best chocolate cake (of all time)

There have been way too many times that I have baked a cake and been disappointed because it’s too dry or not chocolatey enough.

I really felt like baking yesterday because it was so cold – and especially after all the rain. Cape Town really needs this rain. Hopefully it has helped to fill our dams a bit…

(Skip to the bottom for recipe and method…)

Check out my video for this recipe here:

Now I am telling you – this cake is too tasty for words. When I first made it – everyone in my household was making those “hmm… Ooooh… Oh my gaaaash…” sounds for a couple minutes – even after the cake was gone.


This cake is one of those cakes that go well with anything. Ice cream, cream, berries, fruit… more chocolate?… and because it’s only got 6 ingredients you don’t make much mess. I suppose having the Thermomix does help.


Whenever there are loads of eggs in a recipe – then I know it’s gonna be a good cake. It is flourless so I suppose that definitely helps keep it moist.



I landed up having the cake for dinner – definitely not recommended – this cake can make you feel ill… but it was worth it!


Let me know if you decide to give it a go! I can definitely recommend taking it to parties – everyone will be asking you for the recipe.


  • 200 g unsalted butter
  • Spray and Cook
  • 200 g dark chocolate (70% or more)
  • 1-3 tablespoon(s) strong coffee
  • 6 large free-range eggs
  • 250g caster sugar
  • 70g cocoa powder – extra for dusting
  • Double Boiler
  • Cake Tin
  • Thermomix (Or electric mixer)


  1. Preheat the oven to 160ºC/320ºF/gas 3.
  2. Grease a 20cm springform cake tin with your spray and cook and line with greaseproof paper (if you like).
  3. Rest a heatproof bowl (big enough for all your chocolate and butter) over a small pot of simmering water. Break in the chocolate.
  4. Once the chocolate has melted half way, add the butter. Stir continuously until fully melted.  It should look smooth and glossy.
  5. Remove the bowl from the heat.
  6. Stir in the coffee and set aside to cool.
  7. Separate the egg yolks and whites between two bowls.
  8. Whisk the egg whites with your butterfly whisk for 2 minutes on 3.5 or until soft peaks form.
  9. Remove from Thermomix and set aside.
  10. Beat the sugar and yolks for 3 minutes on 2 or until pale.
  11. Sift in the cocoa powder and 1 pinch of sea salt – fold through to combine.
  12. Add the melted chocolate mixture to the egg yolk, sugar and cocoa mixture.
  13. Fold the egg whites through. Do not over-mix. Keep it light and fluffy!
  14. Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
  15. Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder, fresh berries, chocolate, cream, ice cream and anything else you like!



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