Ultimate chocolate cake

Ultimate chocolate cake

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(849 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

Comments, questions and tips

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Comments

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jensmuse's picture

Could anyone please tell me the best size cake tin for this cake?

pinkgem's picture

Delicious cake recipe, used half milk and half dark chocolate as not a fan of dark. tasted yummy but didn't look as dark as the picture shown. Also the icing was difficult to make as it was too runny following these instructions so had to put it in a bowl of cold water and use a hand mixer for 10mins to thicken it up to spread.

redspy's picture

I want to make this for my son's 1st birthday and I am wondering if it is possible to make the cake 1 day before? If yes, where should I keep in the refrigerator or just in room temperature?
Thanks for the help.

fionag's picture

This is the BEST chocolate cake I've ever made. Followed directions & it turned out beautifully. I cooked it in 2 23cm sandwich tins (silicon) & baked for just under an hour. So easy. I will try with white chocolate for the ganache next time, as the dark chocolate was a little bit too grown-up for the kids. Made it for my brother's wedding & it was a real success.

trackham's picture
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Excellent recipe. So moist, fudgy, and rich. Made this for a friend's birthday yesterday. Had to substitute a couple of ingredients, and used a slightly larger cake tin so the finished product wasn't really tall enough to slice horizontally and fill, but the actual texture is fantastic. Once the ganache is on, it's just a profusion of incredible dark, rich, bitter flavours all working well together.

I served it topped with fresh raspberries and a raspberry coulis, the tartness of which really balanced out the cake and reduced the sense of over-heaviness that can sometimes accompany dark chocolate cakes. If you really want to indulge with this cake, serve with a fresh espresso - it's incredible!

katewhite's picture

Watched people licking the plate - need I say more!

twinmum's picture
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Everything a chocolate cake should be - proper chocolaty and moist and substantial. I made this for a tea party and our guests loved it. Just one question - how do you make those huge decorative chocolate swirls?

verityboak's picture

This does exactly what the title says - it gives the gold star choc cake. We always follow the recipe to the letter and have an amazing result every single time.

dteh24's picture
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Just made this cake and was very pleased. Really delicious and gorgeous texture. It did crack a lot and it wasn't the most attractive looking cake (certainly looks nothing like the picture!) but who cares when it tastes good right!?

I used 2 shallow 20cm cake tins to avoid having to do any slicing and just sandwiched them together. Found the Ganache a little tricky as not all the chocolate melted and there wre still large bits of chocolate in it but there was still more than enough for the cake. Didn't decorate with any chocolate curls as I figured it was chocolately enough so put some sliced strawberries on top which went very nicely with the dark chocolate. All in all, a very good cake and definitely worth the effort.

zoebum's picture
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And again.! Double Oops.!

zoebum's picture
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I forgot to rate it.! Oops.! :D

zoebum's picture
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This was absolutly gorgeous, though it did dip in the middle as i was rushed to get it out of the oven. Everyone loved it...even if it was more of a mud pie.! :D

cat-alex's picture
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Best chocolate cake I have ever made- everyone loved it! Rich and chocolately but still really moist and fluffy. The buttermilk seems to be the magic ingredient.

super_doll's picture
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oh i forgot the rating :] !!

super_doll's picture
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i bake all the time, i spend hours looking for recipes, i know it sounds sad but its true. but this cake really was amazing. i tend to make a lot of chocolate things, and this one was one of the best. i made it for a birthday and everyone made a bee line for it and they all said it was seriously good. so go ahead and make it!

i didnt have any buttermilk and i searched the shops high and low but alas i couldnt find any, so i mixed sour cream with single cream, more so of the sour cream to give it that sour taste like buttermilk and it worked incredibly well.

petitfilou's picture

Made this cake for my daughter's birthday,it tasted delicious but i couldn't slice it in 2nor 3 layers because it was sooo heavy & damp.It was like a HUGE brownie, maybe too much sugar,i had to eat it all(didn't want 2 throw it away)& my daughter was very disappointed(the picture looked fantastic).Any suggestion on how i can make it dryer&fluffier,lighter?

tanyawj75's picture
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This has to be THE best chocolate cake ever! My friends are always asking me to make it for Birthdays and I made it to use as my wedding cake also. I've never found it necessary to change anything about this recipe. It's fabulous as it is!!!!!

sunshine49's picture

Have not made the Ultimate Chocolate cake, because I am unable to understand the gram measurements.
I would appreciate if you would help me with this.
I know if I presented this cake to our group it would be very impressive. Thank You, Revenn

sunshine49's picture

Hi, The Ultimate Chocolate by Ms Nielson, could you give me cups and teaspoon measurements, rather than mg' thank you

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