World’s Easiest Rich Chocolate Cake Recipe (So Easy Yet So Tasty!)

This has been titled the World’s best chocolate cake recipe when it featured in a newspaper article about the chef Helen Goh.

Everything can be whisked in one bowl and baked to produce a wonderfully rich yet not too sweet chocolate cake.

What Makes This Chocolate Cake Recipe So Great?

Quite simply, it is very easy to make and can be finished off with many variations of topping.

Your choice.

This recipe comes with a silky smooth chocolate ganache topping, but the book Sweet by Yotam Ottolenghi & Helen Goh in which the recipe appears shows how it can be left plain or with a few other toppings.

Personally though, I like the silky gooeyness of the chocolate ganache.

Should you wish to make the recipe smaller please refer to my recipe converter which will help you resize the ingredients for your cake tin.

This really is a simple to bake chocolate cake but if you are looking for something else, take a look at my top 20 best chocolate cake awards.

Also, if you love chocolate brownies Mary Berry’s recipe is perfect. Give it a go.

Print Recipe

Chocolate Cake Recipe

A rich chocolate cake recipe with a silky smooth chocolate ganache topping.

Prep Time

15 minutes

Cook Time

1 hour

Passive Time

20 minutes

Servings

Slices

Ingredients

How To Make The Chocolate Cake

• 250 g Soft unsalted butter cut into 2cm cubes
• 200 g Dark Chocolate 70% cocoa solids chopped into small pieces
• 1.5 tsp coffee ganules dissolved in 350ml boiling water
• 250 g Caster sugar
• 3 Medium sized eggs lightly whisked
• 2 tsp Vanilla extract
• 240 g Self-raising flour
• 30 g Cocoa Powder
• .25 tsp salt

For The Chocolate Ganache (optional)

• 150 g Dark Chocolate 70% cocoa solids chopped into small pieces
• 50 g Milk Chocolate 35% cocoa solids chopped into small pieces
• 200 ml Double cream
• 1 tbsp Golden Syrup
• 1 tbsp Soft unsalted butter

Prep Time 15 minutes Cook Time 1 hour Passive Time 20 minutes Servings Slices Ingredients How To Make The Chocolate Cake 250 g Soft unsalted butter cut into 2cm cubes 200 g Dark Chocolate 70% cocoa solids chopped into small pieces 1.5 tsp coffee ganules dissolved in 350ml boiling water 250 g Caster sugar 3 Medium sized eggs lightly whisked 2 tsp Vanilla extract 240 g Self-raising flour 30 g Cocoa Powder .25 tsp salt For The Chocolate Ganache (optional) 150 g Dark Chocolate 70% cocoa solids chopped into small pieces 50 g Milk Chocolate 35% cocoa solids chopped into small pieces 200 ml Double cream 1 tbsp Golden Syrup 1 tbsp Soft unsalted butter

Instructions

1. Place the butter, hot coffee and chocolate into a large heat proof bowl and mix with a wooden spoon until everything is melted and combined and smooth.
2. Whisk in the caster sugar until it has completely dissolved.
3. Add the eggs and vanilla and whisk again
4. Sift in the flour, salt and cocoa powder and keep whisking until everything is completely combined and smooth.
5. Pour the liquid into the cake tin and bake for 60 minutes or until a knife when inserted into the cake centre comes out clean.
6. Take out of the oven and leave to cool for 20 minutes then remove the cake tin and leave to cool completely.

To Make The Chocolate Ganache

1. Heat the cream and golden syrup in a small pan until it starts to bubble - just before it comes to the boil - then remove from the heat
2. Pour over the chocolate pieces that have been broken into a heat proof bowl. Stir with a wooden spoon until the chocolate is melted.
3. Add the butter and keep beating until the ganache is silky smooth.
4. Leave to cool by tipping into a small bowl and covering with cling film. This may take up to 2 hours until you get the right consistency.
5. Using a spatula spread the ganache over the cake or pour over if you want a thinner and more liquid ganache effect.

Recipe Notes

Pre heat the oven to 140 degrees centigrade using a fan oven.

Grease a 23cm round spring form cake tin and line with parchment paper.

The full recipe is available from the book along with some other fantastic cakes and bakes.