Using melted chocolate instead of cocoa powder not only provides a deep, rich flavor but also contributes to a moist and tender texture. This method is perfect for those who may not have cocoa powder on hand or prefer the taste of real chocolate.

Here’s what you’ll need for this easy chocolate cake recipe:

100 g (3.5 oz) milk chocolate, chopped
100 g (3.5 oz) dark chocolate (70% bittersweet), chopped
3 medium free-range eggs
300 ml (1¼ cup) buttermilk
1 tsp vanilla extract
125 g (9 tbsp) unsalted butter, softened
275 g (1½ cups) white caster sugar (superfine sugar)
250 g (1⅔ cups) plain white flour (all-purpose flour)
2 tsp bicarbonate of soda (baking soda)

500 g (4 cups) icing sugar (powdered sugar), sifted
1 tbsp whole milk
250 g (2 sticks + 4 tsp) salted butter, softened
100 g (3.5 oz) dark chocolate (70% bittersweet), melted
100 g (3.5 oz) milk chocolate, melted

A selection of chocolate bars or truffles for decoration.

Preheat your oven to 180°C (350°F). Grease and line the bottoms of three 20 cm (8 inch) sandwich tins.

In a heatproof bowl, combine the milk chocolate and dark chocolate. Melt them in the microwave in 30-second bursts, stirring in between until smooth. Set aside to cool slightly.

In a large mixing bowl, whisk together the eggs, buttermilk, vanilla extract, butter, and sugar until well combined. Add the melted chocolate and whisk again until smooth.

Next, sift in the flour and bicarbonate of soda. Gently fold the mixture until just combined. Be careful not to overmix.

Divide the batter evenly among the prepared tins. Bake in the preheated oven for 25-30 minutes, or until the cakes are risen and firm to the touch. Allow them to cool in the tins for a few minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, make the frosting. In a large mixing bowl, combine the icing sugar, milk, and butter. Beat together until pale and fluffy. Gradually add the melted dark and milk chocolate, mixing until creamy.

Once the cakes are completely cool, place the first layer on a serving plate. Spread a quarter of the buttercream on top, then repeat with the second layer. Place the final layer on top and use the remaining buttercream to cover the top and sides of the cake.

For a dramatic finish, top your cake with leftover chocolate bars or truffles.

Quality Chocolate: Use good quality chocolate for the best flavor.
Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smoother batter.
Don’t Overmix: Overmixing can lead to a dense cake, so mix until just combined.
Cooling Time: Allow cakes to cool completely before frosting to prevent the buttercream from melting.

This chocolate cake recipe without cocoa powder is a fantastic way to enjoy a rich, moist dessert without the need for cocoa. With just a few simple ingredients and steps, you can create a show-stopping cake that will impress friends and family. Whether it's for a celebration or just a sweet treat, this chocolate cake is sure to satisfy any chocolate lover's cravings. Enjoy your baking!