This cake is moist, rich and satisfyingly dense with a chocolate filling and glaze that is in perfect proportion with the rest of the cake and not overly sweet. This is a cake for those that don't want any surprises and want an absolutely splendid and elegant result every time. This recipe makes two cakes, so perfect for keeping one and giving the other away.
Makes: 2 20cm chocolate cakes
380g unsalted butter, at room temperature
340g caster sugar
320g light brown sugar
300g dark chocolate (70% cocoa solids), melted
1 teaspoon almond extract
440ml full fat milk
460g plain flour
1 teaspoon bicarbonate of soda
1 pinch salt
Chocolate Filling and Glaze
300g dark chocolate (70% cocoa solids)
110g unsalted butter
1 teaspoon vanilla extract or essence
85g golden syrup
80ml sunflower oil
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Cake: Preheat the oven to 180 degrees C. Grease and line two 20cm cake tins with baking paper.
Cream together the butter and the sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time until smooth and well blended. Gently beat in the melted chocolate and mix until well combined. In a jug, stir the almond extract into the milk and set aside.
Into a separate mixing bowl sift in the flour and add the bicarb and salt. Fold half of the flour into the chocolate cake mix then half of the milk and mix well. Gradually add the remaining flour and milk and mix well, the mixture will be very thick. Spoon into the prepared cake tins.
Bake in the preheated oven for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool fully in the tins.
Chocolate Filling and Glaze: Once the cakes are cooled, carefully slice them horizontally through their middle.
Combine the chocolate, butter, vanilla and golden syrup in a bowl over boiling water and stir to melt. Remove from the heat and allow to cool and stiffen just slightly.
Take a third of the chocolate mixture and whisk it together with the sunflower oil then divide between the two cakes and spread over the first layer. Sandwich the second layers on top.
Place the cakes onto a tray lined with baking paper then spread the remainder of the chocolate glaze over the tops and sides to cover the cakes. Allow the cakes to sit at room temperature until the glaze becomes solid.