RECIPE: A lovely, decadent, chocolatey treat

Outcook chocolate cake
Outcook chocolate cake

This is a recipe from one of the baking classes at Alnwick’s new cookery school, Outcook.



200g good quality chocolate

200g butter

1 tbsp instant coffee

85g self-raising flour

85g plain flour

¼ tsp bicarbonate soda

200g light muscovado sugar

200g golden caster sugar

25g cocoa powder

3 medium eggs

75ml (5 tbsp) buttermilk


Pre-heat oven to 140 degrees. Break chocolate into pieces and put into a medium pan. Cut butter into pieces and tip into pan with chocolate, then mix coffee powder with 125ml of cold water and pour into pan. Warm through until just melted, don’t overheat.

While chocolate is melting, mix the flours, bicarb, sugars and cocoa powder into a large bowl, use hands to remove any lumps. Beat eggs into the bowl and stir in buttermilk.

Pour all mixtures in together and stir until well blended. Pour into 20cm round cake tin, 7.5cm deep, and bake for 1 hour 25/30 minutes. Test with skewer. It should feel firm, don’t worry if it cracks a little. Cool in tin and then turn out onto wire rack. When cake is cold, cut it horizontally into two.



200g good quality chocolate

284ml double cream

2 tbsp golden caster sugar


Put chocolate into bowl in small pieces. Pour cream into pan, add sugar and heat up to boiling point and then pour over chocolate. Stir until chocolate has melted and mixture is smooth.

Sandwich layers together with a little ganache. Pour the remainder over the cake and let it fall down the sides and smooth to cover with palette knife. Decorate with truffles, small eggs or chocolate curls.