Chocolate Cake With Cream Cheese Frosting

Total Time
Prep 20 mins
Cook 35 mins

I recently came across a notebook of recipes from the 1950s which belonged to my grandmother. Her indulgent chocolate cake recipe included spices and dry fruit, ingredients which I feel are best suited to a winter cake, so I decided to adapt it to my taste and skip those altogether. This yummy cake is so chocolaty and creamy. I love chocolate and everything that has cocoa in it. Chocolate is uplifting and it's good to know that according to medical researchers, if eaten in moderation, dark chocolate - and cocoa in general - (maybe not milk chocolate, since it's full of fat), is a powerful antioxidant and therefore acts as an anti-ageing and also helps to lower cholesterol.

Ingredients Nutrition


  1. Prepare the custard by whisking the egg with the sugar. Add the cocoa and corn starch, the milk and place over a low heat stirring with a wooden spoon until the custard thickens. Remove from the heat, stir in the butter and allow to cool.
  2. Now on to the cake: Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with some butter and dust it with flour.
  3. Beat the eggs with sugar and butter until fluffy. Blend in the rest of the ingredients and stir until smooth. Gently pour the mixture on to the cake tin.
  4. Bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cake from the oven and allow to cool completely.
  6. Transfer the cake to a serving plate. Cut the cake in half and spread the chocolate custard on the bottom half of the cake, then carefully top with the other half.
  7. Prepare the frosting by blending the butter with the cream cheese and the honey.
  8. Ice the cake all over with the cream cheese icing, using a palette knife. Dust the top with a small amount of cocoa.