Ultimate chocolate cake

Ultimate chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(977 ratings)

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

Easy

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

  • Without icing

Nutrition:

  • kcal541
  • fat35g
  • saturates20g
  • carbs55g
  • sugars40g
  • fibre2g
  • protein6g
  • salt0.51g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g good quality dark chocolate, about 60% cocoa solids
  • 200g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium egg
  • 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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1460)

smellyj's picture
5

THIS IS THE BEST 'SQUIDGY' CHOCOLATE CAKE I HAVE EVER MADE!!
SO, I AM NOW THE OWNER OF A TRIED AND TESTED FAB CHOCCY CAKE RECIPE TO BE PROUD OF!!!
MY TIPS;
30MINS INTO BAKING, I SLID A SHEET OF FOIL OVER SO IT DIDN'T BROWN TOO MUCH, IT COOKED TO PERFECTION!
I USED NAT YOGHURT INSTEAD OF BUTTERMILK.
NEXT TIME I WILL TRY 1/3 MILK CHOC TO 2/3 DARK!!
I CUT MY CAKE IN HALF NOT THIRDS.

DEF A '*****' RATING! ;0)

lauradavis's picture

I am going to make this cake in a couple of weeks time,
for my son's ninth birthday party. I would like to double the recipe.

I am doing a star wars theme decoration, And want to bake it in a large 10" square tin and slice it into 3.

Then after the ganache is on can i ice it with rolled sugar paste?

Could anybody let me know if they think that would be ok?

natalie54's picture
5

I made this amazing cake for Xmas..It has an fantastic gooey texture and is the ultimate gift for chocolate lovers.. One of the friend i spend xmas with wants me to make it again for his birthday..

sweet100578's picture

enjoyed making this, WON FIRST PRIZE ON XMAS DAY. although it went a bit dry. Can anyone advice or give tips on that.

dippydiva's picture

Delicious chocolate cake, very rich and moist, you only need small portions. I found it was best served as a dessert with a fork.

pyg1963's picture

I want to make this for a friends 40th and am planning to do the 4 as a maderia sponge and the O as a chocolate one. the number of reviews that this has had really makes me want to try this, do you think it will work? I'm using numbered tins. thanks

cakesbycaroline's picture

I made this cake yesterday for a friend of mine and it was a great success. I did have trouble with the top layer after cutting it in three and that was due to it cracking during cooking. next time il just cut into the two sections. The chocolate ganache was beautifully glossy and sponge wonderfully moist. I topped mine with homemade chocolate curls and shavings, (both dark and white chocolate) chopped flake fingers and a sprinkle of edible white glitter. It looked beautiful.

vindya's picture
5

This is the best Chocolate cake ever. It is full of chocolate and even the topping is just chocolate.
I made this for my finance's b'day and he just loved it.
Even though I used alternatives as I couldn't fins some of the ingredients mentioned above, the cake came out really nice .
Will definitely make this again.

aedara's picture
5

This was my birthday cake this year (although with milk chocolate rather than dark) made by my boyfriend and two male housemates who have never really made cakes before. Although much humour occurred when it was placed on a cooling rack and was so moist that it sank right through the rack, when put back together it was one of the tastiest but richest cakes I've ever eaten. I'll defenitly be thinking of making it for another occasion.

jennyf1's picture

I would like to cook in 2 x sandwich tins, could anyone advise me if I should alter the cooking time.

monkey100_5's picture

This recipe is delicious.
I made 2 cakes at the same time - one for my mums birthday party and family, and one for my friends and home. I added Crunchie nuggets onto the family one becase my mum is a Crunchie fan and it made it a bit more child friendly for my nephews - it was a total success. I just stuck the nuggets around the cake onthe icing and put a load of them in the centre - it made it a bit nobbly but the texture was really tasty.
The other cake was taken into work by my partner and they couldnt believe it was so good - people were suggesting I sell it to local restaurants and cafes - they were a huge demand for more.
All in all it was fairly easy to make, you can add bits in to make it more child friendly, and personal, use white or mllk chocolate curls for a more colourful look and I found it to be a total winner! I am making another one today for a girlie lunch tomorrow its so good.

arigler's picture
5

Forgot to rate it!

arigler's picture
5

Leave it to cool thoroughly before trying to slice it!
I made this for my niece's 30th birthday, covered the ganache before it set with Maltesers (white and milk choc) and it caused a sensation. I am told her friends put it on Facebook

abbylouis's picture
5

I have just taken my cake out of the oven and it has risen fanastically. I didnt have bicarb so i put 1 teaspoon of baking powder in instead and i only put 100g of 72% chocolate in because i forgot to put the other bar in,but the overall tecture and smell of the cake is fantastic. I didnt have buttermilk so just added double cream with no problems.

efw102's picture

Lovely! Made this for the family at Christmas and disappeared very quickly, in spite of all the other food! Just one thing - the ganache was rather runny and hard to keep on the cake. Any ideas why? The chocolate I used was only 50% cocoa solids - could this be it? Or do you have to let it cool for quite a while before you use it?

lilminxbow's picture

i made this cake for xmas and what a disappointment.. unless i simly cannot bake! i had a hole in the middle where it sank too much.. the cake itself tasted fine, even though it was abit too stodgy for my liking.. and as for the ganache.. well im not sure what happened there!! it was not thick enough and hence, made the cake look like a gooey mess :-( i will not be making this again.. not even practicing to make perfect!

laurabeth67's picture
5

I love making this cake as I get so many compliments from people who eat it! I'm making it as a christmas cake on christmas eve yum yum

archnit's picture
5

amazing cake. loved it a lot.. must have for chocolate lovers

sana70's picture
5

Fantabulous.This recipe is really easy for first timer like me.
I just want to know can i make plain sponge cake from the same recipe leaving chocolate ,coco.&coffee.Pl.do reply to my query.

jmistovski's picture
5

Big Hit! Could only cut it in two as well but was still amazingly yummy

Pages

Questions (90)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Pages

Tips (13)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…