It’s decadent, dark and delicious and may well be the ultimate chocolate cake. It’s baked slowly on a lower temp to deliver a gooey, dense texture that teeters on the edge of ‘brownies-ness’ sending you straight into chocolate heaven. Dont expect airy, fairy, light and fluffy, this is a solid cake that will easily bowl anyone over.
Its one the best chocolate cake recipes I have come across, and it sits firmly in my top three of all time. It was voted as a BBC website winner, and is one of GoodFoods top 80 best ever recipes. I can see why.
I have made it twice using less chocolate than the recipe calls for (i.e. 180gms), and used an everyday, less extravagant dark chocolate and cocoa powder, and its still exceptional. I also added vanilla extract (not in the original recipe) which I find very necessary to enhance the chocolate flavour.
The next time I make it I will use the full 200gms of my standard Belgium couverture and Dutch processed cocoa powder. I shudder with excitement thinking how good that will be.
Adapted from BBC Good Food magazine
Or you could make the Ganache as per the original GoodFood recipe:
- 200gms chocolate
- 284ml double cream (pouring)
- 2 tbs caster sugar
Heat the cream and sugar n a pan until its about to boil and then pour over the chopped up chocolate pieces in a separate boil and mix until its melted and combined and smooth.