Chocolate heaven cake
You can also call this Chocolate Heaven Cake a Brownie cake. It is amazing! Hot or cold, serve with ice cream and berries… it is divine. I got this recipe from my husband who made this even before we started to date. He got the recipe from a friend and decided to make it as it is extremely easy and don’t require a lot of ingredients.
I LOVE anything to do with chocolate, but this is extra delicious, it tastes of dark chocolate, is moist and crunchy and soft, you actually want to suck it instead of chew it so it can last longer.
There is no baking powder of self-raising flour in this recipe so the cake is very flat – that is normal and not a failure. It lasts several days in the fridge. If you serve it cold out of the fridge it has a hard buttery texture, really nice. You can warm it and serve with cold ice cream, the two compliments each other wonderfully. We think we prefer it warm, but it really is so good both ways it is difficult to choose.
CHOCOLATE HEAVEN CAKE Time: 45min
– 200g unsalted butter
– 200g high quality dark chocolate broken into smaller pieces
– 250g sugar
– 4 eggs (always try and bake with eggs at room temperature)
– 2-3 tablespoons of flour
1. Preheat oven to 190 degrees celcius.
2. Grease a springmould pan of 21 / 23cm with unsalted butter (extra, not part of your ingredient list). Place baking paper at bottom of pan. Use good quality baking paper to prevent it from sticking and peeling when removing as this is a nightmare.
3. Heat a pot over medium heat. (The right way is to heat a pot over water, but I never do this). Melt butter and chocolate.
4. Once butter chocolate mixture has melted add the sugar, stir and let it cool down for about 5 min. Add mixed eggs, add flour.
5. Pour the mixture into your springmould pan. I usually place my pan then in a bigger oven bake-pan to prevent the mixture from possible leaking out – I have had this problem before and it is difficult cleaning the oven with the spoilage.
6. Bake for 25 min. It will come out like a brownie texture, moist and gooey, you can leave it in longer to get more of a cake texture.
7. Take cake out of the mold, when it has cooled down a bit serve (still warm is my favourite) with cold vanilla ice cream and berries. Sprinkle a bit of castor sugar over the cake for presentation purposes.
The cake lasts well in the fridge for a few days. It can be served hot or cold.
Serving suggestion: Serve like a cake slice with castor sugar sprinkled over it, add a scoop or two of vanilla ice cream, add fresh berries over it. Pretty and delicious! You can also leave the ice cream and serve it cold on a plate like a piece of cake, add berries or small mint leaves.
Enjoy it – I know you will!