Saturday, 13 September 2014

Best Ever Chocolate Cake

The third time I made this cake I ate so much of it that my body couldn't physically take it and promptly urged it out of my system in ways I didn't know possible. I know it's gross, but that's how good this cake is. It's so good, it's bad.

I mean, just look at it! I could just smother my open-mouthed face with it. Anyway. This is a recipe from the BBC Good Food website here. I tried it several times and adapted it using both the recommendations from other readers' comments and my own experience. This is what you'll need:


For the cake 200g good quality dark chocolate or 50/50 milk/dark 200g butter, salted, unsalted, whatever you got 2 tbsp vegetable oil 170g plain flour 1 tsp of baking powder 100g light muscovado sugar 200g golden caster sugar 50g golden syrup 25g organic cocoa powder 3 fresh free-range eggs, medium 75ml buttermilk, or make your own in 5 mins with some lemon and milk grated chocolate to decorate For the ganache 200g good quality dark chocolate or 50/50 250ml double cream 2tbsp golden caster sugar


1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark or milk chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the flour, baking powder, sugar and syrup with the cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture adding the oil, stirring just until everything is well blended, and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour the double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days. DON'T EAT ALL IN ONE SITTING.