Lorna's Wicked Chocolate Cake

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READY IN: 3hrs
Recipe by Chef Hels

This cake is very rich with a dark chocolate icing and a chocolate fudge filling. Sometimes it rises like a sponge cake, other times it doesn't. However, my most recent attempt sank and my friend described it as very much like real Sachertorte - so it really doesn't harm it one little bit! Apparently, this cake is best made a day ahead. I've no idea where Lorna got the recipe from.

Ingredients Nutrition


  1. For the cake:.
  2. Preheat the oven to gas mark 5/190degC/375degF.
  3. Grease and flour two 8 1/2 inch round sandwich tins and line the bottom of each with greaseproof paper (baking parchment?).
  4. Sift the flour, bicarbonate of soda and the two types of sugar into a bowl and make a well in the centre.
  5. place the water, cocoa powder and butter in a small saucepan and stir over a medium heat until the butter melts and the mixture is smooth- don't allow the mixture to boil though.
  6. Remove from the heat and stir in the vanilla.
  7. Add the vinegar to the cream and stir into the flour/sugar mixture.
  8. Add the cocoa mixture and eggs- there should be no more cake ingredients left- and whisk together until smooth.
  9. Divide the mixture equally between the two tins and bake for 20-25 minutes until until the cakes have risen and are firm but springy to the touch.
  10. Remove rom the tins& place on wire racks to cool.
  11. For the filling:.
  12. Put the chocolate& water into a small saucepan& melt over a low heat, stirring continuously, until smooth- set this mixture aside for a moment.
  13. Put the caster sugar, cream and butter into another saucepan& heat over a moderate heat for 4 to 5 minutes, stirring continuously until the spoon will leave a trail in the mixture.
  14. Remove from the heat& stir in the chocolate mixture and the vanilla.
  15. Allow to cool, stirring occasionally& then place in a fridge until cold.
  16. Sandwich the two cakes together with the filling and leave on a rack over a tray.
  17. To ice the cake:.
  18. Put the remaining chocolate in a small saucepan with the butter and the water.
  19. Heat, whilst stirring continuously, until the chocolate melts& the mixture becomes smooth and will coat the back of a spoon- do NOT overheat.
  20. Pour the icing over the top of the cake and then chill until set.

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