Ultimate chocolate cake

Ultimate chocolate cake

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(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
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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.

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Comments (1460)

fariya's picture
4

a very good n tasty cake..!! welldone

littlemisshappy145's picture
5

tasted gorgeous! It was so moist and yummy. the only 20cm tin i had was a springform tin. But to my horror, as it was cooking, it began to drip out of the bottom of the tin! So i then put it into 2 cake tins approx 18cm. Which worked gr8. also by doing it this way i didnt have to struggle cutting it into 3. In stead i just had 2 layers. I used milk chocolate(tesco luxury, 89p 150g- barain), tastes gr8 too!
I made the ganache but it was quite runny, so i left it over night covered in the kitchen and by morning it was gr8!
it will be really nice to make for xmas! Definately a special delicous cake!

helsbels6583's picture

This is THE best cake! It really does taste like a luxury shop-bought cake.
Im not a very good cook, and I managed to make this so it really is simple!
I never had any plain flour so just used double amount Self Raising and left out the bicarbonate of soda. It still turned out perfect.

If your a chocoholic, you definitley should try this!

bexstarr1's picture

Try using different chocs to experiment. i used lindt orange (not for the topping) or green & blacks cherry dark choc and used fresh cream and black cherries for the top. it was fabulous!

clarky1302's picture
5

I have made this cake twice now and it is delicious. Not sure why I have ended up with a cavity appearing an inch or so from the edge of the whole cake but all covered up with the ganache anyway. Cant wait to make it again!

ericax's picture
5

..how could i forget to rate?!

ericax's picture
5

i know the recipe said it was "moist and fudgy" but i wasnt expecting it quite so beautifully sticky when it came out of the oven. to me its more like a big fat brownie and i loved it. this is the best chocolate cake i have ever tasted, i never knew a chocolate cake could be SO moist and SO fudgy-like. i did find it slightly tricky cutting it into three but after a bit of DIY surgery with the icing it was fine and definately worth the effort (: i think next time id make more icing and put more between the layers as this is how i prefer my cakes but it is so perfectly rich and chocolatey its hard to find critism.

scouling's picture
5

This cake is fabulous and relatively easy to make. As long as you use the correct size tin I found that it woud easily cut into three layers. It was also easier to let the ganache cool for a bit before using it, it stayed on the cake better and looked quite professional - even if I do say so myself! Tasted even better.

piepeach's picture

Absolutely fantastic! Works every time ... Have made this for several birthdays and it always goes down a treat!!

laraanddoug's picture

HELP I would like to make this cake for my daughters wedding.
I would like to know how long the ganache lasts if the cakes are not in the fridge. I WILL BE MAKING A THREE TIER CAKE 11inch 9inch and 7inch any help with the quantities I should use would be a great help. Thanks Sue.

pishpishin's picture

This is a fantastic recipe. Thanks for putting it up!

Although for those who aren't crazy about dark chocolate, I substituted the dark chocolate in this recipe with Cadbury's Dairy Milk, and for the filling in the middle, I used Nutella spread and grated some milkybar white chocolate over the top. I made this for my partner's 21st birthday party and barely got a mouthful before it was polished off.

Thanks again!

kittieskitchen's picture
5

This was the first chocolate cake I ever made - and I loved it!

Going to try it again tonight... this time as a cupcake :)

thorpe7878's picture

this sounds great! my friends got an ultimate brownie cake recipe. i hope this is just as good!!!!

sallyscothern's picture
5

Made this for a friend's birthday. Didn't end up looking like the photo, it kept falling apart but everyone loved the taste and couldn't get enough of it. I think next time I make it I will use 2 sandwich tins. Easy enough to make and very chocolatey.

lm4999's picture

Hi,

Does anyone know how to make this cake using regular cup measurements, etc?

sapastanaga's picture
3

Too much sweet with 400 g of sugar, next time I´ll use only 200 g.

sheikha's picture
5

Deelicious!!! My friends thought this cake was out of this world :)

sgibson's picture

Made this cake at sea level in South Africa exactly according to recipe but reduced cream in ganache to 250ml. Think it was overbaked at 1 hr 20 min at 160 and so will consider checking it at 1 hr. Used organic dark chocolate from Woolworths (not UK Woolworths) throughout and it went down really well.

debbyzimmermann's picture
5

Perfekt!

imabadpixie's picture
4

Cake is the BEST chocolate cake i have ever made. So rich and moist, and no fail. Rose better than any other cake ive made as well.... I also did one in an 18cm tin and added 10 mins to the cooking time which was fine.

I have only rated 4 stars thoug because of the icing. it was far tooooo runny and spoilt the whole effort.

I have since made the cake again and topped with white chocolate butter icing which LOOKS brilliant and tastes great too.

I will defo do this over and over again and plan to use the cake as part of a wedding cake for a friend.

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