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Chocolate Cake

This is a lovely light, moist chocolate cake, not a heavy chocolate cake like a mud cake. Filled and covered with chocolate ganache this cake is perfect for birhtday cakes. It is a generous cake so you will need a large tin for baking.


  • 1 cup boiling water

  • 125 g dark chocolate (chopped)

  • 1 teas bicarb soda

  • 250 g unsalted butter

  • 1.5 cups caster sugar

  • 3 large eggs, separated

  • 1 teas vanilla essence

  • 2.5 cups plain flour

  • pinch of salt

  • 1 teas baking powder

  • .6 cup sour cream

  • For the ganache:

  • 155 g dark chocolate chopped

  • 155 mls cream


  • 1.

    Preheat the oven to 180 degrees C.

  • 2.

    Line a large cake tin (22 cm) with baking paper by cutting a circle for the base and a strip for the sides.

  • 3.

    Put the boiling water, chopped chocolate and bicarbonate of soda in a bowl and stir until the chocolate is melted and smooth. Leave to cool.

  • 4.

    Cream the butter and sugar until light in colour and fluffy, add the egg yolks one at a time, beating after each addition. Stir in the vanilla.

  • 5.

    Add the chocolate mixture a little at a time into the creamed mixture beating it until smooth. You will find that this will all be absorbed until you have a very light and fluffy mix.

  • 6.

    Sift the flour, salt and baking powder and fold in to the creamed chocolate mixture alternately with the sour cream, mixing lightly until just combined.

  • 7.

    In a clean bowl, beat the egg whites until stiff.

  • 8.

    Fold the egg whites into the cake mixture with a large spoon. Do not beat or you will remove the air needed for the cake to rise.

  • 9.

    Turn gently into prepared tin and bake for 1 to 1.25 hours, or until cooked when tested with a fine skewer.

  • 10.

    Leave for a minute, before turning out to cool on a wire rack.

  • 11.

    Chocolate Ganache (I used two quantities to fill and cover)

  • 12.

    Put the chocolate and cream in a heatproof bowl (eg. stainless steel) over a saucepan of barely simmering water. (don’t let the base of the bowl sit in the water and don’t boil the water – it must just simmer). Stir with a wooden spoon until smooth.

  • 13.

    Remove from the heat leave to cool, then beat lightly until thick enough to spread or pipe.

  • 14.

    To Assemble the cake as pictured:

  • 15.

    With a long serated edge knife cut the cake into 3 layers. Spread ganache on each of the layers.

  • 16.

    Then spread ganache on the sides of the cake and carefully press toasted almond flakes into the ganache.

  • 17.

    Spread ganache on the top of the cake and smooth with a large spatula.

  • 18.

    Pipe ganache rosettes around the perimeter of the top of the cake and decorate with glace cherries or fresh strawberries.


Use dark chocolate with a high percentage of cocoa solids in cake and ganache for the best taste. I've also tested this recipe with white chocolate and it is just as moist and light.

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Posted by jackicamReport
You truly are an an artist Dianne. This cake looks fantastic! You're attention to detail is amazing!