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Chocolate Cake (Rich Cream)

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“This cake is to die for! Serves 10 and keeps well. Do not used "thickened" cream. The cream in this recipe must be Fresh Pure Cream with a 35% to 45% milk fat content. Should you use other types of cream the cake will not set properly.”
1hr 30mins

Ingredients Nutrition


  1. Butter a 23cm cake tin, then line with buttered non stick baking paper.
  2. Dust with flour and then bang the tin over the sink to remove any excess flour.
  3. Put the chocolate in a small bowl and melt over a saucepan of simmering water.
  4. Whisk the cream for a few seconds, until it forms peaks.
  5. If using an electric beater, take care as the cream can go very quickly to butter.
  6. Add the Kirsch, Grand Marnier and cinnamon to the cream and stir through.
  7. Heat a large basin, by filling with hot water for a few minutes, drain and dry well.
  8. Add the eggs and sugar and beat well until light and fluffy.
  9. Stir in the melted chocolate a little at a time.
  10. Stir the mixture until tepid and then mix in the cream and liqueur.
  11. Pour into the prepared tin, which in turn is placed in a baking dish 1/2 filled with boiling water.
  12. Cook in a moderate oven (180C--- 360F) for approximately one hour or until set on the sides.
  13. The cake will be slightly soft in the centre, but this firms up when cooled.
  14. Turn out by running a knife around the edge, and allow to finishing cooling on a cake rack.
  15. When cold, cover lightly with plastic wrap and refrigerate.
  16. Remove 1 hour before serving and decorate, or shake icing sugar over the top.
  17. Cut with a knife dipped in hot water.
  18. Enjoy- it really is wonderful.

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