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The w&h ultimate chocolate cake recipe

Soft, moist and indulgent – if you only make one chocolate cake, then it has to be this

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  • Serves 25

  • Prep time 1 hr

    plus time to cool and 1 hour to ice and set
  • Cooking time 1 hr 45 mins

  • Total time 2 hrs 45 mins

    plus time to cool and 1 hour to ice and set
  • Calories 480 per serving

  • Prepare ahead yes

Ingredients

for the 23cm (9in) cake
  • 150g (5oz) plain flour
  • 60g (2½oz) cocoa powder
  • 9 medium eggs
  • 225g (8oz) caster sugar
  • few drops vanilla extract
  • 85g (3½oz) unsalted butter, melted
for the 15cm (6in) cake
  • 60g (2½oz) plain flour
  • 25g (1oz) cocoa powder
  • 3 medium eggs
  • 60g (2½oz) caster sugar
  • few drops vanilla extract
  • 40g (1½oz) unsalted butter, melted
for the filling
  • 300ml (½pt) double cream
  • 340g jar of Charbonnel et Walker Truffle Sauce
for the icing
  • 400ml (14fl oz) double cream
  • 400g (14oz) plain chocolate
  • 125g (4½oz) unsalted butter cream
  • roses and candles, to decorate
you will need
  • 23in (9in) and a 15cm (6in) round cake tin, both greased and lined with greaseproof paper

Preparation

  1. Preheat the oven to 180 C, 160 C fan oven, 350 F, gas 4. Both the cakes are made by the same method, but you’ll find it easier to make them separately. Sift the flour and cocoa together. Whisk together the eggs, caster sugar and vanilla extract until pale and thick.

  2. Carefully fold the sifted flour and cocoa powder into the egg mixture, followed by the melted butter. Spoon the mixture into the tin.

  3. Bake the 23cm (9in) cake for 45 to 50 minutes and the 15cm (6in) cake for 35 to 40 minutes, or until puffed and firm to touch. Leave to cool on wire racks.

  4. To make the filling, whisk the cream until it forms soft peaks. Cut each cake in half. Spread one half of the large cake with the whipped cream, and the other half with the truffle sauce, then sandwich them together. Do the same with the smaller cake, then place on top of the larger cake.

  5. To make the icing, bring the cream to the boil and pour over the chopped chocolate and butter. Whisk until the chocolate has melted and thickened. Swirl the chocolate over the cakes so they are completely covered, then smooth with a palate knife. Leave the icing to set for about 1 hour, then decorate with the cream roses and candles.