best chocolate cake recipe

Best Chocolate Cake Recipe

Rich, Dense Chocolate Cake

My quest for the best chocolate cake recipe has lead me down many a chocolatey path and for now I have to say that this chocolate sponge cake recipe is "taking the cake" so to speak - I must say that tastes differ so you may not agree but this chocolate sponge cake is pure decadence.

It fits all my requirements: dense, moist, rich and dark topped with luscious chocolate ganache. Perhaps a little too much for some and I certainly can't eat more than a small slice at a time. It is rather expensive to make and not exactly "quick and easy".

But I found it to be well worth the effort. It's fudge-like, dense texture is moist and seems to keep rather well. The chocolate ganache that I had left over as icing also kept well in the fridge. I didn't use the Tia Maria in the ganache, I used a teaspoon of vanilla essence instead.

My Best Chocolate Cake Recipe Ingredients

  • 250g butter, plus extra for greasing
  • 3 vanilla pods
  • 1 1/2 cups brewed coffee
  • 200g good-quality dark chocolate
  • 400g sugar
  • 2 free-range eggs
  • 180g self-raising flour, sifted

    For the icing:

  • 200g good-quality dark chocolate
  • 3/4 cup cream
  • 2 T Tia Maria

Make the Best Chocolate Cake Recipe

  1. Preheat the oven to 170 C / gas mark 4/ 350 F.
  2. Grease a 20cm springform tin and line with baking paper.
  3. Soften the vanilla pods by rubbing them between your fingers. Then slice them in half lengthways.
  4. Put the coffee and vanilla pods into a saucepan and allow to simmer for 3 minutes. Remove the pods from the coffee. Using the point of a sharp knife, scrape the softened vanilla seeds into the coffee.
  5. Add the butter, chocolate and sugar and continue to heat until the butter and chocolate have melted and the sugar has dissolved.
  6. Pour the chocolate mixture into a mixing bowl and whisk in the eggs.
  7. Fold the sifted flour and cocoa into the liquid and then pour into the prepared cake tin.
  8. Bake for 1 to 1 1/2 hours, or until a skewer inserted into the centre of the cake comes out clean.
  9. Allow the cake to cool in the tin. When cooled, turn the cake out onto a serving plate and drizzle with the chocolate ganache icing.

    To make the Chocolate Ganache Icing:

    Melt the chocolate and cream in a saucepan and then stir in the Tia Maria. Remove from the heat and allow the chocolate ganache to cool until it spreads nicely but doesn't run off the cake. The cake must be cooled when icing otherwise the ganache will melt.

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