Cake making on a Sunday is one of our favourite things to do. We have our breakfast and then the kids are ready to make the cake for our after dinner treat. I haven’t made a chocolate cake for a while as we have concentrated on making cupcakes over the last few months. The kids love making cupcakes because they are quick and they like to decorate them and eat as they are going. I wanted something a little more naughty this sunday and I had some leftover ingredients perfect for this cake from easter. I had some seriously good dark chcocolate as a gift and it’s always nice to do a dessert with great ingredients.
I have history with chocolate cake…a few years back I made the best chocolate fudge ever! Beginners luck though as I totally winged it. Chucked a bit in there and a little bit more there and hey presto! One. Amazing. Cake. Rookie mistake though as I didn’t write it down and tried to repeat it for my son’s first birthday….needless to say, it was awful the second time. It was dense and eggy – no where near the lusciousness of the first one I had made a week earlier. My friends and family were very kind and gulped nearly all of it down with a smile on their faces. I gaurantee you they didn’t like it. My wife is a very honest, straight talking woman and she had no qualms in telling me how bad it was. It has become one of those ‘remember that cake you made ‘ stories which will haunt me forever. Luckily, I have learnt the errors of my ways and now write down everything I experiment, discard the bad and improve the good. This cake is a top notch recipe that I have been playing with for a while. It’s fudgy, rich and moist – everything you want it a seriously good chocolate cake.
If you’re on a diet you might want to look away. I try not to eat that much chocolate nowadays but I need a good fix to keep the choccie monster at bay. This is a chocolatey, fudgy, and ultimately a gorgeous Sunday cake. I hope you enjoy! It’s an absolute belter of a cake.
200g Self raising flour
90ml olive oil
110ml boiling coffee water ( 3tsp instant coffee)
1 1/4 tsp vanilla extract
60g cocoa powder unsweetened
1 1/4 tsp baking powder
2 tbsp milk
2 tbs nutella
2 tbsp cocoa powder unsweetened
100g dark chocolate – finely chopped or grated
1 tbsp heavy cream or 75ml of double cream if you haven’t got the heavy stuff
- Whisk the eggs and sugar together until light and fluffy. Preheat the oven to 175 degrees celcius.
- Add and mix the flour, cocoa powder and vanilla together.
- Add and beat the oil in until smooth and thick.
- Make the coffee water. It has to be boiling water and added when just made. Again beat this into the mixture.
- Add the milk and beat the mixture until fully incorporated.
- Crease a large cake pan. I used a 10 inch cake pan for my cake.
- Cook in the oven for 40mins. Check the cake at 30 mins. It should be a fudgey cake so the cocktail stick will be slightly covered but not runny.
- Let the cake cool for at least 20 mins before completing the filling and topping of the cake.
- For the filling, mix the mascarpone, nutella and cocoa powder together. I then put in to a piping bag and keep in the fridge until I am ready to complete the cake.
- For the topping, make a rich chocolate ganache by warming the cream on the hob on a low to medium heat. Do not boil the cream. Add the chopped chocolate to the cream and stir whilst off the heat. It will become a thick ganache and spreadable.