perfect chocolate cake with raspberries, strawberries and cream on top

Chocolate cake is an old-school classic that everyone should have a go at. Super-light sponge decorated simply with cream and seasonal fruit, this version is an epic – but easy – bake that always hits the spot. Here we’ve rounded up our top tips for the perfect chocolate cake, ready for the next time you need a guaranteed crowd-pleaser.


  1. Perfect chocolate cake starts with the basics – top-quality ingredients. Free-range eggs, quality cocoa and good vanilla extract will all help you bring big flavour to your bake. Using the best ingredients you can afford is a really easy way to up your game in the kitchen, especially when it comes to baking.
  2. For a standout sponge, add some texture by folding flaked almonds into the batter. This gives the finished cake a slight crunch and subtle nutty flavour without making it too dense. Mix it up with the nuts you use, too – just make sure they aren’t too big or they’ll be harder to incorporate into the batter.
  3. Patience is key for an even bake. Place your sponges in the middle of a pre-heated oven and keep the door closed! Opening the oven door before the recommended baking time will let out heat, and can cause the sponge to sink slightly in the middle.
  4. When your sponges are fully baked and out of the oven, allow them to cool for 10 minutes or so before removing from the tins. This will make them easier to handle and less likely to stick. If the sponges are stuck to the sides at all, gently run a knife around the edges of your cake tin to loosen.

Now you’ve got our top tips to hand, let Jamie show you how to put it all together in these gorgeous chocolate cake recipes below.

If you want to make your cake extra special here’s Kerryann Dunlop with her tips for how to make chocolate shavings: