STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Lorna's Wicked Chocolate Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This cake is very rich with a dark chocolate icing and a chocolate fudge filling. Sometimes it rises like a sponge cake, other times it doesn't. However, my most recent attempt sank and my friend described it as very much like real Sachertorte - so it really doesn't harm it one little bit! Apparently, this cake is best made a day ahead. I've no idea where Lorna got the recipe from.”

Ingredients Nutrition


  1. For the cake:
  2. Preheat the oven to gas mark 5/190degC/375degF.
  3. Grease and flour two 8 1/2 inch round sandwich tins and line the bottom of each with greaseproof paper (baking parchment?).
  4. Sift the flour, bicarbonate of soda and the two types of sugar into a bowl and make a well in the centre.
  5. place the water, cocoa powder and butter in a small saucepan and stir over a medium heat until the butter melts and the mixture is smooth- don't allow the mixture to boil though.
  6. Remove from the heat and stir in the vanilla.
  7. Add the vinegar to the cream and stir into the flour/sugar mixture.
  8. Add the cocoa mixture and eggs- there should be no more cake ingredients left- and whisk together until smooth.
  9. Divide the mixture equally between the two tins and bake for 20-25 minutes until until the cakes have risen and are firm but springy to the touch.
  10. Remove rom the tins& place on wire racks to cool.
  11. For the filling:
  12. Put the chocolate& water into a small saucepan& melt over a low heat, stirring continuously, until smooth- set this mixture aside for a moment.
  13. Put the caster sugar, cream and butter into another saucepan& heat over a moderate heat for 4 to 5 minutes, stirring continuously until the spoon will leave a trail in the mixture.
  14. Remove from the heat& stir in the chocolate mixture and the vanilla.
  15. Allow to cool, stirring occasionally& then place in a fridge until cold.
  16. Sandwich the two cakes together with the filling and leave on a rack over a tray.
  17. To ice the cake:
  18. Put the remaining chocolate in a small saucepan with the butter and the water.
  19. Heat, whilst stirring continuously, until the chocolate melts& the mixture becomes smooth and will coat the back of a spoon- do NOT overheat.
  20. Pour the icing over the top of the cake and then chill until set.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a