A Chocoholics Dream Cake Recipe

Name: A Chocoholics Dream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces butter (225g); 8 ounces chocolate (plain chocolate 225g); 4 ounces cocoa powder (115g); 12 ounces caster sugar (350g); 6 eggs; Glaze; 3 fluid ounces brandy (85ml) or 3 fluid ounces cognac (85ml); 8 ounces hazelnuts (225g); 5 ounces bittersweet baking chocolate; 2 tablespoons milk; 1 teaspoon vanilla essence

Servings: persons

1
Preheat a 350u00b0F/180u00b0C/Gas 4 oven. Line a 9x2in (23x5cm) round tin with greaseproof paper and grease.
2
Melt butter and chocolate together in the top of a double boiler, or in a heatproof bowl set over hot water. Set aside to cool.
3
Sift cocoa into bowl. Add sugar and eggs and stir until just combined. Pour in the melted chocolate mixture and brandy.
4
Toast the hazelnuts without oil in a skillet over medium low heat. Coarsley chop the toasted nuts. Fold three-quarters into the mixture and then pour the mixture into the prepared tin.
5
Set the tin inside a large tin and pour 1in (2.5cm) of hot water into the outer tin. Bake until the cake is firm to the touch, about 45 minutes. Let stand 15 minutes, then unmould and transfer to a cooling rack.
6
Wrap the cake into greaseproof paper and refrigerate for 6 hours.
7
For the glaze, combine the butter, chocolate, milk and vanilla in the top of a double boiler or in a heatproof bowl set over hot water, until melted.
8
Place a piece of greaseproof paper under the cake, then drizzle spoonfuls of glaze along the edge to drip down and coat the sides. Pour the remaining glaze on top of the cake.
9
Cover the sides of the cake with the remaining nuts, gently pressing them on with the palm of your hand.

1526

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces butter (225g), 8 ounces chocolate (plain chocolate 225g), 4 ounces cocoa powder (115g), 12 ounces caster sugar (350g), and more.

Yes, A Chocoholics Dream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Chocoholics Dream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions