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A chocolate cake with cream filling on a blue plate Tried & Tested

Rich chocolate cake

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2.5 stars based on 14 ratings

Bake this rich chocolate cake and serve with fresh raspberries! A lovely combination.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 300g 10⅝ oz Dark chocolate at least 60% solids
  • 250g 8⅞ oz Butter (unsalted)
  • 2tbsp 2tbsp Coffee strong black
  • 6 6 Egg(s) (free range) large, seperated
  • 100g 3½ oz Plain white flour (we use Allinson) Plain white flour
  • Cocoa powder
  • 225g 8 oz Raspberries

For the filling

  • 400ml 13½ fl oz Double cream lightly whipped
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)

For the ganache

  • 300ml 10⅛ fl oz Cream single
  • 300g 10⅝ oz Dark chocolate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200°C (180°C fan, gas mark 6). Grease a 23 cm (9″) spring form tin. Melt together the chocolate, butter and coffee in a bowl over a pan of simmering water, or in the microwave. Leave to cool.

    Ingredients for this step

    • 300g 10⅝ oz Dark chocolate
    • 250g 8⅞ oz Butter (unsalted)
    • 2tbsp 2tbsp Coffee strong black
  2. Classic mode Step 2

    Whisk the sugar together with the egg yolks until pale and thick.

    Ingredients for this step

  3. Classic mode Step 3

    Fold in the chocolate mixture with the flour and egg yolks.

  4. Classic mode Step 4

    Whisk the egg whites until stiff but not dry and carefully fold into the mixture.

  5. Classic mode Step 5

    Pour into the prepared cake tin and bake for 20-25 minutes until the edges are set, but the centre is still soft.

  6. Classic mode Step 6

    Leave to cool, then wrap in cling film and leave at room temperature for a day before filling.

  7. Classic mode Step 7

    Slice your cake horizontally into 2 layers, then beat your whipping cream and vanilla extract together with a whisk until thickened.

    Ingredients for this step

    • 400ml 13½ fl oz Double cream lightly whipped
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey)
  8. Classic mode Step 8

    Using a spatula or knife spread your cream filling on to your base cake and sandwich together with the other half of your cake. For an added touch sprinkle a few raspberries on top of the cream or alternatively serving them arranged around your cake.

  9. Classic mode Step 9

    To make the ganache, warm the cream up in a saucepan over a medium heat until gently simmering (do not boil), then pour into a seperate bowl covering the broken chocolate. Stir until the chocolate is melted and smooth then pour over the cake.

    Ingredients for this step

    • 300ml 10⅛ fl oz Cream single
    • 300g 10⅝ oz Dark chocolate