Deeply Rich Chocolate Cake

Deeply Rich Chocolate Cake straight from the oven
This Chocolate Cake is extremely moist and really more like a chocolate mud cake.  Use good quality cocoa powder, many supermarket brands have fillers in them to cut cost of rising cocoa prices so read the packet.  I use this cake recipe often for a dessert cake, celebration cake or a crew afternoon tea cake for extra energy boost.


250g butter
200g dark cooking chocolate
375ml (1 1/2 cup) strong coffee
450g (2 cups) caster sugar
175g (1 1/2 cup) plain flour
1 teaspoon baking powder
3 Tablespoons good quality cocoa powder
2 eggs
2 teaspoons natural vanilla extract


Preheat oven to 180 degrees, 350 F, or Gas mark 4.
Grease and lined a 25cm (10 inch) spring form tin  (if you don't have a spring form tin use just a normal round cake tin), or square tin.
Place the butter, chocolate and coffee into a largish saucepan.  Place over a low heat and heat gently until the chocolate has melted. 
Then stir in the sugar until dissolved, remove from heat.
 Whisk in the dry ingredients, then whisk in the eggs and vanilla.
Pour the cake batter into prepared spring form tin, it will be very liquidity don't be tempted to add more flour this is the correct consistency!.
Place in preheated oven and bake for 1 hour, keeping an eye on it because all ovens are different.
Cool the cake in the tin.

This cake can be iced with chocolate ganache or left plain and served warm with vanilla bean ice cream or whipped cream.

Note: A double amount of this recipe fills four 21cm shallow cakes tins.


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