Rich chocolate cake - recipe

Rich chocolate cake

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For the filling

For the ganache

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  1. 1

    Preheat the oven to 200°C (180°C fan, gas mark 6). Grease a 23 cm (9″) spring form tin. Melt together the chocolate, butter and coffee in a bowl over a pan of simmering water, or in the microwave. Leave to cool.

    For this step you'll need:

    • 300g Dark chocolate
    • 250g Butter (unsalted)
    • 2 tbsp Coffee strong black
  2. 2

    Whisk the sugar together with the egg yolks until pale and thick.

    For this step you'll need:

    • 6 Egg(s) (free range) large, seperated
    • 200g Unrefined golden caster sugar
  3. 3

    Fold in the chocolate mixture with the flour and egg yolks.

  4. 4

    Whisk the egg whites until stiff but not dry and carefully fold into the mixture.

  5. 5

    Pour into the prepared cake tin and bake for 20-25 minutes until the edges are set, but the centre is still soft.

  6. 6

    Leave to cool, then wrap in cling film and leave at room temperature for a day before filling.

  7. 7

    Slice your cake horizontally into 2 layers, then beat your whipping cream and vanilla extract together with a whisk until thickened.

    For this step you'll need:

    • 400ml Double cream lightly whipped
    • 1tsp Vanilla extract
  8. 8

    Using a spatula or knife spread your cream filling on to your base cake and sandwich together with the other half of your cake. For an added touch sprinkle a few raspberries on top of the cream or alternatively serving them arranged around your cake.

  9. 9

    To make the ganache, warm the cream up in a saucepan over a medium heat until gently simmering (do not boil), then pour into a seperate bowl covering the broken chocolate. Stir until the chocolate is melted and smooth then pour over the cake.

    For this step you'll need:

    • 300ml Cream single
    • 300g Dark chocolate

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