Ultimate chocolate cake

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Results 241-260

• taross

  23 February 2009

  taross rated and commented on this recipe

  

  Perfect for a special occasion. I made this for my brother-in-law's 40th birthday as he's not a fan of marzipan or icing. For the buttermilk I used 1 tbsp of natural yogurt with 4 tbsps of semi-skimmed milk. The cake was easy enough to make. Decided to only cut it in 2 aswell (thanks for the tips) and decorated it with dark and white chocolate curls (was thinking of adding gold balls but this would probably look best with only dark curls). Had some ganache left over but could have probably used more in the middle. I'm not really a chocolate cake fan, but did have a piece with vanilla ice-cream (but must admit, I'd really seen enough of chocolate by the time I was finished making it). However, I would make this again for someone who loves chocolate cake as it looks great and has good texture and taste.

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• cakeanyone?

  23 February 2009

  cakeanyone? rated and commented on this recipe

  

  Gorgeous! Made in 2 x 21cm tins with 150g each of sugars, half milk/half plain choc and cooked in (hot) 140C fan oven for 35 mins - perfect. Ganache was very runny, even after being in the fridge for an hour, so melted a further 100g plain choc and mixed it in and it was just right. The whole family loved it - we heated slices up in the microwave just for a few seconds and ate it with vanilla icecream - can't wait to make it again!

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• Sarah Sunshine

  23 February 2009

  Sarah Sunshine rated this recipe

  

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• Hermione

  23 February 2009

  Hermione commented on this recipe

  Wow - really delicious! Don't make it if you're trying to lose weight it's irrisistable!

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• Hermione

  23 February 2009

  Hermione rated and commented on this recipe

  

  Wow - really delicious! Don't make it if you're trying to lose weight it's irrisistable!

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• Sarah79

  24 February 2009

  Sarah79 commented on this recipe

  This cake is so scrummy. We've made it twice in 5 months, both times for a birthday and everyone we gave a slice to said it was really tasty. It is lovely and moist and is very easy to make.

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• ginguar

  24 February 2009

  ginguar rated and commented on this recipe

  

  Absolutely yummy. Very moist and tasted almost like a brownie.

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• Anne

  25 February 2009

  Anne rated and commented on this recipe

  

  Best birthday cake I've ever had!

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• hollipollipoodle

  27 February 2009

  hollipollipoodle rated and commented on this recipe

  

  I made this cake for my daughters 2nd birthday as she wanted a 'chocolate cake like Peppa pig has' I was really pleased with the results and so was the birthday girl. I used wholemeal flours, 350g sugar, soured cream instead of buttermilk and carob not cocoa. It took 1hr 10 to cook to perfection in my conventional oven, it was well risen but i didn't want to risk cutting into 3, 2 is fine. Whilst it was baking i made the ganache with 100g milk and 100g plain choc and left it on a cool windowsill. The consistency for spreading was just right by the time the cake was cold. It is a wonderful recipe and a joy to make! Sooo easy! It's moist, rich, deeply chocolately and surprisingly not too sweet although this could be down to the 70% dark choc i used. I decorated mine with smarties as it was for a toddler and served it on a pink cake stand, everyone loved it, you really should give it a go!

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• daisymoll

  28 February 2009

  daisymoll rated and commented on this recipe

  

  Really delicious, easy to make. I made in two tins, need to cut down on baking time though. I also added around 2/3 of the sugar and had ran out of cocoa powder so omitted that. this will definitely be our standard birthday cake now, everybody, kids and adults loved it.

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• pandora

  01 March 2009

  pandora rated and commented on this recipe

  

  This cake is incredible; I�ve made it 3 times this year so far. My first attempt was a bit disastrous but now I know it by heart and I�ve been requested to make it at every birthday by friends and family. It�s a fabulous cake that just gets better with time. It says it only last for 3-4 days, which is completely untrue, in a sealed container one cake well what�s left of has lasted nearly a month and has become even better, its now like eating a top quality truffle.

