Ultimate chocolate cake

Ultimate chocolate cake

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(889 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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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

tats1977's picture
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Hi, I need some advice please. I'm planning on making this yummy cake at the weekend but I don't need it quite so big. I know it is for 14 slices but I really only need about 7/8. Could someone please let me know about the meassurements for the ingredients - do I only use half on ALL the ingredients??

I'm doing this as a surprise but really need to get the meassurements right before I begin so any help would be very much appreciated - i'm rating this on it's looks alone at the moment and next week will rate it once I've tried it. :-)

Many thanks

sarahtaylor1234's picture

When i made the ganache it was very runny.. what do you think i did wrong? It took ages to go creamy, does it normally take that long because it doesnt say on the recipe?

froggattkaren's picture

Yum yum,
I made this cake for my boyfriends birthday and it went down a treat. Lovely and moist with a very rich chocolate flavour. I managed to slice my cake into 3 tiers and got about 20 slices from it. Would reconmend and no doubt will be making again!

auntycarolscakes's picture
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Excellent cake, especially good if made with 60% cocoa solids.

kwiatkowski2's picture
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This is a serious adult chocolate cake and extremely rich. I baked it for my daughter and family but it is a bit too rich in dark chocolate for the children. I love chocolate cake but could only manage a small slice at a time. The cake would easily serve far more than 16.
I tweaked the recipe slightly using 100gms of plain and SR Flours instead of 85gms of each.
The cake cooked in 70mins without burning at 170C in my fan oven, I used a springform tin and just sliced it once horizontally.
Next time I make it I will use milk chocolate or even try white chocolate for the kids.
Best kept n the fridge but eaten at room temperature.
Nicest chocolate cake I have ever made........

msroberts's picture

Made this cake for my best friends birthday as a gift, well she and all her family said that it was the best chocolate cake they'd ever tasted!The orders are flooding in ! My friend heated her last two pieces up and had it with ice cream,her and her husband indulged whist the kids were in bed! I baked the cake in two 7in sandwich tins and it took exactly 1hr to bake (fan oven).I substituted the buttermilk for creme fraiche, and melted white and dark choc together to make the curls for the decoration. Looked fab!

charleyfarley's picture

This cake looks fantastic and I want to make it for my daughter's 18th birthday but many of the comments state that the ganache turns out a little on the runny side. Does anyone have any suggestions for making it a little thicker as I can't afford to make it more than once before the 16th August and I want it to be perfect.

tani86's picture

Made this cake for my dad's birthday, it was absolutely fantastic! Used extra batter to make some equally delicious cupcakes. My ganache turned out a little runny, but this cake gets even better after a day of refrigeration. Definitely making it again.

je55ika's picture
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Doubled the amount of coffee in cake, also added some to ganache. Chocolate flavour was still dominate, of course, but with a sublte coffee edge. My fan oven cooked it in 1:05. Two layers, which unfortunately did not stay intact but still managed to look as scrumptious as they are. Decorated with raspberries on top. Huge hit for my boyfriend's birthday. Everyone had seconds and some even thirds. 'Oh my God, now THAT is chocolate cake,' said the birthday boy himself.

rkvizor's picture
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I rated it in a hurry before i ran out the door to catch a train (carrying the cake) to go to my boyfriends for his birthday. he and his family (and i, if i dare say) LOVED this cake. we ate at least two slices a day (one for breakfast) for three days. it keeps brilliantly. notes:

i baked the cake the night before and iced it the next morning. this was absolutely fine. i didn't see the point in cutting it into three peices, and the cake had risen very well.
as it is such a deliciously moist recipe, i dont know what i would have done without the springform tin.
i hate coffee but took someone's recommendation in a review and added it anyways - i couldnt taste it at all, but sensed it made a real (and really good) difference, so dont leave it out!

team-lor's picture
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well it tasted amazing! you know how you read that something is really great, and you think to yourself surely it cant be that good- well this is! i followed the recipie to a t. when i make it again, i will do exactly the same. easy to make and easy to taste. a must try for everyone!

molliebee's picture
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I've made this cake loads of times and now get orders to make and get paid for it!! I've been asked to make this cake to cater for 100 people - what size tin should I use and what multiple of the original ingredients would I use?? thanks

rummymcgin's picture

Hey has anyone tried freezing this? I made way too much to eat right away!
I frosted mine with a vanilla cream cheese topping to cut through the sweetness a little, and it's SUPER delicious.

hollyshaw's picture
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this cake was great! although i couldnt find buttermilk anywhere so i looked up alternatives and i used milk with a tablespoon of lemon juice :) made it for my boyfriends parents for a birthday meal, it went down a treat!

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