Ultimate chocolate cake

Latest comments and suggestions

Results 121-140

• wag-one

  24 August 2008

  wag-one rated and commented on this recipe

  

  I have made this awesome cake and may make it as a wedding cake for my son and his fiance. How can I adjust the quantity to make a larger one - say a 12inch square. Do I need to cook it longer/lower? Last question do I need to use almond paste under the fondant icing?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sian Dubery

  26 August 2008

  Sian Dubery commented on this recipe

  Fantastic cake - made it twice for my sons two fourth birthday parties! I used half dark and half milk chocolate for the cake and the ganache, and the kids loved it - gooey chocolate faces all round. I let the ganache cool then put in the fridge to set a bit more before putting on the cake and then let it run down the sides and smoothed over with a spoon. I let my son decorate the ganache top - at that point the cake looked very much like it could be sitting in a cake shop - with glace cherry haves which then made it look fun as he put a face on it and a few cherries stuck on the sides too which was a nice effect. I've never made anything other than an average sponge before and this was fab and so easy! Also great warmed up with ice-cream as suggested before! yum, yum, yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Anne

  27 August 2008

  Anne commented on this recipe

  I have made this fantastic recipe about 10 times . you can cut it in 3 layers if you use the correct size tin , but it is a bit tricky . i tend to just cut it in 2 . i use Green and Blacks Maya gold for the mix and Bounville for the ganache and this is a fantastic combination. it cuts into about 16 peices for a party as it is very rich .

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Strider

  31 August 2008

  Strider rated and commented on this recipe

  

  I can see why this is one of the favourites!! Made it the other day for my Mum's birthday. Delicious. Was incredibly easy to make, the hardest bit for me was the cooking time. I used an 18cm tin, which I doubt would make much difference but it was eventually cooked after 1hr 50 mins. Not sure why. Didn't seem to hinder the taste though. Gorgeous brownie like texture in the centre. Would recommend covering it once the top is cooked to stop the top getting too crispy, although some folks like it that way! Ganache was very, very nice. Would recommend letting it cool for a while before using on the cake as half of it ran straight off, luckily onto the plate conveniently placed under the cooling rack so I could reuse it! Will be trying this one again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cheryl-Ann

  02 September 2008

  Cheryl-Ann commented on this recipe

  What a fabulous cake, this is a must keep recipe that is going to be used time and again!! I loved the gooey texture.. Oh my!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susi

  05 September 2008

  Susi rated and commented on this recipe

  

  This cake was so easy to make and is absolutely delicious!! I drizzled the individual cake layers with Cointreau to give it another little extra twist. Instead of the curled chocolate (I could not find any in the supermarket) I put on the outside top edge of the cake good quality chocolate truffles (milk, plain and white chocolate) and sprinkled the middle with finely grated white and milk chocolate. If you decide to decorate the cake this way, please cool the cake in the refridgerator for at least 30 - 45 minutes until the cake covering in no longer runny but still tacky to stick on the truffles. I will definately make this one again soon!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• isisgms

  08 September 2008

  isisgms commented on this recipe

  This is the most delicious yummy indulgent chocolate cake I have ever tasted in my life - lots of ingredients, but easy to make and so worth it. It's awesome!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Krissy

  10 September 2008

  Krissy rated and commented on this recipe

  

  all of my guests commented on how gorgeous this cake was. the only reason i have given it four stars is because personally i found it too rich but if you can never have too much chocolate then its the cake for you!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• katkout

  11 September 2008

  katkout commented on this recipe

  When i first read the recipe,i knew ihad to try it.It was perfect.The flavour to die for.I did have some problems with the texture and look,so i started baking it in a rectangular pan so i cut it into 3 parts.After baking i'd cool it for 24 hrs in the fridge ffor moving the pieces without them falling apart.the result the perfect chocolate cake.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lou999

  13 September 2008

  lou999 commented on this recipe

  I made this cake twice, needing it for a birthday party and twice it turned out hard and unrisen. After following the recipe exactly and spending £20 on ingredients I wasnt happy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Deekay78

  15 September 2008

  Deekay78 rated and commented on this recipe

  

