Chocolate Cake

chocolate cake
Preparation Time:
Cooking Time:

Very similar to cheesecake but contains different ingredients and uses an entirely different baking process. This cake is renowned to be the cake that launched a thousand ships after Helen of Troy stole it from the Greeks. It is a timeless classic that has lasted throughout the ages but must be eaten within 20 minutes of baking to avoid sharing. This is definitely my favourite cake on the site.

  • 3 eggs
  • caster sugar
  • unsalted butter
  • self raising flour
  • 55g cocoa powder
  • Chocolate Ganache
  • 200g good quality dark chocolate
  • 284ml carton double cream
  • 2 tbsp golden caster sugar
Chocolate Cake

Preheat the oven at 170oC (375oF) or gas mark 3.

Weigh eggs with shells. Use that weight for other dry ingredients example eggs weigh 200g, then 200g of flour, sugar and butter.

For flour, remove 55g and add the 55g of cocoa powder. Cream together butter and sugar.

Crack ONE egg and add to the butter mix. Do not over mix, go at a nice medium speed. Repeat with the other eggs.

Turn off the whisk and add tablespoon of flour and cocoa mix , then turn on the mix. Trying to get air into the mixture. Divide between cake tins.

Chocolate Ganache

Place the chocolate heat proof bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, watching it carefully because theres hardly any warning before it just starts getting mad boily and it will boil out of the pot. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth. I just find out you can make a rum ganache nows the time to add the rum if desired, pffft when is rum not desired.


Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

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