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Devilishly Dark Chocolate Cake



150g unsalted butter
390g caster sugar
3 eggs
½ tsp vanilla extract
65g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
250g plain flour
230ml whole milk


500g caster sugar
1 tablespoon golden syrup
125g cocoa powder
200g cornflour
85g unsalted butter
½ tsp vanilla extract
300ml Brains Dark

X3 20cm cake tins

How To Make


Preheat oven to 170C (325F) Gas 3.

Put the butter and sugar into a bowl and cream until light and fluffy.

Add the eggs one at a time, mix well and scrape any mixture from the sides of the bowl.

Beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt until well mixed.

Add the flour and milk and mix until everything is well combined.

Pour the mixture into the prepared cake tins and smooth over with a palette knife.

Bake in the preheated oven for 25-30 mins.

Leave the cakes to cool slightly before cooling completely on wire racks.


Put the sugar, golden syrup, cocoa powder, 500ml water and 100ml of Brains Dark into a large saucepan and bring to the boil over a medium heat – whisking occasionally.

Separately mix the cornflour with 200ml of Brains Dark- gradually, whisking as you go. The mixture should be the consistency of thick glue – add more Brains Dark if it’s still too thick.

Whisk the Brains Dark mixture into the saucepan and bring back to the boil.

You must whisk constantly as the mixture will thicken quickly and stick to the bottom of the pan.

Once thick like custard, remove from the heat, stir in the butter and vanilla extract and pour into a bowl.

Cover with cling film and allow to cool completely and until firm.


Slice a thin layer off one of the cakes and process into bread crumbs.

Place one of the cakes onto a stand / serving plate and spread some of your custard mixture over the top.

Place your second cake on top of the custard and spread another layer of custard onto this one.

Top with the 3rd and final cake and then cover the top and sides in the custard.

Cover the cake with the crumbs and chill for 2 hours.


Serve with a bottle of Brains Dark to wash it down!

Created by Glenda Harding, Leased and Tenanted Marketing Excecutive at Brains