chocolate cake
Food Foodie Recipes

Foodie Heaven: Simply the best chocolate cake you will ever devour

Welcome to foodie heaven:

I’ve made this chocolate cake many times and have perfected it to where I’m ready to share this little slice of foodie heaven. It’s fairly fool proof and is guaranteed to impress your friends, even if they’re a chef. I’ve made it for Christmas, Birthdays and just because. It’s a very versatile recipe in that you can also make individual cup cakes and not just the original cake. I made the cup cakes last year to take to work to share, much easier to hand out that way rather than messy slices of cake.

The cake is moist and rich with chocolate and it has a wonderful light, melt in the mouth texture. You only need a small slice to satisfy, I promise you’ll get a maximum chocolate fix.



  • 200g 70% cocoa solids dark chocolate
  • 200g unsalted butter
  • 1 tbsp instant coffee granules mixed with 125ml cold water
  • 85g self-raising flour
  • 85g plain flour
  • ¼ tsp bicarbonate of soda
  • 200g light muscovado sugar
  • 200g golden caster sugar
  • 25g cocoa powder
  • 3 medium eggs
  • 75ml Whole Milk
  • 2 Crumbled Cadburys Flakes


  • 200g good quality dark chocolate, as above
  • 284ml carton double cream
  • 2 tbsp golden caster sugar


  1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3.
  2. Break 200g dark chocolate in pieces into a medium size metal bowl. Cut 200g butter into pieces and tip in with the chocolate, then add the coffee mixture. Place the bowl over a saucepan of hot water. Warm through until everything is melted – don’t overheat. Stir occasionally until you have a smooth chocolate mixture.
  3. While the chocolate is melting, sift all the following ingredients into a large bowl – 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder.
  4. Beat 3 medium eggs in a bowl and stir in the milk.
  5. Next pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Don’t over mix.
  6. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly because the ganache will completely hide the imperfection), then turn out onto a wire rack to cool completely.
  7. When the cake is cold, cut it horizontally into two
  8. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
  9. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. This is best done while the cake is on the cooling rack, just sit the cooling rack in a shallow pan and let the ganache run over the cake. The ganache should be very shiny. Transfer to your final serving platter and decorate with crumbled flake.

The cake keeps moist and gooey for 3-4 days.

This cake is perfect for dessert especially if you serve it with a few fresh raspberries, strawberries or even mango on the side and even a little fresh cream to take away some of the richness. You get clever and make a raspberry sauce – that’s easy – put a punnet of raspberries in your blender, add icing sugar to taste (not too much) and whiz until it’s a fairly smooth liquid. Strain through a sieve and chill until ready to use.

Next time I make this cake I’m going to add an orange flavor to it, there’s nothing better than the marriage of chocolate and orange. I haven’t decided quite how to accomplish this but it will include orange zest and concentrated orange juice. Maybe I’ll replace the milk with the juice. Stay tuned.

Now tell me this isn’t pure foodie heaven!