Chocolate lover's cake

    1 hour

    If you are a chocolate lover, you're going to LOVE this!! The best chocolate cake I've ever concocted! The ganache and cream cheese chocolate buttercream icing are absolutely decadent! Serve with fresh raspberries, if desired.

    158 people made this

    Serves: 16 

    • Cake
    • 275g plain flour
    • 2 teaspoons bicarb of soda
    • 1/2 teaspoon salt
    • 170g baking chocolate, chopped
    • 125g unsalted butter
    • 500g dark brown soft sugar
    • 3 eggs
    • 1 1/2 tablespoons vanilla extract
    • 250ml soured cream
    • 250ml water
    • Icing
    • 170g baking chocolate, chopped
    • 55g unsalted butter
    • 1 egg yolk
    • 500g icing sugar
    • 2 tablespoons vanilla extract
    • 2 tablespoons double cream
    • 225g cream cheese, softened
    • Ganache
    • 350g plain chocolate, chopped
    • 250ml double cream

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour 2 (23cm) tins. Sieve together the flour, bicarb and salt. Set aside.
    2. In the top of a double boiler, heat 170g baking chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
    3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 1/2 teaspoon vanilla. Stir in the melted chocolate. Beat in the flour mixture alternately with the soured cream. Stir in boiling water (mixture will be thin). Pour cake mixture into prepared tins.
    4. Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.
    5. Make icing: In the top of a double boiler, heat 170g chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, whip the butter for about 10 minutes until it is super fluffy, beat in egg yolk. Gradually blend in the icing sugar, alternating with 2 tablespoons vanilla and 2 tablespoons cream, then blend in the melted chocolate. Beat in the softened cream cheese.
    6. Make the ganache: In a large saucepan, combine plain chocolate and 250ml cream. Heat, stirring constantly, until chocolate is melted and smooth. Remove from heat and set aside.
    7. Assemble the cake: When cake is completely cooled, cover the bottom cake layer with as much ganache as desired. Refrigerate for 5 minutes, or until ganache has set. Spread icing over the ganache. Cover with top layer of cake. Ice top and sides with buttercream, and garnish with more ganache.

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    Reviews & ratings
    Average global rating:

    Reviews in English (140)


     -  24 Apr 2013


    Cake was ABSOLUTELY delicious! Super moist. We added quite a lot more chocolate but the cake still had a bit of a taste of treacle to it. I'd recommend replacing the brown sugar with white sugar if you're not keen on that taste. Still, gorgeous  -  06 Mar 2015


    I'm and experienced baker, and made this cake for a chocolate-loving friend's birhtday, and he loved it. This cake is chocolatey, and not overly sweet. For anyone having trouble with this cake, here's what I did: 1. always grease and flour your baking pans, then place parchment paper in them, and grease and flour (use cocoa for a chocolate cake) the paper. My cakes never stick when I do this. 2. The butter to sugar ratio in this recipe is low, it just won't cream. This is no big deal, the cake will still turn out well. Just go ahead and add one egg and then begin creaming. 3. Beat the butter/sugar/egg mixture at least two minutes, then add another egg, beat two more minutes, add the third egg, beat at least two more minutes. 4. This recipe will fill 3 9-in. cake pans if each one is filled slightly less than halfway. This makes an impressive looking cake when ganache and frosting is spread between each layer. 5. To make the ganache, boil the cream over medium heat, then add the chocolate chips, lower the heat, and whisk briskly until smooth. 6. This recipe's buttercream frosting is good, but unnecessarily complicated. Just cream the butter, mix the cream, vanilla and chocolate together,alternately add it and the confectioner's sugar to the creamed butter, then the cream cheese. I found the frosting too thick, so I added 3 tbs. milk. I left out the egg yolk completely. 7. Cake assembly-pour the ganache in the center of each layer, then carefully spread it just to the edge. Chil  -  11 Jan 2009  (Review from Allrecipes US | Canada)