Ultimate chocolate cake

Ultimate chocolate cake
Indulge yourself with this ultimate chocolate ganache cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

  • Preparation and cooking time
    • Prep:30 mins – 40 mins
    • Cook:1 hr – 1 hr and 30 mins
    • Plus baking and cooling time
  • Easy
  • Cuts into 14 slices

  • Freezable (un-iced and undecorated)

Nutrition: Per serving
HighlightNutrientUnit
kcal541
fat35g
saturates20g
carbs55g
sugars40g
fibre2g
protein6g
low insalt0.51g

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Ingredients

For the chocolate cake

  • 200g dark chocolate (about 60% cocoa solids), chopped
  • 200g butter, cubed
  • 1 tbsp instant coffee granules
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml buttermilk
  • 50g grated chocolate or 100g curls, to decorate

For the ganache

  • 200g dark chocolate (about 60% cocoa solids), chopped
  • 300ml double cream
  • 2 tbsp golden caster sugar

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).

  • STEP 2

    Put 200g chopped dark chocolate in a medium pan with 200g butter.

  • STEP 3

    Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

  • STEP 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.

  • STEP 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.

  • STEP 6

    Beat 3 medium eggs with 75ml buttermilk.

  • STEP 7

    Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

  • STEP 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).

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 13

    Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.

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