Ultimate chocolate cake

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

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 it into the pan.

  • STEP 4

    Warm through over 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 center 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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