Yields:
14 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
1 Hr 50 Mins
This has to be the best chocolate cake recipe, a chocoholics heaven!! This is not for the faint hearted… it is beautifully moist & gooey!
Ingredients
Adjust Servings
- The topping
Instructions
- Grease a 20cm deep round cake tin with butter and line the base. Preheat the oven to 160°C/160°C fan/ gas mark 3. Break the chocolate in pieces into a medium, heavy-based pan. Place in the butter, then mix the coffee with the water and pour into the pan. Warm the mixture over a low heat until everything is melted.
- Whilst the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, getting rid of any lumps. In a separate bowl beat the eggs in a bowl and stir in the buttermilk.
- Pour the melted chocolate mixture and the egg mixture into the flour mixture, stir until everything is completely mixed through and you have a smooth and runny cake mixture. Pour this into the tin and bake for 1 hour 20 minutes - 1 hour 30, or until when you can push a skewer in the centre it comes out clean and the top should feel firm. Leave to cool in the tin, then turn out onto a wire rack to cool completely. Don't worry if it cracks a bit or if it dips slightly.
- When the cake is cool make the topping by chopping the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take the pan off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
- Slice the cake in half horizontally and sandwich the layers together with just a little of the topping. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with chocolate of your choice, grated chocolate or a pile of chocolate curls. Enjoy!