Ultimate chocolate cake

Ultimate chocolate cake

Indulge yourself with Angela Nilsen's heavenly moist and fudgy chocolate cake - perfect for celebrations - birthdays, weddings, christenings - any excuse!

Difficulty and servings

Easy

Cuts into 14 slices

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 1 hr - 1 hr 30 mins

Plus baking and cooling time
Freezable

Without icing

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

Recipe from Good Food magazine, April 2004.

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Latest comments and suggestions

Results 81-100

  • Binder photo unanic

    14 June 2008

    unanic commented on this recipe

    I made this cake and it was fantastic, went dowa a treet. I have to make two wedding cakes (two different weddings) and the bottem layer is to be chocolate, so I need to know how to increase the ingredients to fit a 30cm round by 10cm deep tin. Help please the first wedding is July second October. Una.

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  • Binder photo doomy

    15 June 2008

    doomy rated and commented on this recipe

    5 stars

    This cake is amazing. I made it for my parent's wedding anniversary and it was torture, it took me 8 hours in total (all my fault). I used the wrong size cake tin and got the oven temperature wrong. Despite this, the cake was so good and everyone complimented me on it. It was invincible to my awful baking skills and still turned out delicious. I used half milk and half dark chocolate. Also i cut it into two, not three. And the ganache is insane, it ran everywhere and i had to repeatedly scoop it back on with a spoon. In the end i shoved the whole thing in the fridge until it had calmed down. Photos - http://www.flickr.com/photos/82438905@N00/2581211906/in/pool-bbcgoodfood http://www.flickr.com/photos/82438905@N00/2580383951/in/pool-bbcgoodfood

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  • Binder photo mrs smith

    15 June 2008

    mrs smith commented on this recipe

    Sounds like a fantastic cake. Does anybody know if it can be decorated with a fondant?

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  • Binder photo chochotte

    16 June 2008

    chochotte commented on this recipe

    Best chocolate cake recipe I've ever made. Everyone loves it. It's so easy, too. I recommend a teaspoon of salt to intensify the chocolate flavour. And for those who don't like coffee, you can't taste it at all, it's just to add a little extra to the chocolate flavour.

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  • Binder photo chochotte

    16 June 2008

    chochotte rated this recipe

    5 stars

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  • Binder photo georgie

    18 June 2008

    georgie commented on this recipe

    This cake is the by far the best chocolate cake I have ever eaten! It has such a nice flavour and is so moist. This cake is the bomb!

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  • Binder photo georgie

    18 June 2008

    georgie rated and commented on this recipe

    5 stars

    YUM

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  • Binder photo clare wilkinson

    18 June 2008

    clare wilkinson rated and commented on this recipe

    5 stars

    This went down a storm for my sons birthday. I used half dark and half milk chocolate in the cake (with 300g of sugar to compensate for the added sweetness of milk chocolate) and then used white chocolate for the ganache. A big hit with adults and toddlers and would definitely recommend. Next time would leave the ganache in the fridge for an hour or so to properly thicken though before putting it on the cake - not sure if it was runnier with white chocolate but it did thicken up eventually.

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  • Binder photo louisthelips

    05 July 2008

    louisthelips commented on this recipe

    This cake is an out and out winner, its rich, dark and keeps beautifully. I admit to making this cake at least 20 times since it was first published - friends at work and family just can't get enough. There is never any reason for not making this outstanding cake. I get requests for this cake at least once a month and being a kindly sole I always oblige!

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  • Binder photo louisthelips

    05 July 2008

    louisthelips commented on this recipe

    Can't believe I have just spelled sole like the sole of a shoe. Sorry, I'm such a dufus sometimes.

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  • Binder photo dharma66

    07 July 2008

    dharma66 rated and commented on this recipe

    5 stars

    There are a lot of comments calling this recipe 'amazing', 'fabulous', 'magnificent' and so on. I'm afraid I have to completely and utterly......agree . It is jaw-droppingly awesome. I followed the recipe almost to the letter. The only difference is that I used 85% Green and Blacks, and added a bit more sugar to the ganache (about 2-3 ounces, to taste) to knock off the bitterness. I used a 20cm tin, and the cake rose to nearly 4 inches (10cm), so cutting it in three was no problem after letting it cool down completely (about three hours). I made 1.5 times the ganache, and would consider that to be just about right - but I'm a chocolate fiend. If you like chocolate, and wondering whether to make this recipe or not, stop wondering and just do it. It is superb. Many, many thanks to Angel Nilsen.

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  • Binder photo Anna

    07 July 2008

    Anna commented on this recipe

    This is a great recipe. My friends and family love it and I have had many requests to bake it each time one of them has a birthday. Because one of my friends does not like dark chocolate, I substituted the dark chocolate for Galaxy chocolate. This makes a great alternative, not quite so rich but still great. Thank you Angela for this fantastic recipe. My friends and family are equally grateful!!

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  • Binder photo Anna

    07 July 2008

    Anna rated and commented on this recipe

    5 stars

    Beautifully rich and full of character!! Great recipe!

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  • Binder photo ILikeCake

    09 July 2008

    ILikeCake commented on this recipe

    Great recipe. The cake was a great success on second attempt. I made the cake in three parts and then placed it together afterwards. Just a hint: Use springform tin or greaseproof paper to bake the cake in. On my first attempt the bases fell apart when getting them out of the tin. I think I should probabably left it to cool for an hour first also. Spring form tin link: http://www.lakeland.co.uk/my-kitchen-cook-AND-bake-springform-cake-tins/F/C/cooking-baking/C/cooking-baking-baking/Price/5-to-9,99/product/10992_10993/pgs/42

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  • Binder photo lorlor

    09 July 2008

    lorlor commented on this recipe

    i have decided to make this for my sister's birthday as it looks amazing! it is in the oven as i type so will report back after the tasting has commenced. i followed the recipe to a t, but now i am wondering if i should have done half milk and half chocolate?? im using a fan oven so im only going to let it cook for 50 mins? does that sound ok? oo im excited, cant wait for the results!

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  • Binder photo Sam

    10 July 2008

    Sam rated and commented on this recipe

    5 stars

    Best chocolate cake ever, very moist and rich. Favourite with the kids too. I have made this twice now and will definately will be making this again and again.......

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  • Binder photo Nilhan

    10 July 2008

    Nilhan rated and commented on this recipe

    4 stars

    Just made this for my daughters second birthday - should come with a warning. Best enjoyed the next day when you've had enough time to forget just how rich it is. Fantastic!

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  • Binder photo acb85

    12 July 2008

    acb85 commented on this recipe

    I'm making this cake for the first time for my boyfriends birthday. It's currently in the oven looking and smelling gorgeous! I used natural yoghurt as well as could not find buttermilk. I've also reduced the sugar to 300g. I've split it between two tins. Fingers crossed it works ok!

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  • Binder photo holly

    13 July 2008

    holly rated and commented on this recipe

    5 stars

    this cake was great! although i couldnt find buttermilk anywhere so i looked up alternatives and i used milk with a tablespoon of lemon juice :) made it for my boyfriends parents for a birthday meal, it went down a treat!

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  • Binder photo Layla Hancock-Piper

    14 July 2008

    Layla Hancock-Piper commented on this recipe

    Hey has anyone tried freezing this? I made way too much to eat right away! I frosted mine with a vanilla cream cheese topping to cut through the sweetness a little, and it's SUPER delicious.

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Difficulty and servings

Easy

Cuts into 14 slices

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 1 hr - 1 hr 30 mins

Plus baking and cooling time
Freezable

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

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