Woah, what? The best chocolate cake in the world? Are we kidding?
Not kidding. ‘Fast Ed’ Halmagyi has a new book out and we made the liquid-centred chocolate cake from the book last weekend. It was amazing. A. MAZ. ING. In fact, calling it the best chocolate cake in the world is not even close to how good it was. I mean, look just look at the picture. Stop it, Ed!
It’s super-fudgy but not overly-sweet like some chocolate cakes can be. It has that nice hint of bitterness that really makes chocolate sing.
It’s also that lovely word MOIST in all the right ways. Soft and somehow plump and just meltingly wonderful to bite into.
And then there’s the gooey centre. It melts across the whole cake, instantly turning it into a pudding you just have to serve with ice cream. Or eat from the platter with your hands. Whatever comes first.
Ed’s cake is a celebration cake, a dessert pudding and a cake that’s doable enough to bake everyday all in one. Hmmm, cake every day.
So, make this cake. It’s hands-down the best chocolate cake in the world and we really, truly mean it. Thanks Ed!
The best chocolate cake in the world
(aka Liquid-centred chocolate cake from Ed Halmagyi’s Seasonal Kitchen)
Nothing says ‘indulgence’ like a decadent cake with an oozy liquid centre. This cake is simple and easy but looks and tastes like the work of a professional baker.
Makes 12 serves
Takes 20 mins
Bakes 50 mins
1½ cups caster sugar
125g unsalted butter, softened
3 free-range eggs
1 Tbsp natural vanilla extract
1¼ cups self-raising flour
¾ cup cocoa powder
300ml thickened cream
400g dark chocolate, finely chopped
Berries, miniature biscuits and edible flowers, to decorate
Preheat oven to 180°C fan-forced (200°C conventional). Grease and line a medium loaf pan with baking paper. Combine sugar and butter in bowl of an electric mixer and beat with a paddle attachment on medium speed for 10 minutes, until very light. Beat in eggs, one at a time, then add half of the vanilla extract.
Sift flour and cocoa together, then mix into sugar mixture gently, alternating with buttermilk. Spoon into loaf pan, then bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.
Bring cream and remaining vanilla to the boil in a small saucepan over high heat, then pour over chocolate and whisk until smooth. Use a bread knife to cut top of cake, then make a channel in the centre. Fill with three-quarters of the chocolate sauce and replace cake lid.
Pour rest of chocolate sauce over cake. Garnish with berries, mini biscuits and edible flowers. Serve.