Hairy Bikers Chocolate Cake​ Recipe

This rich Hairy Bikers Chocolate Cake is made with self-raising flour, cocoa powder, buttermilk, and a touch of coffee to enhance the chocolate flavor. This recipe creates an incredibly moist, deeply chocolatey, and tender sponge cake with a perfect, light crumb. This decadent cake is the perfect centerpiece for a special occasion or a delightful weekend treat and serves 8-10 people.

Hairy Bikers Chocolate Cake Ingredients

For the Chocolate Cake:

• 200g self-raising flour
• 200g caster sugar
• 50g cocoa powder
• 1 tsp baking soda
• Pinch of salt
• 1 tbsp espresso powder or very strong instant coffee
• 2 large eggs
• 150ml buttermilk
• 100ml vegetable oil
• 150ml boiling water

For the Chocolate Ganache Frosting:

• 200g good quality dark chocolate, finely chopped
• 200ml double cream

How To Make Hairy Bikers Chocolate Cake

1. Prepare your pans: Preheat your oven to 180°C (160°C fan). Grease and line two 20cm (8-inch) round cake tins with baking paper.
2. Mix the dry ingredients: In a large mixing bowl, sift together the self-raising flour, caster sugar, cocoa powder, baking soda, and salt. Add the espresso powder and whisk until everything is well combined and there are no lumps.
3. Combine the wet ingredients: In a separate jug, whisk the eggs, buttermilk, and vegetable oil together.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk until you have a smooth, well-combined batter. Don’t overmix.
5. Add the boiling water: Slowly pour the boiling water into the chocolate cake batter, whisking continuously until the mixture is completely smooth and liquidy. The batter will be very thin; this is normal and what makes the cake so moist.
6. Bake the cakes: Divide the batter evenly between the two prepared cake tins. Place them in the preheated oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
7. Cool the cakes: Allow the cakes to cool in their tins for about 10 minutes before carefully turning them out onto a wire rack to cool completely.
8. Prepare the ganache: While the cakes cool, make the ganache. Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, gently heat the double cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to melt. Stir with a whisk until the ganache is smooth, glossy, and lump-free. Let the ganache sit at room temperature for at least 1-2 hours, stirring occasionally, until it thickens to a spreadable consistency.
9. Assemble the cake: Once the cakes are completely cool and the ganache has thickened, place one cake layer on a serving plate. Spread a generous amount of ganache over the top. Place the second cake layer on top and spread the remaining ganache over the top and down the sides of the cake.

Recipe Tips

• Use quality cocoa powder: The flavor of your cake depends entirely on the cocoa powder. Use a good quality, unsweetened cocoa powder for a deep, rich chocolate flavor.
• Don’t skip the coffee: While you won’t taste the coffee, it’s essential. The espresso powder or strong instant coffee dramatically enhances the flavor of the chocolate.
• The batter will be thin: Don’t be alarmed when the batter is very liquidy after adding the boiling water. This is a key step that gives the cake its signature moist crumb.
• Let the ganache thicken: For a neat, easy-to-spread frosting, you must allow the ganache to cool and thicken. If you try to use it while it’s still warm, it will be too runny and will drip right off the cake.

What To Serve Chocolate Cake

This decadent chocolate cake is a showstopper on its own. For a simple and elegant pairing, serve a slice with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A glass of cold milk, a strong cup of black coffee, or a sweet dessert wine also complement the rich chocolate flavor perfectly. You can also garnish each slice with fresh berries like raspberries or strawberries for a bright, tangy contrast.

How To Store Chocolate Cake Leftovers

• Refrigerate: Store the Hairy Bikers Chocolate Cake in an airtight container or under a cake dome. It will stay fresh at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freeze: This cake freezes well. Wrap the entire cake or individual slices tightly in plastic wrap, followed by a layer of foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Hairy Bikers Chocolate Cake Nutrition Facts

• Serving size: 1/8 of cake
• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 42g
• Protein: 7g

Frequently Asked Questions

• Can I make this as cupcakes? Yes, this recipe works great for cupcakes. Divide the batter into cupcake liners and bake at the same temperature for 18-22 minutes. This recipe should yield about 18-24 cupcakes.
• My ganache is too thin. What do I do? If your ganache is not thickening, it may be too warm. Pop it in the refrigerator for 10-15 minutes, stirring every so often, until it reaches a spreadable consistency. If it’s still too thin, you can add a bit more chopped chocolate, stir it in, and let it melt.
• What is buttermilk and can I substitute it? Buttermilk is a slightly sour, fermented dairy liquid. It helps tenderize the cake and adds moisture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 150ml of regular milk. Stir it and let it sit for 5-10 minutes until it curdles slightly before adding it to the batter.

Try More Recipes:

• Hairy Bikers Bakewell Tart​ Recipe
• Hairy Bikers​ Manchester Tart Recipe
• Hairy Bikers Victoria Sponge​ Recipe

Hairy Bikers Chocolate Cake​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesCooking Temp: CServings:8 servingsEstimated Cost: $Calories:450 kcal Best Season:Summer

Description

The Hairy Bikers Chocolate Cake is a wonderfully moist and tender sponge with a deep, rich chocolate flavor. This recipe uses a mix of wet and dry ingredients and a touch of coffee to create a beautiful crumb and intense flavor, all topped with a simple and decadent chocolate ganache.

Ingredients

For the Chocolate Cake:

• 200g self-raising flour
  
• 200g caster sugar
  
• 50g cocoa powder
  
• 1 tsp baking soda
  
• Pinch of salt
  
• 1 tbsp espresso powder or very strong instant coffee
  
• 2 large eggs
  
• 150ml buttermilk
  
• 100ml vegetable oil
  
• 150ml boiling water

For the Chocolate Ganache Frosting:

• 200g good quality dark chocolate, finely chopped
  
• 200ml double cream

Instructions

1. Prepare your pans: Preheat oven to 180°C (160°C fan) and line two 20cm (8-inch) round cake tins.
   
2. Mix the dry ingredients: Sift and whisk together the flour, sugar, cocoa, baking soda, salt, and espresso powder.
   
3. Combine the wet ingredients: Whisk eggs, buttermilk, and oil together in a separate jug.
   
4. Combine wet and dry: Pour wet ingredients into the dry and whisk until smooth.
   
5. Add the boiling water: Slowly whisk in the boiling water until the batter is thin and smooth.
   
6. Bake the cakes: Divide batter between tins and bake for 25-30 minutes.
   
7. Cool the cakes: Let cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
   
8. Prepare the ganache: Heat cream, pour over chocolate, and whisk until smooth. Let cool to a spreadable consistency.
   
9. Assemble the cake: Frost and stack the cake layers with the ganache.