Dense Chocolate Cake

    1 hour 25 minutes

    I love a dense and dark chocolate cake and this one does it for me. I don't usually ice it but you could.

    26 people made this

    Serves: 14 

    • 4 eggs
    • 250g butter, softened
    • 2 cups (400g) white sugar
    • 1 cup (170g) dark chocolate chips
    • 1/2 cup (125ml) hot water
    • 1 cup (250ml) buttermilk
    • 1 teaspoon vanilla essence
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon bicarb soda
    • 1/4 teaspoon salt

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Separate the eggs and beat the egg whites until stiff then set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk and vanilla.
    2. In a bowl, stir together the flour, bicarbo soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
    3. Turn the batter into a greased and floured ring tin. Bake in a preheated 180 degrees C oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

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    Reviews in English (21)


    This is a very delicious chocolate cake. However, it doesn't hold up to its promise of dense and dark. There's not nearly enough chocolate flavor or the dense heavy texture present in a pound cake.If you're in search of a good chocolate cake, this would be for you. If you're in search of that old fashioned deep, dense, dark chocolate flavor, this is not the recipe for you.I gave it a five because it is very delicious and easy. But I was looking for a deep chocolate, dense textured pound cake.  -  10 Mar 2003  (Review from Allrecipes USA and Canada)


    I have made this recipe several times and it's a delight each time. It's wonderful with vanilla ice-cream and raspberry sauce. My sister-in-law who is a pastry chef even asked for this recipe. A nice addition to this recipe is 1 1/2 - 2 teaspoons cinnamon and Mexican vanilla if you have it on hand. The regular pure vanilla works well too. Also, I lightly dust it with icing sugar once cool. I call this version Mexican Chocolate Pound Cake as Mexican chocolate often contains cinnamon. If you are looking for a deliciously rich, dense and attractive cake, this is the cake!! NB Don't bake this cake on convection setting as it will bubble over--on a regular bake setting, this cake bakes beautifully.  -  01 Jul 2003  (Review from Allrecipes USA and Canada)


    This cake recipie is a pain in the neck and although it tastes delicious, the only person who got to enjoy it was me because I had to scrape the entire thing out of the pan. It is a mess and bubbled out over the called-for pan all over my oven. Don't make this cake if you want success.  -  06 Oct 2000  (Review from Allrecipes USA and Canada)