Name: Chocolate Cake
Cuisine: United Kingdom
Ingredients: 50 g potato flour or cornflour; 1 tsp vanilla extract; 4 eggs, separated; 100 g butter; 100 g caster sugar; 150 g good dark chocolate; filling: raspberry jam and stiffly whipped cream, or chocolate buttercream (below); 1 tsp baking powder; a pinch of salt

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

How many chocolate cakes are there? Do we need another? Maybe not, but this is worth a try, as it’s another straightforward recipe that tastes very good, keeps well and strikes that happy note between being moreish and cloying. Furthermore my young daughter can eat it; she calls it ‘black cake’. It’s fine on its own, too.

Ingredients

100 g butter
150 g good dark chocolate
100 g

Method

Preheat the oven to 350°F/180°C/Gas4; butter a deep 20cm or 23cm cake tin, and line it with buttered greaseproof paper.

Melt the butter and chocolate over hot water in a large bowl. Add the sugar, egg yolks and vanilla extract, and remove from the heat. Sift and fold in the pot