I made the most delicious, gooey and rich chocolate cake last week. It was for a photo shoot for a magazine but it also fell on the same day as my dad's birthday, so if it's my dad reading this, well, it was totally and utterly just for your birthday! Anyway, it is the best chocolate cake recipe I have ever made and I just couldn't keep this to myself so I had to share it with you! . For a special touch I decided to cover it in a beautiful mirror glaze, but for this occasion I bought that pre-made, please don’t judge me! I am super busy at the moment working on a lot of exciting things, and sometimes you just have to choose convenience! For those of you that have noticed a little lack of baking content recently, my role has changed to 80% sales and 20% being creative in the kitchen, but hopefully I can get back to sharing lots of tasty content with you soon. 


200g Salted butter
200g 70% dark chocolate
1tbsp Instant coffee
90g Self raising flour
90g Plain flour
¼ tsp Bicarbonate of soda
200g Light muscovardo sugar
200g Caster sugar
20g Cocoa powder
3 Free range eggs
75g Greek yogurt

300ml Double cream for the middle of the cake 
1 Pot of mirror glaze (or make your own if you prefer)
Lots of fresh fruit of your choice 


1. Pre-heat your oven to 160C, grease and line a 20cm round tin.
2. Melt your chocolate and butter either on the hob or in the microwave. Make sure to do so slowly so that you don't overheat and burn.
3. In a mug, mix your coffee with 125ml of water. Add this to your chocolate mixture and continue to heat until combined, again, be careful not to overheat 
4. In a separate bowl mix both your flours, bicarbonate of soda, both sugars and cocoa powder, thoroughly until there are no lumps
5. In another bowl, beat together your eggs and Greek yogurt
6. Add all your ingredients together and mix until smooth
7. Pour this mixture into your prepared tin and bake for 1hr 25- 30, until a fork comes out clean.
8. Leave to cool fully (without sneaking a taste, this is the hardest part!) and once cool, cut into two halves.
9. For the filling, beat your cream until thick, if you want to add some icing sugar and vanilla to make a sweater filling, this would be delicious too! For this one I just used plain cream. Spread this onto the bottom layer of your cake and place the other on top.
10. Top with your mirror glaze as per the instructions on the pack. If you are feeling brave feel free to make this yourself and share the recipe with me! I love the drip affect you can get with this.
11. Cover in fruit unit you can't see the top of your cake!
12. Cut a nice big slice and enjoy!


Not only does it make a beautiful picture, but you will love how rich and delicious this is. If any of you make this recipe please don't forget to share with #bakingwithalana, I love seeing your pictures!