Rich Chocolate Cake

Hello! I'm back after a short break. My latest attempt...Rich Chocolate Cake made with killer Valrhona semi-sweet chocolate and topped with chopped hazelnuts.

Below is the recipe:


  • 125 chopped dark chocolate, at least 64% cocoa solids
  • 125g butter
  • 280ml milk
  • 250g plain flour, sieved
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 120g brown sugar
  • 125g caster sugar
  • 2 egg yolks
  • 2 egg whites
  • 1/4 tsp cream of tartar


  • 125g chopped dark chocolate, at least 64% cocoa solids
  • 120ml heavy cream


  • Preheat convection oven to 150C.
  • Grease and line a 18cm x 18cm baking tin.
  • Melt the chocolate with brown sugar, while adding milk and stirring continuously.
  • Cream butter with beater with caster sugar until light and fluffy.
  • Gradually add yolks to creamed mixture until well combined.
  • Add sieved flour, salt and baking powder into creamed mixture while stirring.
  • Add melted chocolate mixture into the mixing bowl and beat until smooth.
  • In a separate mixer, whisk egg whites and cream of tar tar until soft peaks form.
  • Gently fold egg white mixture into cake mixture.
  • Pour mix into baking in and bake for 30 minutes or until toothpick comes clean.
  • While waiting for cake to bake, heat up heavy cream until it almost boils, pour in chocolate and stir continuously.
  • Once the cake and ganache is cool, pour ganache over cake.

Most recipes call for 45 to 50 minutes of baking but with a commercial convection oven, do remember to reduce the amount of time and temperature. The cake turned out perfect for me at about 35 minutes. The result - perfectly even, rich and dense chocolate cake!

Once you've tried a commercial convection oven, you won't settle for anything less. Make an appointment to test our ovens before the festive seasons!