> Recipes > Chocolate cake

Rich chocolate cake

PT1H

1
Preheat the oven to 180°C/gas mark 4
2
Grease the inside of the cake tin with a little butter and line the base with a cut out circle of greaseproof paper
  • butter for greasing
3
Break the chocolate into pieces and place into a heatproof bowl with the butter. Fill a small saucepan with a small amount of water, so the water is 3cm high in the pan, and bring to a simmer. Set the bowl over the saucepan, the base of the bowl should not touch the water and the water should not spill into the bowl
  • 300g of dark chocolate
  • 150g of unsalted butter
4
Stir the chocolate and butter gently so that it evenly melts. Once almost melted, remove from the heat and stir gently to finish the melting process. Set aside
5
Break the eggs into a large mixing bowl. Add the vanilla extract and whisk until just combined
  • 5 medium free-range eggs
  • 1/2 tsp vanilla extract
6
Add the sugar and whisk on full power until the mixture reaches a pale, thick, mousse-like consistency with plenty of air - about 5 times the volume of the original mixture
  • 100g of caster sugar
7
Pour the melted chocolate mix onto the mousse and gently fold together using a metal spoon or spatula, do not beat. The two should combine fully and there should not be any chocolate left at the bottom
8
Pour the mixture into the prepared tin and bake for at least 35 minutes, or until firm to the touch and the centre is slightly moist under the crust
9
Remove from the oven and stand the tin on a wire rack. Run a knife around the edge of the tin and allow to cool. When cold remove from the tin by undoing the spring tin and turning the cake upside down onto a flat plate or cake stand and gently pull off the greaseproof paper
10
To make the topping, break up the chocolate into a large heatproof bowl with the cream
  • 200g of dark chocolate
  • 100ml of double cream
11
Using the same method as in step 3, begin to melt the chocolate and cream over simmering hot water in a saucepan. When the mixture is half-melted, remove from the heat and beat together until smooth
12
Pour the chocolate sauce evenly over the cake. Leave the sauce to firm until set, then serve

Ingredients

Metric

Imperial

  • Chocolate cake

  • Dark chocolate topping

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