  Made this massive cake at the weekend and its lovely. I added 100g of choc chips to the mix and omitted the coffee granules but added the water required for this. The cake came out moist and it gives you that chocolate hit thats needed when you want to over indulge! It was very easy to make and I will always bring this along to a party/event now if I need to.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ClaireCV

  17 September 2008

  ClaireCV rated and commented on this recipe

  

  OMG! This cake was amazing and I have a history of making 'exceedingly bad cakes'! It was so moist and rich, and rose to perfection. I also could only find a 20cm x 9.5 cm deep tin, but it came out perfectly, without having to alter the ingredients. I only cut it in two after reading the other members saying it feel apart if cut into three. I also replaced 50g of the 200g of dark choc with good quality milk choc to make it less rich. Will definately make again, and will do as our Christmas cake as we are not fruit cake eaters. will use icing sugar to create a snow effect and put some Christmas characters on the top.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ben & Emily

  17 September 2008

  Ben & Emily rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pauline

  17 September 2008

  pauline commented on this recipe

  I made this for my husband's birthday, and it went down a treat. If I can make it then anyone can, it was really straight forward. I used a mixture of milk and plain chocolate, and also only used 300g of sugar, and it was still gorgeous. Will definately be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pauline

  17 September 2008

  pauline rated and commented on this recipe

  

  sorry, forgot to rate it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• di

  17 September 2008

  di commented on this recipe

  I made this cake and the whole family loved it - it was so moist but very rich. I used half 60% choc and half galaxy for the ganache. Also couldnt get buttermilk so used creme fraiche. It was so easy to make and was like one you would get in a top restaurant. Daren't think about the calories!! but would definitely make again for a special occasion.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• di

  17 September 2008

  di rated and commented on this recipe

  

  Opps I forgot to rate too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• judyew

  19 September 2008

  judyew rated and commented on this recipe

  

  In answer to wag-one I recently used this recipe to make a 3 tier wedding cake for my daughter. For a 12 cake I used 625g Chocolate, 625 g butter, 250g Self-raising flour, 250g plain flour, 625g muscovado sugar, 625g caster sugar, 75g cocoa powder, 10 eggs 15 tbsp buttermilk, 3tbsp coffee in 12oz water and 3/4tsp bicarbonate of soda. For the ganache 625g chocolate, 750 ml cream and 6tbs caster sugar. It took 3 hours to cook so I rested a sheet of baking parchment over to top to stop it burning. The icing doesn't need almond paste, but you can use a second coat of chocolate to get the perfect finish. I made some up in advance and left it in the fridge overnight so that it was firm and used this to cover the sides, otherwise the ganache just runs off. Later I put on a second coat which you can just pour on and leave. One word of warning. Make sure the cream isn't too thick. It makes very thick ganache which doesn't flow.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emz

  21 September 2008

  Emz rated and commented on this recipe

  

  Lovely recipe and very easy to make. I only used 300g sugar as suggested by others and this doesn't compromise the taste. I don't know if it is the ultimate chocolate cake, but its certainly pretty damn good and I will be making again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• FuzzlyFood

  22 September 2008

  FuzzlyFood commented on this recipe

  Divine! Chocolate cake as it should be (Nigella take note!)... I used Creme Fraiche instead of Buttermilk as I couldn't be bothered shopping specially for buttermilk and the result was excellent. I must try it with buttermilk to compare the results. It's very rich and one cake goes a long way if it is just being served at home with coffee. I will make one again the next time I have the ante natal mothers over for coffee or for church or school fairs. Highly recommended for chocoholics!!! Oh, and I didn't have any problems cutting it into 3 layers - so it is achievable.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3092/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 14 slices

Preparation and cooking times

Prep 30 - 40 mins

Cook 1 hr - 1 hr 30 mins

Without icing

Ingredients

• 200g good quality dark chocolate , about 60% cocoa solids
• 200g butter
• 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 6.0g, carbohydrate 55.0g, fat 35.0 g, saturated fat 20.0g, fibre 2.0g, sugar 40.0g, salt 0.51 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.