Dead good chocolate cake

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm cake tin. Using an electric whisk, beat together butter and light muscovado sugar in a large bowl until fluffy. Measure out plain flour and self-raising flour. Beat in 5 eggs one at a time, adding 1 or 2 tbsp flour if the mixture starts to split. Pour 300g melted and slightly cooled dark chocolate into the mixture, beating as you do so. Fold in the rest of the flour. Spoon into the tin and bake for 1 hour 30 minutes; the cake should be risen with a crust on top. Cool and then take out of the tin. Split the cake horizontally.
2. To make the icing, gently melt together dark chocolate with double cream. Cool until thickened slightly. Fill the cake with icing, then spread the rest over the outside.

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• emmaherself

  04 November 2007

  emmaherself rated this recipe

  

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• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  I made this for a birthday and didn't get to try it myself, though was complimented loads on it. Didn't rate it 5/5 since I actually have another chocolate cake recipe that is just divine and I doubt that this one is as good ;)

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• Vicky M

  17 November 2007

  Vicky M rated and commented on this recipe

  

  Everyone loved this. I've now made it three times and will be making it again for a Christmas buffet.

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• Alex Karpeta

  19 November 2007

  Alex Karpeta rated and commented on this recipe

  

  Tastes good, but wouldn't make it again.. Came out too dry on the outside whilest still soggy in the middle and this after I followed the recipe PRECISELY.

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• robyn

  20 November 2007

  robyn rated and commented on this recipe

  

  i made this cake but in two smaller pans (because as a student i lack a full kitchen) the cake turned out fine after 45 minutes on 160C and then another 15 on 100C but the icing never thickened up... so i added more chocolate and it seemed to work fine after a while in the fridge!

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• Paul

  21 November 2007

  Paul rated and commented on this recipe

  

  Loved it, super rich and gorgeous

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• Jaxi

  23 November 2007

  Jaxi rated and commented on this recipe

  

  This cake went down a storm! Really good and very easy to make. Will definately use this again.

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• Jane

  16 December 2007

  Jane rated and commented on this recipe

  

  Great cake. Made it in a 2 oven Aga using the cake baker & it took 65 minutes to cook. Tasted great over 4 days & made a great pudding with vanilla icecream. I used an 80% dark chocolate and if anything perhaps undersweet. I will definitely make it again.

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• Wendy

  22 December 2007

  Wendy rated and commented on this recipe

  

  I made it for a landmark birthday and - because of numbers - I increased the ingredients by 50% and baked it in two pans to make a large rectangular single layer. The fondant was very sticky but a brief session in the fridge hardened it up. It was the best & richest chocolate cake I have ever made. The "hmm's" and "aah's" from all those who ate the cake confirmed this. One professed chocolate cake expert also commented that he could not recall eating a better cake.

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• Robinson Towers

  22 December 2007

  Robinson Towers rated and commented on this recipe

  

  Made this cake for our friends, we found it a bit dry. I probably wouldn't make it again.

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• Carol

  26 December 2007

  Carol rated and commented on this recipe

  

  Followed the recipe precisely but was not impressed when it nearly burnt on the top.........'crusty top' took on a whole new meaning! Too dense for a cake, however it made a good pudding. Very disappointed, especially considering the amount of chocolate that it needed. Wouldn't make it again!

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• Carly

  30 December 2007

  Carly rated and commented on this recipe

  

  Nice cake, but would not make again. I followed the recipe but found in a little dense and dense. Also be warned that it is very rich!

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• Sarah

  14 January 2008

  Sarah commented on this recipe

  Really tasty cake, would definately make this again and it goes perfectly with a cup of tea! Like afew people here who've left comments, I also found the temperature to be too low and the baking time too short. I cooked mine in a gas oven and after the recommended time and temp, I turned it up to 190 and left it in for another 30mins. It did the trick. To decorate I went a step further and added grated chocolate to the top!

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• Emma

  22 January 2008

  Emma rated and commented on this recipe

  

  I also thought the baking time was too short when the skewer came out a bit too moist after 1hr 30mins, so I left it in the oven for further 15 - 20 mins. Now I wonder if I should have taken it out earlier as it was just a little dry! Maybe it was supposed to be a little moist in middle?? I adore dark chocolate but even I found this quite rich, would possibly have been better with normal dark chocolate for the icing - I used 70% in the cake and the icing and it did have a slightly too bitter taste.

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• Helen!

  29 January 2008

  Helen! commented on this recipe

  This cake was really dreamy!!I love dark chocolate so was perfect for me, although it was a little bit dry after an hour and a half so I'd probably reduce that by 10 or 15 minutes

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• Karen Robins

  03 February 2008

  Karen Robins rated and commented on this recipe

  

  Cake itself tasted nice , but the icing was very greasy and didn't set (recipe followed exactly) so I wouldn't make this again.

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• kirsty

  03 February 2008

  kirsty rated and commented on this recipe

  

  I followed the recipe but the cake cameout a little dry and the icing was so solid i struggled to cut it. I put it in the microwave for 20secs and ate it with ice-cream though which was scrummy.

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• wild_ice

  28 February 2008

  wild_ice commented on this recipe

  Don't try to make this cake in an Aga it's a nightmare. I had to lift the upper hob and leave the door ajar to get the temperature. However i did add a little less flour and added a little ground almond. the cake came out of the oven and when cut and decorated looked fantastic. Having ground almond in it kept it really squidgy in the middle. To make the icing to it's glossy without being greasy and sets without going rock hard, heat the cream, take it off the heat and plop in the grated chocolate, stirring till it dissolves. This stops the cream thickening to much. If after the the chocolate has dissolved, it still looks really running and greasy add a teaspoon of coco powder mixed with icing sugar. Although you may have used the wrong cream - so always check and check the use by date.

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• Gilly

  28 February 2008

  Gilly rated and commented on this recipe

  

  Great cake and very easy to make. I too found it needed a little extra time in the oven but it didn't come out dry, it was dense and moist! I found the icing to be too runny so needed to beat in some icing sugar which did the trick. I am baking another one right at this moment! Yummy!!

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• SophieJ

  02 March 2008

  SophieJ rated and commented on this recipe

  

  Gorgeous cake - I made this for Mothers Day and everyone adored it. My first ever attempt at making such a cake and will definately be making it again. And the bonus is due to the richness you only need a little piece - so it lasts for more than one sitting!!!

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Ingredients

• 250g butter
• 300g light muscovado sugar
• 100g plain flour
• 100g self-raising flour
• 5 eggs
• 300g dark chocolate

FOR THE ICING

• 200g dark chocolate
• 200ml double cream

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 30 mins

Cook min 1 hr 30 mins

Ingredients

• 250g butter
• 300g light muscovado sugar
• 100g plain flour
• 100g self-raising flour
• 5 eggs
• 300g dark chocolate

FOR THE ICING

• 200g dark chocolate
• 200ml double cream

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