by Graham | Sep 12, 2010 | Cakes | 42 comments
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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lesaon November 7, 2011 at 4:10 pm
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
Reply
Grahamon November 8, 2011 at 7:59 am
Hi Lesa, thank you so much, really glad you found us. Delicious days G
Reply
Bevon August 19, 2011 at 12:47 pm
See AlsoStarbucks Pumpkin Scones Recipe - Cooking ClassyThe BEST Whole Dungeness Crab Recipe | foodiecrush.comEat Like a Trainer: 8 Trainer-Approved Breakfast Recipes22 Delicious Kale Recipes Our Editors RecommendHi Graham,
I need to know what size barone’s are required for the barbone cheese cake please.
thanks
Reply
Grahamon August 21, 2011 at 4:53 pm
Hi Bev, it’s the 42g bar you need to use. recipe updated, delicious days G
Reply
Annaon August 19, 2011 at 10:46 am
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?
Reply
Grahamon August 19, 2011 at 12:17 pm
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
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Priyaon June 29, 2011 at 2:09 pm
Hi Graham
Do you have an eggless choc cake recipe?
Thanks, Priya
Reply
Grahamon July 1, 2011 at 5:05 am
Hi Priya, I don’t but you could try this one
http://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/
Cheers for now GReply
onalennaon May 28, 2011 at 4:36 pm
Hi Graham can u pls give me this measurements in. “ml”. Thanks Onalenna
Reply
Grahamon May 30, 2011 at 8:13 am
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
Reply
Lindaon April 27, 2011 at 11:10 am
Hi Graham
thank you so much for this recipe its seems really nice and easy!1!! im new in this baking adventure of mine and im excited abou this recipe…….cant wait to try it!!
Reply
Grahamon May 1, 2011 at 11:50 am
Fantastic Linda, let us know how it turns out, enjoy the rest of the weekend, G
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Raaziaon March 16, 2011 at 1:17 pm
Oh hurt me now!! I’m printing this as I’m typing. Definitely gonna try this recipe this weekend! Thank you Graham! I just love all of your recipes.xxx
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Grahamon March 16, 2011 at 2:10 pm
Hahaha enjoy it, there are times when nothing but chocolate cake will do… have a wonderful time G
Reply
Shalen Reddyon March 10, 2011 at 11:52 am
Hi
Do you have a recipe for a chocolate mousse cake?
Brillant website!
Thank you
ShalenReply
Grahamon March 10, 2011 at 2:59 pm
Hi Shalen, I have not made one before but sounds like a very good idea.. Cheers for now G
Reply
Fernon November 5, 2010 at 4:35 pm
Hi Graham
I’m new to your website – tried this gorgeous looking cake with great anticipation last night, but when I checked on it after 50 mins, altho it had risen beautifully it was almost liquid 🙁 I had to bake it for over an hour and a half to get it to a reasonable consistency, and by then it had turned into more of a large chocolate brownie. My confidence is shattered!! LOL!! Are your baking times for fan-assisted oven?
Thanks
FReply
Grahamon November 6, 2010 at 7:58 am
Hi Fern, I can only imagine that your oven temps are a little out. Even with fan assisted it should not make a big difference. Did you weight the flour and almonds, that could also cause it. So sorry to hear. Cheers for now G
Reply
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