Chocolate Cake


Preparation info

  • Difficulty


  • Serves


Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About


  • eggs
  • 150 ml (5 fl oz) buttermilk
  • 125 g ( oz) plain (all-purpose) flour
  • 40 g ( oz) potato flour
  • ½ teaspoon baking powder
  • teaspoon bicarbonate of soda (baking soda)
  • 65 g ( oz) unsweetened cocoa powder
  • ¼ teaspoon salt
  • 280 g (10 oz/ cups) caster (superfine) sugar
  • 110 g ( oz) unsalted butter, cut into 3 cm (1¼ inch) cubes, softened
  • cups chocolate mousse, for filling
  • raspberries, to serve
  • icing (confectioners’) sugar, for dusting


Preheat the oven to 180°C (350°F/Gas 4). Grease two 20 cm (8 inch) round sponge cake tins and line the base and side with baking paper.

Put the eggs and buttermilk in a bowl and whisk together until well combined. Set aside until needed.

Sift the plain flour, potato flour, baking powder, bicarbonate of soda, cocoa powder and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and butter and mix on low speed for about 1 minute, or until the butter is incorporated. Increase the speed to medium and add the buttermilk mixture in three batches, mixing for about 30 seconds between each batch and scraping down the sides after each addition. Divide evenly between the two cake tins and bake for 20–25 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Allow the cakes to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely. Decorate with raspberries and dust with icing sugar to serve.