Dark Sumptuous Chocolate Cake Recipe

Verified Recipe

Time: 90 minutes



  1. cold water
  2. coconut butter
  3. sugar
  4. instant espresso powder
  5. unsweetened cocoa
  6. bittersweet chocolate
  7. all-purpose flour
  8. baking soda
  9. fine sea salt
  10. dark brown sugar
  11. hot water
  12. coconut oil
  13. cider vinegar
  14. rose petal
  15. pistachios


  1. equipment: 8-inch round springform cake tin
  2. start with the icing , though first preheat the oven to 180c / 350f / gas mark 4 and pop in a baking sheet at the same time
  3. put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil , making sure everythings dissolved
  4. then turn off the heat but leave the pan on the hob then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater , so to speak
  5. leave for a scant minute , then whisk until you have a darkly glossy icing , and leave to cool
  6. i find this takes exactly the amount of time the cake takes to make , cook and cool
  7. but do give the icing a stir with a spatula every now and again
  8. line the bottom of your springform cake tin with baking parchment
  9. put the flour , bicarb , salt and instant espresso and unsweetened cocoa in a bowl and fork to mix
  10. mix together the sugar , water , coconut oil and vinegar until the coconut oil has melted , and stir into the dry ingredients , then pour into the prepared tin and bake for 35 minutes
  11. though do check at the 30-minute mark to see if it is already done', "when it's ready , the cake will be coming away from the edges of the tin and a cake tester will come out clean , apart from a few crumbs", "this is a fudgy cake and you don't want to overdo it", 'once the cake is cooked , transfer the tin to a wire rack and let the cake cool in its tin
  12. turn to your icing , and give it a good stir with a spatula to check it is at the right consistency
  13. it needs to be runny enough to cover the cake , but thick enough to stay on the top
  14. so pour over the unmoulded cake , and use a spatula to ease the icing to the edges , if needed
  15. if you wish to decorate , now is the time to do it
  16. in which case , sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires
  17. otherwise , leave it gleaming darkly and , indeed , sumptuously
  18. leave to stand for 30 minutes for the icing to set before slicing into the cake
  19. freeze
  20. when cool , carefully wrap cake in a double layer of clingfilm and a layer of foil
  21. freeze for up to 3 months
  22. to defrost , unwrap and place on a serving plate at room temperature for 34 hours

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