Chocolate Cake Recipe
A rich chocolate cake recipe with a silky smooth chocolate ganache topping.
Servings Prep Time
12Slices 15minutes
Cook Time Passive Time
1hour 20minutes
Servings Prep Time
12Slices 15minutes
Cook Time Passive Time
1hour 20minutes
How To Make The Chocolate Cake
For The Chocolate Ganache (optional)
  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 20cm 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 fan. Grease a 20cm round spring form high sided cake tin and line with parchment paper. Place this on a baking tray and use this to slide into the middle oven shelf.