Rich chocolate cake

  • serves 10

This rich chocolate cake is dense, sticky and decadent. The frosting is pure heaven and difficult to resist eating before the cake is even finished.



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


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


  • Step 1

    Baking this for someone special? Check out more of our party cake ideas here

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

Nutritional Information

  • Kcals 913
  • Carbs 79.6g
  • Protein 13.8g
  • Fat 62.1g
  • Salt 0.17g
  • Saturates 27.8g
  • Fibre 4.8g