As its name implies, this cake is extremely chocolatey.
There’s another similar cake on the site and I often get asked if the recipe can be doubled since one cake isn’t enough apparently. I love getting compliments like that.
So, I decided it was time for a revamp. A moist fudge cake rich in chocolate, perfect for a sweet treat to have with your coffee. Chocolate lovers are going to fall in love with this cake.
It also freezes really well, and you can hide some away in the freezer as a treat for when you want something sweet. Otherwise, it won’t last long on the counter.
250 grams bittersweet chocolate
150 grams butter
250 grams sugar (1 /1/4 cups)
4 large eggs
2 Tbsp cornstarch
150 ml cream (1/2 cup + 2 Tbsp)
160 grams flour (1 cup + 2 Tbsp)
1. Break up the chocolate into squares and place in a bowl. Add the butter and melt together in the microwave. Mix until well combined.
2. Add the sugar and mix until well combined. Then add the eggs, one at a time, mixing rapidly after each egg. Add the cream and mix, then add the cornstarch and the flour.
3. Preheat an oven to 180°C.
4. Evenly transfer the batter to a baking tray lined with parchment paper and bake for around 35 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
Good to know…
You can substitute the butter with the same amount of oil. Freezer-friendly.