Nana's Chocolate Gateau

There are fancy desserts with unpronounceable names, and then there's this. In our house, it was simply known as "The Chocolate Cake." It’s not a fussy, multi-layered affair, but a humble, deeply comforting gateau. It’s the kind of cake that doesn't wait for a special occasion; it is the special occasion. The recipe, scribbled in my grandmother's looping handwriting, is one I treasure most. It’s wonderfully simple, relying on good old-fashioned technique rather than any complicated tricks. I hope it finds a place in your kitchen, and in your memories, too.

You'll Need:

• 200g good dark chocolate (70% is perfect)
• 200g softened unsalted butter, plus a little more for greasing
• 200g caster sugar
• 4 large free-range eggs
• 200g self-raising flour
• A good splash of milk (about 2-3 tablespoons)
• Baking parchment

Making Your Cake

First, preheat your oven to 180°C/350°F/Gas Mark 4. Take an 8-inch round springform tin, grease it lightly with butter, and line the base with a circle of baking parchment. This little step is a lifesaver and makes sure your cake comes out cleanly every time.

Now, for the chocolate. Break it into pieces and pop it into a heatproof bowl. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Stir slowly as it melts into a gorgeous, glossy pool. Set it aside to cool a little. (A microwave in short bursts works too, but I love the ritual of the double boiler).

Bringing It All Together

In a mixing bowl, cream together the softened butter and sugar. You're not aiming for lightning speed here, just a steady, rhythmic beating with a wooden spoon until the mixture turns pale and fluffy. Next, beat in the eggs, one at a time. If it looks like it might curdle, just add a spoonful of your flour to bring it back together. Don't worry—it happens to the best of us!

Gently fold in the remaining flour with a big metal spoon. Then, pour in that beautiful, cooled chocolate and the splash of milk. Fold everything together until you have a smooth, luxurious batter that smells like heaven.

The Final Steps

Spread the mixture evenly into your prepared tin and pop it into the centre of the oven. Bake for 50-55 minutes. It’s done when the top is firm and a skewer poked into the middle comes out clean.

Leave it to cool in the tin for a good 10 minutes—this takes patience, but it’s worth it. Then, unclip the tin, turn it out onto a wire rack, and let it cool completely. That’s it. No fancy icing needed. Just a dust