Chocolate Madeira cake recipe
One of the most popular posts here on Cakes Bakes and Cookies is my mum’s Madeira cake recipe, so it should come as no surprise that I have been asked so many times for the ingredients needed to make a chocolate Madeira cake. After all it does make a superb wedding cake as it tastes lovely and is a nice moist, firm cake that is just crying out to be layered in tiers. It’s really easy to shape too as it doesn’t crumble like a basic chocolate cake will. I used it to make a teddy bear cake recently (more on that soon!) and it was so easy to assemble and carve up. I made way too much cake mix so I had a little layer cake all to myself ….well I did share a bit. I don’t really like buttercream that much so I just filled and topped it with tons of raspberry jam and it was goooood!
Chocolate Madeira cake…mmmmmm!
So here’s the chart with lots of cake tins sizes for you to refer to. The chart is for round cake tins. If you want the measurements for square tins go up one inch in size – so for an 8″ square in you would use the 9″ recipe below- hope that makes sence) If you would prefer to download the chart as a PDF just click on this link Chocolate Madeira cake ingredients for different size cake tins
Chocolate Madeira Cake Recipes for a 3″ deep cake
(this chart was amended April 2015)
To make the cake
- Line your cake tin with silicon paper and pre-heat your oven to 180ºC (160ºC fan).
- Blend the butter, margarine and sugar together until light and fluffy, then add the eggs slowly until they’re really well mixed in. Add the vanilla essence.
- In a separate bowl weigh and sieve the flour, cocoa and baking powder. Mix them so that you have a light brown dry mixture. This will prevent you having any cocoa lumps in the mix.
- Add the flour and milk to the butter in three alternating goes.
- Pour the cake mix into the tin and smooth with the back of a metal spoon. Bake in the centre of the oven. The cake is ready when you can smell that delicious chocolate cake aroma filling your kitchen. The cake will come away from the sides of the tin and a skewer will come out clean when inserted into the middle of the cake.
- Leave to cool on a wire rack
I hope this chart is really useful. Thanks to all my lovely readers for their comments and questions.