Impressive chocolate cake
Here is a real winner of a chocolate cake recipe. It is foolproof and from start to eating is about 1 and a 1/2 hours with 1 hour being the baking time. It’s a really fantastic chocolate cake that is soft, moist, delicious and if you are looking for a chocolate cake to impress without any hassles, this is it. The real secret to this recipe is getting the baking time right and using the ground almonds, so set your alarm or a reminder on your phone, you don’t want it to overcook.
What you need
400g milk chocolate
75ml water
175g soft butter
250g light brown muscavado sugar
4 eggs
100g self raising flower
50g cocoa powder
100g ground almonds
300ml whipped double cream
250g mascarpone cheese
The process
Heat your oven to 160 Celsius and lightly but thoroughly butter the inside of a 20cm springform round cake tin.
Heat 75ml of water in a small pot to boiling, remove from the heat add 250g of the chocolate and stir until it is melted.
Add the sugar and butter to a large bowl and beat with your electric beaters until pale and creamy. Addthe eggs 1 at a time and beat them into the mixture. If you notice the mixture starting to curdle, add about a tablespoon of the flour.
Now stir in the chocolate with a metal spoon until the whole mixture is brown. Sift the flour and the cocoa into the bowl, add the ground almonds and fold the dry ingredients into the wet ingredients gently. Don’t mix it, just fold it in to distribute evenly.
Pour the whole lot into the cake tin, into the oven for about one hour. You want the cake to have risen and be firm to the touch, check it at 50 minutes with a skewer. You want a little stickiness in the center so the skewer should come out with a little wetness and cake on it.
Set the tin aside and allow the cake to cool.
Remove the cake and find the longest straightest knife you have. Slice the cake into 2 or 3 equal slice. Place a layer of whipped cream between the slices.
Melt the rest of the chocolate in about 30ml of boiling water and in a separate bowl beat the mascarpone cheese with another 30ml of boiling water, add the chocolate to the mascarpone and beat well with your electric beater. Smother the cake with the mixture and you have made one seriously delicious and impressive chocolate cake.
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Hi graham
I only jst discovered this website yesterday and it’s sooo impressive. Your recipes r absolutely amazing n easy to understand, I nw want to literally bake everyday. Can’t wait to start with this chocolate cake
Hi Lesa, thank you so much, really glad you found us. Delicious days G
Hi Graham,
I need to know what size barone’s are required for the barbone cheese cake please.
thanks
Hi Bev, it’s the 42g bar you need to use. recipe updated, delicious days G
Hello,
I just have a question about the technique of melting chocolate with water, doesn’t everyone say that if you get water in the chocolate it will be “destroyed”?
That is the only reason I have heard for using metal spoons in the chocolate, because plastic or wooden spoons can contain water that spoils the chocolate. And you use water to melt the chocolate but still say that you shall use a metal spoon? Why is that?
Hi Anna, I am all for quick and easy and can tell you that the water certainly does not effect the chocolate flavour in my view. The chemistry I am not sure about but it works for me, give it a try. Have a delicious weekend G
Hi Graham
Do you have an eggless choc cake recipe?
Thanks, Priya
Hi Priya, I don’t but you could try this one
http://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/
Cheers for now G
Hi Graham can u pls give me this measurements in. “ml”. Thanks Onalenna
Hi onalenna, baking is quite an exact science if you want your cakes to turn out perfectly. It’s best to pop in to your local supermarket and buy a scale, it will make such a huge difference to the outcome and success of any baking you do, particularly cakes. Have a great one G