Soft chocolate cake

Here is the queen of childhood memories! It's a soft chocolate cake, one that takes us all back to when we were young! Plenty of chocolate and a few simple store cupboard ingredients are all you need to make a cake that is suitable for any occasion, but which can also be made on the spur of the moment to turn tea time into a party!


  • dark chocolate 200 grams
  • milk 200 millilitres
  • sugar 280 grams caster
  • plain flour 280 grams
  • eggs 3 units
  • butter 200 grams
  • baking powder 16 grams
  • vanillin 1 sachet

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60 minutes Total time
40 minutes Active time
Serves 8 persons
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Melt the chocolate and butter, cut up, in a bowl over a pan of boiling water or in a bain marie. As soon as it's melted, set aside to cool a little. Beat the eggs with the sugar for a few minutes, until frothy. Add the chocolate and butter mixture, continuing to beat. Fold in the sifted flour, baking powder and vanilla. Add the milk until you get a fairly creamy mixture, neither too thick nor too thin, continuing to beat with a whisk. Grease and flour a 26cm cake tin. Bake in a preheated oven at 180°C for 40 minutes. Serve with a generous sprinkling of icing sugar.

Chocolate doesn't like temperatures that are either too hot or cold, so keep it at room temperature, never in the fridge and somewhere not too humid
Although it is often thought that cocoa comes from Latin America, in fact the largest producer of cocoa in the world is Africa: the Ivory Coast produces 37% of all currently traded cocoa.

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