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Bake this moist chocolate cake, then check out our chocolate fudge cake, easy chocolate cake, chocolate drip cake, chocolate gateau and chocolate guinness cake. Looking for a lighter version? Try our healthy chocolate cake.

Ingredients

  • 200g and extra for buttering unsalted butter
  • for lining the tin plain flour
  • 300g dark chocolate (70 per cent cocoa solids)
  • 6 eggs, separated
  • 200g golden caster sugar
  • 150g ground almonds
  • a squeeze of juice lemon

FROSTING

  • 4 rounded tbsp apricot jam
  • 500g pack marzipan
  • 200g dark chocolate (70 per cent cocoa solids)
  • 75g unsalted butter
  • 2 tbsp double cream

Method

  • STEP 1

    Heat the oven to 180C/ fan 160C/gas 4. Butter, flour and line the base of a 23cm springform cake tin with baking parchment.

  • STEP 2

    Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir.

  • STEP 3

    Whisk the egg yolks with the sugar until pale and very thick. Mix in the melted chocolate and butter. Stir in the almonds.

  • STEP 4

    Whisk the egg whites and lemon juice until they hold a stiff peak. Stir a large spoonful into the chocolate to loosen the mixture then fold in the rest. Spoon into the tin and bake for about 1 hour until the cake has formed a crust and a skewer comes out with cooked-looking crumbs. Cool in the tin.

  • STEP 5

    Melt the jam, sieve and use to brush the top and sides of the cake. Roll the marzipan out into a large, thin circle. Lay over the cake, covering the top and sides. Smooth and trim off any excess. Brush with jam.

  • STEP 6

    Melt the chocolate, butter and cream together. Stir until smooth. Set aside to cool and thicken. Spoon the icing on the top of the cake and use a palette knife to smooth it down over the sides. Leave to set.

Baking this for someone special? Check out more of our indulgent dessert recipes.

Ultimate Chocolate Fudge Cake Recipe
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