Chocolate cake

First off: I’m in Norway! That means I’m using a mac, and I truly have no idea about how to use the blog client I’m writing in right now, so I hope this entry will look alright in the end…

So it’s my dad’s 50th birthday today, and I’ve been busy baking! Yesterday I made a marzipan cake (sponge cake filled with strawberries, vanilla cream and covered with marzipan), which he brought to work. Today I made a chocolate cake to eat at home.

As I already shared a lot of marzipan cakes with you, I’ll only blog about the chocolate cake. It’s a proper heavy and gooey chocolate cake. The original recipe came from BBC, but I made some changes to make it fit to what ingredients were available.


Chocolate cake


  • 200 g 60-70% dark chocolate
  • 200 g butter in small pieces
  • 1 tbsp instant nescafe
  • 125 ml cold water
  • 170 g flour
  • 2/3 tsp baking powder
  • 400 g sugar (golden caster or normal)
  • 25 g cocoa powder
  • 3 medium eggs
  • 75 ml buttermilk

(The picture lacks sugar as I somehow neglected the high amount of sugar in the recipe until I was in the middle of making the cake and noticed that something was missing.)



1) Mix the nescafe with cold water, then pour over the butter and chocolate in a cooking pot. Heat it until everything is melted.




2) Mix all the dry ingredients together and use your hand or sieve it to eliminate any lumps.


3) Beat the eggs to a stiff eggnog and mix in the buttermilk. Mix together all ingredients in a bowl.


4) Butter and flour a round cake tin. I used one a 23cm tin, but you can easily use a smaller one. Pour the batter into the tin.


5) Cook in the oven on the lowest level at 150 degrees celcius for around 1h30. Check it regularly with a cake pin. It should come out almost dry (as it’s a moist cake, some might still stick onto the pin when it’s done). Mine had to stay in the oven for 1h40.


6) Cool on a rack while preparing the chocolate ganache filling. This cake easily cracks a bit on top and must be handled carefully when moving around, as these cracks may lead to the whole cake splitting (which indeed happened to me).

Chocolate ganache

I didn’t take pictures of this, but here’s the recipe:


  • 200 g dark chocolate of the same kind you used in the cake
  • 280 ml heavy whipping cream
  • 2 tbsp golden caster sugar or 3 tbsp normal sugar


1) Heat the cream and sugar in a pot almost to their boiling point (but don’t let the cream boil!)

2) Pour over the chocolate and stir until it’s well mixed


1) Cut the cake into 2-3 layers horizontally, depending on how high the cake is.

2) Add a thin layer of ganache between each layer, then top the cake with the rest of the ganache

3) Even it out with a spatula