The Perfect Rich Chocolate Cake

The Perfect Rich Chocolate Cake

The Perfect Rich Chocolate Cake

The Perfect Rich Chocolate Cake

The first is a traditional method: at its simplest, an all in one sponge with cocoa substituted for some of the flour. Recipes vary, but the basic idea is to use equal amounts of flour, butter and caster sugar, blended with eggs and cocoa. This offers a light, springy texture. Perfect for those who like their chocolate cake fluffy.

The second is a modern chocolate cake method, which features a different type of fat to create a richer cake. Nigella swaps half her butter for sour cream; others dispense with the butter altogether in favour of vegetable oil and/or yoghurt or crème fraiche. Variations on this recipe produce a denser crumb and richer chocolate flavour.



1. Tip the dry ingredients into a bowl or food processor and mix to combine

2. In a jug, whisk the eggs until pale then add the crème fraiche, sunflower oil, and golden syrup

3. Whisk together thoroughly, then tip the mixture into the dry ingredients and beat or blend to combine

4. Pour the batter into a greased 8” round tin

5. Bake at 140ºC (120ºC Fan Oven / 275 F / Gas Mark 1) for 40 mins to 1 hour

Cool on a wire rack.

Chocolate Ganache:

Pour 100ml (4floz) double cream into a saucepan

Add 110g (4oz) of broken good quality dark or milk chocolate

Allow to melt, whisk to blend, and then refrigerate until it reaches spreading consistency

Spread over the cake

Chocolate Butter Icing:

Beat 75g (3oz) butter until soft

Sift in 175g (6oz) icing sugar and up to 28g (1oz) of cocoa, depending how strong you want the icing

Add 1tbsp boiling water and beat until well blended.

Bon Appétit