Moist Chocolate Cake


Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This can be served all on its own with a cup of coffee, or more dressed up as a Black-Forest type of dessert with a pile of fresh fruit such as cherries, raspberries or clementines and a dollop of whipped cream or crème fraiche.


  • 200 g (7 oz) semi-sweet dark chocolate
  • 250 g (9 oz) butter
  • 100 g ( oz) caster (superfine) sugar
  • 5 eggs
  • 100 ml ( fl oz) brandy
  • 150 g ( oz) cake flour or plain (all-purpose) flour
  • 1 tablespoon baking powder


  • 220 g (1 cup) sugar


Preheat your oven to 180°C (350°F/Gas 4). Butter and flour a 26 cm (10½ inch) cake tin. Melt the chocolate with the butter and sugar in a heatproof bowl set over a saucepan of barely simmering water, making sure that the bowl isn’t touching the water. Stir until the chocolate has melted and then remove from the heat to cool a little.

Whip the eggs in a large bowl until they have fluffed up well. Slowly pour in the melted chocolate mixture, whisking until it is all incorporated. Whisk in the brandy. Sift in the flour, baking powder and a pinch of salt and then whisk in well until there are no lumps of flour. Scrape out the mixture into the tin and bake for about 45 minutes, until a skewer inserted into the centre comes out clean and the top is firm and a bit crusty. Remove from the oven and make a few holes in the top with a skewer.

While the cake is baking, make a syrup by boiling the sugar with 300 ml (10½ fl oz) water for about 5 minutes until it has thickened. Set aside to cool. Pour the cooled syrup evenly over the cooled cake (don’t miss out the dome of the cake if it is slightly rounded from baking). The cake will absorb the syrup and remain soft and moist. Invert the cake onto a flat plate before serving.