Best-Ever Chocolate Cake

By Tina
In Afternoon Tea
Sep 4th, 2013

This cake is every chocolate lovers dream. Not only is it easy to make but the mascarpone filling is just incredibly delicious and the glossy ganache also makes this cake look super impressive. 

Serves 8

2tbs cocoa powder
2 tbs boiling water
200g butter, soft
1 cup white sugar
3 eggs, room temperature
200g good quality dark bakers chocolate
1 1/2 cup plain flour
3 tsp baking powder
1/3 cup milk

3/4 cup whipping cream
125g mascarpone
2 tsp vanilla bean paste
2 tbs white sugar

200g dark or milk bakers chocolate
1/2 whipping cream


1.) Grease one large 40cm rectangle base cake tin and preheat the oven to 170 Celsius with no fan.

2.) Combine the boiling water and cocoa powder and mix together until you have a creamy mixture. Set aside.

3.) Beat together butter and sugar until light and creamy. Add the eggs one at time.


4.) Add the melted cocoa powder mix and continue beating. Sift together the flour and baking powder.

chocolate cake

5.) Then fold in a few spoonfuls of the flour mix and the milk, alternating as you go – if you add both the milk and flour at the same time the batter will become lumpy.


6.) Pour into the cake tins and bake for 25-30 minutes or until cooked through. Allow the cake to cool before removing from the pan.

in tray

7.) To make filling whip cream and sugar until it forms stiff peaks, fold in the vanilla and mascarpone.

8.) Once cooled, cut the cake square down the middle (if you have sandwich cake tins you can prepare two cakes instead).

9.) Place a generous layer of filling over one side of the cake and sandwich together.


10.) To make the ganache, melt the chocolate in a double boiler with the cream. Stir continuously and remove from the heat as soon as the chocolate is melted.


11.) Coat over the cake and decorate with orchids or your favorite flowers.

finished cake

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