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You'll love the Ultimate One-Bowl Chocolate Dessert Cake.


  • 125g butter, chopped

  • 375g dark chocolate, coarsely chopped

  • 1 cup (175g) brown sugar

  • ¼ cup (35g) plain (all-purpose) flour, sifted

  • 2 tablespoons milk

  • 1 cup (120g) almond meal (ground almonds)

  • 5 eggs

  • cocoa, for dusting


  • 1.

    Preheat oven to 170°C (325°F).

  • 2.

    Place the butter and chocolate in a bowl and either microwave in short bursts until melted or melt in a heatproof bowl over a saucepan of simmering water.

  • 3.

    Add the sugar, flour, milk and almond meal and mix to combine.

  • 4.

    Add the eggs and mix well.

  • 5.

    Pour mixture into a greased 22cm round springform tin lined with non-stick baking paper.

  • 6.

    Cover the tin with aluminium foil and bake for 40 minutes.

  • 7.

    Uncover and cool in the tin.

  • 8.

    Dust with cocoa and serve with cream and berries.


The desired consistency of this cake is very fudgy. It is recommended to use a chocolate with 40% - 60% cocoa solids and to leave in the fridge until cold, as this is a dessert cake that needs to “set”.

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Posted by E31Report
The cake finished cooling. I cut a piece and it tasted bitter and dry. I was very disappointed and not sure what I did wrong?
Posted by E31Report
It looked so easy on TV. I baked it in a spring form pan. Did I use the wrong type of chocolate?
Posted by E31Report
I just finished baking this cake and cooling. Not sure how it's
Going to taste. I used bakers unsweetened chocolate 100% pure. In the oven for 40mins. When I open the oven door. There was a pool of liquid at the bottom of the oven. Has anyone else experienced this?
Posted by Sophie14Report
This is the best cake ever! It's the only cake i've made that turns out perfectly and is better than cakes from a cake shop! yummmm
Posted by tb_tamaramaReport
I have now made this five or six times, always for visitors.
It's always a great hit and I often have to give an uneaten half to neighbours or I'd be 150kg.
I bake for 40 minutes and then give it the 'wobble' test. Take it out, take the foil off, grasp the tin (with oven mitt!!) and give it a gentle tip side to side.
If the centre wobbles, I give it another ten minutes, and repeat the test. It's usually wobble-free at 50 minutes, but I have had 60.
I leave it to cool in the tin for a couple of hours and serve it without refrigerating.
It's definitely fudgy, but not runny.
Posted by Samara36Report
I saw this on TV the other day & Donna made it look so easy & tats I just had to try it! Its in the oven now (fan forced so not sure how long to do it for) & just now reading comments while I'm waiting.. Now even more worried. Chocolate I used doesn't say what % cocoa it is I just got dark cooking chocolate like recipe said.. Can't wait to see how it goes but trepidatious now after all these comments & reading after the fact about the type of chocolate req'd :-/ fingers crossed!
Posted by Trish231Report
I've made this so many times. LOVE IT!
My question is, can you freeze the cake at all. Just made it for a lunch which has been cancelled...
Posted by Akshara2Report
Guys i have a quick question. I don't have a baking tray which has a detachable base. Can i still bake this cake? how will i remove it from the tray with out the cake falling apart? Please help as i have party in my house today and i want to bake this yummy cake :)
Posted by Report
what would i have to do to bake it in 26 cm tin
Posted by Logang900Report