Chocolate gateau

Chocoholics, meet your ultimate dream dessert. From its glossy glaze to its pillowy, creamy middle, this chocolate gateau is an absolute showstopper. Using the basic recipe from our chocolate loaf cake, you can throw just a handful of storecupboard baking ingredients into a processor and make some serious magic. And if you want to make it extra fancy? Let your imagination run wild – the decorative possibilities are endless! Think edible flowers, chunks of chocolate or your favourite sweets for a seriously special personalised twist.

Chocolate gateau
Chris Alack

MAKES 1 X 20CM CAKE

FOR THE CHOCOLATE CAKE

200g unsalted butter, softened and diced, plus extra for the tin
200g golden caster sugar
3 medium eggs
100g ground almonds
100g plain flour
25g cocoa, sifted
1 tsp baking powder, sifted
2 tbsp smooth orange juice

FOR THE CHOCOLATE GLAZE 

150g dark chocolate (about 70 per cent cocoa)
6 tbsp water
75g unsalted butter
3 tsp icing sugar, sifted

FOR THE FILLING

250ml double cream

1 Preheat the oven to 190C/170C fan/gas 5. Butter a 20cm loose-bottom cake tin at least 7cm deep and line the base. Make up the chocolate cake mixture as in Super-Simple Chocolate Loaf Cake recipe. Transfer the mixture evenly to the tin and bake the cake for 50-55 minutes.

2. Run a knife around the edge of the cooked cake and leave to cool in the tin before removing. Make up 1½ quantities of the chocolate glaze in the Super-Simple Chocolate Loaf Cake recipe and whip the double cream to soft peaks. Slit the cake in half horizontally and spread the lower half with a third of the glaze. Dollop over the whipped cream, sandwich with the top cake layer. Spread the remaining glaze over the top of the cake, letting it drip down the sides – it doesn’t matter how messy it gets!

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.