Ultimate chocolate cake topped with chocolate curls

Ultimate chocolate cake

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(1181 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 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

      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

      Chocolate

      chok-o-let

      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

    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

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    dodgybird01
    6th Dec, 2007
    5.05
    This cake is delicious, easy to make and goes down a storm at xmas parties, there wont be a crumb left! In fact, someone at our party thought it was shop bought from a luxury range! What a compliment! The only thing I would say is that it isn't possible to cut into 3 slices, so I just went for 2 layers. It's moist, like brownies in a cake, keeps for ages, always tastes great and best of all if a numpty like me can bake it, anyone can!! Would recommend it to anyone and will passing on the recipe to friends as well as making it my Christmas cake from now on, who needs fruit cake when you can have chocolate?!!!!
    cdujela
    4th Dec, 2007
    5.05
    Our Christmas party was topped off with this cake and left them begging for more! We used a larger tin which made it easier to share around but didn't allow enough height for the sliced sandwich effect. It was actually probably too stodgy to try to slice horizontally.
    mkelledy
    3rd Dec, 2007
    I made this cake for a dinner party and I was disappointed with the result, I found the cake to be very heavy.
    theyith
    1st Dec, 2007
    5.05
    Great recipe, very easy to make. Somehow I ended up with a hole in the middle, but it must've been the oven. Dust icing sugar on top for a Christmassy/snow effect.
    eltonblues
    29th Nov, 2007
    5.05
    I made this at the weekend and my friends said it was the best chocolate cake that they had ever tasted!
    caroledean
    21st Nov, 2007
    5.05
    I have made this cake several times and it is always a big success with family and friends. It also works for a chocolate cup cake recipe - much loved by the grandchildren.
    colmanc
    20th Nov, 2007
    5.05
    Made it for my daughter's birthday cake...and all the parents were bugging me for the recipe afterwards :)
    bobbyjen
    16th Nov, 2007
    5.05
    I have twice used this recipe, inmultiple quantities, as the basis for a wedding cake. Absolutely fantastic!
    picalilli
    6th Nov, 2007
    5.05
    This is a fabulous chocolate cake. My fan oven cooked it in an hour and I had no cocoa powder but it had so much chocolate in it already it made no difference! Superb recipe.
    molliebee
    4th Nov, 2007
    5.05
    Oh, one of the times I made the cake I used Lindt Dark Chocolate with Orange in the sponge mixture. The chocolate little orange flavoured chunks so it's better to use in the cake sponge and not for the ganache as it would be too lumpy. The orange flavour cake went down very well - was stunning!!

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