I adapted this simple chocolate cake recipe from a little old cookbook with no attributed author after going through literally dozens of recipes, looking for something that my husband would enjoy. He is very particular when it comes to baked goods, and finding a dense and heavy, deeply chocolatey cake that is still moist and ready to hold a thick lashing of ganache was a challenge.
Thankfully, I think we’re finally onto a winner.
Although this simple recipe has a relatively quick preparation time, it does make an unusually thick batter that takes some time to cook. Head over to my easy 8 minute chocolate ganache recipe and whip up a batch to fill and top this dense, chocolate cake, but not too soon! Wait until your cake has cooled, trimmed and sliced in half horizontally as the ganache will be ready almost immediately.
- 190g of unsalted butter
- 1½ cups of caster (superfine) sugar
- 2 teaspoons of vanilla essence
- 2 eggs
- ½ cup of sifted self-raising flour
- 1¾ cups of all purpose (plain) flour
- 1½ teaspoons of baking soda
- ¾ cup of cocoa powder (unsweetened)
- 1½ cups of buttermilk OR half milk and half unsweetened Greek yoghurt.
- Preheat your oven to 180c (350f).
- Grease a deep 20cm (8 inch) round springform cake tin and line the base with baking paper.
- Using electric beaters, beat the butter and the sugar until light and fluffy, then beat in the vanilla and the eggs, one at a time, beating well between additions.
- In a separate bowl, sift the flours, cocoa and baking soda together.
- Fold the dry ingredients into the butter and sugar mixture in parts, alternating with the buttermilk.
- Stir until the mixture is smooth, but be careful not to over work the mixture.
- The batter will be very thick. Spoon it into the baking pan and smooth the surface.
- Bake for 1 hour and 15 minutes, or until an inserted skewer comes out clean, or with a few moist crumbs attached.
- Leave in the tin for about 10 minutes to cool slightly, before turning the cake out onto a wire cake cooling rack.
- When the cake is completely cooled, slice off the peaked top so that your cake is perfectly flat, top and bottom.
- Eat the off-cuts.
- Turn the cake upside down so that the beautifully smooth bottom of the cake is on top.
- If desired, make my easy chocolate ganache.
- Slice the cake in half horizontally and fill with freshly made ganache.
- Pour dark chocolate ganache over the (now) top of the cake, allowing it to drip down the sides.
- Top with slivered almonds, chocolate pearls or sprinkles and leave the ganache to set.
- Slice and serve!