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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 61-80

• Raffie

  19 December 2008

  Raffie rated and commented on this recipe

  

  My cake ended up very dense. I also had a problem with the icing being very runny. My cake just ended up with the icing pooled around the edge like a chocolate mote! It didn't look very attractive but it still tasted good!

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• Sarah

  29 December 2008

  Sarah commented on this recipe

  Brilliant cake, will be keeping this one on standby. I made it in between cooking a chilli con carne, washing a loads of dishes and putting a load on... its non complicated and failure free. My tip is never use expensive chocolate, your cake will taste too bitter not to mention the cost involved. Sainsbury or Waitrose have really good home brands.

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• ejholt

  29 January 2009

  ejholt commented on this recipe

  great easy receipe my little one helped she loved it made it for her grandads 60th went down gr8! brownie points 4 me!!lol although made far too much icing will half quantitys nxt time xx

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• ejholt

  29 January 2009

  ejholt rated this recipe

  

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• Agent Orange

  29 January 2009

  Agent Orange rated and commented on this recipe

  

  Made this for McMillan Coffee Morning at work and went down a storm. I think i proved i am a domestic goddess (well sort of!). It looked like it was from a shop and was really easy to make. A bit long winded as you have to wait for the cake to cook and slice it in half and wait for it to cool. I ended up making the ising for it at 7.00am before going to work. It tasted really rich and luxurious. My friend at work says he still has creams about it and veryone had demanded another one....Maybe for Comic Relief!

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• hi desiree

  25 February 2009

  hi desiree commented on this recipe

  I Baked this cake last night for my husbands birthday, mine also had all the cracks at the top, and when I took it out of the tin, the bottom had 4 massive holes as well? what went wrong here? could someone please advise? I'd like to try again.

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• africanangel

  04 March 2009

  africanangel commented on this recipe

  its clear simple and tastes FAD!!!!!!!!!!

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• berol

  06 March 2009

  berol rated and commented on this recipe

  

  This is a fantastic chocolate cake. Easy to make too!

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• rosie

  08 March 2009

  rosie rated and commented on this recipe

  

  im glad to read im not the only one who messed up with the icing, however this cake was a winner, my icing was a little to runny but i used it and as my sponge was quite big it soaked into the sponge and then i wrapped in foil and left for a day, by this time the icing was firmer and the cake really moist and it went along way improving each day.

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• kate

  14 March 2009

  kate rated and commented on this recipe

  

  The recipe was very easy to make but took forever to cook.Still a nice chocolate cake,will make again.

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• SYLVIA

  17 March 2009

  SYLVIA commented on this recipe

  An absolute disaster, there is no way this cooks in one hour, the icing is hopeless and runs all over the place. I think there is too much ceam. It tastes fabulous but the point is you also want it to look good. Mine dosn't and looks a mess. Won't make it again.

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• bonstaa

  30 March 2009

  bonstaa commented on this recipe

  HELP!IM MAKING THIS CAKE AND IT SAYS UNREFINED SOFT BROWN SUGAR, BUT U CANT GET UNREFINED SUGAR THAT IT IS SOFT PLEASE COULD U TELL ME WT U HAVE USED THANKYOU SO MUCH

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• Dana W

  27 April 2009

  Dana W commented on this recipe

  I used about a couple of tablespoons less water as it seemd very runny and I had used large eggs. Although it tool an extra 30 mins to cook it turned out perfectly. I haven't tasted it yet!

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• jools

  30 April 2009

  jools rated and commented on this recipe

  

  Yes, the 200ml of water does goes with the chocolate and the butter. I thought it was a little odd to do this but there you go. The cake is delicious!

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• SamanthaH

  09 May 2009

  SamanthaH rated and commented on this recipe

  

  Rich velvety chocolatey goodness! This recipe did not get a 5 out of 5 because it was so unclear as to whether or not the water goes IN the chocolate and butter mix (it does) or not, seriously we had a debate about it (or maybe you need to live in an English-speaking country to get it). And after that, the batter was a messy messy gooey nearly a workout to beat, even with an electric mixer kind of goop. I've made the buttercream for this cake many many times (great recipe and I'm a buttercream junkie). I love it though and I will totally make it again.

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• denise

  27 May 2009

  denise commented on this recipe

  Havent made the cake yet but i am a bit confused with regard to the instructions. Melt the choclate and butter together with 200ml water in a pan. Surely it should read melt them both above a pan with 200ml of water in it like shown in the video clip otherwise it will be very runny. well i am going to make it without adding the water and get back to you.

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• Al

  06 June 2009

  Al commented on this recipe

  The cake turned out great but I am not sure that the recipe for the icing is correct. I followed it exactly but the icing was very runny. I let it cool for about an hour before adding the icing sugar and it wasnt a particulary warm day or kitchen. I then kept adding more and more icing sugar and placed the mix into a fridge until it was somewhere near. After I had filled and covered the cake there was still about half of the mix left. I re checked the amounts and I definately used the correct amounts. Any suggestions.

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• alexandramw

  13 July 2009

  alexandramw commented on this recipe

  Made this for my son's birthday. He wanted a thomas the tank engine cake and so I needed a very strudy cake recipe to make it easy to assemble the thomas and easy to ice....it was BRILLIANT! I am no baker, but this was SOOO straight forward, I doubled the recipe, laughed to myself when melting half a kilo of chocolate but it is a DIVINE cake. Really solid and the texture is like velvet its delicious everybody was very impressed!

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• alexandramw

  13 July 2009

  alexandramw rated this recipe

  

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• Rhiannon

  27 July 2009

  Rhiannon rated and commented on this recipe

  

  AWESOME!!! This cake is so easy to make and tastes gorgeous! My partner even chose a slice of this cake over a muffin (he's a muffin fiend, so that is a BIG compliment to my cake!!!!)

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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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