Melt-in-the-mouth Choco Cake
Member recipe

Melt-in-the-mouth Choco Cake

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

Member recipe by


Serves 10

A delicious chocolate cake, three generations of my family are in love with - an absolute favourite.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 4 eggs, separated
  • 100g plain (dark) chocolate
  • 100g Stork margarine, (or marg/unsalted butter)
  • 100g caster sugar
  • 40g light muscovado sugar
  • 3 tbsp + 1 tsp self raising flour

  • Buttercream
  • 175g icing sugar
  • 75g Stork margarine, (or marg/unsalted butter)
  • 1/2 - 1 tsp vanilla extract

  • NB: Stork is an alternative to margarine, very good for baking


    1. Preheat the oven to gas mark 6/200C/ fan 180C. Grease and line two sandwich tins. Separate the 4 eggs; yolks into a jug, and whites into a large-ish bowl. Lightly beat the yolks with a fork, and leave the whites for now.
    2. Put the chocolate and Stork in a saucepan. Melt over medium heat, stirring occasionally, till nice and smooth.
    3. Tip the caster and muscovado sugars into a large mixing bowl. Use a spatula to scrape out all of the melted chocolate mix, into the bowl. Beat them together with an electric beater for a few mins till thoroughly mixed in.
    4. Now whisk the egg whites to stiff peaks, preferably electrically as it will take far less time. If you don't have an electric whisk, start whisking vigorously by hand while the chocolate is melting, as you will need a lot of time.
    5. Fold the whisked egg whites into the chocolate mix along with the self-raising flour.
    6. Pour into the sandwich tins, but don't smooth it round, as this cake doesn't rise much, so would tend to dip a little in the centre. Bake for 20-25 mins, till a skewer inserted into the middle of the cake comes out clean (but with crumbs on). Cool on a rack.
    7. For the Buttercream: Electrically beat the icing sugar and Stork till smooth. It will be quite thick, so now add 1/2 tsp vanilla extract, and beat in thoroughly. You will have to use your best judgement as to whether it is light and fluffy enough to spread, but you will probably need to beat in another 1/2 tsp extract. You can add even more if you need to, but add very small amounts at a time till you get the right consistency.
    8. Move one half of the cake onto a serving plate, and spread 1/3 of the buttercream over it. Put the other cake half on top to sandwich it together. Now spread the rest of the buttercream over it evenly. Also, why not add other decorations - in the past I have used Cadbury's mini eggs, chocolate button butterflies, chocolate sprinkles and chocolate curls.
    9. This cake will keep happily in a container for 3 or 4 days, but it will never last that long!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Apr, 2013
After the initial reference to beating the egg yolks, there were no further instructions as to what to do with them. I then questioned the entire recipe especially the flour content. I used 100g flour and added eggs to melted choc and it came out tasty. Though not deep chocolate cake colour and flavour.
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.