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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phaines's picture
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I made this for my husband's birthday, and it went down a treat. If I can make it then anyone can, it was really straight forward. I used a mixture of milk and plain chocolate, and also only used 300g of sugar, and it was still gorgeous. Will definately be making it again.

clairecv's picture
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OMG! This cake was amazing and I have a history of making 'exceedingly bad cakes'! It was so moist and rich, and rose to perfection. I also could only find a 20cm x 9.5 cm deep tin, but it came out perfectly, without having to alter the ingredients. I only cut it in two after reading the other members saying it feel apart if cut into three. I also replaced 50g of the 200g of dark choc with good quality milk choc to make it less rich. Will definately make again, and will do as our Christmas cake as we are not fruit cake eaters. will use icing sugar to create a snow effect and put some Christmas characters on the top.

deekay78's picture
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Made this massive cake at the weekend and its lovely. I added 100g of choc chips to the mix and omitted the coffee granules but added the water required for this. The cake came out moist and it gives you that chocolate hit thats needed when you want to over indulge! It was very easy to make and I will always bring this along to a party/event now if I need to.

louise999's picture

I made this cake twice, needing it for a birthday party and twice it turned out hard and unrisen. After following the recipe exactly and spending £20 on ingredients I wasnt happy!

knaaman's picture

When i first read the recipe,i knew ihad to try it.It was perfect.The flavour to die for.I did have some problems with the texture and look,so i started baking it in a rectangular pan so i cut it into 3 parts.After baking i'd cool it for 24 hrs in the fridge ffor moving the pieces without them falling apart.the result the perfect chocolate cake.

krissyb's picture
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all of my guests commented on how gorgeous this cake was. the only reason i have given it four stars is because personally i found it too rich but if you can never have too much chocolate then its the cake for you!

isisgms's picture

This is the most delicious yummy indulgent chocolate cake I have ever tasted in my life - lots of ingredients, but easy to make and so worth it. It's awesome!

susannedeumig's picture
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This cake was so easy to make and is absolutely delicious!! I drizzled the individual cake layers with Cointreau to give it another little extra twist. Instead of the curled chocolate (I could not find any in the supermarket) I put on the outside top edge of the cake good quality chocolate truffles (milk, plain and white chocolate) and sprinkled the middle with finely grated white and milk chocolate. If you decide to decorate the cake this way, please cool the cake in the refridgerator for at least 30 - 45 minutes until the cake covering in no longer runny but still tacky to stick on the truffles. I will definately make this one again soon!!!

cherylann1's picture

What a fabulous cake, this is a must keep recipe that is going to be used time and again!! I loved the gooey texture.. Oh my!!!!

strider's picture
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I can see why this is one of the favourites!!
Made it the other day for my Mum's birthday. Delicious.
Was incredibly easy to make, the hardest bit for me was the cooking time. I used an 18cm tin, which I doubt would make much difference but it was eventually cooked after 1hr 50 mins. Not sure why. Didn't seem to hinder the taste though.
Gorgeous brownie like texture in the centre. Would recommend covering it once the top is cooked to stop the top getting too crispy, although some folks like it that way!
Ganache was very, very nice. Would recommend letting it cool for a while before using on the cake as half of it ran straight off, luckily onto the plate conveniently placed under the cooling rack so I could reuse it!
Will be trying this one again!

Annie4A's picture

I have made this fantastic recipe about 10 times . you can cut it in 3 layers if you use the correct size tin , but it is a bit tricky . i tend to just cut it in 2 . i use Green and Blacks Maya gold for the mix and Bounville for the ganache and this is a fantastic combination. it cuts into about 16 peices for a party as it is very rich .

sdubery's picture

Fantastic cake - made it twice for my sons two fourth birthday parties! I used half dark and half milk chocolate for the cake and the ganache, and the kids loved it - gooey chocolate faces all round. I let the ganache cool then put in the fridge to set a bit more before putting on the cake and then let it run down the sides and smoothed over with a spoon. I let my son decorate the ganache top - at that point the cake looked very much like it could be sitting in a cake shop - with glace cherry haves which then made it look fun as he put a face on it and a few cherries stuck on the sides too which was a nice effect. I've never made anything other than an average sponge before and this was fab and so easy! Also great warmed up with ice-cream as suggested before! yum, yum, yum!

waggc1's picture
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I have made this awesome cake and may make it as a wedding cake for my son and his fiance. How can I adjust the quantity to make a larger one - say a 12inch square. Do I need to cook it longer/lower? Last question do I need to use almond paste under the fondant icing?

x-lydiiaa-x's picture

I made this for my sister when her GCSE results came out and it turned out AMAZING! I am only 13 and dont cook that often. But this is SO easy and anyone can make it. If i can you definantly can! lol!

I did put it in 2 cake tins so i didnt have to cut it in half and it was fine! But if you only use 2 layers you dont need to make so much ganache.

BEST CAKE EVER!

x x

intravenouscoffee's picture
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Made this for my mother in law as a birthday surprise - fantastic cake! Used Green and Blacks as suggested on the site and a mix of dark and milk chocolate. It was fabulous, will definitely be making it again.

glasgow's picture
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This cake is lovely but very rich. The next time I make it I'll use half milk half dark chocolate.

mannyk's picture
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I added around 2 tsp of ground cinnamon to this recipe which let off a lovely aroma during cooking time.. also i grated half whit and half dark chocolate as the topping which added a bit of colour..

overall a fab and very easy cake to cook and tasted absolutely lovely... everyone thought it was shop brought!

Will be making this one again!

tats1977's picture
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made this cake at the weekend and was a bit worried about making it as it's my first time making ANY cake but it was so easy and there was no need to panic. Family loved it and it was so big I took it into work and it didn't last long.

Will make this again for sure. :)

licclecharl's picture

this cake is the most divine chocolate cake i have EVER tasted anywhere. a lovely young lady, chef choc, made it for me for my birthday last week and it was beautiful. really moist and most importantly rich and chocolately. this cake should be tried by ALL chocolate lovers.
10/10!!!

juliagindra's picture

i tried it twice and it didnt work. i think its to heavy for a chocolate cake its more of a chocolate brownie

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