoid overbaking.
- Cool Cakes Completely Before Icing: Allow the cakes to cool completely in their tins before removing and icing. This prevents the ganache from melting and sliding off the cake.
What To Serve With All In One Chocolate Cake?
This delicious All-In-One Chocolate Cake pairs well with vanilla ice cream, fresh berries, whipped cream, or a drizzle of caramel sauce. It can also be enjoyed alongside a cup of coffee, hot chocolate, tea, or a glass of milk for a tasty dessert.
How To Store Leftovers All In One Chocolate Cake?
- Refrigerate: Allow the leftover All-In-One Chocolate Cake to cool completely at room temperature. Once cool, cover the cake with plastic wrap or store it in an airtight container. It can be refrigerated for up to 5 days.
- Freeze: Wrap the cooled cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. The cake can be frozen for up to 3 months. To thaw, remove it from the freezer and let it sit at room temperature for several hours before serving.
How To Reheat Leftovers All In One Chocolate Cake?
- In The Oven: Preheat the oven to 160°C / 325°F. Place the cake on a baking sheet and cover loosely with aluminum foil. Warm in the oven for 10-15 minutes, or until heated through.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds, or until warm.
- In The Air Fryer: Preheat the air fryer to 160°C / 320°F. Place the cake slices in the basket, ensuring they don’t overlap. Heat for 5-7 minutes, or until warmed through.
Delia Smith All In One Chocolate Cake Nutrition Facts
Serving Size: 1 slice (1/12 of cake)
- Calories: 357
- Total Fat: 17.1g
- Saturated Fat: 8.2g
- Cholesterol: 55mg
- Sodium: 228mg
- Potassium: 230mg
- Total Carbohydrate: 50.5g
- Dietary Fiber: 2.0g
- Sugars: 38.5g
- Protein: 4.3g
Try More Delia Smith Recipes:
Delia Smith All In One Chocolate Cake
Description
Delia Smith’s All-In-One Chocolate Cake is made with plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, free-range eggs, milk, vegetable oil, vanilla extract, and boiling water. This delicious All-In-One Chocolate Cake recipe creates a decadent dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 12 people.
Ingredients
For the Cake:
For the Chocolate Ganache:
Instructions
- Preheat Oven: Preheat the oven to 180°C / 350°F / Gas 4. Grease and line two 20cm / 8in sandwich tins.
- Prepare Cake Batter: In a large mixing bowl, combine all the cake ingredients except the boiling water. Beat until smooth and well combined.
- Add Boiling Water: Gradually stir in the boiling water until the batter is smooth (it will be very liquid).
- Bake: Divide the batter between the prepared tins. Bake for 25–35 minutes, or until the tops are firm and a skewer inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool completely in their tins before removing them.
- Prepare Ganache: Heat the chocolate and cream in a saucepan over low heat until melted. Remove from heat and whisk until smooth and thickened. Cool for 1–2 hours until spreadable.
- Assemble Cake: Loosen the cakes by running a knife around the inside of the tins. Remove the cakes, spread a little ganache on top of one cake, then place the other cake on top.
- Ice Cake: Transfer to a serving plate and cover with ganache using a palette knife.
Notes
- Use Room Temperature Ingredients: Ensure the eggs, milk, and oil are at room temperature before mixing. This helps the batter blend more smoothly and ensures even baking.
- Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and bicarbonate of soda together to avoid lumps and ensure an even distribution of the leavening agents.
- Mix Thoroughly but Gently: When combining the batter, mix just until the ingredients are incorporated. Overmixing can make the cake dense and tough.
- Check Cake for Doneness Early: Start checking the cakes at 25 minutes. Oven times can vary, so it’s important to check with a skewer early to avoid overbaking.
- Cool Cakes Completely Before Icing: Allow the cakes to cool completely in their tins before removing and icing. This prevents the ganache from melting and sliding off the cake.
Delia Smith All In One Chocolate Cake