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247 ratings

Recipe by Angela Nilsen

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1. Video tutorial: Lining a cake tin

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 the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz 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 the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the 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 the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the 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.

541 kcalories, protein 6g, carbohydrate 55g, fat 35 g, saturated fat 20g, fibre 2g, salt 0.51 g

Latest comments and suggestions

Results 101-120

• Mollie Bee

  15 July 2008

  Mollie Bee commented on this recipe

  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

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• Kirsten

  17 July 2008

  Kirsten rated this recipe

  

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• lorlor

  17 July 2008

  lorlor rated and commented on this recipe

  

  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!

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• Kirsten

  21 July 2008

  Kirsten commented on this recipe

  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!

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• JDS

  31 July 2008

  JDS rated and commented on this recipe

  

  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.

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• tanya

  04 August 2008

  tanya commented on this recipe

  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.

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• charlotte

  04 August 2008

  charlotte commented on this recipe

  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.

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• wizzindekitchen

  07 August 2008

  wizzindekitchen commented on this recipe

  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!

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• Lyndy

  09 August 2008

  Lyndy rated and commented on this recipe

  

  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........

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• auntycarol

  09 August 2008

  auntycarol rated and commented on this recipe

  

  Excellent cake, especially good if made with 60% cocoa solids.

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• karen f

  10 August 2008

  karen f commented on this recipe

  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!

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• Sarah1234

  11 August 2008

  Sarah1234 commented on this recipe

  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?

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• tats

  12 August 2008

  tats rated and commented on this recipe

  

  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

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• julia

  13 August 2008

  julia commented on this recipe

  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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• dr choc

  15 August 2008

  dr choc commented on this recipe

  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!!!

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• tats

  18 August 2008

  tats commented on this recipe

  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. :)

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• Manny K

  19 August 2008

  Manny K rated and commented on this recipe

  

  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!

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• Jen

  19 August 2008

  Jen rated and commented on this recipe

  

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

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• intravenouscoffee

  20 August 2008

  intravenouscoffee rated and commented on this recipe

  

  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.

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• x-Lydiiaa-x

  21 August 2008

  x-Lydiiaa-x commented on this recipe

  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

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Ingredients

• 200g good quality dark chocolate , about 60% cocoa solids
• 200g butter , cut in pieces
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• 1⁄4 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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Difficulty and servings

Cuts into 14 slices

Preparation and cooking times

Prep 30 40 mins

Cook 1 hr min 1 hr 30 mins

Plus baking and cooling time

Without icing

Ingredients

• 200g good quality dark chocolate , about 60% cocoa solids
• 200g butter , cut in pieces
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• 1⁄4 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

541 kcalories, protein 6g, carbohydrate 55g, fat 35 g, saturated fat 20g, fibre 2g, salt 0.51 g

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