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Rich Chocolate Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I have always struggled with my chocolate cakes, they never come out right...until this one! and my oh my all my friends want the recipe and i keep adding things to it all the time. In my option its the best Chocolate cake ever and i always want more..even when my belly is telling me I'm full! heehe

I have always struggled with my chocolate cakes, they never come out right...until this one! and my oh my all my friends want the recipe and i keep adding things to it all the time. In my option its the best Chocolate cake ever and i always want more..even when my belly is telling me I'm full! heehe

Ingredients

Serves: 8-12

Metric Cups

For the Chocolate Cake

  • 50 grams plain chocolate
  • 50 grams milk chocolate
  • 100 grams milk chocolate chunks (optional)
  • 125 grams butter
  • 170 grams caster sugar
  • 2 eggs (separated)
  • 170 grams self-raising flour
  • 1 gram cocoa powder (sweetened)
  • 60 grams full fat milk

For the Frosting

  • 100 grams milk chocolate
  • 100 grams plain chocolate
  • 200 millilitres double cream

For the Chocolate Cake

  • 1¾ ounces plain chocolate
  • 1¾ ounces milk chocolate
  • 3½ ounces milk chocolate chunks (optional)
  • 4⅖ ounces butter
  • 6 ounces superfine sugar
  • 2 eggs (separated)
  • 6 ounces self-rising flour
  • ounce unsweetened cocoa (sweetened)
  • 2⅛ ounces whole milk

For the Frosting

  • 3½ ounces milk chocolate
  • 3½ ounces plain chocolate
  • 7 fluid ounces heavy cream

Method

Rich Chocolate Cake is a community recipe submitted by Supergirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a 9 inch cake tin, greased and lined with parchment paper.

  • Preheat oven to 180ºC/350ºF
  • Put chocolate in heatproof bowl and set over a pan of simmering water. Let it melt, stirring occasionally, then set aside to cool for a few minutes.
  • Put the butter and sugar in a large bowl and mix well to combine, then beat in the egg YOLKS.
  • Pour in the melted chocolate and mix together. Then sift the flour and cocoa powder a little at a time and mix well, your arm will probably begin to ache a little, mine does.
  • Stir in the milk, a little at a time, to loosen the mixture In a clean, grease-free bowl whisk the egg WHITES until stiff then fold into the chocolate mixture, about a quarter at a time.
  • Spoon the cake mixture into the prepared tin and bake in the preheated oven for about 45 minutes, until a skewer inserted in the center comes out clean. Remove from the oven and turn out on to a wire rack and allow to cool completely.

    • For the Frosting

  • Heat the cream in a sauce pan until almost boiling.
  • Put the chocolate in a heat proof bowl and pour the hot cream over the chocolate and stir until melted.
  • Leave to cool and thicken for about 15-20 minutes, then spread over the cake, smoothing it over the top and sides.

    • You will need a 9 inch cake tin, greased and lined with parchment paper.

  • Preheat oven to 180ºC/350ºF
  • Put chocolate in heatproof bowl and set over a pan of simmering water. Let it melt, stirring occasionally, then set aside to cool for a few minutes.
  • Put the butter and sugar in a large bowl and mix well to combine, then beat in the egg YOLKS.
  • Pour in the melted chocolate and mix together. Then sift the flour and unsweetened cocoa a little at a time and mix well, your arm will probably begin to ache a little, mine does.
  • Stir in the milk, a little at a time, to loosen the mixture In a clean, grease-free bowl whisk the egg WHITES until stiff then fold into the chocolate mixture, about a quarter at a time.
  • Spoon the cake mixture into the prepared tin and bake in the preheated oven for about 45 minutes, until a skewer inserted in the center comes out clean. Remove from the oven and turn out on to a wire rack and allow to cool completely.

    • For the Frosting

  • Heat the cream in a sauce pan until almost boiling.
  • Put the chocolate in a heat proof bowl and pour the hot cream over the chocolate and stir until melted.
  • Leave to cool and thicken for about 15-20 minutes, then spread over the cake, smoothing it over the top and sides.

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    Tell us what you think

    What 2 Others have said

    • I tried this recipe and it was the best chocolate cake, I've veered made! However, I was confused with the milk measurement in grams rather than mls! I just converted as same. I've always used grams for weight and mls for volume of liquid. Either way, it's an amazing cake. Thank you!

      Posted by Emmaslye on 16th January 2015

    • I made this for the first time today & followed the recipe & method to the letter & it came out the size & depth of a single victoria sponge & it is quite a heavy cake. Is this normal & is a 9" round cake tin too big?

      Posted by firsttimer on 16th September 2014
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