This chocolate cake has been an all-time favourite at Ella’s Barn. Ella first remembers making this cake over 40 years ago and it is still just as good today. The cake is lovely and light in texture and suitable for any occasion.
We always used this recipe in our children’s classes with cakes turning out great for all our young bakers. It works really well portioned into bun cases for cupcakes – just reduce the cooking time.
We much prefer this cream-cheese filling rather than buttercream; it is much smoother and creamier. We use this filling for icing the top of our carrot cake, using white chocolate instead of milk.