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
- 180gm dark chocolate
- 200gms butter
- 1 tbsp instant coffee
- 85gms self raising flour
- 85gms plain flour
- ¼ tsp bicarbonate of soda
- 200gms dark brown treacle sugar
- 200gms white sugar
- 25gms cocoa powder (about 4 ½ slightly heaped tbsp)
- 3 large eggs (room temp)
- 75ml buttermilk (5Tbsp)
- 1 tsp vanilla extract
- 175gms chocolate
- 75gms butter
- 1 Tbs corns syrup or golden syrup
- 1 tsp vanilla extract
- ½ cup / 125ml sour cream (or cream)
- 2 ½ cups icing sugar (300gms)
- I added 1 tsp of instant coffee granules dissolved in 1 - 2 tbsp of rum (I love rum with chocolate and think coffee makes chocolate frosting more chocolatey)
- Preheat the oven to 160 degrees c / fan 140 c and grease a 20cm round cake pan or spray with a cooking spray and line with baking paper
- Break the chocolate into pieces into a small pan and add the butter
- Dissolve the coffee with 125ml of cold water and then add to the butter and chocolate mixture and melt altogether over a gentle heat – do not boil
- When its all melted together set aside to cool
- In a bowl sift the 2 flours and bicarb
- Add the sugar and cocoa until it’s all combined
- In a separate bowl beat the eggs until light and fluffy
- Add the buttermilk and briefly beat together
- Add the cooled chocolate and egg / buttermilk mix to the dry mix and fold it all together by hand
- Pour the mixture into the prepared cake tin and bake for 1 hour 25 minutes – 1 ½ hours. Check by piercing the cake with a small sharp knife or skewer – it should come out clean. The top of the cake will be firm and may have a few cracks
- Allow the cake to cool in the tin, and when its completely cool, remove from the tin and peel off the paper.
- Cut into 2 or 3 horizontally (I think 2 layers are perfect), and ice the cake with the chocolate frosting
- Break the chocolate up into pieces and melt in a double boiler with the butter
- When it’s all melted together add the syrup and the cream and stir through to combine
- Put the icing sugar into the food processor and whiz or alternatively if you are using a beater, sift the icing sugar into a bowl
- Mix or process the chocolate mixture with the icing sugar until it all combined
- I added the coffee and rum at the final stage and found that it totally enhances the chocolate flavours.
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.