Delia Smith Squidgy Chocolate Cake

Delia Smith Squidgy Chocolate Cake is a rich, flourless chocolate cake with a dense, moist centre and a delicate crust on top. It is deeply chocolatey, slightly fudgy in the middle, and wonderfully indulgent without being overly sweet. This is a medium-difficulty bake that rewards a little care and attention. Total time is around 1 hour, including cooling.

Ingredients

For the Cake

• 225g dark chocolate, 70% cocoa solids, broken into pieces
• 225g unsalted butter, cubed
• 3 large eggs
• 175g caster sugar
• 1 teaspoon vanilla extract
• 75g ground almonds
• 50g cocoa powder, sifted
• Pinch of salt

For the Topping

• 2 tablespoons cocoa powder, for dusting
• Lightly whipped double cream, to serve
• Fresh berries, optional

How to Make Delia Smith Squidgy Chocolate Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line the base of a 20cm round springform tin with baking parchment. Place a shelf in the centre of the oven for even baking.
• Melt the chocolate and butter: Place the dark chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Stir gently until melted and smooth. Remove from the heat and allow to cool slightly.
• Whisk the eggs and sugar: In a large mixing bowl, whisk the eggs and caster sugar together until pale, thick, and slightly frothy. This helps create a light crust on top.
• Combine the mixture: Stir the vanilla extract into the melted chocolate. Gently fold the chocolate mixture into the whisked eggs using a spatula. Add the ground almonds, sifted cocoa powder, and salt. Fold carefully until fully combined without knocking out too much air.
• Bake the cake: Pour the mixture into the prepared tin and level the surface. Bake for 30 to 35 minutes. The top should be set and slightly cracked, but the centre should still have a slight wobble.
• Cool completely: Remove from the oven and leave the cake to cool in the tin. It will sink slightly as it cools, which creates its signature squidgy texture.
• Finish and serve: Carefully remove from the tin. Dust generously with cocoa powder before serving. Slice with a warm knife for neat portions.

Tips

Why is my cake too firm in the centre?

It has likely been overbaked. The centre should wobble slightly when you remove it from the oven. It will continue to set as it cools.

How do I achieve the perfect crackly top?

Whisk the eggs and sugar well until pale and slightly thickened. This creates a delicate crust during baking.

Can I use milk chocolate instead of dark?

Dark chocolate gives depth and balance. Milk chocolate can be used, but the cake will be much sweeter and less intense.

How do I stop the cake from sticking to the tin?

Always line the base with baking parchment and grease the sides thoroughly. A springform tin makes removal easier.

Serving Suggestions

• Serve with lightly whipped double cream.
• Add fresh raspberries or strawberries for contrast.
• Pair with a scoop of vanilla ice cream.
• Dust with icing sugar for a softer finish.

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool room.

Refrigerator

Keep refrigerated for up to 5 days. Allow slices to come to room temperature before serving for the best texture.

Freezing

Wrap individual slices tightly in cling film and freeze for up to 3 months. Thaw at room temperature.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 6g
• Fat: 30g
• Saturated Fat: 17g
• Sodium: 85mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Delia Smith Squidgy Chocolate Cake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and indulgent squidgy chocolate cake with a dense, fudgy centre and crisp top. A classic flourless bake perfect for chocolate lovers.

Ingredients

• 225g dark chocolate

• 225g unsalted butter

• 3 large eggs

• 175g caster sugar

• 1 tsp vanilla extract

• 75g ground almonds

• 50g cocoa powder

• Pinch of salt

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line a 20cm springform tin.
• Melt chocolate and butter together over gentle heat until smooth.
• Whisk eggs and sugar until pale and slightly thickened.
• Fold chocolate mixture into eggs, then add almonds, cocoa powder and salt.
• Pour into tin and bake for 30–35 minutes until just set with a slight wobble.
• Cool completely in the tin before removing.
• Dust with cocoa powder and slice to serve.

Notes

• Do not overbake to keep the centre squidgy.
• Use good quality dark chocolate for best flavour.
• Store covered to maintain moisture.