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• Josephina

  01 March 2009

  Josephina rated and commented on this recipe

  

  I LOVE this recipe! It is amazing!!! I make it for every possible occasion now and never feel the need to make anything else for birthdays. I have made two variations on different occasions, instead of a ganache icing I melt 5 mars bars/caramel bars with a little double cream and then add icing sugar until it firms up. This makes a wickedly delicious sticky topping that sets very quickly. I have also made a chocolate orange variation of this cake and used Terry's chocolate orange and G&B Orange Choc in place of normal chocolate which was also delicious!! People are always blown away by cake and I have circulated recipe to at least 10 friends!!

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• Kathryn

  03 March 2009

  Kathryn rated and commented on this recipe

  

  I really loved making and eating this cake. I made some of the changes suggested and used half milk chocolate (40%) and half plain (70%) in the ganache, plus I made the cake using two separate sandwich tins and reduced the caster sugar to 100g in the cake mixture. The cake rose beautifully and was enjoyed by both children and adults alike.

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• katy

  05 March 2009

  katy commented on this recipe

  I baked this cake yesterday and it has turned out perfect. The changes I made (for various reasons) are, I used 2 tablespoons of sour cream with 2 tablespoons of milk, I only used 300grm of sugar, I left out the coffee and I baked it in an 18cm tin. I have never used this recipe before so I don't know what the difference would be using sour cream instead of buttermilk or leaving out the coffee but it tastes great. I was able to slice it to 3 layers because of baking it in a slightly smaller tin, I even had to slice a thin layer off the top (which I ate of course, well, you have to taste these things). I have made this cake for my son in law's birthday, he is a complete cake-a-holic so I am sure it will go down a treat. Any bad comments I will report back but I would be very surprised if there were any.

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• Grace

  06 March 2009

  Grace rated and commented on this recipe

  

  Have made many times, as both birthday cakes and brownies, has always been a big success.

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• Binks

  10 March 2009

  Binks rated and commented on this recipe

  

  Fabulous; made this for my sister's wedding last week. Took advice of other contibutors and used 300g of sugar. Used 2 tbs of low fat creme fraiche and 3 of milk with some lemon juice, instead of the elusive buttermilk. Needed 1hr 45mins in my conventional oven, but worked beautifully, did not sink and cuts into three layers. Sandwiched and coated with chocolate butter icing, then covered it with white chocolate paste and it was liked by all, even professed non eaters of chocolate cake.

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• Henpen

  10 March 2009

  Henpen rated and commented on this recipe

  

  This cake is delicious. Like many of the posts on here, I left out some of the sugar reducing it from 400g to 300g. I couldn�t find any double cream at my local shop either so used Elmlea double instead to make the ganache which still tasted amazing but had 33% less fat - BONUS and made me feel a little better about eating it ;0) I cut the cake in two rather than 3 and it worked just fine. My whole family loved this cake. SO much so that I am making another one this weekend. Definitely recommend!

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• fairymary

  12 March 2009

  fairymary commented on this recipe

  this is a BANGIN cake !! 10/10! i used green b blacks maya gold chocolate in it, proper tasty! all soft n squidgey to yummmmy

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• Tracytracy

  13 March 2009

  Tracytracy rated and commented on this recipe

  

  made this cake 5 times its the best, i did try it with orange chocolate but not so nice. do get it to room temp befor you eat it , its so much better.

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• annie

  14 March 2009

  annie commented on this recipe

  I make every chocolate cake receipe that I find,trying to find the perfect one, and this one is definately the ONE, I made it in 2 -7 inch tins, which worked really well. The ganache I found that melting the chocolate first and then adding it to the cream and then leaving it in the fridge overnight, it really thickens up to a lovely thick consistency.

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

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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

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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 6g, carbohydrate 55g, fat 35 g, saturated fat 20g, fibre 2g, sugar 40g, salt 0.51 g

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