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Yummy 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. I think 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. I think 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 (in chunks, optional)
  • 125 grams butter
  • 170 grams caster sugar
  • 2 eggs (separated)
  • 170 grams self-raising flour
  • 1 tablespoon cocoa powder
  • 60 millilitres 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 (in chunks, optional)
  • 4⅖ ounces butter
  • 6 ounces superfine sugar
  • 2 eggs (separated)
  • 6 ounces self-raising flour
  • 1 tablespoon unsweetened cocoa
  • 2 fluid ounce whole milk

For the Frosting

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

Method

Yummy 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.

For the cake:

  • 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. Add the milk chocolate chunks (optional) and mix together.
  • 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.

    For the cake:

  • 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. Add the milk chocolate chunks (optional) and mix together.
  • 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.
  • Tell us what you think