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Indulgent Chocolate Cake

Contributed by Lighthouse


  • Main ingredient chocolate
  • Difficulty Easy
  • Serves 8
  • Dining Occasions dessert, party
  • Events & Seasons Birthday, Father's Day, Mother's Day, Party, Valentine's Day, Weekends

Indulgent Chocolate Cake


  • 1 cup (150g) Lighthouse Cake & Biscuit Self Raising Flour
  • 1 cup (225g) caster sugar
  • 1/2 cup (55g) cocoa powder
  • 1/2 tsp bicarbonate soda
  • 120g dark chocolate, chopped
  • 200g butter, diced
  • 3 eggs
  • 3/4 cup (187ml) milk


  1. Preheat oven to 170°C (150°C fan forced). Lightly grease and line the base of 2 x 20cm round cake tins
  2. Combine the chocolate and butter in a heatproof bowl over a small saucepan of simmering water, stir until melted then set aside to cool slightly
  3. Sift the flour, caster sugar, cocoa and bicarbonate soda into a large mixing bowl. Add the eggs, milk and cooled chocolate mixture and stir with a wooden spoon until well combined. Divide the cake batter equally between the prepared cake tins
  4. Bake for 60-65 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool
  5. Spread the cooled ganache over the surface of one of the cakes and top with the second cake. Spread the remaining ganache over the top and sides. Keep in the refrigerator until serving



  • 300g milk chocolate
  • 50g dark chocolate
  • 3/4 cup (187ml) thickened cream


  1. To make the ganache, combine the chocolate and cream in a heatproof bowl over a small saucepan of simmering water, stir until smooth. Cover and allow to cool in the refrigerator until a thick and spreadable consistency is reached


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