Serves: 6

Squidgy Chocolate Cake

FG 6 | CC 6

Calories: 169 kcal
Choc cake holly lg thumb


  • 1. Pre-heat oven to 180°C/gas mark 4.
  • 2. Lightly grease a 25cm/10 inch loose-bottomed cake tin and line with baking parchment.
  • 3. Sift flour, baking powder and salt into a bowl.
  • 4. Break up chocolate and place in a saucepan together with the hot water.
  • 5. Heat gently, stirring frequently, until chocolate has melted and is smooth. Set aside.
  • 6. Whisk egg whites in a very large bowl until stiff.
  • 7. Gradually whisk in sugar until stiff and glossy.
  • 8. Stir the egg yolks, then stir them into the melted chocolate together with the vanilla extract.
  • 9. Beat chocolate mixture into flour until well combined.
  • 10. Slacken mixture with 3-4 tbsp of the egg whites, then fold chocolate mixture into the egg whites until well combined.
  • 11. Pour into prepared tin and level surface.
  • 12. Bake 45-50 minutes or until top springs back when touched.
  • 13. Allow to cool in tin and then turn out.
  • 14. Best made a day in advance and covered tightly.
  • 15. Before serving sift icing sugar over the top and decorate with holly if you're making it for the festive period!