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1. Video tutorial: Melting chocolate

1. Heat the oven to 160C/fan 140C/gas 3. Line a 20cm x 20cm square cake tin.
2. Mix the flour, sugar and cocoa together in a bowl. Melt the chocolate and butter together with 200ml water in a pan and then beat this along with the eggs into the dry mixture. Pour into the cake tin and bake for 1 hour or until a skewer comes out clean. It may crack a little on top but this will be covered by the icing. Cool.
3. To make the icing, melt the chocolate with the cream and butter until smooth and then cool to a spreadable consistency, beat in enough icing sugar to make the icing opaque and stiff.
4. Slice the cake horizontally into 2 or 3 layers and spread some icing between each layer. Ice the outside of the cake in a thick even layer and smooth the icing down as much as possible, don't worry about the top too much.
5. Dust with cocoa powder just before serving.

731 kcalories, protein 8.1g, carbohydrate 83.5g, fat 42.8 g, saturated fat 24.7g, fibre 2.6g, salt 0.68 g

Latest comments and suggestions

Results 21-40

• notsmithers

  04 March 2008

  notsmithers rated and commented on this recipe

  

  This is a fab recipe.Very very easy. Will def do again and again! Instead of making a choc cake, i put mix in to a small tin and made brownies with melted choc as topping.

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• harrison

  05 March 2008

  harrison commented on this recipe

  I found this cake recipe was great but did find it needed extra time in the oven. decided against icing and just served it with ice cream...it went down a treat, would cook it again.

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• louisa

  13 March 2008

  louisa commented on this recipe

  Really easy to make used 2 x 20cm round tins and needed a little longer in the over. Everyone loved it and it served loads!! Would definitely make this again.

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• ali

  16 March 2008

  ali commented on this recipe

  Im going to try this one today. my mouth is watering already. Ill let you now how it turns out.

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• ali

  16 March 2008

  ali commented on this recipe

  well the chocolate cake came out fine, except for the cake craking quite bad, but after covering it was fine, it didnt last long. lovely.

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• Melanie Day

  17 March 2008

  Melanie Day commented on this recipe

  This recipie was really easy - I made in 2 loaf tins and iced to make look like a wall for my boyfriends birthday cake. I added bricks and little construction men etc.

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• Melanie Day

  17 March 2008

  Melanie Day commented on this recipe

  This recipie was really easy - I made in 2 loaf tins and iced to make look like a wall for my boyfriends birthday cake. I added bricks and little construction men etc.

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• Eddie030304

  17 March 2008

  Eddie030304 commented on this recipe

  Made the cake, took longer in the oven thought it would never be done... huge cracks on the top but i just hacked the top off. the icing didnt go very well, ended up using far too much icing sugar and still wasnt firm!!?? oh well plonked it on and its now in the fridge to harden.. going to put crumbled flake on top make it look half decent.. Tried the sponge from the hacking part and it does taste goood.... wish i hadnt bothered with the icing.

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• Katie

  26 March 2008

  Katie commented on this recipe

  Sold will be making this weekend

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• Zoe

  28 March 2008

  Zoe rated and commented on this recipe

  

  very easy and ver nice

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• Elle

  12 April 2008

  Elle commented on this recipe

  Mine took a lot longer to cook than the recommended hour - I ended up giving it about 90 mins in the oven. Huge cracks on top, like many others. This is a very dense mixture, but absolutely lovely. Slightly bitter - but that could be something to do with the 85% cocoa bars I used... hmm. Never mind, I like my chocolate dark. This is so easy - I'll make it again for that reason alone!

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• rebeccam

  22 April 2008

  rebeccam rated and commented on this recipe

  

  Cake was quite dense and a little dry. Icing just would not firm up! It was for a party so instead I chopped the cake into cubes, put out the bowl of icing and had chocolate cake fondue! Went down extremely well that way!

