the Breville Test Kitchen

Chocolate Molten Cake

Name: Chocolate Molten Cake
Cook time: 1200 s
Total time: 9300 s
Yield: Serves 10
Ingredients: 200 g unsalted butter - at room temperature; 1 cup (200 g) caster sugar; 1 tsp vanilla extract; 2 large egg - at room temperature; 200 g dark chocolate (70% cocoa) - melted; 1½ cups (225 g) self-raising flour - sifted; ¼ cup (25 g) cocoa powder - sifted; 1¼ cups (300 ml) buttermilk; 200 g dark chocolate (70% cocoa) - chopped; ¾ cup (10 ml) thickened cream

20 minutes is all it takes to prepare the batter for this rich chocolate cake with its silky smooth glaze. Rich and indulgent, it’s also simple and quick! It's a go-to cake for every occasion.

2 hrs 35 mins total time

20 mins active time

Easy

Serves 10

Ingredients

Measurements:

200 g unsalted butter
at room temperature
1 cup (200 g) caster sugar
1 tsp vanilla extract
2 large egg
at room temperature
200 g dark chocolate (70% cocoa)
melted
1½ cups (225 g) self-raising flour
sifted
¼ cup (25 g) cocoa powder
sifted
1¼ cups (300 ml) buttermilk

For the chocolate ganache

200 g dark chocolate (70% cocoa)
chopped
¾ cup (10 ml) thickened cream

Instructions

1Preheat the oven to 180°C. Grease a 20cm round cake pan. Line the base and side with baking paper.
2Assemble the mixer using the scraper beater and mixing bowl. Add the butter, sugar and vanilla to the bowl. Slowly turn the mixer to Cream/Beat setting and beat for 1-2 minutes, or until pale and creamy.
3Add the eggs, one at a time, beating well between each addition. Add the melted chocolate and mix well to combine.
4Reduce the speed to Fold/Knead setting. Add half the flour, cocoa and buttermilk and fold to combine. Repeat with the remaining flour, cocoa and buttermilk. Spoon the mixture into the prepared pan.
5Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean.
6Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7To make the chocolate ganache, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it comes to a simmer. Pour the cream over the chocolate and let it stand for 2 minutes. Stir until the chocolate has melted and the mixture is smooth. Set aside at room temperature until cooled and thickened slightly.
8Spread ganache over the top and side of the cake and serve.

Ingredients

Measurements:

200 g unsalted butter
at room temperature
1 cup (200 g) caster sugar
1 tsp vanilla extract
2 large egg
at room temperature
200 g dark chocolate (70% cocoa)
melted
1½ cups (225 g) self-raising flour
sifted
¼ cup (25 g) cocoa powder
sifted
1¼ cups (300 ml) buttermilk

For the chocolate ganache

200 g dark chocolate (70% cocoa)
chopped
¾ cup (10 ml) thickened cream

Instructions

1Preheat the oven to 180°C. Grease a 20cm round cake pan. Line the base and side with baking paper.

2Assemble the mixer using the scraper beater and mixing bowl. Add the butter, sugar and vanilla to the bowl. Slowly turn the mixer to Cream/Beat setting and beat for 1-2 minutes, or until pale and creamy.

3Add the eggs, one at a time, beating well between each addition. Add the melted chocolate and mix well to combine.

4Reduce the speed to Fold/Knead setting. Add half the flour, cocoa and buttermilk and fold to combine. Repeat with the remaining flour, cocoa and buttermilk. Spoon the mixture into the prepared pan.

5Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean.

6Allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

7To make the chocolate ganache, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it comes to a simmer. Pour the cream over the chocolate and let it stand for 2 minutes. Stir until the chocolate has melted and the mixture is smooth. Set aside at room temperature until cooled and thickened slightly.

8Spread ganache over the top and side of the cake and serve.