This chocolate cake recipe is one of my favourites – which is saying a lot to be honest as I like cake in general, so it has a fair few others to beat. I’ve just come back from a little trip to London with Adam to watch WWE RAW – the only thing we really have in common other than the kids and an odd sense of humour – and while I was there I decided I wanted to head to Harrods on the second day for a mooch around and to go to the chocolate restaurant. I’ve been before and I always over do it, but washing down a £9 slab of chocolate fudge cake with a chocolate elixir milkshake was probably the reason I felt queasy for the rest of the afternoon and why I’ve been having chocolate cravings since.
Is this as good as Harrod’s Godiva chocolate fudge cake with hot melted chocolate sauce and fudge ganache? No, don’t be daft, but it’s also not £9 a slice so go with it.
For the Chocolate cake:
- Butter, for greasing the pans
- 210g plain flour, plus more for pans
- 400g caster sugar
- 90g good cocoa powder
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 240ml buttermilk, shaken
- 120ml vegetable oil
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla essence
- 240ml freshly brewed hot coffee (this will enhance the chocolate flavour)
For the Ganache:
- 200g Dark Chocolate
- 1 240ml carton of double cream
- 2 tbsp golden caster sugar
Preheat the oven to 180°C/gas mark 4. Grease 2 (20cm) round cake pans and line with parchment paper.
Combine your flour, sugar, cocoa, baking soda, baking powder and salt in a bowl and mix. I use a kitchen aid electric mixer fitted with a paddle attachment and mix on low speed until combined.
In a separate bowl, mix the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry whilst stirring constantly (see why I use the mixer now – lazy.) Add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula to make sure you get everything. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
To make the ganache, you need to add the cream, sugar and dark chocolate to a saucepan and bring to simmer until everything is dissolved. Turn off the heat and allow to cool, it should thicken as it cools. Once it’s done, spread liberally over the cakes and in between.