Chocolate Cake 10

OK, who doesn’t love a good chocolate cake?

I wanted a chocolate cake that tasted chocolatey without it being packed with sugar so this cake only has 1 cup of sugar which is generally half what a standard cake has.

I’m still not saying it’s healthy but if you use good quality dark chocolate and cocoa powder and don’t eat it every day, it can definitely be part of a balaned diet.

It takes 2 bowls to make (hence it’s name of nearly one bowl chocolate cake) and tastes utterly delicious as confirmed by all the family!

Enjoy it 🙂

Serves 12


  • 200g dark chocolate (70% minimum) chopped
  • 250g butter chopped
  • 1 C S.R. flour
  • 1/2 C brown sugar
  • 1/2 C caster sugar
  • 4 Eggs
  • 2 heaped tbsp cocoa
  • 1/3 C milk
  • To make the Chocolate Ganache
  • 200g dark chocolate (70% minimum) chopped
  • 1 C cream
  • Berries to serve


  1. Preheat oven to 160°C/320°F. Grease a 20cm springform cake tin with a little butter and line with grease proof paper.
  2. In a small saucepan place the chopped butter and broken up chocolate and place on the stovetop on a low heat. Stir frequently until melted.* Allow to cool slightly. *Be careful not to overheat or the chocolate will burn.
  3. Place the eggs and sugar in a bowl and mix for 4-5 minutes (free-standing mixer can be used here). Add the chocolate mixture to the eggs and sugar and stir to combine.
  4. Add the sifted flour, cocoa and milk and mix to combine.
  5. Pour mixture in to the cake tin and place in the oven for 45 minutes or until an inserted skewer comes out clean.
  6. Allow to cool for 10 mins before transferring to a wire rack to cool completely.
  7. To make the ganache- Place the broken up chocolate in a medium sized bowl. Place the cream in a saucepan on low heat on the stove top. Just before the cream boils, remove it from the heat and pour it over the chocolate. Allow it to sit for at least 5 minutes. By this time, the chocolate should have fully melted and you should be able to mix the cream in to the chocolate until it forms the ganache.
  8. Allow the ganache to cool and thicken for 30 minutes before generously icing the cake.
  9. Decorate the cake with fresh berries.
  10. Serve and enjoy!

You can freeze any leftover ganache for up to 8 weeks or use it to make truffles.

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