If you like chocolate then you will love this cake.
Lately I find that some store-bought chocolate cakes can be almost too fudgey, (more like steamed puddings than cake), but this has a perfect texture. It is actually quite light in the middle but the outside has a slight crispiness that is a great combination with the velvety smooth frosting.
By the way, for the cake itself I used 200g/7 oz of Nestle cooking chocolate (as it was on special at the supermarket!), and the remainder was my supermarket’s own brand cooking chocolate, so don’t feel like you have to spend a fortune on top quality chocolate to make this.
This really is a giant cake – I think it would easily serve 10 people, maybe even 12.
300g/10.5 oz dark chocolate, broken into chunks
- 300g/10.5 oz unsalted butter, softened
- 150g/5 oz white sugar
- 150g/5 oz brown sugar
- 4 medium eggs
- 130g/4.5 oz plain (all purpose) flour
- 130g/4.5 oz self raising flour
- 40g/1.5 oz cocoa powder
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 1 cup milk
- 2 teaspoons lemon juice (from a bottle is fine)
- 130g/4.5 oz dark chocolate, broken into pieces
- 50g/2 oz unsalted butter, diced
- 1 egg, beaten
- 1 cup icing (powdered) sugar, sifted
- mini sugar coated chocolate eggs plus dark chocolate curls, to decorate
- Heat your oven to 160C/140C fan forced/320F.
- Grease two 23cm/9 inch spring-form pans with cooking spray or a little melted butter.
- Place the chocolate in a heatproof bowl over a saucepan of barely simmering water. (Do not allow the bowl to touch the water.) Stir until the chocolate has melted. Remove from the heat.
- In a large bowl, beat together the butter and both types of sugar until pale and creamy.
- Add the melted chocolate to the butter/sugar and beat to combine.
- Beat in the eggs one at a time. The mixture should look similar to chocolate mousse.
- Put the flours, cocoa powder and bicarb into a medium bowl and stir to mix.
- Put the milk and lemon juice in a jug.
- Gradually add the flour and milk to the chocolate mixture, beating well to combine each addition. The resulting cake batter will be quite a thick consistency.
- Divide the cake batter between your two prepared pans. Smooth the surface of each with a spatula.
- Bake for 35-40 minutes. If your oven isn’t big enough for both pans to be on the same shelf then swap their positions half way through the cooking time.
- The cakes are cooked when the centres are just firm to the touch and a skewer inserted comes out clean.
- Remove from the oven and leave in the pans to cool for 20 minutes. Turn out onto wire racks to cool completely.
- Once cool, place one of the cakes onto your serving plate.
- To make the fudge frosting, place the chocolate and butter in a heatproof bowl over a saucepan of barely simmering water. (Do not allow the bowl to touch the water.)
- Stir until melted, then add the egg and beat until smooth.
- Remove the bowl from the heat (careful, the bowl will be hot), then beat in the icing sugar until smooth and glossy.
- Spread a little of this frosting over the cake that you have on your serving plate, (just use enough to thinly cover the top of the cake), and then sandwich the other cake on top.
- Spread the remaining frosting over the top and sides of the cake. (Tip: you will have to work reasonably quickly as the frosting sets as it cools.) You will only have enough to partially cover the sides, but this is fine as the cake doesn’t need a huge amount of frosting.
- Decorate with dark chocolate curls, (use your vegetable peeler on a piece of dark chocolate), and also some mini sugar coated chocolate eggs.
- Serve and enjoy!