The easiest-ever celebration chocolate cake

Name: The easiest-ever celebration chocolate cake
Prep time: 2 h 30 min
Cook time: 1 h 5 min
Total time: 3 h 35 min
Yield: 16
Ingredients: 200 g (7oz) plain chocolate, broken into pieces; 5 large eggs; 125 g (4oz) golden caster sugar; 100 g (31⁄2oz) ground almonds; 1 tbsp. coffee liqueur, such as Tia Maria; Cocoa powder to dust

If ever a time to celebrate, we suggest you bake this easy chocolate cake recipe for an instant hit - especially with kids!

By The Good Housekeeping Cookery TeamPublished: 24 June 2001

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Yields:

Prep Time:

2 hrs 30 mins

Cook Time:

1 hr 5 mins

Total Time:

3 hrs 35 mins

Ingredients

200 g (7oz) plain chocolate, broken into pieces
5 large eggs
125 g (4oz) golden caster sugar
100 g (31⁄2oz) ground almonds
1 Tbsp. coffee liqueur, such as Tia Maria
Cocoa powder to dust

Directions

1. Step 1
  Grease and line a 12.5x8cm (5x31⁄2in) deep round cake tin with greaseproof paper, making sure the paper comes to about 5-7.5cm (2-3in) above the tin.
2. Step 2
  Melt the chocolate in a heatproof bowl over a pan of barely simmering water, stirring occasionally. Cool. Meanwhile, preheat oven to 170°C (150°C fan) mark 3.
3. Step 3
  Separate all but one of the eggs, putting the whites to one side. Put the yolks, the remaining whole egg and the caster sugar in the bowl of a free-standing mixer. Whisk at high speed for 5min or until the mixture is pale and leaves a ribbon trail.
4. Step 4
  Setting the mixer to a very low speed, add the chocolate and then the almonds and mix until evenly combined. Put to one side.
5. Step 5
  Whisk the egg whites until soft peaks form. Beat one quarter of the egg whites into the chocolate mixture to loosen, then fold in the rest.
6. Step 6
  Pour the mixture into the prepared cake tin. Bake for 1hr 5min-1hr 15min or until a skewer inserted into the centre of the cake for 30sec comes out hot with a few crumbs on it. Make several holes in the cake with the skewer then pour over the liqueur while still hot. Leave to cool in the tin for 30min, then turn out on to a cooling rack. Wrap the cake in foil and store in an airtight container for up to five days.
  
  Indulge with more chocolate cake recipes from the GH website
  
  The ultimate chocolate cake
  
  The ultimate chocolate fudge cake
  
  The best chocolate cake in the world
  
  No-bake chocolate cake
  
  Chocolate and nut cake

Per Serving:

Calories: 170
Total carbs: 17 g
Total fat: 9 g
Saturated fat: 3 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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