Ultimate chocolate cake topped with chocolate curls

Ultimate chocolate cake

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(1275 ratings)

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

Easy

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

  • un-iced and undecorated

Nutrition: Per serving

  • kcal541
  • fat35g
  • saturates20g
  • carbs55g
  • sugars40g
  • fibre2g
  • protein6g
  • salt0.51g
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Ingredients

    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

      Butter

      butt-err

      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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

      Buttermilk

      buh-ter-mill-k

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

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

      Chocolate ganache

      gan-ash

      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

    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

    Method

    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

    Sign in or create your My Good Food account to join the discussion.
    jimboliz
    8th Feb, 2008
    I would like to bulk this cake up to a 30cm tin, can anyone advise on how to do this.
    thenewmrso
    5th Feb, 2008
    5.05
    Moist, rich, a true indulgence that's worth very calorie and gram of fat. Surpisingly easy to make.
    smokey67
    5th Feb, 2008
    5.05
    great cake and easy to make, everyone who tried it thought i bought it. will be makin again
    aliboo1
    3rd Feb, 2008
    Great chocolate cake, much appreciated by all at our open house. Made it with yogurt instead of buttermilk and a readers suggestion of 300g instead of 400g sugar, and found this was plenty sweet enough.
    classified
    26th Jan, 2008
    Fantastic cake and so easy to make. I could not get Buttermilk, so used natural yogurt instead. It turned out brilliant. I only cut it in two also.
    lindac
    20th Jan, 2008
    5.05
    This is THE best chocolate cake I have ever made. Just perfect as it is.
    mother_ship's picture
    mother_ship
    19th Jan, 2008
    5.05
    Made this cake for my Hubby's birthday and it went down a treat. But I couldn't bring myself to include 400g of sugar! So I only used 300g, also replaced the buttermilk with half-fat crème fraîche and it was still delicious.
    megsnz
    18th Jan, 2008
    5.05
    Divided mixture between 2x sandwich tins to save cutting into layers, and 1 and a half times the icing. Made as a birthdy cake and it was loved by all !!! Will definately make again.
    jmmorris
    12th Jan, 2008
    5.05
    this has to be the very best chocolate cake ever. Easy to make and enjoyable to eat!
    picalilli
    24th Dec, 2007
    5.05
    I pour the mixture between two round tins so its just a two layer cake.

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