When Good Food Magazine claimed that Angela Nilsen had created the Ultimate Chocolate Cake, I had to bite and try it. That was last summer and it lived up to the high praise. I wouldn't have it as a basic sponge recipe - but it is simply wonderful as a rich pudding cake. I suppose it also bears a little resemblance to brownies. It's divinely rich and damp with an almost chewy crust. I have to nibble slivers - like the one below. (That was my breakfast this morning. Don't tell!)
The first time I made it, it looked pretty and had a lovely smooth flat dome. This time I overfilled both tins then managed to open the oven too early and so it sunk. Once I had taken it out, spilling out on all sides, I cut the overfills off. Then I ate them. Then I tore another morsel off. And another. Even once they had cooled and I had turned them out, I started nibbling the sides too. This cake is now... rugged. It seems my peckishness overruled any desire for aesthetics.
The Ultimate Chocolate Cake(From Good Food Magazine)
200g dark chocolate
1 tbsp instant coffee
170g plain flour
1/4 tsp bicarbonate of soda
200g light muscavado sugar
200g golden caster sugar
Preheat the oven to 140C (fan). Butter and line a 20cm tin or two sandwich tins. Break chocolate up and put in a medium saucepan with coffee dissolved in 125ml hot water and the butter. Heat until melted. While it's melting mix flour, baking powder, bicarbonate of soda, sugar and cocoa together. Beat the eggs in a separate bowl with the buttermilk. Pour the chocolate mix into the egg mix and beat in. Finally tip the dry ingredients into the wet mix and mix till smooth.
Pour into the tin (s) and bake for an hour for one or 40-5 minutes for two - or until a skewer comes out clean and the cake is springy to touch. Leave to cool in the tin then remove to a rack. Split into layers - I've done three from one big tin, or split the sandwich tins - or, as above, just left as two. Make up a plain dark chocolate ganache and sandwich together. Either top with more ganache or dust with icing sugar.