My most popular chocolate cake

My most popular chocolate cake

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

I’ve been making this rich cake for over thirty-five years. Make sure you allow the cake to cool completely before eating it — it’s even better served the next day.

Ingredients

Quantity Ingredient
200g dark chocolate, chopped
3 eggs, separated
100g caster sugar
60g unsalted butter
100g walnuts, chopped
80g plain flour, sifted
60g sultanas
2 tablespoons brandy, drambuie or rum, (optional)
pinch cream of tartar

Icing

Quantity Ingredient
2 tablespoons cream
100g dark chocolate, chopped
1/4 teaspoon instant coffee, (optional)

Method

  1. Preheat the oven to 200°C. Butter and flour a 20 cm round cake tin.
  2. Place the chocolate in a large heatproof bowl over a saucepan of hot water and stir until melted. Remove the bowl from the saucepan.
  3. Using electric beaters, beat the egg yolks and sugar until white and fluffy.
  4. Stir the butter into the melted chocolate until smooth. Stir in the egg-yolk mixture, then gently stir in the walnuts, sifted flour, sultanas and brandy, if using.
  5. Using electric beaters, beat the egg whites and cream of tartar until stiff peaks form. Using a metal spoon, fold the egg whites into the chocolate mixture.
  6. Pour the mixture into the prepared tin and bake for 30 minutes. The cake will still be quite moist in the centre. Set aside for 10 minutes before carefully turning out onto a wire rack to cool completely.
  7. To make the icing (frosting), bring the cream to the boil in a saucepan. Remove from the heat and stir in the chocolate until melted and smooth. Stir in the coffee, if using.
  8. Pour the icing over the cooled cake and thinly spread over the top and sides.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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