This is an incredibly rich and indulgent cake, and really is more of a dessert ~ especially when warmed through and served with a dollop of cream or a scoop of ice-cream.
You can taste the Sweet Spice as a gentle, warming aftertaste but, if you want it to shine through even more, opt for the lighter side of dark chocolate (we recommend Bournville Dark Chocolate at 36%).
400g dark chocolate, chopped finely
275g caster sugar
7 tsp Sweet Spice
280g unsalted butter, softened
2 tsp vanilla extract
6 large eggs
- Preheat oven to 180°C. Butter a 10" round cake tin well, and line the base with baking paper. Place the tin in a deep roasting tray, as it cooks in a shallow water bath.
- Put the chopped chocolate in a mixing bowl (preferably glass or stainless steel).
- Place 110g caster sugar, the water and the Sweet Spice in a saucepan, and bring to the boil, stirring occasionally. As soon as it starts to bubble, strain this liquid through a sieve and directly onto the chocolate. Whisk this mixture until the chocolate has melted, adding the butter and vanilla, and continuing to whisk until it's smooth. If any of the chocolate or butter hasn't melted, you can pop the bowl over gently simmering water and continue to whisk.
- With electric beaters, beat the eggs and remaining 165g caster sugar until they're pale, light and fluffy - for a good 4-5 minutes. Add about a quarter of this egg mixture to the chocolate, and mix well. Fold the remaining egg mixture into the chocolate, thoroughly but gently.
- Pour the batter into the buttered, lined tin. Add just-boiled water to the roasting pan until it comes halfway up the cake tin. Bake the cake for 40-50 minutes, until the top is firm and a little wobbly. A skewer shouldn't have wet mix on it but the cake is very moist and fudgy.
- Allow the cake to cool slightly in the tin, but it is easier to invert if it's still slightly warm.
- Serve on it's own or topped with whipped cream.