Chocolate Madness Cake

I, like many other kids spent some of their childhood watching the film ‘Matilda’. In a scene in front of the school assembly the school principal Miss Trunchball punishes a child by making him eat a whole chocolate cake. This cake looked like the most chocolaty cake you have ever seen and it is this cake which I have based this recipe. Unlike most cakes this cake has quite a runny chocolate topping which adds to its temptation and keeps it moist. We’ve called our version of this cake ‘The Chocolate Madness Cake’. Spoil yourself!

The Ingredients:
The Cake:
3 Eggs
100g Good Quality Dark Chocolate
350ml Freshly Brewed Coffee
350ml Buttermilk
1tsp Nielsen Massey® Vanilla Extract
680g Silverspoon® Caster Sugar
170ml Vegetable Oil
300g NEILL’S® Plain Flour
170g Cocoa Powder
1tsp Salt
2tsp Bicarbonate Soda
0.5tsp Baking Powder

The Glaze:
120g Good Quality Dark Chocolate

35g Silverspoon® Icing Sugar
3 Eggs
60g Butter
0.5tsp Nielsen Massey® Vanilla Extract

Recommended Equipment
Food Mixer (Recommended Bosch MUM46A1)
2 x 20cm Cake Tins
Joseph Joseph Nest9 Bowls

Small Saucepan (preferably non stick)

The How-To:
Prepare all your ingredients.
Preheat oven to 140c.
In a small bowl pour the hot freshly brewed coffee. Add the finely chopped dark chocolate to this coffee.
Stir around a bit to start the melting process. Leave this aside for a few minutes.
In a mixer or large bowl beat the eggs until they are creamy.
While continuing to mix on a slow speed add the buttermilk and vanilla extract.
Mix your coffee and chocolate mixture well to ensure all the lumps of chocolate have melted, now slowly pour this into the cake mixture while mixing on a low speed.
Slowly add the caster sugar and oil.
In a separate bowl sieve the flour, cocoa powder, baking powder, bicarbonate soda and salt.
Slowly fold this into the cake batter until the mixture is combined.
Pour the cake batter mixture into the two greased and lined cake tins.
Bake in the centre of the oven for approx 1hr or until a skewer inserted comes out clean.
While the cake is cooking we can get on with making the glaze as it is fine to make in advance.
Break the chocolate up and place directly into a saucepan.
Place this on the lowest heat possible.
Stir every minute with a wooden spoon to ensure the chocolate doesn’t burn.
As soon as the chocolate is fully melted add the sifted icing sugar.
In a separate small bowl beat the three eggs until well beaten.
Slowly add this to the melted chocolate mixture while stirring.
Add the butter in two halves mixing well after each addition.
Continue to stir over the heat for a further 2-3 minutes.
I find it best to pour this chocolate glaze into a jug, it makes covering the cake later a lot easier.
Once the cake has cooked it needs to completely cool, it can be over fragile when its still too warm.
Allow to cool for 15 mins in the cake tins before turning out onto a wire rack.
Once cooled transfer the bottom half onto whatever cake stand or container you are going to use.
Pour enough of the chocolate glaze onto the cake half to allow you to spread it over the surface and make it sticky.
Place the top half of the cake on top of the bottom. We recommend turning the top half upside down so that the new top of the cake is completely flat. This makes presentation so much nicer.
Pour the remaining chocolate glaze over the cake slowly allowing it to run down the sides and completely cover the cake. Spoon some of the glaze over the sides to ensure everything is covered.
If you can resist the temptation this cake is twice as nice the next day.
Keeps for around 5 days stored in an airtight container, but it wont hang around!
You’re Done!


BakingBar was launched in 2010 to provide simple and straightforward baking guides and recipes. BakingBar are currently recipe developers for Neills Flour and MyProtein.