Anyone who knows me, knows I do love a slice of chocolate cake, and this recipe is by far my favourite. If I ever need to make a chocolate cake this is my favourite to make, whether it’s just for simple decoration or to cover in icing to decorate for a birthday. It has such a deep chocolate flavour, and is so moist, which in truth is probably down to the copious amount of melted chocolate you add when baking it, but who doesn’t love a little bit of chocolate!
I have put together a video tutorial for you, detailing the ingredients and all the steps to make this chocolate cake. Now the recipe can be used for any cake, the one I have made was a 6 inch cake which stood around 5 inches in height, so the cake can be scaled up or down depending on how big you need it.
In the video I decided to finish the cake with a smooth milk chocolate ganache, melted dark chocolate and layers of fresh fruit, which I think really does make it stand out. But whether you need a cake for a birthday party, a wedding or just a get together with friends this chocolate cake would be perfect.
I really hope you enjoy this video, but most of all I hope you enjoy making the cake. Also if your looking for a detailed tutorial for my chocolate ganache which features in this video be sure to check out my other video tutorials Oh and don’t forget you can subscribe to my YouTube channel for all my new tutorials and recipes and if you have any comments or questions please just let me know.
The Best Chocolate Cake Recipe
Ingredients
For the 6 inch cake
- 200 g Unsalted butter
- 200 g Plain chocolate – 70% cocoa
- 300 g Light soft Brown sugar
- 200 g Plain flour
- 190 ml Soured Cream
- 3 Eggs
- 1 tsp Vanilla Extract / flavouring
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
For the Chocolate Ganache
- 300 ml Double Cream
- 600 g Milk chocolate
For the Decoration
- Fruit of your choice (optional)
- 100 g Melted dark chocolate (optional)
- 100 ml double cream (optional)
Instructions
- Into a mixing bowl sift in the plain flour. Add the bicarbonate of soda, the ground cinnamon and the ground ginger and pop to one side.
- Into a saucepan add the butter, caster sugar, the brown sugar and the golden syrup and place this onto your hob until all the ingredients have melted together.
- You then want to add your melted ingredients to your dry ingredients in your mixing bowl. Using a wooden spoon or spatula mix this all together until it forms a dough. You can finish this off mixing it with your hands to make sure the ingredients are all combined.
- Take a piece of cling film / plastic wrap and push down your dough, coving it over. Place this into the fridge for 30 minutes.
- Whilst your dough is in the fridge you will need to print off and cut out your template pieces. You can find my template here.
- After 30 minutes take your dough out of the fridge. You can then dust your surface with a little flour and roll out your dough until its around 5mm in thickness. Then use a knife to cut out all of your shapes and place on a baking tray.
- Place your cut out shapes into a preheated oven set to 180 degrees Celsius for 10 minutes. You want the edges just to start changing colour.
- After 10 minutes you can take your shapes out of the oven to let them cool. I like to use my templates and carefully (they will be hot) cut around the template a second time, to cut off any areas that have spread in size. This will help your house fit together a little easier.
- You then have all the pieces for your gingerbread house. I like to use royal icing to stick my pieces together. Watch how to decorate your Gingerbread house in my tutorial above.
Why not save the recipe for later and pin it to Pinterest
