Indulge in Elegance: Crafting the Ultimate Delia Smith Chocolate Cake

Exploring the art of baking through the lens of a classic, the Delia Smith Chocolate Cake stands out as a quintessential recipe for chocolate lovers. This cake is celebrated for its deep chocolate flavor, achieved solely with cocoa powder, offering a rich and satisfying taste. Its tender crumb and moist texture make it a favorite, able to retain its delectable quality for days. The versatility of this cake is one of its many charms, allowing it to be enjoyed in its simplest form or dressed up with powdered sugar, creamy frosting, or a scoop of ice cream. Crafting this cake is not just about following a recipe; it’s an experience in bringing joy and indulgence to any table.

Is Chocolate Cake a Junk Food?

Chocolate cake is often seen as junk food because it’s high in sugar and calories. But calling it junk food might be too simple. It depends on how it’s made and eaten. If you eat it in small amounts and not too often, it can be part of a balanced diet. Homemade cakes can be healthier, with less sugar and better ingredients. So, chocolate cake can be more than just junk food. It’s about making good choices and enjoying treats in moderation.

How To Make Delia Smith’s Chocolate Cake Overview

This chocolate cake recipe is an ode to simplicity and flavor, using cocoa powder to achieve a deep chocolate taste that permeates every bite. Perfect for any occasion, it’s a cake that promises to be a crowd-pleaser, staying incredibly moist and tender for 4-5 days. The preparation and cooking time combined is approximately 1 hour, and this recipe yields a generous cake serving about 12-14 people, making it ideal for gatherings or special family desserts. Whether you choose to enjoy it dusted with powdered sugar, adorned with chocolate buttercream frosting, or simply as it is, each slice is a testament to the pure joy of chocolate.

Ingredients

Chocolate Cake

• 2 cups all-purpose flour (plain flour), (9 oz | 255 g)
• 1 and 1/4 teaspoons salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda (or bi-carb soda)
• 2/3 cup vegetable oil, (160 ml)
• 2 and 1/4 cups white granulated sugar, (16 oz | 455 g)
• 1 and 1/4 cups milk, (300 ml)
• 2 and 1/2 teaspoons pure vanilla extract
• 3 large eggs
• 1 and 1/4 cups boiling water (300 ml)
• 1 cup unsweetened cocoa powder, (3 oz | 85 g) or regular Hershey’s cocoa powder

Chocolate Buttercream Frosting

• 5 oz butter, (140 g | slightly more than 1/2 cup)
• 3 and 1/2 cups powdered sugar, (confectioners or icing sugar)
• 3/4 cup unsweetened cocoa powder, or regular HERSHEY’S (2.8 oz | 80 g)
• 1/2 cup milk
• 1 and 1/4 teaspoons pure vanilla extract

Instructions

1. Prep Oven and Pans: Start by heating your oven to 350°F (175°C). Take two 9-inch cake pans and grease them well. Cut parchment paper into circles to fit the bottom of the pans. Place them inside for easy cake removal later.
2. Mix Dry Ingredients: Get a big bowl. Sift the flour, baking soda, baking powder, cocoa powder, and salt into it. This makes sure there are no lumps. Add the sugar and mix everything well.
3. Combine Wet Ingredients: Now, add the eggs, oil, milk, and vanilla to the dry mix. Use a mixer or a big spoon to blend everything until it’s smooth. The batter should look even with no streaks.
4. Add Boiling Water: This part is important. Slowly mix in the boiling water. The batter will become quite thin, but that’s okay. It’s what makes the cake moist.
5. Pour and Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake them for about 30-35 minutes. Check if they’re done by poking the center with a toothpick. If it comes out clean, they’re ready.
6. Cooling Time: Let the cakes cool in their pans for some time. Then, flip them onto a rack made of wire to cool off completely. Be gentle to avoid breaking them.
7. Make the Frosting: While the cakes cool, make the frosting. Beat the butter until it’s smooth. Add the cocoa powder and powdered sugar gradually. Pour in the milk and vanilla. Beat until it’s all creamy and spreadable.
8. Frost the Cake: If the cakes are domed on top, trim them flat. Put one cake layer on a plate. Spread frosting over the top. Place the second layer on top. Cover the whole cake with the remaining frosting. Use a knife or spatula to make it smooth.
9. Decorate (Optional): You can add sprinkles, chocolate shavings, or anything you like on top for decoration.
10. Enjoy: Slice your cake and serve. It’s best enjoyed with friends and family.

Nutritional Value (per serving, without frosting)

Calories: 320 kcal

Carbohydrates: 58 g

Protein: 5 g

Fat: 9 g

Saturated Fat: 2 g

Cholesterol: 40 mg

Sodium: 400 mg

Fiber: 3 g

Sugar: 40 g

Also Read: Delia Smith Baileys Cheesecake

FAQs

Is it bad to eat chocolate cake everyday?

Eating chocolate cake every day isn’t a great idea. It’s usually high in sugar and calories, which can lead to weight gain and health issues over time. Having it as an everyday treat can also increase your risk of diabetes and heart disease. It’s better to enjoy chocolate cake in moderation. Save it for special occasions or as an occasional treat. Balancing your diet with fruits, vegetables, and other nutritious foods is key to staying healthy while still enjoying your favorite sweets.

Can I make this cake in a bundt pan?

Yes, you can make this cake in a bundt pan. Just remember to grease the pan well so the cake doesn’t stick. You might need to adjust the baking time, as bundt cakes often take longer to bake. Keep an eye on it and do the toothpick test to check if it’s done. If the toothpick comes out clean, your cake is ready. Let it cool before flipping it out of the pan. This way, you’ll get a beautifully shaped chocolate cake to enjoy.

Can I use self-rising flour instead of all-purpose flour?

Yes, you can use self-rising flour instead of all-purpose flour. But there’s a catch. Self-rising flour has baking powder and salt added to it. So, if you use it, don’t add the extra baking powder and salt that the recipe calls for. This swap can make your baking easier. Just measure the same amount of self-rising flour as you would all-purpose flour. This way, your cake will still rise nicely and taste good.

How can I make this cake dairy-free?

To make this cake dairy-free, swap the milk for a plant-based alternative. Almond, soy, or oat milk are good choices. They work just like regular milk in baking. For the frosting, use dairy-free butter or a vegan butter substitute. These changes are easy and won’t affect the taste much. This way, everyone can enjoy the cake, even if they avoid dairy. Just check your other ingredients to make sure they’re dairy-free too. Then, you’re all set to bake a delicious dairy-free cake.

Can I add chocolate chips to the batter?

Yes, you can add chocolate chips to the batter to make the cake even more chocolatey. Mix about 1 cup of chocolate chips into the batter right before you pour it into the cake pans. This will give you little pockets of melted chocolate throughout the cake. It’s a simple way to add an extra layer of texture and flavor. Just make sure to use good-quality chocolate chips that hold up well during baking. This small addition can make your chocolate cake even more special and indulgent.

Conclusion

This Delia Smith-inspired Chocolate Cake is more than just a dessert; it’s a celebration of chocolate’s versatility and the comfort that baking brings into our lives. Whether you’re a seasoned baker or new to the kitchen, this recipe promises a delightful experience and a cake that will be remembered and requested time and again. Enjoy the process and the delicious outcome!