Chocolate Cake

Ingredients

• 245 gplain flour
• 67 gunsweetened cocoa powder
• 1½ teaspoonsbicarbonate of soda
• ½ teaspoonsalt
• 300 ggranulated sugar
• 2 largeeggs
• 170 gunsalted butter, melted (or neutral oil, such as rapeseed oil)
• 240 mlsoured cream or buttermilk
• 240 mlhot water
• Optional: 1 tablespoonrum or brandy
• Optional: 1–2 teaspoons, or 50 ginstant coffee granules or espresso powder, or dark chocolate, to enhance the chocolate flavour
• 200 gsemisweet or bittersweet chocolate, finely chopped
• 180 mldouble cream

Instructions

1. 1

   Prepare the tin

   Heat the oven to 180°C. Grease a 23 × 33 cm baking tin.

2. 2

   Mix dry ingredients

   Sift the flour, cocoa powder, bicarbonate of soda and salt into a large bowl. Stir in the sugar, then set the bowl aside.

3. 3

   Combine the mixtures

   In a medium bowl, whisk the eggs with the melted butter or oil and the soured cream or buttermilk, adding the rum or brandy if using. Add this mixture to the dry ingredients and stir until partly combined; it will be thick. Pour in the hot water and mix gently until combined, then whisk just until smooth, working out any lumps.

4. 4

   Bake the cake

   Scrape the batter into the prepared tin. Bake for 30–40 minutes, until a skewer inserted in the centre comes out clean. Leave the cake to cool completely on a wire rack.

5. 5

   Make the ganache

   Put the chopped chocolate and cream in a medium heatproof bowl. Microwave in 20–30-second bursts, stirring between each, until melted; alternatively, set the bowl over a pan of simmering water and stir occasionally until melted. Pour the ganache evenly over the cake, then refrigerate for 1 hour until set.

6. 6

   Store the cake

   Keep the cake in an airtight container in the refrigerator for up to 5 days.

What is chocolate cake?

Chocolate cake is a familiar baked dessert made with cocoa or chocolate, with styles ranging from light sponges to rich, dense cakes. This version is baked as a traybake and finished with a chocolate ganache.

The method uses hot water to loosen the cocoa-rich batter, while soured cream or buttermilk brings moisture and a little tang. The recipe does not specify a particular regional origin; its appeal is in the simple mixing method and generous topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 5800 calories, 77g protein, 665g carbs, 348g fat.

The flour and sugar supply most of the carbohydrates, while butter, chocolate and cream contribute much of the fat; eggs and dairy provide some protein. The estimate treats the listed recipe as one serving because the serving count is 1, though the cake is normally divided into multiple pieces; serve a smaller slice with fruit if you want to balance the plate.

Choosing the ingredients

Cocoa: Unsweetened cocoa gives the sponge its chocolate flavour without adding more sugar. Sifting it with the flour helps disperse it through the batter.

Dairy: Soured cream makes a rich, tender cake, while buttermilk offers a thinner alternative. Use one or the other as listed, rather than combining them.

Fat: Melted butter brings a buttery flavour; neutral oil is an alternative. Either way, let the butter cool slightly before mixing it with the eggs.

Mixing the batter

Dry mixture: Stir the sugar through the sifted flour, cocoa, bicarbonate of soda and salt so it is distributed before the wet ingredients go in.

Hot water: The batter will look thick when the egg mixture is first added. Pour in the hot water and stir gently until the lumps smooth out, stopping once the batter is even.

Checking when it is done

Bake time: Start checking at 30 minutes, as ovens and tins can vary. The cake is ready when a skewer inserted into the centre comes out clean.

Cooling: Let the cake cool completely on a wire rack before adding the ganache. A warm cake can soften the topping and make it harder to set neatly.

Getting a smooth ganache

Gentle heat: Melt the chopped chocolate and cream in short microwave bursts, stirring between each one. This helps the mixture melt evenly without overheating.

Finish: Pour the ganache over the cooled cake and spread it evenly. Refrigerate for 1 hour so the topping firms before slicing.

Serving the cake

Cut the chilled cake into squares with a clean knife, wiping the blade between cuts for tidier edges. The recipe does not specify accompaniments, but fresh berries or a little extra cream work well alongside a slice.

Recipe notes & tips

• Sift the cocoa with the flour to help prevent dry pockets in the finished cake.
• If using coffee or espresso powder, dissolve it in the hot water before adding it to the batter.
• Stir the batter gently once the hot water is added, stopping when it is smooth.
• Begin checking the cake at 30 minutes and avoid relying on colour alone to judge doneness.
• Cool the cake fully before pouring on the ganache so the topping can set properly.
• Chop the chocolate finely to help it melt evenly with the cream.

Variations

• Coffee note: Dissolve 1–2 teaspoons of instant coffee granules or espresso powder in the hot water to bring out the chocolate flavour.
• Dark chocolate: Use 50 g dark chocolate in the hot water as the optional chocolate addition.
• Spirited batter: Add the optional tablespoon of rum or brandy to the egg mixture.
• Oil option: Replace the melted butter with the stated amount of neutral oil for a different flavour and texture.
• Chocolate choice: Choose semisweet or bittersweet chocolate for the ganache, according to how rich you like the topping.

Common mistakes to avoid

• Overmixing: The cake can become less tender; mix only until the batter is smooth.
• Lumpy batter: Add the hot water and whisk gently until the lumps disappear.
• Undercooked centre: Test with a skewer in the middle and bake longer if it does not come out clean.
• Warm cake: Ganache may soften or run on a warm surface; cool the cake completely first.
• Overheated chocolate: Use short microwave bursts and stir between each to melt it gradually.
• Slicing too soon: Give the ganache its full hour in the refrigerator to set before cutting.

How to store

Keep the cake in an airtight container in the refrigerator for up to 5 days. Serve chilled or let a piece sit briefly at room temperature; the recipe does not specify reheating.

Frequently asked questions