Rich Chocolate Cake

This Rich Chocolate Cake is deeply chocolatey, wonderfully moist and finished with a smooth, glossy chocolate ganache. It’s a straightforward bake that delivers impressive results without complicated techniques. Perfect for celebrations or simple treats, this cake is a true classic that never fails to please.

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Slices

Ingredients

Cake:

Chocolate Ganache:

200 g dark chocolate finely chopped
200 ml double cream
1 tbsp butter

Instructions

Preheat the oven to 170°C (fan) or 190°C (conventional). Grease the cake tin and line the base with baking parchment.
In a large bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda.
200 g plain flour, 60 g cocoa powder, 2 tsp baking powder, ½ tsp bicarbonate of soda
Stir in the caster sugar until evenly combined.
200 g caster sugar
Add the eggs, milk, vegetable oil and vanilla extract to the dry mixture.
2 large eggs, 180 ml whole milk, 150 ml vegetable oil, 2 tsp vanilla extract
Whisk or stir gently until smooth and well blended.
Gradually pour in the hot water, mixing as you go. The batter will be quite thin – this is exactly how it should be and helps keep the cake moist.
200 ml hot water
Pour the batter into the prepared tin and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Place the chopped chocolate into a heatproof bowl. Heat the double cream and butter in a saucepan until just beginning to simmer, then pour it over the chocolate.
200 g dark chocolate, 200 ml double cream, 1 tbsp butter
Leave for 2 minutes, then stir gently until smooth and glossy.
Once the cake is completely cool, pour the ganache over the top, allowing it to gently spread and drip down the sides. Leave to set slightly before slicing and serving.

Equipment

Notes

Store the Rich Chocolate Cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring to room temperature before serving for the best texture and flavour.

Nutrition