Everyone needs a go-to chocolate cake, so why not make yours one that's extra-fudgy and easy to make?
- 250 g unsalted butter, chopped
- 300 g dark (70%) chocolate, chopped
- 2 tbsp Dutch cocoa, sifted
- ½ cup (125 ml) milk
- 6 eggs
- 1 cup (220 g) caster sugar
- ½ cup (85 g) brown sugar
- 1 cup (150 g) plain flour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the butter and chocolate in a medium saucepan over low heat and stir until melted and smooth. Add the cocoa and milk and stir to combine. Set aside to cool slightly.
- Place the eggs and both the sugars in the bowl of an electric mixer and whisk on high speed for 12–15 minutes or until pale, thick and creamy.
- Add the chocolate mixture to the egg mixture and whisk, scraping down the sides of the bowl, until just combined. Reduce the speed to low, add the flour and whisk until just combined.
- Preheat oven to 160°C (325°F).
- Lightly grease a 22cm round springform cake tin and line with non-stick baking paper.
- Pour the cake mixture into the tin and bake for 1 hour – 1 hour 10 minutes or until set+. Allow to cool completely in the tin.
- Remove the cake from the tin to serve.
+ The cake is ready when it feels set to the touch. If tested, a wooden skewer will not come out clean – the cake will set with a fudgy centre as it cools.