#60 Chocolate Abyss Cake with Gianduja Ganache

Chocolate decadence for a stormy day

This week has been a lot. You know the kind—the kind where you barely know what day it is because you’ve been elbow-deep in endless laundry, dashing around the house with Dettol spray, and surviving on far too many cups of lukewarm tea. Why? Because the norovirus decided to pay our house a visit. Both kids caught it, of course, and let me tell you, no one warns you how truly relentless that bug can be. The sheets, the tears, the constant sanitizing. It’s been one of those weeks where even finding five minutes to sit down has felt like an unattainable luxury.

But today? Today is Friday. The kids are finally back at school, the house is quiet, and I am determined to squeeze every last bit of joy out of this precious, fleeting moment of calm before the weekend chaos begins again. Today is mine, and I’m making it count the best way I know how—with cake. Not just any cake, mind you, but my Chocolate Abyss Cake with Gianduja Ganache.

Now, this cake isn’t just a bake—it’s an experience. It’s rich, indulgent, and unapologetically chocolatey. The sponge is soft, dark, and luscious, and the gianduja ganache? Oh, it’s a revelation: smooth, nutty, and so velvety that you’ll find yourself licking the spoon (and the bowl) when no one’s watching. It’s the kind of cake that feels like a reward, a little luxury just for you, and frankly, I think I’ve earned it this week.

Of course, the kids will smell it the moment they walk through the door, and I’ll likely have to share. But for now, I’m savouring this moment—the quiet kitchen, the stormy skies outside, the smell of chocolate wafting through the house. It feels like a little slice of calm before the next round of weekend madness begins.

So, if you’ve had one of those weeks and need something that feels indulgent, comforting, and just a little bit special, this cake is for you. Let’s bake it together.

Chocolate Abyss Cake

Ingredients

For the Cake:

150 g plain flour

60 g black cocoa powder

2 teaspoons baking powder

2g flaked salt

2 large eggs,

210 g golden caster sugar

135 g salted butter, melted

120 g whole milk, room temperature

2 tbsp vanilla bean paste

70 ml hot water

For the Gianduja Ganache:

150 g gianduja chocolate, finely chopped (or substitute with a mix of milk chocolate and high quality hazelnut paste if needed)

100 ml double cream

Method

1. Make the Cake:

Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line an 8 inch or 1lb loaf cake tin with parchment paper.

In a medium bowl, whisk together the flour, black cocoa powder, baking powder, and salt. Set aside.

In a large mixing bowl, beat the eggs and sugar together until pale and slightly frothy. Stir in the melted butter, milk, and vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. The batter will be thick—don’t worry, that’s what gives it its lush texture!

Stir in the hot water. The batter will loosen and become beautifully glossy. Pour it into your prepared tin and smooth the top.

Bake for 30–35 minutes if baking in an 8 inch tin, between 40-50 minutes in a loaf pan or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Gianduja Ganache:

Place the chopped gianduja chocolate in a heatproof bowl.

In a small saucepan, heat the cream over medium heat until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute.

Gently stir the mixture until smooth and glossy. If the ganache seems too thick, add a splash of warm cream to loosen it.

Let the ganache cool slightly to a spreadable consistency.

3. Assemble the Cake:

Once the cake is completely cool, place it on a serving plate or cake stand. Spoon the ganache over the top, letting it cascade slightly down the sides for an effortlessly elegant finish. If you’re feeling extra indulgent, sprinkle over some chopped hazelnuts or a pinch of flaky sea salt.

To Serve- Slice generously, brew a pot of tea (or pour a glass of something bubbly), and savour every mouthful. It’s the kind of cake that turns a grey day into something glorious.