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Chocolate Cake

Time Preperation:0:30 | Cooking: 1:30

This is an ultimate chocolate cake. This is by far the best chocolate cake I have ever made. If you have your own ultimate chocolate cake, share it with us.


200g good-quality dark chocolate, about 60% cocoa solids
200g butter, cut into pieces
125ml cold water
85g self-raising flour
85g plain flour
1/4 tsp bicarbonate of soda
200g light muscovado (brown) sugar
200g caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk
grated chocolate or curls, to decorate (5 tbsp)
Optional - 1 tbsp instant coffee granules

200g good-quality dark chocolate
300ml double cream
2 tbsp caster sugar

Do you have a ultimate chocolate cake recipe? share it with us


Butter a 20cm round cake tin (7.5cm deep) and line the base.

Heat the oven to 160C.

Break the chocolate in pieces into a medium, heavy-based pan.

Tip in the butter,

If using coffee mix the coffee granules into cold water and pour into the pan.
Otherwise just pour in the water

Warm through over a low heat just until everything is melted (don't overheat)

While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps.

Beat the eggs in a bowl and stir in the buttermilk.

Pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.

Pour this into the tin and bake for 1 hour 25-1 hour 30 minutes.

If you push a skewer into the centre it should come out clean and the top should feel firm (

Leave to cool in the tin, then turn it out onto a wire rack to cool completely.

When the cake is cold, cut it horizontally into three.

chop the chocolate into small pieces and tip into a bowl.

Pour the cream into a pan, add the sugar, and heat until it is about to boil.

Take off the heat and pour it over the chocolate.

Stir until the chocolate has melted and the mixture is smooth.

Sandwich the layers together with just a little of the ganache.

Pour the rest over the cake, letting it fall down the sides and smoothing to cover with a palette knife.

Decorate with grated chocolate or a pile of chocolate curls.

The cake keeps moist and gooey for 3-4 days.

Copyright 2010