The Ultimate Chocolate Cake



When I first started getting into this whole food blogging thing, I was obsessed with two amazing women: Donna Hay, and Lorraine Elliot of Not Quite Nigella. I’ve been following Not Quite Nigella for years, and for as long as I can remember, Lorraine’s blog has been my go-to for everything from reviews, to travel and recipe inspiration. Years ago, Lorraine featured Donna Hay’s Ultimate One-Bowl Chocolate Cake from the cook book Fast, Fresh, Simple. I already owned the cook book at the time, and decided to give the cake a go… and it was love at first bake.

I love this recipe, and I’ve played around with it more than I care to admit. I’ve turned it into brownies, an ugly gooey caramel fudge cake, and of course sprinkle covered cupcakes – but the recipe I’m sharing below is the recipe that works for me time and time again. One simple adaptation meant that the cake would always be a gluten free one. Moist, rich, and dense, it’s the perfect chocolate indulgence for those chilly winter nights.

The Ultimate One-Bowl Chocolate Cake
Recipe adapted from Donna Hay’s Fast, Fresh, Simple

You will need:
125g butter, chopped
375g dark chocolate (high quality), chopped
175g brown sugar
1/4 cup gluten free self raising flour
2 tablespoons of milk (I use Almond breeze Unsweetened Almond Milk)
1 cup of almond meal
5 eggs
1 tablespoon of cocoa, for dusting

Prepare: Preheat oven to your oven to 160C/320F. Line a 22cm round spring form baking tin with baking paper.

Using the double boiler method, place the butter and chocolate in a large heatproof bowl and melt over a simmering pot of water.

You can also microwave the chocolate and butter in a microwave proof bowl in 30-second bursts while mixing in between, but I highly recommend the double boiler, as you’ll have more control monitoring the temperature of the chocolate and prevent burning.

Once the chocolate and butter is melted and mixed into a glossy chocolate sauce consistency, add the sugar, flour, milk and almond meal to the bowl and mix to combine.

Add eggs and mix well.

Pour the cake mixture into the prepared baking tin. Cover the top of the tin with foil.

Bake for 50 to 60 minutes or until the centre of the cake is cooked when tested with a skewer.

Once cake is removed from oven, remove the foil and allow to cool in the tin. Lightly dust with cocoa and serve with cream or ice-cream…or both. We wont judge. Promise.



  • maureen says:

    Is it possible to double the recipe and us a 29cm heart tin. Would I cook it 80 minuites instead

    of 40 minuites. Any help would be appreciated. Regards Maureen.

    • Viola Doyle says:

      I’m sure a heart tin would work fine, just not sure about doubling the recipe. It depends on how much you fill the tin. Always aim for no more than half way for this cake, as it’s very dense and may easily burn on the edges while staying raw at the centre. I baked this in a pie dish over the weekend and it was glorious! Just monitor it during any extra time you bake it for… though it should be fine!

  • Beth says:

    I’m really excited about making this for my birthday :)
    What temp do you recommend for a fan forced oven? And do you recommend a certain chocolate? I was thinking the 70% Lindt… Looking forward to hearing from you :) thank you

    • Viola Doyle says:

      Hi Beth!
      You will not regret it 😉 I would suggest something other than the 70% as that might be a little too harsh for this recipe. The chocolate I use is called Nestle Royal, but I purchase that in bulk from my suppliers in Marrickville. Try a good quality dark chocolate by cadbury – that should be perfect! X

  • Beth says:

    Thank you :)

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