I made these luscious chocolate cakes as convenient loaf cakes,( because you can freeze some for a rainy day) but of course you can also make them as a round cake in a 20 cm tin, ( see left). Your choice of icing - quite often I cover them in a chocolate ganache as in the cake on the left. On the loaves I made a chocolate fudge icing. I find if I am going to have chocolate cake I really want one made with real chocolate, not just cocoa, but make sure you choose high quality cooking 70% dark chocolate to get the best luscious effect.
This recipe originated as My Favourite Chocolate Cake on Good Food but I have changed the method slightly.
125g castor sugar
125g unsalted butter
220g dark chocolate, broken into small pieces
4 free range eggs, separated
2 rounded tbsp cornflour
1 tsp baking powder
1 tsp vanilla essence
Preheat the oven to 170C. Grease and line a 20cm cake tin, spring-form preferably.
Melt the butter and chocolate in a bowl in the microwave or in a bowl over a saucepan of simmering water. Be careful not to let the bowl touch the water. Stir and don't overheat. Take off heat and stir in sugar
When the chocolate butter mix is melted but not too hot (below 50C) gently beat the egg yolks, add to the mix and stir well.
Add the sieved cornflour, baking powder and vanilla essence. Mix well.
In a separate bowl, preferably copper if you have one, beat the egg whites until stiff. Fold a quarter of the egg whites into the chocolate mix to soften the mixture then, gently fold through the remaining stiff egg whites.
Pour into the cake tin and bake for 20 minutes. If you are using little loaf tins cook for 12 minutes. Reduce the temperature to 160C and bake for 15 more minutes (only another 5 mins for loaf tins) or until a skewer, when inserted into the cake, comes out clean. The cake may sink, but it is better to take out of the oven when it is just ready, otherwise it will be too dry.
Remove from the oven, leave to rest for 10 minutes, then turn out of the tin to cool on a wire rack.
170 gms bittersweet chocolate minimum
250 gms unsalted butter softened
175 gms icing sugar sifted
1 tablespoon vanilla extract
Melt the chocolate in the microwave in a bowl sitting over a pan of simmering water, and let cool slightly.
In another bowl beat the butter until it's soft and creamy and then add the seived icing sugar and beat again until everything's light and fluffy. Gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
Ice the cake as you see fit. I piped the icing on, or you can spread with a spatula and swirl it with a fork dipped in hot water.
Alternatively you can ice the cake with this ganache.
70g good quality dark chocolate
3 tablespoons of thick cream
Put the cake on a wire rack with a piece of baking paper underneath to catch all the drips.
Melt the butter, cream and chocolate together in a bowl over a pan of simmering water and stir well.
Pour over the cake.
Scrape up the chocolate that has dripped through the rack and add it to your chocolate mix.
Smooth with a palette knife dipped in hot water.