Make our richest and fudgiest chocolate cake to date. It’s perfect for birthdays and Easter, or just for days when you fancy something indulgent for dessert
Prep:30 mins
Serves 15 – 20
200g unsalted butter, plus extra for the tins200g dark chocolate, chopped250g plain flour50g rye or spelt flour (or use 50g plain flour)50g cocoa, sifted, plus extra for dusting2 tsp baking powder1 tsp bicarbonate of soda400g light muscovado sugar300ml natural yogurt150ml espresso or strong coffee2 tsp vanilla extract3 eggs
STEP 1Heat the oven to 180C/160C fan/gas 4. Butter the base of two 20cm springform cake tins and line with baking parchment. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water (make sure the base of the bowl doesn’t touch the water), or do this in the microwave in 10-second bursts. Set aside. Put the flours, cocoa powder, baking powder, bicarbonate of soda, sugar and ½ tsp salt in a bowl, and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.STEP 2Put the yogurt, coffee, and vanilla in a jug, and whisk in the eggs until smooth. Pour the wet ingredients, along with the melted chocolate mixture, into the dry ingredients. Fold everything together until well combined.STEP 3Divide the cake batter evenly between the two tins, and bake for 30 mins, or until risen and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool completely. Once cooled, the cakes will keep, well wrapped, for up to three days.STEP 4To make the icing, melt the chocolate as you did in step 1. Cool slightly. Put the butter, icing sugar and cocoa in a large bowl and mash together, then beat with an electric whisk until smooth. Add the melted chocolate and milk, then mix until smooth.STEP 5Split the cakes in half through the equator using a bread knife. Secure one layer to a board or plate using a little icing. Spread over a layer of icing, sprinkle over a little sea salt, then sandwich with another cake layer. Repeat until about half the icing and all the remaining cake layers have been used, ensuring the final layer is flat-side up. Spread the remaining icing all over the cake using a palette knife to smooth it, or swipe upwards around the side for texture. Dust with cocoa powder and sprinkle with sea salt flakes. Will keep covered for up to four days.
