Chocolate Chip Cake


  1. Preheat oven to 190°C/375°F/Gas 5. Grease two 20cm (8in) diameter sandwich tins. Base line with greaseproof paper and dust with flour.
  2. Break eggs into a bowl, add sugar and whisk until pale, thick and creamy. Using a metal spoon, gently mix in flour, then butter and chocolate chips.
  3. Divide mixture between tins and bake for 20-25 minutes, until risen, browned and slightly shrunk from sides of tins. Cool for 3-4 minutes, then turn out carefully onto wire racks to cool.
  4. In a bowl, whisk together cream, coffee essence, brown sugar and whiskey until it holds soft peaks.
  5. On a serving plate, sandwich sponge cakes together with half coffee cream, spreading rest on top. Sprinkle on grated chocolate and decorate with flowers if you wish. Cover and keep refrigerated until serving.


Prep time: 1 hour

Cook time:

Serves: 8

  • Eggs 5

  • Caster sugar 150g (5oz)

  • Plain flour 150g (5oz)

  • Unsalted butter 40g (1 1/2oz), melted and cooled

  • Dark chocolate chips 2 x 150g packets

  • Double cream 225ml (8 fl oz)

  • Chicory and coffee essence 1 tbsp

  • Soft light brown sugar 2-3 tsp

  • Whiskey 2 tbsp

  • Grated dark chocolate 2-3 tbsp, to decorate

  • Primula flowers or primroses to decorate, optional