Chocolate Molten Cake

Chocolate Molten Cake

2 hrs 35 mins total time

20 mins active time


Serves 10



  • 7 oz unsalted butter

    at room temperature

  • 1 cup (7 oz) superfine sugar
  • 1 tsp pure vanilla extract
  • 2 large egg
  • 7 oz dark chocolate (70% cocoa)


  • 1½ cups (8 oz) self-rising flour


  • ¼ cup (¾ oz) cocoa powder


  • 1¼ cups (10 fl oz) buttermilk

For the chocolate ganache:

  • 7 oz dark chocolate (70% cocoa)


  • ¾ cup (6 fl oz) heavy cream


  • 1Preheat the oven to 350°F. Grease a 8-inch round cake pan. Line the bottom and side with parchment paper.
  • 2Assemble the mixer using scraper beater and the large mixer bowl. Add the butter, sugar and vanilla to the bowl. Slowly turn mixer to CREAMING/BEATING setting and beat for 1-2 minutes until pale and creamy.
  • 3Add the eggs, one at a time, beating well between additions. Add the melted chocolate and mix well to combine.
  • 4Reduce the speed to FOLDING/KNEADING setting. Add half the flour, cocoa and buttermilk and fold to combine. Repeat with the remaining flour, cocoa and buttermilk. Spoon the mixture into the prepared pan.
  • 5Bake for 1 hour and 10 minutes until a skewer inserted in the center comes out clean.
  • 6Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • 7To make the chocolate ganache, put the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it comes to a simmer. Pour the cream over the chocolate and let stand for 2 minutes. Stir until the chocolate has melted and mixture is smooth. Set aside at room temperature until cooled and thickened slightly.
  • 8Spread ganache over top and side of cake and serve.

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