Who doesn’t like chocolate cake? Everyone has their own favourite recipe. This cake is rich, moist and never lets me down! 

chocolate cake

P.S I guarantee there will be no leftovers 🙁 

yum

 

Chocolate Cake
Rich and moist chocolate cake!
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4931 calories
341 g
1852 g
369 g
84 g
196 g
1973 g
2488 g
256 g
6 g
146 g
Nutrition Facts
Serving Size
1973g
Amount Per Serving
Calories 4931
Calories from Fat 3250
% Daily Value *
Total Fat 369g
567%
Saturated Fat 196g
979%
Trans Fat 6g
Polyunsaturated Fat 20g
Monounsaturated Fat 126g
Cholesterol 1852mg
617%
Sodium 2488mg
104%
Total Carbohydrates 341g
114%
Dietary Fiber 6g
25%
Sugars 256g
Protein 84g
Vitamin A
241%
Vitamin C
7%
Calcium
175%
Iron
62%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cake
  1. 1 ½ cups chocolate- milk or dark (I used dark)
  2. 150g butter
  3. 5 eggs (whites and yolk separated)
  4. 1 cup castor sugar
  5. ¾ cup self raising flour
  6. 2 tbsp. Dutch- process cocoa powder
  7. 50 ml hazelnut oil
Cream filling
  1. 150ml pouring cream
  2. 150ml mascarpone
  3. 1 tsp. vanilla extract
  4. 1 tbsp. castor sugar
Ganache
  1. 1 ½ cups chocolate- milk or dark ( I used milk)
  2. 20g unsalted butter, roughly chopped
  3. 150ml pouring cream
Decoration
  1. 2 packets fresh raspberries
Instructions
  1. 1. Preheat fan-forced oven to 180 °C. Grease and line a 24cm springform cake tin.
  2. 2. For the cake melt the butter and chocolate over a saucepan of boiling water. Once melted leave aside.
  3. 3. Meanwhile in a large bowl whisk the egg whites on high until stiff peaks form. Slowly add the sugar and beat well until glossy.
  4. 4. In a separate bowl sift the flour and cocoa together.
  5. 5. Stir in the hazelnut oil into the melted chocolate and add the egg yolks and stir quickly.
  6. 6. Fold a bit of the flour mixture into the bowl of egg whites (meringue) alternating with the melted chocolate mixture until every ingredient is well combined.
  7. 7. Pour the batter into prepared tin and bake in the oven for approximately 35-45 or until a skewer inserted into the centre of the cake comes out clean.
  8. 8. Remove cake from oven and leave to cool completely in the tin. Once cooled place cake in the fridge to completely set.
  9. 9. For the cream filling whisk all the ingredients together into a large bowl with hand-held electric beaters until soft peaks form. Set aside in the fridge.
  10. 10. For the ganache place the butter and cream in a heatproof saucepan until melted. Bring to a simmer and take off the heat. Whisk in the chocolate until mixture is nice and glossy. Leave mixture to cool and stir frequently until set and thickened) Place in the fridge.
  11. 11. Cut the cake into half and trim the top layer evenly. Place one half onto a cake stand and spread cream filling all over the base. Turn the other cake upside down and place it on top of the cream filling. Spread ganache generously on top of the cake and decorate with fresh raspberries.
Adapted from Gary Mehigan's "Comfort Food"
beta
calories
4931
fat
369g
protein
84g
carbs
341g
more
Adapted from Gary Mehigan's "Comfort Food"
Missemzyy http://www.missemzyy.com/
good

bunny

missemzyy xox 

Missemzyy

7 Comments

  1. Peter White

    July 12, 2014

    One of the best chocolate cakes I have ever tasted!

  2. Hannah (BitterSweet)

    August 6, 2014

    That is a positively mouthwatering cut-away! The crumb looks absolutely luscious, perfectly tender and just as moist as promised. 🙂

    • emmalwhite860@msn.com

      August 6, 2014

      Why thank you!! It certainly was 🙂

  3. Jhuls

    December 23, 2014

    This looks absolutely perfect. 😀

    • emmalwhite860@msn.com

      December 23, 2014

      Thanks Jhuls! Its our go-to chocolate cake recipe! 🙂

  4. Sadia Mohamed

    December 27, 2014

    Wowness! Wat a blog. Lovely fotos, yummy food and recipes. Perrfect! This cake looks beautiful.

    • emmalwhite860@msn.com

      December 29, 2014

      Thank you Sadia! Much appreciated 🙂 x

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