Choclatey Chocolate Cake

I’ve been on the hunt for a really fudgy homemade chocolate frosting for ages. As much as I loved Imageeating Betty Crocker’s version from the tub as a teenager having it homemade is so much more satisfying! To cut to the point, I’ve found it. So good it’s bad. I taste tested a little bit too often, by the spoonful. Hello an extra 3k in the gym, so worth it though.  The treacle makes it really thick and smooth, while all the dark chocolate means it’s rich without being overpoweringly sweet. The cake itself is also quite rich, not too sweet and has a really strong chocolate flavour. It’s dense, but again, so yum. My friend drizzled some leftover condensed milk over her slice and it was incredible.  I’m sure a bit of cream would do too but condensed milk is such a treat. This won’t last long around chocolate lovers. Or anyone for that matter, we demolished it pretty quickly.

For the cake:

  • 50ml cold water
  • 25g cocoa powder
  • 100ml boiling water
  • 50g dark chocolate (chopped finely)
  • ½ tsp. bicarbonate of soda
  • 100g unsalted butter
  • 175g muscovado sugar
  • 125g condensed milk
  • 2 medium eggs
  • 2 tsp. glycerine
  • 200g plain flour
  • 2 tsp. baking powder

Preheat the oven to 180C and prepare a loaf tin.

Make a paste with the cocoa powder and cold water

Whisk the boiling water into the paste

Add the finely chopped chocolate immediately along with the bicarbonate of soda and leave it to melt.


In the meantime beat together the butter, sugar and condensed milk until smooth.

I suggest sifting the sugar or at least checking it isn’t lumpy as brown sugar is prone to sticking together and making little sugar pebbles.. I ended up with a few at the bottom of my bowl.

Once the mixture is smooth beat in the eggs and glycerine.

Stir together the flour and baking powder and add half to the beaten mix and beat thoroughly

Add the chocolate mixture and beat until the mix is even in colour.

Add the remaining flour and beat again until smooth.

Pour into the prepared tin and bake for 40-50 minutes (my cake took about an 1hr 5 mins but would have been fudgier if I’d taken it out a bit sooner)

When a skewer inserted into the middle comes out with only a few crumbs on it the cake is ready.

Leave it to cool in the tin completely before serving or icing.



If you’re worried about the cake collapsing add an extra tablespoon or two of flour, I did. It thickens the batter so it’ll hold up better.

You can also add an extra two tbsp’s of egg white, which helps to bind the sugar and fat.

You can also use both of these methods at the same time if you’re really concerned about a collapsing cake. 

Fudgy Frosting:

  • 2 tbsp. black treacle
  • 300ml milk
  • 150g light brown soft sugar
  • 4 tbsp. cornflour
  • 4 tbsp. cocoa powder
  • 250g dark chocolate
  • 2 tsp. vanilla extract
  • 50g unsalted butter

*You can use half milk and half dark chocolate and this would make the icing sweeter, it really does have the bitter kick of dark chocolate so if that’s not for you I would suggest using half and half.

Put the treacle, milk, sugar, cocoa and cornflour in a saucepan and beat until smooth.

Gently bring the mix to the boil, whisking often or it’ll stick to the bottom of the pan and burn.

Remove from the heat and beat in the chocolate until the mix is smooth and creamy.

Let it cool a while before adding the softened butter and vanilla a little at a time.

I used the frosting while it was still quite warm as the book instructed but I think letting it cool and thicken a little bit would actually make it easier, you can spread it on the cake thicker without it oozing over the sides.


Beat in extra melted chocolate to thicken the icing.

To lighten it try adding some double cream.



3 thoughts on “Choclatey Chocolate Cake

  1. Pingback: The Ultimately-ultimate Chocolate Cake!! | Miss Spicy Hat n' Sugar Socks

  2. Pingback: Fall’s Finest Desserts Recipes: Molten Chocolate Cake | Knapsack Of Decadence

  3. Pingback: Dark Chocolate-Cherry Custard Cake | Miss Spicy Hat n' Sugar Socks

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