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Large Chocolate Cake

Cooking time: 65 mins

Silverwood 12" Cake Pan Loose Base
Baking large cakes can be a tricky experience, as few recipes are published for bigger sizes and simply doubling-up ingredients does not always produce the expected results!  This recipe is for the 12" Square Loose Base Silverwood Cake Pan.

A good tip before committing all those expensive ingredients is to check the temperature in your oven. Many recipes fail because the built-in oven thermostat is not accurate. We recommend that you test the temperature with a simple oven thermometer, available for a fraction of the price of the ingredients of a big cake. 

The original receipe was sent in to Silverwood by Jen Aldread and adapted by Lorna Shannon.


  • 625g Butter
  • 200g Flora
  • 790g Self Raising Flour
  • 825g Caster Sugar
  • 60g Cocoa Powder
  • 12 Large Eggs


  1. Pre-heat the oven to 180°C. (Gas Mark 4)
  2. Grease and triple line the pan to prevent scorching.
  3. In a large mixing bowl cream the butter and sugar. 
  4. Add the eggs, one at a time to prevent curdling, you may need to add a little flour from time to time. 
  5. Once the eggs are mixed in, fold in the balance of the flour mixed with the cocoa powder.
  6. Cook for 30 minutes at 180°C. then cover with baking parchment for another 20 minutes. 
  7. For the final 15 minutes, keep covered but reduce the temperature to 170°C. (Gas 3).

Finished off with a dark chocolate ganache, sprinkled with white chocolate shavings, it is quite a treat!