Ultimate chocolate cake

Ultimate chocolate cake

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(885 ratings)

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Cooking time

Prep: 30 mins - 40 mins Cook: 1 hr - 1 hr, 30 mins Plus baking and cooling time

Skill level

Easy

Servings

Cuts into 14 slices

Indulge yourself with Angela Nilsen's heavenly moist and fudgy chocolate cake - perfect for celebrations - birthdays, weddings, christenings - any excuse!

Nutrition and extra info

Additional info

  • Without icing
Nutrition info

Nutrition

kcalories
541
protein
6g
carbs
55g
fat
35g
saturates
20g
fibre
2g
sugar
40g
salt
0.51g

Ingredients

  • 200g good quality dark chocolate, about 60% cocoa solids
  • 200g butter
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk (5 tbsp)
  • grated chocolate or curls, to decorate

For the ganache

  • 200g good quality dark chocolate, as above
  • 284ml carton double cream (pouring type)
  • 2 tbsp golden caster sugar

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Method

  1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
  2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
  3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
  4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Recipe from Good Food magazine, April 2004

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Comments

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elizabeth1965's picture

Baked in 2 tins and sandwiched together with a jar of Tesco salted caramel Sauce. Topped with melted chocolate. Very well received and many requests for recipe. I'm not famed for my baking so v pleased with this cake

cheekymama's picture

Terrible recipe! Avoid avoid avoid! Unless you like cakes that sink and fall apart!

cheekymama's picture

This is the worst cake recipe I have ever followed and I'm a good baker! I had to make this cake twice and both times the cake sank miserably in the middle, doesn't even taste very nice and the texture is terrible! The ganache is the saving grace as it's divine. I will never make this again!

L.attia's picture
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Fabulous moist cake which I have made on many occasions. Delicious.

mother_ship's picture
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I used 3 tins so I didn't have to worry about slicing it in 3 or that it was cooked through which made everything much simpler, and it was very well received at the work do I made it for.

Lucie10's picture
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Delish!
Made with my 14 year old and wasn't that hard, just lots of different things to put in.
Edges were a bit cracked but didn't turn out of tin for about half hour after taking out of the oven and once it was cooler, wrapped it snugly in baking parchment, then foil, and by the next day it had stuck back together.

Changed the recipe a little - we only used a teaspoon of coffee in the 125ml of water, used 400g of golden caster sugar (none of the other sugar in) and used 1 tbsp milk with 4 tbsp natural yogurt.

Didn't bother with the ganache topping - used melted chocolate instead with pieces of curly wurly and crushed oreos.

This cake was moist and rich but not sickly and a great celebration recipe. Will definitely make again.

jithanishant's picture
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The best chocolate cake I have made so far. I am so happy that I have found the most fool proof recipe for a classic chocolate cake for any occasion.
As has already been told in the previous comments, I reduced the amount of sugar to a total of 320 grams. I did not have light muscovado sugar or golden caster sugar. Instead I used normal granulated sugar and caster sugar. It was a really really yummy cake. Doubled the quantity and made two batches. It went down like a storm. Made it for a lunch party at a friend's place and it was a super hit.

katiabh's picture
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This cake is so moist and very crumbly, and very rich. The top fell apart when I cut it in half. So next time I will try baking in 2 tins. It was like a brownie cake.

katytobin's picture
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I made this cake with a white chocolate creme fraiche icing to give a lovely contrast between the fudgy moist cake and lighter creamy icing. Great recipe if you want an impressive cake for a special occasion.

Mojopearl's picture

I have cooked this cake more than 5 times and it has always been wonderful. I not a particularly experienced cake/sweet chef but it is working for me every time. I do however always use very good quality chocolate.

Pebbles320's picture
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Mine burnt on the outside before the skewer came out clean, it also collapsed in the middle a lot, which was disappointing. The edges started to fall apart when I took it out of the tin (even after allowing it to cool for a few hours) so I didn't dare try to cut it in half and just spread the ganache all the way round the outside. I baked it for a friend's birthday, everyone at the party said it tasted nice but was a bit too rich.

BethanPotter's picture
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I used milk with a little lemon juice added instead of butter milk and caster sugar instead of golden caster sugar. I also split the mix into 2 tins and baked for about half the time. It took less time to cook, cooled quicker and I didn't have to faff around slicing it in half. Definitely one of the nicest cakes I have ever made!

Marvahlee's picture

love this cake a big hit with all my family will defo be using this again

Sarah198700's picture

This is possibly the worst thing I have ever baked. I spent a fortune on top quality (as suggested) ingredients, followed the instructions and measurements precisely. I was left with a soggy mess in about several pieces. I consider myself to be a good baker and my cakes are usually of very good standard. Don't waste your time or money making this.

cheekymama's picture

I wish I had read your review before baking...terrible cake recipe!

illusive's picture

This cake keeps overflowing but i follow the recipe, why is this?

morganlefae's picture
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Have tried loads of choc cake recipes with success but this is THE one - everyone says so! Using butter rather than oil, as in other recipes, makes for better flavour. The cake was moist yet crumbly, delicate yet full of flavour. Somewhere between a fudge cake and traditional victoria sponge. Great texture and great flavour. Could make a delicious black forest. In fact I doubled my recipe below, put into 4 tins and then (having cut holes in 3 layers, sandwiched with ganache, filled with sweets, placed last layer on top) made into pinata cake.
Having read other comments, here are my amendments.
Fan 140 C (Neff)
Butter and line two 8" sandwich tins.
200g butter
200g choc (Sains basic half dark, half milk)
Half tbsp instant coffee
125ml water
85g sr flour
85g plain flour
Quarter teasp bicarb
125g light muscovado sug
125g golden caster sug
25g cocoa
3 med eggs
5 tbsp buttermilk
Divide between tins. Bake 50 mins. If using ganache, definitely need to cool in fridge before whisking.

lucylu1492's picture
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Just amazing!

lucylu1492's picture
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Just delish!

fattybum34's picture

I baked this cake for a celebration. It was fab!! Takes a little time but worth it.
The day after it's even better!

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