For the chocolate cake:

  • 125 ml boiling water
  • 60 g finely chopped chocolate 60-70%
  • 35 g sifted cocoa powder
  • 180 g Lurpak butter
  • 180 g sugar
  • 2 large eggs, separated yolk from whites
  • 1 pinch of salt
  • 125 g  cream 35%
  • 200 g self-rising flour

For the chocolate buttercream icinf:

  • 150 g Lurpak butter
  • 1 tbsp honey 170 g
  • 70% cocoa chocolate
  • 100 g finely chopped milk chocolate


  1. Grease and line a 22 cm removable base baking pan with non-stick paper.
  2. In a bowl, place the finely chopped chocolate and sift the cocoa powder over it. Pour in the boiling water and stir to melt the ingredients. Let the mixture cool for 10 minutes.

For the cake

  1. All ingredients should be at room temperature.
  2. Beat the softened butter with a mixer for 1 minute.
  3. Gradually add the sugar and beat for 3 minutes until creamy.
  4. Add the egg yolks and continue beating until homogeneous.
  5. Alternately fold in the flour with the cream.
  6. Lastly, beat the egg whites with a pinch of salt in a tight meringue for 1½ minutes.
  7. Pour half of the meringue into the mixture and fold in with a spatula. Pour in the remaining meringue and fold.
  8. Transfer to the baking pan and smooth the surface.
  9. Bake in a preheated oven at 160ºC in a fan oven on the middle rack for 45 minutes.
  10. It’s ready when it has risen, detached from the walls, and set in the center.
  11. Leave for 15 minutes in the pan, then flip and remove from the pan.
  12. Let it cool completely and cut horizontally into two pieces.
  13. Fill with the chocolate buttercream and garnish the surface with the remaining.

For the chocolate buttercream icing

  1. Melt the butter in a small saucepan.
  2. Place the finely chopped chocolates in a bowl and add the honey.
  3. Pour in the hot melted butter and stir with a spatula until the mixture is homogeneous and glossy.
  4. Let it cool for about 50 minutes to 1 hour at room temperature until slightly firm. Occasionally stir the chocolate buttercream until it reaches a spreadable consistency, as it will be runny at first.
  5. Once it firms up, fill the cake with a little chocolate buttercream and garnish the surface.
  6. Store in the refrigerator and leave at room temperature for 15 minutes before serving.


Source: Argiro Barbarigou