Ultimate chocolate cake topped with chocolate curls

Ultimate chocolate cake

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(1282 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

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    odell16
    5th Mar, 2008
    5.05
    stop press*just noticed the recipe has been updated and says 1/4 tsp of bicarb.
    odell16
    5th Mar, 2008
    5.05
    The mother's day cake was a triumph! If you like chocolate you'll love it. Tom and l decided to put in half a tsp of bicarb in and it seem to work fine. We also took the advice of covering the top after about 40 minutes to prevent burning. Because there was so much dark chocolate in the cake Tom went for galaxy curls on top. Chocolate was at room temp and grated down the side of the bar with a potato peeler. Think this cake could become a family favourite and l could become the size of a bus.....
    claiireee
    5th Mar, 2008
    Did anyone find out how much bicarbinate to use? I'm going to try this recipie next week! Yum.
    odell16
    1st Mar, 2008
    5.05
    My son is just about to make this cake for mother's day. How much bicarbonate of soda should be add - the recipe doesn't say. Have rated the recipe 5 stars in mouth-watering anticipation but need a speedy reply on the bicarb!
    odell16
    1st Mar, 2008
    5.05
    My son is just about to make this cake for mother's day. How much bicarbonate of soda should be add - the recipe doesn't say.
    simbilou
    14th Feb, 2008
    5.05
    Fantastic cake, will definately make it again.
    allycathf
    13th Feb, 2008
    5.05
    Amazing recipe, made this for my boyfriends birthday and it went down a treat. Cost a fortune buying in the ingredients, but truly enjoyed making it and eating the fruits of my labour! I mixed the choc to half milk (38%) and half dark (85%) as i'm not one for the tartness of full on dark chocolate, and it turned out a treat. This is my first cake making experience and it turned out perfect despite being a beginner. DEFINITELY recommend this for a special occasion - I enjoyed decorating with an array of chocolate bits and bobs. Satisfying and scrumptuous - I'm doing it again for a Valentine's treat!
    lucyboo
    11th Feb, 2008
    mazing. the only choclate cake i will make from now on. my 20 cm tin was not deep enough so i used two shallower ones, and froze one of the cakes for later (i halved the ganache but had plentyleft over). so dark, squidgy, moist, chocolatey -- truly ultimate!
    muffinmum
    11th Feb, 2008
    5.05
    this is just the best choc cake ever,i used to make nigellas one which used a million bowls and this is way better and easier. I also made it for a friends wedding cake,it looked rustic but tasted amazing,i even saw someone putting a slice in their handbag!!!
    mat8kat
    8th Feb, 2008
    To make in 30cm tin, I'd suggest you need to make 2.25 x quantities as you want to make a cake with 1.5 times the diameterof the original. But we are talking two dimensions so you need to do 1.5x1.5=2.25. BUT I find that this cake is a bit big for the tin so 2x should do it; so just double everything - nice and easy. That should then fit t in 7.5 cm hjgh as the recipe says. It might take a while to cook in the middle. I find that this cake does burn ontop if you don't cover with foil towards the end so do that.

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