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The world’s BEST chocolate cake

If you’re on a diet, look away now!

This cake is not only rich, gooey, and totally more-ish, it’s easy to make too (you only need 6 ingredients). Think of it as a giant brownie crossed with a decadent fondant.


(Makes one large cake OR 8 mini cakes)


- 135g Salted butter

- 55g Cocoa powder

- 350g Granulated sugar

- 1 tsp Vanilla extract

- 110g Plain flour

- 3 eggs

- 2 tbsp Icing sugar, for dusting


Preheat the oven to 180°C . Lightly grease a round cake tin (an 18cm one is fine), line the base with a circle of baking paper, grease this as well, then flour the inside of the tin. This will prevent your cake from sticking to the tin. If this is too much admin (or you’re worried your cake will stick) rather use a silicone tin – the cake will pop right out.

If you’d rather make 8 mini cakes, pour your batter into a muffin tray (again silicone is easiest).**

Melt the butter in a medium saucepan. Remove from the heat and stir in the rest of the ingredients.

Pour the mixture into the prepared cake tin and bake for 20-30 minutes. Your cake should look ‘set’ around the edges but still wobbly in the middle.

Let the cake cool in its tin for about 20 minutes, then run a blunt knife around the inside edge of the tin to loosen it or pop it out of the silicone mould.

Turn out on to a wire rack, dust with icing sugar and serve warm with berries or vanilla ice cream.

** If you’re making mini cakes remember to cut the baking time in half.

Looking for more delicious desserts? Try this easy chocolate fondant recipe or this wintery sticky pudding. If you’re looking for a healthier alternative make these gluten and sugar-free brownies(trust us, they are delicious!).

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