The ultimate chocolate cake recipe
Perfect for International Chocolate Cake Day or any other day, this flourless chocolate and coffee cake is easy to make and delicious.
Our obsession with chocolate knows no bounds. Along with bars and blocks for every day and handmade specialty chocolates for presents, there are celebrations such as International Chocolate Cake Day on 27 January and World Chocolate Day on 7 July.
Like Halloween, International Chocolate Cake Day is an American tradition, created to celebrate the first known recipe published for chocolate cake in 1847.
But bakers no doubt started experimenting as soon as Dutch chemist Coenraad van Houten patented a hydraulic press in 1828 that removed most of the cocoa butter from processed cacao to create chocolate powder.
These days there are millions of chocolate cake recipes available on the internet (about 2,570,000,000 at last count), from fudge cakes and sponge cakes to mud cakes and mug cakes. Some use compound chocolate, some use cocoa powder and some use a combination of both.
RACV Executive Chef Himanshu Sharda, who oversees the kitchens at Healesville Country Club & Resort, likes to use high-quality couverture chocolate, which contains a higher percentage of cocoa butter – about 32-39 per cent – than regular eating chocolate. You can buy couverture chocolate at specialty chocolate shops or online suppliers.
Sharda is also a fan of the flourless chocolate cake, a style of cake that gets its lift and structure from egg whites rather than flour and ends up with an irresistible fudgy texture. The addition of coffee simply enhances the rich, chocolatey flavour.
“I am sharing this amazing chocolate cake recipe, which is perfect as a dessert or a perfect afternoon tea treat,” he says.
“The cake is quite light and moist, and I love having it with some whipped cream and summer berries.”
Flourless cakes are also ideal for those who are gluten free.