Super Speedy Chocolate Snack Cake

A love letter to chocolate with 100 recipes to bake, taste and adore.

In this definitive collection, acclaimed pastry chef and baking expert Edd Kimber, winner of the first season of The Great British Bake Off, shares his passion for one of the world’s most beloved ingredients. You’ll find classic flavours like Chocolate and Whipped Caramel Cake, elegant layered creations such as Edd’s Hazelnut and Maple Milk Chocolate Tart, and irresistible desserts including Pistachio Tiramisu.

Edd also puts creative spins on familiar favourites with recipes like Miso and White Chocolate Cookies and S’mores Brownies, and guides readers through breads and pastries where chocolate plays a starring role, from Bistro Profiteroles to Sour Cherry Custard Buns with Cocoa Streusel.

Whether you’re baking for a special occasion or simply satisfying a weekday craving, there is something here for every kind of chocolate lover. Sometimes chocolate takes centre stage, sometimes it plays a supporting role, but every recipe is a celebration of its richness, versatility and irresistible appeal. Beautifully photographed and filled with Edd’s approachable expertise, this is a book bakers will return to long after the last crumb has disappeared.

Whether you’re baking for a special occasion or simply satisfying a weekday craving, there is something here for every kind of chocolate lover. Sometimes chocolate takes centre stage, sometimes it works quietly in the background, but every recipe celebrates the richness, versatility and pure pleasure of one of the world’s most beloved ingredients. Beautifully photographed and packed with inspiration, this is a book to return to again and again.

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Super Speedy Chocolate Snack Cake

This is your ‘in case of emergency’ chocolate cake, the recipe you pull out when you have last-minute guests or simply need a quick, easy dessert. It also happens to be an incredibly good vegan chocolate cake, dense and fudgy like all good chocolate cakes should be. A simple one-layer affair, it can be dressed up or down depending on the occasion. I like to keep things straightforward, with a glaze made with a ‘water ganache’. Alternatively, it makes a great dessert, served with a hot fudge sauce and a scoop of vanilla ice cream.

SERVES 8

Chocolate Cake

240 ml (1 cup) soya (soy) milk

175 g (generous ¾ cup, packed) light brown sugar

100 ml (⅓ cup + 1 tablespoon) vegetable oil

1 teaspoon apple cider vinegar

75 g (scant ⅔ cup) plain (all-purpose) flour

75 g (scant ⅔ cup) wholemeal (wholewheat) rye flour

50 g (⅔ cup) cocoa powder (dutched)

1 teaspoon instant espresso powder

½ teaspoon baking powder

1 teaspoon bicarbonate of soda (baking soda)

½ teaspoon fine sea salt

Water Ganache Glaze

100 g (3½ oz) dark chocolate (70% cocoa solids)

2 tablespoons, packed, light brown sugar

75 ml (5 tablespoons) water

15 g (1 tablespoon) refined coconut oil

Preheat the oven to 180°C/160°C Fan (350˚F). Lightly grease a deep 20 cm (8 in) round cake tin (pan) and line the base with baking parchment.

To make the cake, put the milk, sugar, oil and vinegar in a large jug and whisk until smooth. Brown sugar, especially unrefined versions which contain higher levels of molasses, can be lumpy, so sift it before using if needed.

Place the remaining ingredients in a large bowl and whisk together to combine. Pour the liquid ingredients into the dry ingredients and stir with a whisk just until a smooth cake batter is formed. If using rye flour, it is doubly important not to over whisk the batter; rye flour can become gummy if mixed for too long. Pour into the prepared tin and bake for 35–40 minutes or until the cake springs back to a light touch and is coming away from the sides of the tin. Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely.

To make the ganache, put the chocolate in a small heatproof jug and melt (see page 24). Put the sugar and water in a small saucepan, place over a medium heat and cook, covered with a lid, until the sugar has dissolved and the water has just come to a simmer. Pour a third of the syrup over the chocolate and stir to combine. Pour in the remaining syrup, in two additions, stirring until the mixture forms a silky-smooth ganache. Add the coconut oil and stir to combine. Once made, the ganache should have a thick but pourable consistency. If the ganache seems thin, leave for about 15 minutes, until thickened slightly. Pour the ganache over the cake, allowing the excess to drip down the sides.

Kept covered, this cake will keep for 4–5 days.

Notes: If you don’t have rye flour, you can substitute it with an equal amount of plain (all-purpose) flour.

Coconut oil comes in two varieties, virgin and processed. If labelled as virgin (or something similar) it will taste of coconut; processed oil is odourless and has a neutral taste. Either can be used for this cake, but I prefer to use an odourless version so the flavour is purely about the chocolate.

Recipe published with permission from Quadrille.