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Decadent Chocolate Cake Recipe


3 Eggs
100ml Vegetable Oil or 100g Butter
100ml Water
x2 Round Tins 7”/20cm
  1. Pre-heat oven to 190°c (170°c Fan) Gas Mark 5. Grease & line the cake tins.
  2. Empty the Carr’s Decadent Chocolate Cake Mix into a bowl.
  3. Using a spatula gently fold in the oil (or softened butter) and water until well mixed.
  4. Whisk the eggs in a separate bowl and fold into the cake mixture. Mix until smooth and creamy.
  5. Pour into the cake tins and level with a spoon.
  6. Bake in the oven for 35 minutes or until a skewer inserted into the sponge comes out clean.
  7. Cool slightly and then turn out onto a wire rack.
  8. Fully cool before decorating.
To Decorate Your Decadent Chocolate Cake Recipe


  1. 185g Unsalted Butter, softened
  2. 370g Icing Sugar
  3. 37g Cocoa Powder
  4. 1–2 Tbsp Milk
  5. ½ Tsp Vanilla Extract
  6. Milk & Dark Chocolate Curls


  1. Make chocolate buttercream by beating the butter in a large bowl until soft.
  2. Add the icing sugar, cocoa powder, milk and vanilla extract, mixing until creamy and smooth.
  3. Use half the chocolate buttercream to sandwich the cakes together.
  4. Then cover the top with the remaining buttercream.
  5. Decorate with curls of milk and dark chocolate.
  6. Keep in a cool place until temptation becomes too much!

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