My Chocolate Muscovado Cake is obscenely easy, quick and incredibly versatile. Dense and gooey but not too rich or overwhelming, its perfect for a simple birthday cake or dessert but also as the base of a Chocolate Layer Cake or even Chocolate Muffins. This is a great bake sale recipe too!
This Chocolate Muscovado cake is one of my cornerstone recipes. I pull it out at all occasions. Its extremely easy and incredibly forgiving but the reward for your massive lack of effort is disproportionately awesome.
The basis of the recipe stems from Nigella Lawson’s Dense Chocolate Loaf Cake from How to be Domestic Goddess*; easily one of the best and greatest cookbooks of all time. Weirdly I always felt that the recipe made for an awful loaf cake – it doesn’t cook evenly, it spews all over the oven and the sinking in the middle is just a bit ridiculous. Instead with a few tweaks to the ratios, I do think it makes for one of the best single layer, iced or un-iced cakes of all time. I mostly make it as a tray or round cake – this makes an ideal base for all manner of occasions.
To create a fabulous celebration cake, I double the recipe, bake it in 2 tins and then use Nigella’s Chocolate Fudge Icing to fill and completely cover the cake. You can then decorate in any way you like – I went to town and made a chocolate topped extravaganza!
I sometimes also make a simple buttercream with butter, icing sugar and cocoa powder and simply use this to top the cake before spinking over some decoration like these chocolate chips.
It also make some pretty decent and simple muffins – just cook them for half the time. You could make a ganache topping with 200g Chocolate and 200ml of Double Cream for a decadent upgrade.
This cake is so easy to make and is a wonderful end to a meal served with a dollop of creme fraiche for an extra dollop of sophistication.
375g Dark Brown Muscovado Sugar
250g Dark Chocolate
250ml Boiling Water
200g Plain Flour
1 tsp Bicarb
1 tbsp Icing Sugar (Optional)
- I know the world and his wife bangs on about using the ‘best quality chocolate you can’…well I like to use the cheapest chocolate I can. And I think that is the reason this case is a) a great cupboard standby and b) not too rich. I have used milk chocolate on a number of occasions but the texture is overly affected and so I wouldn’t really recommend it.
- I used my Kenwood Stand Mixer* but a mixing bowl and an hand electric whisk* was my method of choice for many years and just as effective. It is a little harder with just a wooden spoon but most certainly can be done.
- Do not panic that the batter has split or that there are lumps of sugar etc. Just keep going and I promise that the finished batter and cake will still be spot on. I said it was forgiving remember!
- Use a smaller tin if you need, the cake may just need a cook a little longer and you’ll end up with a smaller but deeper cake.
- As well as using this recipe to make gooey muffins, I also sometimes double the recipe and cook it for a little longer to make the base for an awesome layer cake. Scroll down for the pictures – it makes a great birthday cake for a chocolate lover.
Preheat the oven to 180c or equivalent.
Put a kettle of water on to boil.
Line a 23cm/9cm cake tin.
Weigh 25g Butter and 375g Dark Brown Muscovado Sugar directly into the mixing bowl. Mix until well combined but don’t whip the mixture – its doesn’t want to be overly airy or fully creamed.
Add 2 Eggs to the bowl and whizz again until combined. Use a spatula to wipe down the sides of the bowl.
Break 250g Dark Chocolate up into a small bowl and microwave in 30 second bursts until fully melted. (Use a small pan on the hob if you have no microwave).
Add the now melted chocolate to the butter/sugar/egg mix and again mix until fully combined.
Measure 250ml Boiling Water from the kettle into a small jug and weigh 200g Plain Flour and 1 Tsp Bicarb into the now empty chocolate melting bowl.
Add the water and flour to the cake batter about 1/3 of each at a time – make sure it is fully combined. The batter will be very wet. Don’t panic.
Pour the batter into the lined cake tin and bake for 30 minutes (less for muffins and more for a layer cake or smaller but deeper tin. If you aren’t a fan of gooey, then bake it a little longer. If you’re barely disguising a love of cake batter, bake for a little bit less.
Leave the cake to cook and remove from the tin. It is quite a delicate cake so take care.
Use a tea strainer sieve and cover the cake with 1 Tbsp Icing Sugar if you wish to. Great
Great served with a little crème fraîche.
Let me know in the comments what you think!
Pin Me For Later – Chocolate Muscovado Cake
Want to save this Chocolate Muscovado Cake recipe for later? Simples – pin the below image to Pinterest. Just make sure you’re signed into your Pinterest account, hover over the below image then click on the red ‘Save’ icon that will appear in the top left corner.
For more of my basic recipes, why not have a look at some of my other simple recipes:
Don’t Miss Out
* Please note that cedges.co.uk is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Any such links are denoted by an asterisk (*) following the link. I would never provide a link to a product that I didn’t wholeheartedly recommend. Any attempt to generate an income from this site will never affect the integrity of my content. But do please feel free to support me!