Chocolate cake 04.01.2008

This is the only cake recipe I know by heart and it has been failsafe, generally delightful and delicious every time I’ve made (except that once).


  • 200g dark cooking chocolate
  • 180g sugar
  • 180g butter
  • 3 eggs
  • 3 heaped tblsp flour (plain or self raising)
  • icing sugar to dust

  • raspberries for excitement


Chop the butter and chocolate into smallish cubes.

Put butter, chocolate and sugar into a microwave safe mixing bowl or the top of a double boiler.

Melt gently in the microwave, stirring every 45 seconds or so. Alternatively, melt gently in the double boiler. Be careful not to over-cook it - you merely want to melt it together.

Once melty, beat in eggs one at a time, alternating with a tablespoon of flour.
The mix should become quite thick and glossy and pull away from the edges of the bowl a little.

Pour mixture into a greased and floured cake tin (~20cm).

Cook at 200C for 10 minutes then reduce heat to 150C for 45 mins. It should be crunchy on the outside but a little squishy in the middle.

Cool slightly, flip out of tin and dust with icing sugar.

I have, on occasion, stirred a handful of frozen raspberries through the mix before cooking - just to keep things interesting. The cake is so forgiving that it doesn't mind the raspberry addition.

File under dessert

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Ingrid is slowly and conscientiously sampling her way through the food of Southern Vietnam.

Comments on Chocolate cake

Virginia on 04 January 2008:

That's a great recipe Ing - I'm always looking for a single-20cm-tin, quick chocolate cake recipe. If ONE MORE RECIPE calls for 'sandwich tins' (multiple) I'm going to scream. And then I'm going to go online and buy myself some.

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