Ultimate chocolate cake topped with chocolate curls

Ultimate chocolate cake

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(1162 ratings)

Prep: 30 mins - 40 mins Cook: 1 hr - 1 hr, 30 mins Plus baking and cooling time


14 slices

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Nutrition and extra info

  • Without icing

Nutrition: Per serving

  • kcal541
  • fat35g
  • saturates20g
  • carbs55g
  • sugars40g
  • fibre2g
  • protein6g
  • salt0.51g
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    For the chocolate cake

    • 200g dark chocolate (about 60% cocoa solids), chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 200g butter, cubed



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp instant coffee granules
    • 85g self-raising flour
    • 85g plain flour
    • ¼ tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 200g light muscovado sugar
    • 200g golden caster sugar
    • 25g cocoa powder
    • 3 medium eggs
    • 75ml buttermilk
      Buttermilk pancake mixture in bowl with whisk



      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    • 50g grated chocolate or 100g curls, to decorate



      Chocolate as we know it in pressed

    For the ganache

    • 200g dark chocolate (about 60% cocoa solids), chopped
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 300ml double cream
    • 2 tbsp golden caster sugar


    1. Heat the oven to 160C/ fan140C/ gas 3. Butter and line a 20cm round cake tin (7.5cm deep).

    2. Put 200g chopped dark chocolate in a medium pan with 200g butter.

    3. Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

    4. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.

    5. Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

    6. Beat 3 medium eggs with 75ml buttermilk.

    7. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

    8. Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).

    9. Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.

    10. To make the ganache, put 200g chopped dark chocolate in a bowl.  Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.

    11. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.

    12. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.

    13. Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

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    Comments, questions and tips

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    23rd Jul, 2019
    Great recipe. Creates a really intense, rich, moist chocolate cake. The recipe is very easy to follow. It went down very well with all my work colleagues.
    23rd Jun, 2019
    Note I'm giving this 5 stars if you dramatically cut the sugar down! I used 140 of each and it was so sugary I had to throw it out. Next time I'll use 80 of each and see how that works out. Amazing recipe though like a giant brownie but deffo make in two tins if you're going to sandwich
    11th Jun, 2019
    I made this cake for the first time for a birthday party and it turned out perfectly. I froze it immediately after baking (once it was completely cool), and the night before the party, I defrosted it, and then iced it with the ganache in the morning. Very easy recipe, which I followed to the letter. The hardest part was cutting the cake in half, as it is quite delicate. Next time, I think I'll make it in two sandwich tins and reduce the baking time.
    This is pro Vlogs's picture
    This is pro Vlogs
    31st May, 2019
    Brilliant! Just brilliant! Try this recipe out sometime! :-)
    6th May, 2019
    I've made this twice now and it's incredible. Both times I've used the same oven temperature but used sandwich tins and cooked it for 45 minutes, it was perfectly cooked. The first time, I used the exact ingredients as listed. The second time I needed to make it dairy and soya free, you wouldn't have been able to tell! For your interest, I used stork baking spread and dairy and soya free dark chocolate. To replace the sour cream, I used 75ml Oatly barista milk mixed with 1tsp lemon juice and left it to sit for half an hour. For the ganache, I melted 80g of Trex vegetable fat with 250ml Oatly single cream and used the same chocolate as above along with the sugar in the recipe. It was delicious!
    29th Apr, 2019
    Amazing chocolate cake......
    Rupert Chandler's picture
    Rupert Chandler
    17th Apr, 2019
    Exceptionally chocolatey cake, fantastic. Tried one as soon as came out of oven, we made as cup cakes.. SO intense and rich!! If you want a MONSTER chocolate cake this is the boy for you, if making as a big cake I think I'd just have whipped cream and maybe cherry preserve and go a Sacher Torte vibe.. It would be stunning! Used normal semi skimmed milk, golden caster sugar and self raising flour no plain.. 10/10
    8th Apr, 2019
    I don’t usually leave reviews but I felt I had to after making this cake. I haven’t baked a cake for decades and was a bit nervous beforehand. I followed the recipe exactly except for the following: I used 100g dark (Lindt) and 100g milk (dairy milk) chocolate for both the cake and ganache. I used 170g of both sugars as recommended by some previous reviews. I baked the cake for 1 hour 25 mins and it was perfect. It was a bit cracked at the top but this didn’t matter - next time I might take it out 5-10 mins earlier. Tips include: let the cake cool in the tin before putting on wire rack. Also I both greased and lined the cake tin. Cutting the cake was easy and I’ve never done it before....I used a serrated bread knife and cut it in two. I let it cool for around 90 mins before attempting this. It was fragile but not crumbly....it was a fully formed moist cake. The only thing that didn’t work so well was the ganache....it was SO runny (I left it to cool for around an hour in the fridge but it still formed a moat around the cake)! However this could be because I used ‘light’ rather than normal double cream plus I halved the sugar. Next time I would use normal double cream and let it cool for a few hours before pouring it on the cake. The cake is sooooo delicious and the recipe very easy to follow. I baked it for my husband’s birthday and he loved it (as well as my toddler son). Definitely recommend this recipe!
    24th Mar, 2019
    I made this cake yesterday for my son's 22nd birthday today. We've just had it warm with some vanilla ice-cream. It is absolutely divine, the best chocolate cake Ive ever had. Yes, it's rich so a small slice is probably all you need. I followed the recipe but after reading the reviews made a few changes: I used 150g of dark choc 70% and 50g milk choc for the cake. I divided the mixture between 2 20cm tins and baked for 45 mins, letting it cool in the tins before putting on a cooling rack. I reduced the sugars to 100 grams of each and it was still plenty sweet enough. I didn't sweeten the ganache at all and used 150g of 70% plain chocolate and 50g milk. I also reduced the double cream to 200mls and this worked well. I decorated with mini eggs (as its that time of year). Good luck with the recipe - I definitely recommend it
    LydiaLeavyJones's picture
    10th Mar, 2019
    Made this cake for my brother on his birthday- I decorated it with raspberries, chocolate flakes and icing sugar. It was delicious!!!


