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chocolate cake

Parts // Desserts // 6-8 servings

  • 250g unsalted butter at room temperature, cut into 2cm cubes, plus extra for greasing

  • 200g dark cooking chocolate (70% cocoa solids), chopped into 2cm pieces

  • 1½ tsp instant coffee granules, dissolved in 350ml boiling water

  • 250g caster sugar

  • 2 large eggs lightly beaten

  • 2 tsp vanilla extract

  • 240g self-raising flour

  • 30g cocoa powder Dutch-processed

  • ¼ tsp salt

Preheat the oven to 170°C/150°C.

Grease a 23cm round cake tin and line with baking parchment, then set aside.

Place the butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth.

Whisk in the sugar by hand until dissolved.

Add the eggs and vanilla and whisk again until the mix is thoroughly combined and smooth.

Sift the flour, cocoa powder and salt together into a bowl and whisk this into the melted chocolate mix.

The batter here is liquid, but don’t think you have missed something: this is how it should be. Pour the mixture into the prepared cake tin.

Bake for 60 minutes, or until the cake is cooked and a skewer inserted into the centre comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected.

Leave the cake to cool for 20 minutes before removing from the tin, and set aside until completely cool.

You can dust with icing sugar or cocoa. This goes well with a chocolate ganache.