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A chocolate cake on a blue patterned plate Tried & Tested

Celebration chocolate cake

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2.644 stars based on 14 ratings

Celebration chocolate cake as featured on Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:1
  • Skill level:easy

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Ingredients

For the chocolate ganache

  • 125ml 4¼ fl oz Water
  • 30g 1⅛ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 175g 6¼ oz Butter (unsalted)
  • 300g 10⅝ oz Dark chocolate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180°C (160°C fan, gas mark 4). Grease and line a round 7in tin with baking paper.

  2. Classic mode Step 2

    In a saucepan add the boiling water, cocoa powder, dark muscovado sugar, butter and golden caster sugar and mix well. Bring to the boil and remove from the heat.

    Ingredients for this step

  3. Classic mode Step 3

    In a large bowl, sift the flour and baking powder. Add the cocoa mixture into the flour and stir well, then add the vanilla extract and coffee extract.

    Ingredients for this step

  4. Classic mode Step 4

    Break the eggs and mix into the mixture. Mix until well combined. Spoon into the prepared tin and bake for 50 minutes.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
  5. Classic mode Step 5

    Leave to cool on a cooling rack in its tin.

  6. Classic mode Step 6

    For the ganache, in a saucepan, bring the water and sugar to the boil until melted. Add the chocolate and keep stirring until melted. Slowly add in the softened butter stirring until the butter has melted and is evenly mixed and you get a lovely glossy ganache. Leave to cool. Once the cake is cool, remove from the tin and spread with the ganache using a pallette knife.

    Ingredients for this step

    • 125ml 4¼ fl oz Water
    • 30g 1⅛ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 175g 6¼ oz Butter (unsalted)
    • 300g 10⅝ oz Dark chocolate