Dark & Sumptuous Chocolate Cake Recipe

Name: Dark & Sumptuous Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ICING; 60 ml cold water; 75 g coconut butter (this is not the same as oil); 50 g soft dark sugar; 1 1/2 teaspoons instant espresso powder; 1 1/2 tablespoons unsweetened cocoa; 150 g bittersweet chocolate, finely chopped (min. 70% cocoa solids, see Intro); FOR THE CAKE; all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon fine sea salt; 1 1/2 teaspoons instant espresso powder; 75 g unsweetened cocoa; 300 g soft dark brown sugar; 375 ml hot water, from a recently boiled kettle (1 1/2 cups); 90 ml coconut oil; 1 1/2 teaspoons cider vinegar or 1 1/2 teaspoons white wine vinegar; 1 tablespoon edible rose petal; 1 tablespoon pistachios, chopped

Bake this irresistible Dark & Sumptuous Chocolate Cake at home. Made with ICING, water, coconut butter and sugar. Easy step-by-step instructions included.

This Dark & Sumptuous Chocolate Cake relies on simple, everyday ingredients such as for the icing, cold water, soft dark sugar and instant espresso powder. It comes together quickly and makes 4 servings, at about 1751 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Dark & Sumptuous Chocolate Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

FOR THE ICING
60 ml cold water
75 g coconut butter (this is not the same as oil)
50 g soft dark sugar
1 1/2 teaspoons instant espresso powder
1 1/2 tablespoons unsweetened cocoa
150 g bittersweet chocolate, finely chopped (min. 70% cocoa solids, see Intro)
FOR THE CAKE
all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons instant espresso powder
75 g unsweetened cocoa
300 g soft dark brown sugar
375 ml hot water, from a recently boiled kettle (1 1/2 cups)
90 ml coconut oil
1 1/2 teaspoons cider vinegar or 1 1/2 teaspoons white wine vinegar
1 tablespoon edible rose petal
1 tablespoon pistachios, chopped

1
Equipment: 8-inch round springform cake tin.
2
Start with the icing, though first preheat the oven to 180u00b0C/350u00b0F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything's dissolved. Then turn off the heat - but leave the pan on the hob - then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
3
Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
4
Put the flour, bicarb, salt and instant espresso and unsweetened cocoa in a bowl and fork to mix.
5
Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
6
When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
7
Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
8
Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
9
If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
10
FREEZE NOTE: The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3-4 hours.

1751

kcal

Calories

146

Fat

123

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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Frequently Asked Questions

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

You need 19 ingredients. The key ingredients include: FOR THE ICING, 60 ml cold water, 75 g coconut butter (this is not the same as oil), 50 g soft dark sugar, and more.

Yes, Dark & Sumptuous Chocolate 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.

Quick Info

Servings
4 servings
Calories
1751 kcal
Category
Baking & Desserts

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