Chocolate Cake Recipe
This is a beautiful moist and delicious chocolate cake with the crunch of toasted pistachios and almonds on the side topped off with rich ganache and chocolate flowers. Perfect for Christmas or any other special gathering.
Chocolate Cake Ingredients:
Makes two 8inch (20.32 centimetres) round cakes or 24 cupcakes
200g (7.05 ounces) of 70% cocoa dark chocolate
315g (11.11 ounces) or 1 1/3 cups margarine or butter
8 large eggs
2 1/4 cups or 485g (17.11 ounces) caster sugar (super fine sugar)
1 1/4 cups or 200g (7.05 ounces) plain flour (use GF flour if coeliac, this recipe has been tested with gluten free flour and works well)
1/4 cup or 30g (1.06 ounces) cocoa powder
1 1/2 tsp baking powder
Chocolate Cake Recipe Directions:
Preheat the oven to 180C (356 degrees Fahrenheit).
Place chocolate and margarine into a bowl.
Melt in the microwave (30seconds, stir, 30sec, stir…).
Whisk in the sugar and then the eggs.
Sift flour, cocoa powder and baking powder together and mix into cake mixture until just combined.
Pour into two lined 20cm (7.87 inches) round cake tins.
Bake in the oven for 20-25 minutes. Test if its done by inserting a skewer into the centre, if it comes out clean it is ready. If the cake is looking done on top but is not yet cooked through put an empty baking tray on the shelf above it in the oven.
For the decoration
600 mL (20.29 fluid ounces) or 2 1/3 cup cream
2 tablesppons icing sugar
dash of vanilla essence
Whip the cream, vanilla and icing sugar until just thickened. Divide your bowl into half and then one half into thirds. Use one of these smaller portions between the layers. Add a generous spoon of ganache to the larger portion and mix in, use this to cover the sides of the cake.
100g (3.53 ounces) or 1 cup flaked almonds
100g (3.53 ounces) or 3/4 cup pistachios, chopped
Roast the almonds and pistachios on a tray in the oven at 180ºC or approx 5 minutes. Leave to cool
Press the nuts onto the side of the cake as shown in the video.
Ganache Recipe
300g (10.58 ounces) milk chocolate
100 mL (3.38 fluid ounces) or 1/3 cup cream
Break the chocolate and put into a bowl. Bring the cream to a boil and then pour over the chocolate. Leave to sit for a couple of minutes and then stir until smooth. Cover with plastic wrap and leave on the bench overnight to firm up.
Use the ganache to decorate the top of the cake.
Chocolate Flower Tutorial
How to temper chocolate and what chocolate to use for chocolate decorations
by Ann Reardon How To Cook That
2014
My Cookbook
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All recipe quantities in the book are in grams, ounces and cups.
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Hello, I was wondering if using regular sugar would work fine too, or not. And why or why not.
Caster sugar or superfine sugar will dissolve much more easily and give a better texture.
can we use all-purpose flour?
Hi Chelsea, Plain flour and all purpose flour are the same thing, so yes you can.
In your tutorial you added the eggs into chocolate mixture without whisking. Whereas in the reçipe it said to whisk the eggs and sugar together before adding into the chocolate mixture.
Would appreciate if you can clarify which is the correct method.
Thanks
Hi Ivy, both are okay, though Ann has found mixing the eggs and sugar together first is easier as you can actually see how well the sugar is mixed in.
Does it make a difference using real butter instead of margarine when making cookies or cakes that list margarine?
Hi Louann, Ann tends to prefer margarine for most recipes at is simply better for your health. Ocasionally butter is better simply because of its’ taste. You can use butter instead of margarine if you prefer. The quantity is usually the same but the weight will differ, as butter is heavier than margarine.
Hi,
I’m not that sure about margarine being a healthier option. Of course, it doesn’t contain cholesterol as it comes from vegetable oil, yet I believe the trans-fats still pose a pretty high risk. If it’s solid, you can have a pretty good approximation of how much straight-chain fats there are. If pinning for healthy, liquid vegetable oils should be used, though they taste awful in cakes. Last, but not the least, is the taste preference: I’m all up for butter.
Does it make a difference if I use real butter instead of margarine when making cookies or cakes?
Yum!!!
Hi Ann, I made that cake, and I’m so glad with the reault. Thanks for share your recipes!
Hi Lea, This looks so yummy! well done!
I’m a huge fan of your channel so I decided to try this recipe for a birthday cake. I thought I measured the ingredients carefully but batter came out very thick and heavy. Why could this be?
Hi Sam, It is difficult to know but if the cooked cake was thick and heavy it suggests that either your quantities were out or perhaps your baking powder was the problem. I have used this recipe and while it is not as light as the sponge, it a good chocolatey cake. Maybe try replacing the baking powder. The other thing that can cause the cake to be heavy is over mixing.
hi Anne,
im making cupcakes for halloween one chocolate and on different coloured, if i make this cake how much cupcakes would it make and how many minutes would it be.
P.S. im only making the cake part.
Thankyou
Hi Cutiepie art, The recipe shuld make around 24 cupcakes.
About how many people does this recipe serve?
Hi Thais, It will depend on the size of the serving. If you are making it as per the picture you would comfortably get 12 generous slices from the round cake.
Hi, is this cake moist enough to be made the day before a party? Or does it need to be made on the day? Thanks
Hi Nikky, Cakes always taste better when they are fresh. I have comfortably made this cake the day prior and it works fine.
Hi Ann, I love your channel and your cakes always look delicious but ice had a bit of a hard time finding just the cake recipes separate from the tutorials of the amazing cakes that you do create using the recipes. Maybe an extra tab for the recipes of the basic cakes and such you use to build on? Thank you ☆
I am getting all set to make the Chocolate Cake, but have a quick question. The receipt call for 1 1/4 cup (7.05 ounces) of plain flour.
I’ve been checking my cookbooks and find that 1 cup of plain flour weighs only 4 ounces, so by my calculations 1 1/4 cups of plain flour
would weight 5 ounces. Although if your receipt actually was calling for 1 3/4 cup of plain flour then the 7.05 ounces would work.
Therefore, do I add 1 1/4 cup (5 ounces) of plain flour OR 1 3/4 cup (7 ounces) of plain flour? Thank you!
Hi Flicsha, We are triple measured these amounts as there is discrepancy between conversion charts. We use australian cups and have consistently weighed 1 and 1/4 cups at 200 grams which is just over 7 ounces.
Can coconut oil replace margarine in the recipe?
Hi Heidi, This is not something Ann has tried, so you would need to experiment with. It would change the flavour of the cake.
Can u make this with an egg substitute?
Hi Meghan, Ann hasn’t tested it so we don’t know how well it will work. If you trial it, please let us know how it goes.
I used egg gel but it destroys the entire texture of the cake and the taste as well. It tastes awesome with eggs but it is just not meant for a eggless version . Thanks for the recipe Ann
Hi Pallabi, thanks for letting us know. We find most cake recipes with eggs dont transfer easily to an egg replacemet.
Hi can you freeze this cake (just the sponge, not the ganache etc) if made in advance? How long would it then take to defrost and how do you protect it in the freezer? Thanks
Hi Fiona, You can freeze it, though it isn’t as good as fresh cake. Ann recommends fully wrapping the cooled cake in plastic wrap and storing inside airtight bag or container. It will usually keep quite well like this for a couple of weeks. How long it will take to defrost will vary depending on local temperatures.
Hi,
I am in the process of making this for my sons birthday party this weekend, however when I look at the ingredients for the chocolate cake, it does not list the egg quantity. If you could let me know how many I will need that would be great. Many thanks in advance, Lisa
Hi Lisa, The recipe ingredients lists 8 eggs for the standard quantity of mix.
Hey Ann,
I have three questions – should I use large or medium eggs? what do you mean by “Bake in slow oven” (time/heat)? and if I want to use butter, I should use half of the amount of the margarine?
Hi Nelly, Ann bases her recipes on using medium sized eggs or around 50g eggs. If you are using large eggs you may be able to reduce the quantity. A slow oven is around 150-160 degrees Celsius. If you are cooking this cake in a tray, check it after 20 mins. If you are using a round cake tin it can take up to an hour depending on your oven. The volume of butter is about half but the weight is the same as for the margarine. So use 315grams of butter or margarine.
In the video ann says cook the cake in 2 round tins for 20 mins. How can this take 20 mins to 1 hour?? thats a big difference.
Hi Kathryn, If you try to cook it in one large deep round tin, it will definitely take a lot longer than a couple of flat trays. It will all depend on your oven, your trays and how much mixture you are trying to cook. That is why Ann rarely gives a definitive cooking time. It is only approximate and you are best to check your cake using the knife/skewer method to ensure it is cooked through.
Hi
Anna,how are you doing for sure ilove everything you doing iwant to be like you,i would like to learn how to bake cakes, and desserts ,am in Uganda,how can i get you or to follow your program? can i get your contacts,ihave ready send my email to you.please be marcyfull and help me.
Hi Fiona, To follow Ann on How to cook that, just subscribe using the subscribe box at the bottom of the page and follow using the link of your choice on the right hand side of the page.
Hey Ann Reardon
I have a question do i have to use dark chocolate or can i use milk chocolate
HI Denise, You can use the choclate of your choice . Ann prefers the dark for the flavour.