I don’t think there could be a more divine chocolate cake recipe. A very liquid batter ( a result of all those eggs) results in a ridiculously moist, dense, almost brownie like cake. Iced simply with a chocolate butter cream, marshmallow frosting or chocolate ganache, the chocolate lovers in the house will be more than satisfied with this audacious beauty.


  • 1 cup ( 250g) butter, chopped
  • 300g dark ( 70 %) chocolate, chopped
  • 2 tbs cocoa
  • ½ cup milk
  • 6 large eggs
  • 1 cup plain flour
  • 1 cup caster sugar
  • ½ cup brown sugar


Preheat the oven to 160°c

  1. Melt the butter and chocolate together over a low heat until melted and smooth. sieve in the cocoa, add the milk. Stir to combine and set aside (If your chocolate mixture splits don’t panic, it will come together in the batter)
  2. Whisk the eggs and sugars together on high speed until thick and pale ( about 15 minutes) Once incorporated, beat on a high speed for 3 minutes
  3. Pour the chocolate mixture in slowly and whisk together until just combined
  4. Slowly add the flour. Dont overmix
  5. Pour the batter into 2 prepared and lined 20cm springform cake tins and bake for 30-35 minutes until set
  6. Decorate and ice as desired once cooled

A post shard by Vanessa Carreira-Coutroulis (@likehome_) on