This is a very rich and decadent chocolate cake. A very small piece goes a long way. Even though it is a moist cake it does need some cream to tone down the richness! Yummy!
The recipe called for a 22cm (8.5 inch) tin but I only had a 7 inch tin so after one hour 10 minutes I carefully placed some foil over the top (you don’t need to ‘tuck’ it down – just let it lie flat on top of cake tin), turned the oven down one notch and let it cook for a further 20 minutes (1 hour 30 minutes in total).
Remember that if you use a smaller tin than the recipe suggests you need to turn down the oven slightly and cook longer. If you use a bigger tin, you don’t need to cook as long. It’s best to always follow the recipe but sometimes it’s not always possible!
- 375g butter (softened)
- 230g soft brown sugar
- 3 eggs (whisked)
- 300g plain flour (sifted)
- Half teaspoon baking powder
- 80g cocoa (double sifted)
- 200g dark chocolate (melted)
- 180ml milk
- Preheat the oven to gas mark 3.
- Gently melt the chocolate in a basin over the top of simmering boiling water (do not allow the water to touch the basin otherwise the chocolate becomes bitter).
- Place the butter and sugar in a mixing bowl and using an electric mix beat for 8 – 10 minutes or until light and creamy.
- Add the whisked eggs to the creamed butter and sugar a little at a time until well incorporated.
- Add the sifted flour, double sifted cocoa, melted chocolate and milk and gently fold until all the ingredients are incorporated well together.
- Spoon the mixture into a 8.5 inch round tin that has been well greased and lined with non-stick baking paper.
- Bake for 1 hour 15 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Cool in the tin.
- To serve – dust with sifted cocoa and serve with cream.