Ultimate chocolate cake topped with chocolate curls served on a white plate

Ultimate chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1002 ratings)

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


14 slices

Indulge yourself with this heavenly 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
Save to My Good Food
Please sign in or register to save recipes.


    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-lit

      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
    • grated chocolate or 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-lit

      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 the dark chocolate in a medium pan with the butter. 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 for about 5 minutes, stirring halfway through.

    3. Mix the self-raising flour, plain flour, bicarbonate of soda, light muscovado sugar and golden caster sugar with the cocoa powder and squash out any lumps. Beat the eggs with the buttermilk.

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

    5. 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). 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.

    6. To make the ganache, put the dark chocolate in a bowl.  Pour the cream into a pan, add the 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. Cool until it is a little thicker but still pourable.

    7. 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. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    24th Jul, 2011
    This recipe was fantastic! I decided to make it without the coffee for my boyfriend's birthday (He's not keen on coffee) and it was brilliant. Very rich but extremely tasty and delicious with some double cream :)
    21st Jul, 2011
    I hate coffee so I was really scared about trying this recipe, but I gave it a go and I was impressed. You can't taste the coffee, and you would never know it was in there! I split the mixture into 3 7inch tins and they cooked in 45 minutes on fan oven. The cake is amazing!
    21st Jul, 2011
    Superb cake!! Not sickly at all. Easy to make and prep time not too long. Went down very well, have 2 requests already to make it again... Not possible to cut into 3, and i found the ganache didn't go far enough, maybe i'm just greedy! Will separate into 2 tins next time as suggested above.
    20th Jul, 2011
    Well what a FANTASTIC cake!! Such a lovely texture and the taste was incredible. I made it for my sisters 39th birthday and normally my cakes are a disaster but not this time!! I spent a considerable amount of time choosing this recipe and read a lot of the reviews. I used two sandwich tins, used creme fraiche instead of buttermilk, used half milk and half plain choc for the topping and used 100g less sugar in the cake recipe. Unlike some comments I couldn't even taste the coffee. I have always wanted a trusted chocolate cake and this certainly is it!!! It lasted a few days after the event and was still lovely and moist. It looked incredible when it was finished, my young neice decorated it with smarties and it looked fab!! Give it a try you wont be disappointed! I cant wait for another occasion so I have an excuse to make it again!!!
    17th Jul, 2011
    if you love to bake, check this out http://talesofapastrychef.blogspot.com/
    16th Jul, 2011
    From the first moment I saw this cake (on the website) I fell in love with it! It looked stunning topped with delicate chocolate curls and the sponge looked gorgeous, moist yet delious! I thought it would definatly be worth a shot. The recipe was clear and presise and the finished product was a success! I presented it for my mother's birthday. She loved it and begged me for the recipe - saying how talented I was for making it. All my credit goes to this amazing website! Thank you!
    14th Jul, 2011
    I must have done something wrong as mine came out more like a sunken cracked chocolate brownie instead of a cake? I will stick with my usual simple and fail safe chocolate cake in future. Shame really as it looked like it should have been nice!
    14th Jul, 2011
    Delicious & very, very rich. Will do it again but only with one layer of ganache instead of 2 suggested in the recipe.
    13th Jul, 2011
    This was such a huge success and really easy to make. I made it for my 18 year olds son birthday
    12th Jul, 2011
    So yummy!


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.