This cake recipe is the taste of my childhood; it’s the classic go-to Caldecott chocolate cake, that makes an appearance at virtually every special occasion. My mother never really liked baking, so she relied on the speed and simplicity of this recipe whenever a cake was needed, and we loved it.
With a dense, gooey, brownie-like texture, this cake tastes a lot like the classic French moelleux au chocolat and is lovely served with a dusting of icing sugar—or some chocolate buttercream icing, if you prefer.
Prep time: 15 mins // Bake time: 30-35 mins
Ingredients for the cake:
– 6 oz (170g) good quality dark chocolate
– 2 oz (57g) butter
– 4 eggs
– pinch of salt
– 1/2 teaspoon vanilla extract
– 7 oz (190g) caster sugar
– 4 1/2 oz (128g) self-raising flour
Melt the chocolate with the butter in a heatproof bowl or jug over boiling water. Set this aside to cool. Preheat the oven to 180C/350F/gas mark 4.
Beat the eggs with the salt, vanilla, and then sift in the caster sugar, and give it all a good stir. Add the cooled chocolate mixture to the eggs, and mix well. Now sift in the flour, and combine it all gently.
Pour the mixture into a large lined/greased cake tin and bake for about 30-35 minutes in the centre of the oven. The cooking time varies slightly based on how hot your oven tends to run, and how gooey you like the centre of your cake; so, if you love a gooey cake, it’s safest to set an alarm for 25 mins and then check how the centre is looking at that point. When it’s ready, the top should have a fine shiny crust that will have bubbled and cracked slightly, and the centre should be ever so slightly gooey still (but not pure cake batter!).