Ronnie’s chocolate cake

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

When we opened our restaurant in Selfridges, London, I wanted to serve a chocolate cake that was memorable without looking too fussily over-the-top. My group pastry chef Ronnie came up with this rich concoction that fitted the bill nicely. It may look a little long-winded but it’s well worth the effort.


  • Butter, for greasing
  • 500 g caster sugar, plus a little extra for dusting
  • 6 eggs, separated


Preheat the oven to 180°C/gas mark 4. Lightly grease a 25 x 8cm deep round cake tin and line it with greaseproof paper or baking parchment.

To make the sponge, whisk 250 g of the s