Ultimate chocolate cake

Ultimate chocolate cake

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(983 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, questions and tips

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rosieposie2407
10th Jul, 2011
5.05
Oh, and I noticed a few people said they weren't sure how to tell when the cake was done, as the top was crispy. I've always stuck a skewer into the centre of the cake and if it comes out clean, the cake is done, if not, leave it for a few more minutes. That's also probably why some people's cakes sank in the middle when they took it out of the oven. This happened to me once and when I cut the cake open, it was still pretty gooey right in the centre. Whenever I've made this cake, I've crumbled Cadbury's flake over the top for decoration.
rosieposie2407
10th Jul, 2011
5.05
I spent years looking for the perfect chocolate cake recipe and I think I can safely say that this is it! Moist, rich, chocolatey goodness and the ganache icing just tops it off perfectly. It may be easy to make, but it looks very impressive and always goes down a treat.
Keldy2210
9th Jul, 2011
5.05
Made this as part of a 3 tier wedding cake, went down a treat. Have made it many many times before for birthdays etc and for practice, without a doubt the best chocolate cake of many I tried out.
muccapazza
8th Jul, 2011
5.05
Right then.... This cake is AMAZING!! Everyone who has eaten it has said it was the best chocolate cake they have ever had! I have made it at least 8 times now and think I've got it just right (in my opinion!!) Here are my tips. Only use 150g of each of the sugars in the main cake and tip into two cake tins (that way there's no need to faff with cutting them). DON'T use anything other than PLAIN chocolate for the ganache (milk chocolate just doesnt work) and use a MAXIMUM of 184ml cream (284ml is too much and your ganache will be too runny to spread) I have also made it with Lindt mint plain chocolate (was a mistake as bought the wrong chocolate) BUT was to die for (topped it with chopped up after eight mints) - Perfect for after dinner dessert. I have also frozen the sponge part successfully (wrap in greaseproof paper and then foil). I kept it in there for about a month. Otherwise, once made keep in the fridge and take it out for about an hour or so before you want to serve it.
nintendo59
6th Jul, 2011
I'm making this on Friday for my Husbands birthday on Sunday-How should it be stored? Donna
tomatosoup
5th Jul, 2011
5.05
OMG this cake is to die for. I highly reccommend this cake, especially for a chocolate lover. It is so easy to do and so YUMMY
imkah85
5th Jul, 2011
I made this cake and found it a little tricky. For a start, the middle sank quite badly once I took it out of the oven. It was very tasty when finished but I did struggle to cover up the enormous dent in the middle of the cake.
sambennett
2nd Jul, 2011
I have looked so hard for a lovely rich moist fudge cake...this is great. I just have trouble knowing when it is cooked as it gets a crusty top...Really delicious.
alexandrareah
2nd Jul, 2011
Fabulous, the best..... I used normal milk instead of butter milk and dark brown sugar.
folkoono
30th Jun, 2011
5.05
I made this with 300g sugar and a mixture of dark and milk chocolate. Also couldn't find buttermilk so used Greek yoghurt (artery-busting!) I'm leaving it, and the ganache, to cool overnight. I think the cake tin I used was a bit larger than 20cm as I don't think the cake can even be sliced in half! I'm going to top it with some of the ganache and a few fresh raspberries from the garden (will make sure they are snail and caterpillar-free first!)

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