Chocolate cake recipe, courtesy of Mincombe Barn:

Luke’s chocolate cake with chocolate ganache.  Can be decorated according to the season!

Mincombe Barn choc cake


225g Butter or baking margarine

225g Caster sugar

225g Self-raising flour

50g Cocoa powder

1 teaspoon baking powder

2 large duck eggs or 4 chicken eggs

Dash of milk if required



Cream the butter and sugar

Slowly add the beaten eggs

Fold in the sieved flour, baking powder and cocoa powder

Add a dash of milk if mix looks a little dry

Split the mixture between two lined cake sandwich tins and bake for 20-25 mins at gas mark 5 or 190c.  To test your cake is cooked it should spring back to the touch

Once cooked leave cakes in the tin on a wire rack to cool for 10 mins, then take out of the tin and leave to cool completely


To make the Ganache you will need:

100g Dark chocolate

100g Butter

100ml Cream


Heat the cream and butter until boiling, take off the heat, add the chocolate and leave to cool.

Spread some of the ganache on top of one of the cakes put the second cake on top, spread the remaining ganache on the top of the cake and around the sides.



  • Take butter/margarine out of the fridge in advance so it’s at room temperature
  • Use ready-made cake liners.  They are so quick and easy
  • You don’t have to decorate the whole cake with ganache if you are pushed for time.  You can always just do the filling and dust the top with icing sugar
  • You can put marmalade as the filling and use the ganache for the topping – yummy chocolate orange!


We like to have this cake with clotted cream, or my sister likes it served floating in double cream!

Enjoy and don’t think about your waistline!!





Posted in Member Farms, Recipes