Alice Rose Most chocolate cakes rely on cocoa powder alone, which gives colour but not always much depth of flavour.
This recipe uses a combination of melted dark chocolate and cocoa powder together, along with buttermilk to keep the crumb properly moist.
The result is a cake that tastes genuinely rich rather than just sweet, finished with a glossy ganache that sets with a slight shine rather than a dull, matte coating.
It takes a bit more care than a simple sponge, mainly around not overbaking it, but nothing here is technically difficult.
Why Melted Chocolate and Buttermilk Make This Cake So Rich
Cocoa powder on its own gives a chocolate cake its colour, but melted dark chocolate adds a depth and richness that cocoa alone can’t replicate, since it carries cocoa butter along with the chocolate solids.
Combining both in this recipe gives the cake a fuller, more rounded chocolate flavour than either ingredient would achieve on its own.
Buttermilk is the other key to this cake’s texture. Its acidity reacts with the raised agents to help the cake rise evenly, and it keeps the crumb tender and moist for several days after baking, in a way that a milk-based sponge often can’t manage.
Together, these two ingredients are why this cake stays fudgy and rich rather than dry, even a couple of days after it’s made.
Ingredients for Gordon Ramsay Chocolate Cake
For the Cake
- 200g dark chocolate (70% cocoa), chopped
- 200g unsalted butter, cubed
- 250g caster sugar
- 3 large eggs, room temperature
- 200ml buttermilk
- 1 tsp vanilla extract
- 200g plain flour
- 50g cocoa powder
- 1½ tsp bicarbonate of soda
- ½ tsp salt
For the Ganache
- 200g dark chocolate, finely chopped
- 200ml double cream
- 25g unsalted butter
How to Make Gordon Ramsay Chocolate Cake — Step by Step
Step 1 — Preheat and Prepare
Preheat the oven to 170°C / 150°C fan / Gas 3. Grease and line two 20cm round cake tins.
Step 2 — Melt the Chocolate and Butter
Melt the dark chocolate and butter together in a heatproof bowl set over a pan of gently simmering water, stirring until smooth. Remove from the heat and set aside to cool slightly.
Step 3 — Whisk the Sugar and Eggs
In a separate large bowl, whisk the caster sugar and eggs together for 2–3 minutes until pale and slightly thickened.
Step 4 — Combine Wet Ingredients
Whisk the melted chocolate mixture into the egg mixture, followed by the buttermilk and vanilla extract, until fully combined.
Step 5 — Add the Dry Ingredients
Sift the flour, cocoa powder, bicarbonate of soda and salt into the bowl. Fold gently until just combined — the batter will be quite loose, which is correct.
Step 6 — Bake
Divide the batter evenly between the tins. Bake for 30–35 minutes, until a skewer inserted into the centre comes out with a few moist crumbs attached.
Step 7 — Cool
Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
Step 8 — Make the Ganache
Heat the cream in a small saucepan until just simmering. Pour over the chopped chocolate in a heatproof bowl and leave for 2 minutes, then stir until smooth. Stir in the butter until glossy. Leave to cool and thicken slightly, about 20–30 minutes.
Step 9 — Assemble
Place one cooled sponge on a serving plate and spread with a third of the ganache. Top with the second sponge and cover the top and sides with the remaining ganache.
My Top Tips for the Best Gordon Ramsay Chocolate Cake
Don’t overbake the sponges, as a few moist crumbs on the skewer is exactly what you want — a completely clean skewer usually means the cake has gone slightly too far and will be drier once cooled.
Let the melted chocolate mixture cool slightly before adding it to the eggs, as pouring it in too hot can start to cook the eggs rather than combine smoothly with them.
Use good-quality dark chocolate for both the cake and the ganache, since it makes up a large proportion of the flavour in this recipe.
Let the ganache cool and thicken before spreading, as one that’s too warm and runny will slide straight off the sides of the cake rather than coating it evenly.
Bring the cakes to room temperature before serving if they’ve been chilled, as this cake tastes noticeably richer and softer when it isn’t served cold from the fridge.
Serving Suggestions
Serve as is with a cup of coffee, or with a scoop of vanilla ice cream and a few fresh raspberries for something a little more special. It also works well as a birthday cake, decorated simply with chocolate shavings or fresh berries.
How to Store Gordon Ramsay Chocolate Cake
In the fridge: Store in an airtight container in the fridge for up to 5 days. Bring to room temperature for at least 30 minutes before serving for the best texture.
In the freezer: The un-iced sponges freeze well for up to 3 months, wrapped tightly in cling film. Make the ganache fresh once the sponges have defrosted.
Gordon Ramsay Chocolate Cake Recipe
Ingredients
Method
- Preheat oven to 170°C / 150°C fan / Gas 3. Grease and line two 20cm tins.
- Melt chocolate and butter together over a pan of simmering water.
- Whisk sugar and eggs until pale, 2–3 minutes.
- Whisk in melted chocolate, then buttermilk and vanilla.
- Sift in flour, cocoa, bicarbonate of soda and salt. Fold gently.
- Divide between tins, bake 30–35 minutes.
- Cool in tins 10 minutes, then on a wire rack.
- Heat cream, pour over chocolate, stir smooth, add butter. Cool 20–30 minutes.
- Sandwich sponges with ganache, cover top and sides with remainder.
Notes
Frequently Asked Questions About Gordon Ramsay Chocolate Cake
Can I make this cake without buttermilk?
Yes — mix 200ml whole milk with 2 teaspoons of lemon juice or white vinegar and leave for 10 minutes to sour slightly, which works as a close substitute.
Why did my cake sink in the middle?
This is usually from underbaking or opening the oven door too early. Check the cake is properly set with a skewer before removing it, and avoid opening the oven for at least the first 25 minutes.
Can I make this as a single layer instead of two?
Yes — bake in one 23cm tin for around 45–50 minutes, checking regularly towards the end, and use half the ganache to glaze the top only.
Why has my ganache split?
This usually happens if the cream was too hot when poured over the chocolate, or if it was stirred too vigorously too soon. Let it sit for a couple of minutes before stirring gently, and if it does split, a small splash of warm cream whisked in can often bring it back together.
