Sticky chocolate cake

  • Preparation Time15 mins
  • Cooking Time50 mins
  • Serves10
  • DifficultyEasy
220g butter, softened, plus more for tin
350g dark brown sugar
1 tbsp instant coffee
320ml water
175g plain chocolate chips
5 large eggs
2 tsp vanilla essence
225g plain flour, plus more for tin
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
115g raisins
100g walnuts
Icing sugar, for garnish
Special equipment: Bundt pan
1) Preheat the oven to 170C/Gas 3. Cream the butter and sugar with an electric mixture until light and fluffy.

2) Heat the coffee, water and chocolate chips in a saucepan over low heat, stirring often until chocolate has melted entirely. Add the coffee-chocolate mixture to the creamed sugar and butter.

3) Beat in the eggs, 1 at a time until incorporated, and then mix in the vanilla essence. Combine the flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.

4) Butter and lightly dust a bundt pan with flour. Pour the cake batter into the pan and bake for about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean.

5) Allow the cake to cool to room temperature on a rack before inverting. Dust with icing sugar and serve.

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