This incredible ‘Death by Chocolate‘ cake recipe comes from the most amazing cookbook I received for my work Secret Santa present last year – The Great British Book of Baking, from the popular BBC series ‘The Great British Bake Off’. I’ve only adapted a few little things to my taste, otherwise the recipe for this is pretty much perfect in every single way. The ingredients are all very easy to get hold of seeing as you will most probably have all of this in your house already, except for the chocolate in my case – I’m trying to be good!
The inspiration for the name comes completely from my friend Ricardo in London who adores it. I have made this twice now and he has eaten it both times and loved it! I wish you could all taste it – looking at it is just not enough! I’ve been told it sends you into a chocolate coma, where it is hard to think straight, let alone string a sentence together. This resulted in the creation of the title, adapted from the popular Fugees version of the song, where he then proceeded to sing it to me changing the lyrics to cake related topics – including the point about getting fat. Haha! And there was born, the ‘Killing Me Softly With Your Cake’ cake.
In my opinion, this can only help contribute to all the positive things to say about this cake. But I’m going to be honest with you and tell you the only negative thing about it… Once you have a slice, you’ll be coming back for more!
The Ingredients (Feeds approx. 12 people with generous portions)
For the Sponge:
300g Milk Chocolate (I used Cadbury’s)
150g Butter, diced
5 Eggs at room temperature (essential)
1/2 tsp of Vanilla Extract or 1 tsp Vanilla Essence
100g Caster Sugar
For the filling:
100ml Double Cream (or approx. 2 tbsp)
And here’s how you can create this amazing cake in just 8 simple steps:
- Preheat the oven to 180C/Gas Mark 4. Line the base and side of a Spring-clip Tin with baking paper.
- Melt the chocolate and butter in a heatproof bowl – either over a pan of simmering hot water or do it my way – in the microwave under strict surveillance to make sure it doesn’t burn! Let it cool.
- In a large mixing bowl, break the 5 eggs, add the Vanilla and whisk to break them up. Add the sugar and whisk on full power until the mixture is light and fluffy. Approximately 5 minutes – I actually time it and it’s always done perfectly, leaving a ribboned trail of the mixture when you lift the whisk out for at least 5 seconds.
- Pour the chocolate mixture into the egg mixture and using a metal spoon, fold the 2 together. Make sure you get it all from the bottom as the chocolate mixture is heavier and will sink. This may take a while but try to keep as much air in it as possible.
- Pour the mixture in the tin and bake for approximately 35-40 minutes (depending on your oven) and cook until the centre is still slightly moist under the crust. Take it out of the oven and let it cool completely on a wire rack before taking it out the tin. Just a heads up – the cake will sink, but that’s meant to happen!
- Whilst the cake is cooling, melt the chocolate and double cream together for the topping in a heatproof bowl over a pan of simmering hot water – in this instance I do use the pan and not the microwave, but it is up to you. Don’t leave it on the heat until its completely melted otherwise the chocolate will lose it’s glossiness. Remove and stir it as it will continue to melt afterwards and let it cool.
- Turn the cooled cake upside down on the serving plate and spread the topping evenly and right up to the edges and let some of it trickle down the sides. Leave until firm before serving as the centre of the cake usually remains warm and it is best eaten when it’s a little more sturdy.
- Decorate as you wish. I use little fudge chucks as I like the contrasting taste to the chocolate and eat to your heart’s content!
The finished result: The ‘Killing Me Softly With Your Cake…’ cake.