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• Midsept

  24 April 2008

  Midsept rated and commented on this recipe

  

  I was really worried about this cake because the mixture was so runny and I was using two 8" round tins, rather than one square tin. The cakes only took around 30 minutes to cook - and the sponge tastes divine. I also did a very small cake with leftover mixture, which I cooked for only 10 mins - as the big cake is for my grandson's birthday and I won't get to taste it. So that's how I know it tastes so good ;-) I used a different butter icing recipe to go in the middle of my two cakes and then topped with 200gm of melted white chocolate. I will definitely make this recipe again as I like the fact that it uses melted chocolate in the sponge mix. I had a big circular crack on the top of each cake, but they did calm after cooling and the melted chocolate covered the top one. A great cake!

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• Dory

  24 April 2008

  Dory rated and commented on this recipe

  

  The sponge came out perfect but as soon as I moved it from the tin it split completely in two down the centre! Anyone got any ideas why that happened? It also went virually rock solid as it cooled although this could have ben because the day I made it it actually snowed here, around 3 inches or more and the kitchen was soooo cold. Despite all this it tasted great!

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• Louise

  04 May 2008

  Louise rated and commented on this recipe

  

  It seemed to 'work' perfectly, swelled beautifully during cooking and the icing was very glossy and smooth but it was far too rich. Of course i should have realised that any recipe that calls for 650g of chocolate is bound to be rich but it was bordering on inedible. I agree that this is more of a dense brownie than a cake. The amount of chocolate required (i bought 7 bars of Lindt 70% cocoa cooking chocolate) also made it very expensive. I would recomend BBC Good Food's Dorset Apple Tray Bake to anyone who prefers a lighter cake.

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• mosan

  14 May 2008

  mosan commented on this recipe

  I tested this out in advance for my daughter's birhtday party. I made it in two round cake tins rather than one. It was quite delicious without any icing on it! I agree that it has a bit of a cakey-brownie consistency. It was loved by everyone and my daughter gave me the thumbs up for her party.

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• Zoe

  12 June 2008

  Zoe commented on this recipe

  This chocolate cake is amazing, it is easy to make and tastes like brownies all my Family love it and it is easy enough for both of my kids to help make it. Lovely lovely lovely ;0)

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• Helena123

  13 June 2008

  Helena123 rated and commented on this recipe

  

  I made this cake to take into work and it was demolished almost instantly, someone commented that they thought it was the best chocolate cake they'd ever tasted!! It did need slightly longer than an hour but I was pushed for time so took it out the oven and covered it with foil and tea towels and it firmed up this way. Dont worry about the cracks, just cover it with icing and whack it in the fridge.

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• Robyn

  28 June 2008

  Robyn rated and commented on this recipe

  

  Brilliant spot on sponge, but I also had trouble with the icing which turned out far too runny. Reflecting back, I dont think the mixture had cooled enough when i put in the icing sugar- But i would WARN people not to rush the icing. Such a shame because i totally ruined the look of the cake. Also- I think the quantities make a bit too much icing.. i would probably start off making half next time. I might try again tomorrow because as I say the sponge looks lovely. Also took 1hr 30 mins in oven.

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• YourStar

  29 June 2008

  YourStar rated and commented on this recipe

  

  Used This Recipe Didnt Go As I PlannedBut The Overall Cake Looked Gorgeous :)

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Ingredients

• 250g self-raising flour
• 250g unrefined soft brown sugar
• 50g cocoa
• 250g plain chocolate
• 250g butter
• 4 eggs

ICING

• 400g plain or milk chocolate
• 284ml pot single cream
• 25g butter
• 100-200g icing sugar
• cocoa powder for dusting

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Difficulty and servings

Serves 12

Preparation and cooking times

Ready in 1 hr 30 mins, plus cooling

Ingredients

• 250g self-raising flour
• 250g unrefined soft brown sugar
• 50g cocoa
• 250g plain chocolate
• 250g butter
• 4 eggs

ICING

• 400g plain or milk chocolate
• 284ml pot single cream
• 25g butter
• 100-200g icing sugar
• cocoa powder for dusting

731 kcalories, protein 8.1g, carbohydrate 83.5g, fat 42.8 g, saturated fat 24.7g, fibre 2.6g, salt 0.68 g

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