Jo Wheatley's Ultimate Chocolate Cake


The winner of season two of The Great British Bake Off shares her recipe for the best chocolate cake ever!

The winner of season two of The Great British Bake Off shares her recipe for the best chocolate cake ever!

You will need:

Edibles:

Equipment:

  • 175g unsalted butter, softened
  • 300g caster sugar
  • 3 large eggs, beaten
  • 75g self-raising flour
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 75g cocoa powder
  • 200ml sour cream, at room temperature
  • 50g full-fat cream cheese, at room temperature
  • 100g white chocolate, roughly chopped
  • For the decoration: 300g double cream
  • 150g good-quality dark chocolate, finely chopped
  • 150g milk chocolate, finely chopped
  • 16-24 Cadbury Dairy Milk ‘Little Bars’
  • chocolate truffles, sweets or fresh soft fruits (such as raspberries, strawberries)
  • 20cm Spring form cake tin, buttered and the base lined with a disc of buttered baking parchment)
  • wide ribbon

1

Preheat the oven to 180ºC/160 fan/ gas Mark 4.

2

Beat the butter and caster sugar together until pale, light and fluffy: this is easiest using a freestanding mixer or an electric hand-held mixer.

3

Add the beaten eggs a little at a time, beating well between each addition.

4

Sift both flours, the bicarbonate of soda and the cocoa into a large bowl.

5

Add half the sifted dry ingredients to the butter-and-egg mixture and fold in using a large metal spoon.

6

In another bowl, mix together the sour cream and cream cheese until smooth and fold half into the cake mixture.

7

Repeat this process with the remaining flour and sour cream and mix until smooth.

8

Fold the chopped white chocolate and spoon the cake batter into the prepared tin. Spread level using a palette knife.

9

Bake on the middle shelf of the preheated oven for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack.

10

For the decoration: Make a chocolate ganache by bringing the cream to the boil in a pan. Remove from the heat, then add the chopped chocolates and stir until smooth and shiny. Allow to cool completely.

11

Spread a thin layer of the ganache over the sides and top of the cake using a palette knife. Stick the chocolate bars around the cake, with the smooth sides facing out.

12

Wrap with a thick ribbon to keep the bars in place.

13

Fill the centre of the cake with your favourite sweets, chocolate truffles or soft fruits.

For more step-by-step tutorials, expert advice, product reviews and cake news, subscribe to Cake Decoration & Sugarcraft Magazine