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Dark Chocolate Cake

  • Cooking time50 minutes
  • Prep time45 minutes
  • Servings14 portions
recipe image Dark Chocolate Cake


  • 150g self raising flour
  • 150g Stork Packet at room temperature
  • 150g caster sugar
  • 4 medium eggs
  • 200g dark chocolate chips (or chocolate bar cut into small pieces)
  • 1 level teaspoon baking powder
  • Baking tin: 25cm deep cake tin (greased and base lined with baking paper)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat the oven to 170°C, 160°C fan oven, Gas mark 4.
  2. Place all ingredients except the chocolate  in a bowl and beat with a spoon or mixer for 3-4 minutes.
  3. Put 150g chocolate in a bowl over a pan with  boiling water and melt the chocolate (make sure no water splashes into the chocolate!)
  4. Stir the chocolate until smooth, mix into the batter and fold in the remaining chocolate (chips).
  5. Spoon the batter into the prepared tin.
  6. Bake in the preheated oven for 50-60 minutes. Remove the cake from the oven and leave to rest in the tin for 2 minutes. Turn the cake out onto a wire rack and cool. Cut the cake into slices.