I made this chocolate cake around Christmas for a family get together and it was so good I had to share it with you. I hope you enjoy!


  1. Line 2 20cm baking tins with grease proof paper. Preheat the oven to 160 C.
  2. Break up the 200g dark chocolate into a pan and add the 200g butter. Mix the tbsp of coffee with 125ml of water and add that to the pan. Heat the contents until they are melted and well combined, this only needs to be over a low heat and stir throughout.
  3. In a separate bowl mix together the; 170g flour, 200g muscavado sugar, 200 golden caster sugar and 25g cocoa powder.
  4. Now in another bowl add the three eggs and buttermilk and beat together.
  5. Pour the melted chocolate mixture and the egg mixture into the dry ingredients and mix until everything is well combined. Now pour into your baking tins and bake for 30 mins.
  6. You will know they are done when you push a skewer through and it comes out clean. Leave them to cool in the tin, once fully cool you can put them onto a wire rack.
  7. For the centre of the cake melt the chocolate in 30s bursts in the microwave (or over hot water) and on the bottom cake pour over the melted chocolate.
  8. Whip your double cream till stiff peaks form, make sure the chocolate on the base has fully cooled, then spoon over half of the cream to the middle, place the other cake on top and then spoon over the rest of the cream on top.
This cake not only looks pretty good but tastes amazing, it would make a fantastic birthday cake. 

Allie x

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