    8th Jul, 2019
    I want to make this in a square 12" x 12" - how much more cake mixture will i need?
    goodfoodteam's picture
    11th Jul, 2019
    Thanks for your question. Unfortunately we can't give exact measurements or timings without retesting.
    7th Feb, 2019
    Do you gave a version with US measurements/ingredients/oven temperature?
    goodfoodteam's picture
    7th Feb, 2019
    Thanks for your question. We don't have a US version on this site but if you use an online conversion guide, it is possible to make the switch. Good luck!
    3rd Dec, 2018
    I love this cake but I'm wanting to make more of it for my daughter's first birthday party. If I follow the standard recipe and then tweak it to bake another smaller one to put on top, can the cake hold it up if I use dowling/straws? Not built a tiered cake before...
    goodfoodteam's picture
    3rd Dec, 2018
    Thanks for your question. The cake should be strong enough to hold one more small tier, especially with cake dowels. We'd recommend layering the cake and then putting ganache on the whole thing in one go for the best finish.
    13th Dec, 2018
    Fantastic thank you!
    20th Nov, 2018
    Hi. I'm going to try this this weekend to see if it will work for Christmas. I only have 23cm or 17cm springform tins though. Will it still work /rise properly? Thanks for any help.
    goodfoodteam's picture
    22nd Nov, 2018
    Thanks for your question. We would recommend using a 20cm cake tin as this will ensure that the cake comes out as in the recipe, and that you won't need to make adjustments. A 20cm round cake tin is one of the most commonly used, especially in our recipes, so it may be worth either getting one, or should be easy to borrow.
    24th Nov, 2018
    Thanks for coming back to me.


    Juliet Goldschmidt
    30th Nov, 2018
    What a deliciously morish cake! Amazing is not enough to describe it... The coffee cuts the extreme sweetness but you can barely notice the flavour. I was told by someone it was quite heavy and brownie like (which i totally loved about it!) so made it lighter by using only self raising flour, with spectacular results Tip1: use decaf cofee for a kid friendly version Tip2: replace the plain flour for self raising for a fluffier texture, works really well Tip3: its easier to cut the following day from baking
    7th Sep, 2018
    Amazing proper chocolate cake but here's 4 tips to help you make it even better and easier: 1) Use a bain-marie (i.e. a bowl over a pan of softly boiling water) to melt the chocolate and butter together. This prevents the chocolate from spoiling or splitting. Do the same when making the ganache. 2) Don't mix the coffee and water into the chocolate and butter. Oil and water don't mix well and are likely to split. Just add the coffee and water mixture later when you bind all the ingredients together. 3) Use 160g of each sugar. 200g is too much. 4) Leave the ganache to cool then whip with a whisk it to firm it up. It will then spread and hold beautifully. Enjoy the cake!
    14th Mar, 2018
    Consider less sugar as way too sugary
    16th Sep, 2017
    Don't make it
    8th Oct, 2016
    I made this as per recipe but put it in an 8.5" cake tin, which was only slightly larger than recommended. I checked it after 55 mins on 150 c in a conventional oven. Despite being on the lower shelf it was already beginning to over cook. Please check your cake at about the hour mark. If I make it again I'll cover with grease proof paper at 45 mins. I rescued it by scraping the top very slightly and dousing with a generous helping of golden rum. Ganache as per recipe. Gorgeous 'Jamacian' chocolate cake. Recommended.
    15th Jun, 2016
    I never have buttermilk and use a 1/2 greek yogurt and 1/2 milk mix. This cake is incredible!
    27th Sep, 2015
    I made this for my niece's engagement party and it went down a storm with many requests for the recipe! Comfortably serves 20 as it's very rich.
    26th Mar, 2015
    Warm a slice in the microwave for a few seconds - lush!
    1st Dec, 2014
    How To Make Chocolate Cake – Pointers To Consider Once you have mastered the art of baking and know how to make chocolate cake, there are few things you need to take into account. For example some people are vegetarians and do not eat eggs, so you will need to prepare Eggless cakes for them. Many people even don’t like having sour cream or butter. So what you can do is have some substitutes in place of the eggs like rice flour. However if you use rice floor, be prepared for the cake batter to remain thin. The other thing is to make sure that the cake recipe is followed properly and the teaspoonful or tablespoonfuls of the ingredients are taken in the right amount. So now that you have some idea of how to make chocolate cake, wow your friends with your baking prowess! info taken from: http://www.howtomakechocolatecake.org/make-chocolate-cake-cool-tips/
    19th Oct, 2014
    I baked this for my brother's birthday the other day. Everyone was thrilled by it! I should say I changed couple of things. - Good I had my eye on and took it out of the oven after 1 hour, otherwise it would have been a burned mess, even after just 1hr I noticed dry edge, but that was ok and fixable. - I used 6 tbsp of milk instead of buttermilk. - I don't know how it is possible to cut to 3 layers, I just made 2 layers. It was a bit flaky to be cut to 3 layers. - For the filling I used 200gr whipped cream mixed with part of dark melted chocolate. sprinkled with chopped walnut and hazelnut inside and out. - Unfortunately there was no brown sugar, so I used regular. For my taste it was a bit too much, next tie will use half or 3/4 portion. - I used 70% dark chocolate which somehow gave a feeling of alcohol in it, but there was none. way to go recipe, everyone loved-loved it! it tastes even better the next day, well if any piece is left. for us tehre was just a tiny piece for the morning


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