Rich, Fudgy Chocolate Cake with White Chocolate Dipped Strawberries

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Soft and gooey on the inside and slightly crispy on the outside, this intensely chocolatey, fudgy, cake makes an ideal dessert, with ice cream or cream, or a wonderful treat, with a cup of tea. With a contrasting hint of salt and dotted with delectable, luscious lumps of dark chocolate hidden, like treasure, throughout the cake, you will be addicted from the first bite! Sweet, juicy strawberries, dipped in creamy white chocolate, finish this delightful cake with aplomb.

Lyngen Lodge

This recipe is based on yet another dessert we enjoyed during our trip to Lyngen Lodge, last April. It was served as part of a special meal we had to celebrate Chris Mathias’ 60th birthday. They called it ‘Chocolate Cake with strawberries dipped in white chocolate ganache‘ 

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This recipe is adapted from my Daffodil Brownies – Core Recipe but cooked in a round cake tin, with added chunks of silky, dark chocolate. Rich, but not as sweet as a traditional brownie, the flavour and texture of this cake resembles the original closely.

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How to make Rich, Fudgy Chocolate Cake with White Chocolate Dipped Strawberries

This recipe is adapted from my Daffodil Brownies – Core Recipe. For further ideas and inspiration, see here.

Collect all your ingredients together:

For the cake –

• unsalted butter, in cubes
• dark chocolate, 70% cocoa solids, broken into pieces
• soft brown sugar
• caster sugar
• eggs
• fine salt
• plain/all-purpose flour
• unsweetened cocoa
• instant coffee powder

For the strawberries –

• fresh strawberries
• white chocolate
• icing sugar

Make this fabulous cake:

1. Chop the butter into squares and place in a microwave safe bowl with the chopped chocolate. Melt in a microwave or a bain marie and mix until smooth. (See Recipe Notes for details.)
2. Meanwhile put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 4 – 5 minutes.
3. Pour the chocolate and butter into the eggs and sugar mix, whilst whisking, and mix thoroughly with the electric whisk until smooth and glossy.
4. Put a sieve over the bowl and add the flour, cocoa and coffee. Sift directly over the cake batter.
5. Fold until nearly mixed in.
6. Chop the additional dark chocolate, ideally creating a mix of small and larger pieces. Add to the cake batter and fold in.
7. Transfer to your greased and lined baking tin and level the surface.
8. Bake in the centre of the pre-heated oven for 20 – 25 minutes, depending on how squidgy you like the centre to be. (I cook mine for 23 minutes in London and 24 minutes in Switzerland.) This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen and cracked around the edge (see the pictures below) but the centre will feel quite soft. Remember the cake will continue to cook after you have taken it out of the oven. 
9. Leave to cool in the tin for 30 minutes and then transfer it to a cooling rack.
10. When the cake has cooled, transfer to a serving plate.

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Make the white chocolate dipped strawberries and finish the cake:

1. Break or chop the white chocolate into squares and place in a microwave safe bowl. Melt in a microwave or a bain marie and mix until smooth. (See Recipe Notes for details.)
2. Dip 3/4 of each strawberry into the melted chocolate to coat, and then leave on baking parchment for the chocolate to set.
3. Lightly sift some icing sugar over the top of the cake and then decorate with the strawberries.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.