The softest, bounciest, and best ever chocolate cake recipe. This one took a long time to develop but it was worth it to achieve chocolate cake perfection.
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Serve It With Raspberry Custard
To give this chocolate cake the feel of a proper school dinner, we'd recommend pairing it with some raspberry custard.
To give this chocolate cake the feel of a proper school dinner, we'd recommend pairing it with some raspberry custard.
Serves
24
Dark Chocolate
Butter
Instant Coffee Granules
Boiling Water
Self Raising Flour
Bicarbonate Soda
Dark Muscovado Sugar
Golden Caster Sugar
Fine Salt
Cocoa Powder
Vanilla Extract
Egg
Soured Cream
Salt
Granulated Sugar
Serve It With Raspberry Custard
To give this chocolate cake the feel of a proper school dinner, we'd recommend pairing it with some raspberry custard.
To give this chocolate cake the feel of a proper school dinner, we'd recommend pairing it with some raspberry custard.
Serves
24
Dark Chocolate
Butter
Instant Coffee Granules
Boiling Water
Self Raising Flour
Bicarbonate Soda
Dark Muscovado Sugar
Golden Caster Sugar
Fine Salt
Cocoa Powder
Vanilla Extract
Egg
Soured Cream
Salt
Granulated Sugar
Unlock Mob Premium
Serve It With Raspberry Custard
To give this chocolate cake the feel of a proper school dinner, we'd recommend pairing it with some raspberry custard.
To give this chocolate cake the feel of a proper school dinner, we'd recommend pairing it with some raspberry custard.
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Step 1.
Heat oven to 180°C. Lightly grease and line a deep baking tray with baking paper and set aside. In a large bowl mix together the flour, bicarbonate of soda, both sugars, salt and the cocoa powder. If there are any hard lumps of sugar break using your fingers.
Step 2.
In another large bowl whisk together the eggs, vanilla and soured cream. Finely chop the chocolate and dice the butter, then add both to a pot, melting over a medium heat whilst stirring until totally combined. Add the coffee granules to a jug and top up with the boiling water.
Step 3.
Pour the soured cream mix into the dry ingredients along with the coffee and melted chocolate, fold together using a large metal spoon until combined – do not over mix. Pour into the lined baking tray and pop into the oven for 50 mins to 1 hour until cooked. You can check if it's cooked or not by poking it through the centre with a skewer – if it comes out clean, the cake is ready!
Step 4.
Set aside to cool, remove from the baking tray, sprinkle with the granulated sugar and slice.
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