‘Little Black Dress’ Chocolate Cake

I’ve frequently read that a ‘little black dress’ is an essential part of every woman’s wardrobe- something that can easily be dressed down or up according to the occasion. I must admit I always felt a little intimidated about wearing a little black dress, preferring a knee-length skirt with perhaps some ‘sensible shoes’ instead.

But no more! I’ve come out of the shadows and now proudly parade my special ‘little black dress’- Chocolate Cake– that is! This cake is almost like eating pure fudge with a chocolate ganache icing. And you can add some bling to your cake (little black dress, that is) by adding a dash of edible silver or gold leaf- which you can find at specialty cake decorating stores.

I found this recipe in Delicious Indulge cookbook by Australian author Valli Little. I was immediately attracted to the title of her cake recipe (Little Black Dress Chocolate Cake) as well as the recipe of her delicious-looking cake. But of course, this recipe is not intended only for women, but for all those who love the taste of chocolate.

Chocolate Cake.S. I’d love it if you’d ‘like’ my G’day Souffle’ Facebook page- it would really make my day! 

'Little Black Dress' Chocolate Cake
Serves 10
A rich fudge-like cake and ganache icing turns this dessert into a sexy 'little black dress'!
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Chocolate Cake
  1. 3 cups (500 g) dark baking chocolate
  2. 9 Tbsp. (125 g) butter, chopped
  3. 6 eggs, separated
  4. 1/3 cup sugar
  5. ½ cup thickened cream
  6. 2 tbsp. dark rum or brandy (optional)
  7. 1 tsp vanilla extract
  8. Edible silver or gold leaf to serve (optional)
Chocolate Ganache
  1. 1 ½ cup (250 g) dark baking chocolate
  2. 6 Tbsp. (85 g) butter
  3. ½ cup thickened cream
  4. 2 Tbsp. liquid glucose (glucose syrup)
For the cake
  1. Pre-heat the oven to 350 F (180 C). Butter the insides of an 8-inch (21 cm) springform cake pan and line the base with baking paper.
  2. Place the chocolate and butter in a heat-proof bowl set over a pan of gently simmering water- stir until the mixture melts. Set aside and let cool slightly. Whisk the 6 egg yolks and sugar together until the mixture turns a pale yellow color. Add the thickened cream, rum and vanilla extract and cooled chocolate mixture.
  3. Whisk the 6 egg whites in a clean, dry bowl using electric beaters- continue until soft peaks form. In 3 separate batches, fold the egg whites into the chocolate mixture, using a spatula or large spoon. Do not over-mix; try to keep as much air in the mixture as possible. Pour into the prepared springform pan and bake for approximately 25 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool.
For the Chocolate Ganache
  1. Place the chocolate and butter in a heat-proof bowl set over a pan of gently simmering water- stir until the mixture melts. In a separate pan, heat the cream and glucose until almost boiling; combine with the chocolate mixture and chill in the fridge for 30 minutes until the mixture thickens. Remove the cake from the pan; spread the ganache over the top and sides of the cake and garnish with the silver or gold leaf (optional).
  1. Edible silver or gold leaf decorations can be purchased at specialty cake decorating stores.
Adapted from 'Delicious Indulge' cookbook by Valli Little
G'day Soufflé

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  • John/Kitchen Riffs
    April 12, 2016 at 1:48 am

    Yup, we all need a dessert that’s perfect for any occasion. And this one sure is! Good looking dish, and I’ll bet the flavor is awesome. Thanks!
    John/Kitchen Riffs recently posted…The Bronx CocktailMy Profile

  • Denise Browning
    April 12, 2016 at 9:00 am

    Holy moly… What a rich, fudgy chocolate cake….It is the type one doesn’t to share with anyone else. 🙂

  • Thalia @ butter and brioche
    April 12, 2016 at 3:16 pm

    love this chocolate cake! and yes to anything edible gold. i’m obsessed with it and have been putting it on everything of late.

  • Karen (Back Road Journal)
    April 12, 2016 at 9:06 pm

    Now that is what I call a decadent “little black dress”.
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  • Kim | Low Carb Maven
    April 13, 2016 at 1:21 am

    Wow! I saw this on FoodGawker yesterday and thought, what a wonderfully rich indulgent cake! Then I saw it was yours and knew it would be amazing! Thanks for sharing this wonderful recipe!
    Kim | Low Carb Maven recently posted…Low Carb Crispy Eggplant RoundsMy Profile

  • Juliana
    April 13, 2016 at 6:25 am

    OMG! You are right…the way your describe this cake…it is sure the “little black dress” kind of chocolate cake…looks awesome!
    Thanks for the recipe Fran…have a great week 🙂
    Juliana recently posted…Calamansi Poppy Seed MuffinMy Profile

  • jude
    April 13, 2016 at 11:03 am

    Question on the baking chocolate and liquid glucose. Could you recommend what kind of chocolate you use (percent of chocolate) and how to get liquid glucose. Thanks.

    • Fran
      April 13, 2016 at 12:20 pm

      Jude, thanks so much for stopping by. Liquid Glucose is also known as ‘glucose syrup’, which you can find in supermarkets in the baking supplies section. If you can’t find it, then you can substitute corn syrup. Glucose syrup helps to keep the ganache icing smooth and spreadable. For the chocolate, I used ‘Cadbury Baking Dark Chocolate’ with 65% cocoa solids, although you could also use up to 75% cocoa solids. Hope this helps!
      Fran recently posted…‘Little Black Dress’ Chocolate CakeMy Profile

  • Kathy @ Beyond the Chicken Coop
    April 14, 2016 at 11:20 am

    Love a little black dress and love a perfect little chocolate cake! This looks just perfect!
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  • Amira
    April 17, 2016 at 11:04 am

    This is a lovely recipe specially for chocolate lovers like me :).. a real pleasure.
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  • Elizabeth Shaw
    May 4, 2016 at 11:35 pm

    I love fudge, and if this is like eating pure fudge, please count me in! Great recipe Fran!