October 29, 2017 3 min read

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The best dark chocolate cake you’ve ever tasted

There’s nothing quite like a moist, fluffy and deeply chocolately cake as an instant mood lifter. Whether you’re looking for a crowd-pleasing dessert for guests this weekend, celebrating a special occasion – or just enjoying a tempting treat (because honestly, who really needs an excuse for some cake?).

This decadently rich dark chocolate cake is sure to hit the spot and have the compliments rolling in. Soft and fluffy sponge layers are paired with a fudgy and sumptuous chocolate frosting, layered in between and slathered generously on top.

Finished off with a dusting of chocolate flakes, savour each morsel with a rich and luxurious cup of hot chocolate, for the ultimate chocolate indulgence.

Dark Chocolate Cake Recipe

[For the sponge cake]

  • 220g dark chocolate (minimum 60% cocoa solids, or higher for a more intense flavour)
  • 200g salted butter
  • 90g self-raising flour
  • 80g plain white flour
  • 25g cocoa powder
  • 300g dark muscovado sugar
  • 4 large eggs
  • 75ml buttercream
  • ¼ tsp bicarbonate of soda
  • 1 tbsp espresso powder or instant coffee or 1 single shot fresh Italian espresso
  • Freshly grated chocolate flakes to finish

Method

  1. Preheat the oven to 160 deg.C Butter and coat two or three round cake tins (use a single larger tin if you prefer not to make a layer cake - although this may take slightly longer to bake).
  2. In a large bowl placed over hot water, melt dark chocolate and butter slowly. Remove from water when molten.
  3. Combine espresso powder with 100ml cold water and add to chocolate, stirring in.
  4. In a separate bowl, combine flour, sugar, bicarbonate of soda and cocoa powder, sifting to remove any lumps.
  5. In a separate bowl, beat eggs, gradually adding buttercream.
  6. Combine egg, chocolate and flour mix gradually, until smooth and liquid, ensuring no lumps are remaining in the mixture.
  7. Pour into separate tins and bake for 1hr 20 mins or so, checking with a knife to ensure cake is ready.
  8. Allow each layer to cool completely before assembling the cake and adding icing.
  9. Finish off with chocolate flakes to decorate.

To make the best chocolate icing ever:

  • 110g unsalted butter, cut into cubes
  • 70g dark chocolate (minimum 60% cocoa solids, or higher for a more intense flavour)
  • 200g icing sugar
  • ½ tsp vanilla extract
  • a splash of full-fat milk

The key to what makes this the best chocolate icing you’ll ever come across is using the choicest dark chocolate available. While darker chocolates have a slightly bittersweet flavour, this is balanced perfectly with the sweetness of icing sugar.

Opt for a higher cocoa solids percentage – this will give the truly deep and intense hit of chocolate flavour that makes every last morsel of this cake to enjoy.

Method

  1. Break the chocolate into small pieces and place in a large glass bowl. Melt the chocolate by placing the bowel over a pan of hot water (not kept on the stove). Stir gradually, until the chocolate is smooth.
  2. In a separate bowl, begin to beat the butter with icing sugar and vanilla extract, adding sugar gradually.
  3. Gently fold in molten chocolate into butter and sugar mixture, until icing is at the right consistency. If it feels a little stiff, and a few splashes of cold full-fat milk to the mix.

Leftover icing can be kept in the fridge for several days and even used for a variety of purposes, like cake pops. We suggest you serve a slice of cake with a steaming cup of rich dark hot chocolate and savour!

After all, everyone loves chocolate... we know we do!

 

Chateau Rouge Fine Foods UK_Dark chocolate cake recipe ingredients checklist

 


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