Family favourites: Chocolate buttermilk cake

Whether your lighting candles for a birthday, celebrating some special news, or simply craving an indulgent dessert - this decadent chocolate cake ticks all the boxes.

Serves 12 slices

IngredientsCocoa powder 50gButter 125gVegetable oil 125mlWater 250 mlSugar 375g2 whole eggsPinch of saltSelf-raising flour 250gBaking powder 15gButtermilk 125ml (or yogurt if you prefer)Dark chocolate 125g23cm springform cake tin

To serveRaspberriesWhipped cream

For a fancy option150g dark chocolate (the higher the cocoa solids the better)150ml of double creamRehydrated raspberry powderIcing sugar


  • Melt cocoa, butter, oil & water in a saucepan, stirring until the whole thing becomes one liquid mixture.

  • Whisk the eggs in a bowl to get air into them. Then add in half the sugar and beat until it goes white. Add the rest of the sugar.

  • In large mixing bowl add the dark chocolate. Then pour the hot cocoa mix from the stove over the top of the chocolate to melt it. Mix.

  • Add creamed sugar and eggs, then the buttermilk

  • Add flour & baking powder all at once. Mix until the lumps come away.

  • Line the base of the tin with baking paper and grease the sides with spray oil or butter

  • Pour the mixture into the tin and bake at 185 for 35-40 mins.

To serve

Simple version:Pile up raspberries and whipped cream on top of the sponge.

Fancy version:

  • Break your chocolate up into chunks and add to a bowl.

  • Warm cream in a pan. While the cream is heating, prepare the cake for the ganache - run a fork across the top of the sponge to scour it and create small grooves.

  • Once the cream is boiled, pour it over the chocolate chunks and mix to melt the chocolate.

  • To help the ganache cool, run it up the side of the bowl with a spoon. This is important as you don’t want it to be too hot on the cake.

  • Pour into the middle of the cake and let gravity do its work. Shake the cake to help the ganache spread evenly.

  • Combine dehydrated raspberry powder with icing sugar in a small bowl.

  • Sift the flavoured icing sugar over the top and add any decorations that you like.