Weekend Wonderings

AOW-ettes, this is the best chocolate cake recipe in the world. You’re welcome.

The recipe originally comes from an Usborne Children’s cookery book I had when I was just a wee bouncy thing, and I used to sit at the oven door, licking a spoon, watching my cake rise in the oven. The page that holds this recipe has long been covered in chocolate and cake mix, and the book itself is falling apart from use. Luckily, I have the recipe, as I’ve tweaked it over the years, written down in my grown up recipe book. I’ve never found a chocolate cake recipe better than this one, and I’ve never tasted better chocolate cake anywhere either. It’s moist, gooey, delicious, basically it makes you want to stick your face in it and never leave. And the ganache is basically liquid heaven. When I die, I want to drown in it.

For the cake

6 oz plain chocolate

6 oz butter

6 oz caster sugar

4 eggs

3 oz ground almonds

3 oz plain flour

For the ganache icing

3 fluid oz evaporated milk

4 oz plain chocolate

3 oz caster sugar

1.5 oz butter

Pre-heat your oven to 180oC and grease two 20 cm cake tins. This cake can be a little difficult to get out of the tins, so I always grease really thoroughly, and then sprinkle flour over the tin, just for extra help easing.

Melt the plain chocolate gently in the microwave, or in a bowl over boiling water. Once it’s melted, leave it to one side to cool down slightly.

Cream the butter and sugar together until they look entirely fluffy and delicious, then start to add the beaten eggs, a bit at a time, until fully combined. Next add the flour and the ground almonds and mix together.

Finally, pour in the melted chocolate, and stir that in as well. You should probably lick the chocolate bowl at this point, it’s what any sane person would do.

Pour the mixture into the greased cake tins and bake for 20-25 min. Check the cake is done by sticking a skewer into the middle, if it comes out clean, you’re all good to take the cakes out of the oven and leave them on the side, in their tins, for 20 min.

Run a knife around the outside of the tins, and turn the cakes out onto a cooling rack. It’s quite likely the cakes will stick a little bit, don’t worry about it, it can ALL be patched up with icing.

While the cakes are cooling, make the icing by heating the evaporated milk and sugar together in a pan until boiling, then remove from the heat and stir in the chocolate and butter until they’re both melted.

Cool the icing in the fridge until it’s a spreadable-type consistency then spread in between the two cakes, sandwich them together and spread more on top. I have also in the past made chocolate butter icing, and spread some of that in the middle as well, which is AMAZING, although it can cause some interesting sugar highs.

Finally, cut a HUGE slice, and enjoy. Also, bring me some.

Categories: Food, Weekend Wonderings
4 interesting thoughts on this


  1. Sharon
    Posted January 25, 2014 at 11:32 am | Permalink

    Wow this looks immense- ganache always ends in disaster for me but I’m going to give this one a go x

    • Katielase
      Posted January 25, 2014 at 5:22 pm | Permalink

      I can’t get on with normal ganache, but this one is both easy and delicious. Advantages of using recipes originally aimed at kids!

      KL xx

  2. ChirstyMac
    Posted January 25, 2014 at 11:14 pm | Permalink

    Argh! I know this book! it formed the cornerstone of my live of baking & cooking as a kid.
    And I know this recipe (of a fashion). Off to make it. Now.
    Thanks for the reminder! X

  3. Kate G
    Posted January 28, 2014 at 6:05 am | Permalink

    Yum. Im so going to try this. Needed a shorter cooking time gooey cake. Mmmmmmmm. xx

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Hello! We're Clare, Aisling and Anna and welcome to a corner of the world where smart, flawed, real women talk about the bigger picture; about their experiences, stories and opinions on all aspects of being a woman today, from marriage to feminism to pretty, too.

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