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Decadent Chocolate Cake


Recipe Info

  • Servings : 6-8
  • Prep Time : 4:00 h
  • Cook Time : 1:30 h


  • 95g prunes, pitted
  • 80ml port
  • 185ml water
  • 250g butter, chopped
  • 180g dark chocolate, chopped
  • 100g dark chocolate (70% cocoa), chopped
  • 315g caster sugar
  • 2 tsps vanilla essence
  • 3 eggs
  • 50g sour cream
  • 225g cake flour
  • 2 tbsps cocoa
  • 1 tsp baking powder
  • 1⁄2 tsp salt
  • Ganache:
  • 200g dark chocolate
  • 200g cream
  • 3 tsps port


Step 1

Preheat oven to 160°C. Grease base and side of a 22cm springform pan. Line with baking paper. Bring the prunes, port and 60ml water to a simmer in a small saucepan over medium-low heat. Simmer, stirring occasionally, for 10 minutes or until softened. Cool for 15 minutes. Use a stick blender or food processor to process well until smooth.

Step 2

Meanwhile, place the butter, dark chocolates, sugar, vanilla and remaining water in a saucepan over low heat. Cook, stirring, for 5 minutes or until melted and smooth. Transfer to a large bowl and set aside to cool for 15 minutes. Place the eggs and sour cream in a small bowl and whisk until combined. Use a balloon whisk to stir prune mixture and egg mixture into the chocolate mixture until well combined and glossy.

Step 3

Sift in remaining dry ingredients. Mix until combined. Pour into pan. Bake for 1 hour 15 minutes or until a skewer comes out with moist crumbs clinging. Cool in the pan for 2 hours. Transfer to a wire rack to cool completely.

Step 4

Melt the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Remove from heat. Slowly stir in the port. Set aside, stirring occasionally, for 1 hour 30 minutes, until thick. Spread over cake.

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