Large Chocolate Madeira Cake

This delicious basic Large Chocolate Madeira Cake is perfect as a celebration cake, as it is firm and dense, but still moist and fluffy! 

Large Chocolate Madeira Cake Recipe
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Cook Time
1 hr 10 min
Cook Time
1 hr 10 min
For the cake
  1. 675g Soft Butter (Stork)
  2. 675g Caster Sugar
  3. 4tbsp Vegetable Oil
  4. 2tbsp Vanilla Extract
  5. 12x Medium Eggs
  6. 650g Good Quality Self-Raising Flour
  7. 200g Good Quality Cocoa Powder
  8. 150ml Milk
For the Buttercream
  1. 250g Unsalted Butter (softened)
  2. 450g Icing Sugar
  3. 50g Good Quality Cocoa Powder
  4. 1tbsp Vanilla Extract
  5. 1-2tbsp Milk
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Grease & line 2x 10" round cake tins.
  3. Cream together the butter, oil and sugar until pale and creamy.
  4. Slowly add the beaten eggs and vanilla and mix well.
  5. Finally add the flour, cocoa powder and milk and mix thoroughly until smooth.
  6. Carefully divide the batter evenly into the 2 tins, weighing the tins will help to get them as even as possible.
  7. Bake for around 70 minutes or until a skewer inserted comes out clean.
  8. Turn out of the tins and leave to cool on a wire rack.
  9. Mix together the icing sugar, cocoa powder and the softened butter until creamy and lump free.
  10. Then add the vanilla and milk. Add the milk 1 tbsp at a time until you achieve a good creamy consistency.
  11. Once the cakes are cool slice the crust off of each one so they are level and sandwich the 2 together with some of the buttercream and then use the rest to cover the cake ready for decorating or covering in fondant.
Sarah Sibley http://www.sarahsibley.com/

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