Simon Rimmer's luscious version of a classic Austrian cake is a must for chocaholics!
By Simon Rimmer
  • Rating:
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes plus cooling time
  • Effort: medium



  • 45 g cocoa powder, sifted
  • 150 ml boiling water
  • 125 g butter
  • 200 g caster sugar
  • 2 eggs, beaten
  • pinch of salt
  • 1 tsp vanilla extract
  • 165 g self-raising flour

For the glaze:

  • 125 g butter
  • 180 g dark chocolate, (70% cocoa content) broken into squares
  • 1 tbsp golden syrup
  • white chocolate curls, to decorate
  • sprigs mint, to decorate


1. Preheat the oven to 180ÂșC/Gas Mark 4. Mix the cocoa powder with the boiling water, whisking until smooth. Set aside to cool.

2. In a mixing bowl cream together the butter and sugar with a wooden spoon. Gradually mix in the beaten egg.

3. Add the cocoa mixture, vanilla extract and salt, mixing in well.

4. Sift in the flour, a third at a time, folding in with a metal spoon. Transfer the mixture to a greased, lined 20cm spring-release cake tin.

5. Bake for 35-40 minutes until firm to the touch. Transfer to a wire rack to cool and turn out.

6. Make the glaze by melting together the butter, chocolate and golden syrup in a heatproof bowl suspended over a saucepan of simmering water.

7. Pour the glaze over the cake and smooth with a hot, wet palette knife to ensure the sides are evenly and thoroughly covered.

8. Decorate with white chocolate curls and mint sprigs. Serve.

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