The ultimate chocolate cake from The Free Range Cook (page 238) by Annabel Langbein

  • cocoa powder
  • vanilla extract
  • raspberries
  • eggs
  • self-rising flour
  • dark chocolate
  • milk
  • butter
  • coffee
  • sugar
  • cream

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • luluf on July 09, 2020

    Really easy to make and very moist. I loved the ganache but I felt the cake could have been more chocolaty. I have made a better cake using chocolate in the cake rather than cocoa. It used a cup of boiling water like this one, which makes the cake flufffy and moist. I just can’t remember where I got the recipe

  • FieryItalian on December 02, 2018

    This is now my default chocolate cake. Easy to make and delicious.

  • e_ballad on February 27, 2016

    Brings a tear to my eye remembering how amazing this cake is. Off to bake it again!

  • ithyt on October 28, 2015

    Go to Choc Cake.

  • tui on July 05, 2015

    I baked it in a rectangular tin (34cm x 23 cm) which I got from Stevens. It worked perfectly and made 16 to 20 servings. A great dessert for a crowd. Really recommended.

  • aargle on April 17, 2013

    My go to chocolate cake for a crowd. Prefer the yoghurt in it. Can't taste the coffee

  • pants99 on September 13, 2012

    I loved that all the ingredients went in the same bowl at once with no creaming butter and sugar etc. Used yogurt not milk. I was a bit worried about adding the coffee because I don't like coffee, but couldn't taste it. It must have just added to the richness. Awesome result. I piped some of the ganache around the edge and it looked very professional. Highly recommended.

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