Double Chocolate Cake with Clotted Cream Icing

Double Chocolate Cake with Clotted Cream Icing
  • 125g butter, softened
  • 175g light soft brown sugar
  • 2 eggs
  • 125g self-raising flour
  • 1tsp baking powder
  • 30g good cocoa
  • 150g white chocolate
  • 227g tub Rodda’s clotted cream
  • 250g icing sugar

Preheat the oven to 180°C/gas mark 4. Lightly grease and base line an 18cm loose-bottomed cake tin.

Using a sturdy fork, mash together the butter and brown sugar in a large bowl until they come together into a paste. Add the eggs one at a time, whisking well after each addition. Add the flour, baking powder and cocoa. Stir through until you have a lovely dark cake mix. Roughly chop 100g of the chocolate and add to the mixture along with 100g of the clotted cream. Stir to combine and transfer to the prepared tin.

Bake for an hour. Place a tray or some foil on the shelf below as a little of the fat may leak from the tin.

Meanwhile make the icing. Mix together the remaining clotted cream with the icing sugar and set aside.

Remove the cake from the oven. Leave in the tin for about 15 minutes then tip out onto a cake rack. Cool and split into 2.

Fill the cake with a quarter of the icing then cover with the rest. Grate or curl the remaining chocolate and scatter over the cake.

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  1. Maggie Hill says:

    Now that sounds like my sort of cake – will definitely be trying this one out, maybe even tomorrow (goes off to put white chocolate and clotted cream on the shopping list!)

  2. Carol White says:

    Really scrummy. I loved it despite finding it very sweet.

  3. lizzie Ryan says:

    Excelent recipe, it must be delicious!

  4. shirley blackwell says:

    This looks absolutely scrummy…will be baking this very soon…. If I eat slowly, maybe the calories wont go on so quickly !!!

    I’ve already got the ingredients in the cupboard, and the clotted cream is already in the fridge begging to be eaten 🙂

  5. Lesley says:

    clotted cream frosting recipe

  6. Laura says:

    Do you need to keep this cake in the fridge if it’s clotted cream icing? Thanks

    1. belinda says:

      Hello, we would recommend that you keep it in a cool dry place and eat within 24 hours. Thanks

  7. Beth Carey says:

    Could you make this gluten free?

    1. becky says:

      We haven’t tried Beth, but I am sure you could.

  8. Marisa Batista says:

    A simple recipe, but it looks delicious! fabulous! I really want to do it!

Time: Preparation: 20 minutes | Cooking: 1 hour
Makes: 10 slices

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