Death by Chocolate Cake, take four slabs of chocolate…

If you were a cake, what kind of cake would you be? I’d be this extra-chocolatey, super-dense dark chocolate Bundt cake! Because if you’re going to bake a chocolate cake, then this “light and fluffy” business will just not do.

Death by Chocolate Cake


For the sponge

250g butter

1 tsp vanilla essence

1.5 cups of brewed coffee

2 x 80g slabs dark or milk chocolate

400g sugar

2 eggs

180g self-raising flour, sifted

20g cocoa, sifted


For the ganache

2 x 80g slabs dark or milk chocolate

3/4 cup of cream

Splash of Tia Maria (optional)



  1. Preheat the oven to 170 degrees Celcius.
  2. Grease your cake tins and line with baking paper (I just use Spray & Cook in my silicone bundt cake mould)
  3. Put the coffee, vanilla, butter, sugar and 2 slabs of chocolate in a small pot on the stove and heat until the butter and chocolate has melted and the sugar has dissolved.
  4.  Pour this chocolate mixture into a mixing bowl, allow to cool for a minute, and then whisk in the eggs.
  5. Fold the sifted self-raising flour and cocoa into the chocolate mixture.
  6. Bake for one hour (or until a skewer inserted into the sponge comes out clean). I find the bake time varies based on the kind of tin you’re using, so keep an eye on it. And remember when you’re testing to see if it’s baked: this is an extremely dense cake.
  7. When it comes out the oven, allow it to cool, then take it out of your tin or mould.
  8. Drizzle with the ganache, and add whatever topping you like. I used crushed Aero on this one.

To make the ganache

Melt the chocolate and cream in a small pot, and then stir in the Tia Maria if you’re using it. Remove from the heat, let it cool and thicken a little before using it.


I’ve been making this cake for family and friends for several years now, and every time I bake it, I add a twist. Sometimes I make it with slabs of milk chocolate instead of dark chocolate. Once, instead of adding coffee, I added really strong Earl Grey tea. That particular cake was an acquired taste, by the way. But you live to bake another day. I’ve added a splash of liqueur (or three) to the sponge. And next time I make it, I’m toying with the idea of using a few slabs of Lindt Dark Chocolate & Orange to make the ganache.

PS: Don’t worry if you don’t have a Bundt cake mould, any cake tin will do.

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