Chocolate-me-cake

Chocolate-me-cake

By
From
Paris Pastry Club
Makes
10 slices
Photographer
Helen Cathcart

This cake is part of a routine made of paper tissues and drunken phone calls I wish I could forget. And for it we have to thank Nigella Lawson – the one person who turned those sleepless nights into a chocolate cloud, one slice at a time. In fact, it’s the one thing I always make after a break-up and I’m not the only one. My best friend ‘A’ is fond of it too. Off the record, when she craves – or more accurately, needs – chocolate, she’s been known to bake it in a massive cassoulet pot. This recipe makes more cake than you could eat in one go. So make it, bake it, eat half of it, freeze the rest (already sliced) and feel better.

For the cake

Ingredients

Quantity Ingredient
200g plain flour
1/2 teaspoon bicarbonate of soda
50g cocoa powder
275g caster sugar
sea salt
175g butter
2 eggs
175g dark chocolate, melted
80g double cream
125g boiling water

For the syrup

Quantity Ingredient
1 teaspoon cocoa powder
125g water
100g caster sugar

For the topping

Quantity Ingredient
25g dark chocolate, grated

Method

  1. Preheat the oven to 170°C. Generously butter a 1 litre loaf tin or a 24 cm cake tin and line with baking parchment, making sure to leave a collar above the rim.
  2. Mix all the cake ingredients (except the boiling water) in a bowl with a wooden spoon until you have a smooth mixture. Slowly incorporate the boiling water, then pour the batter into the prepared tin.
  3. Depending on the size of your tin you might have a bit extra. Just bake this alongside the monster cake in a little bowl. Bake for 50–60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  4. Bring the syrup ingredients to the boil in a small saucepan and boil for approximately 5 minutes until thickened.
  5. When the syrup is ready, pierce the cake a few times using a skewer or a long match and pour the syrup as evenly as possible over the cake. Let the cake cool down in its tin before turning out (using the excess baking paper as handles) and transferring to a serving plate
  6. Sprinkle with grated chocolate and slice away.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again