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Chocolate Cake Recipe
Master how to make Nando's-inspired chocolate cake at home with this quick and easy recipe. The secret hint of Peri-Peri gives this moist chocolate cake its distinctive flavor, perfect for chocolate lovers who enjoy a unique twist on a classic dessert recipe.
Prep
Cook
Serve
Kcal
- 250g unsalted butter, plus extra for greasing
- 200g dark chocolate (70% cocoa solids), chopped
- 300g caster sugar
- 5 large eggs
- 1 tsp vanilla extract
- 150g plain flour
- 50g cocoa powder
- 1 tsp espresso powder (optional, enhances chocolate flavor)
- 1/4 tsp salt
- 100g chocolate chips (mix of dark and milk)
- For the ganache topping:
- 150g dark chocolate, chopped
- 150ml double cream
- 1 tbsp PERi-PERi sauce (mild, for a subtle heat - optional)
Step 1
Preheat your oven to 170°C fan/190°C conventional. Grease a 23cm round cake tin and line with baking paper. Make sure the paper extends about 2cm above the rim of the tin as the cake will rise.Step 2
Place the butter and chocolate in a large heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir occasionally until completely melted and smooth. Remove from heat and leave to cool for 5 minutes.Step 3
Whisk the sugar into the chocolate mixture until well combined. Add the eggs one at a time, whisking thoroughly between each addition until you have a silky, glossy mixture. Stir in the vanilla extract.Step 4
Sift the flour, cocoa powder, espresso powder (if using) and salt together in a separate bowl. Fold this into the chocolate mixture using a large metal spoon or spatula, being careful not to overmix - just enough until you can't see any dry flour.Step 5
Gently fold in the chocolate chips, reserving a small handful for the top if desired. Pour the batter into your prepared tin, smooth the top with a spatula and sprinkle with the reserved chocolate chips.Step 6
Bake in the center of the oven for 30-35 minutes. The cake should be set around the edges but still have a slight wobble in the center - this ensures a lovely fudgy texture. A skewer inserted about 5cm from the edge should come out with a few moist crumbs attached.Step 7
Allow the cake to cool completely in the tin - it will sink slightly in the middle as it cools, creating the perfect well for the ganache.Step 8
For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer at the edges (don't let it boil). Pour the hot cream over the chocolate and let it sit for 2 minutes without stirring.Step 9
Gently stir the ganache until smooth and glossy. If using, add the PERi-PERi sauce and stir to combine - this gives the Nando's signature subtle heat that contrasts beautifully with the sweetness. Let the ganache cool for 5-10 minutes until slightly thickened but still pourable.Step 10
Pour the ganache over the cake, allowing it to spread naturally and drip slightly down the sides. Refrigerate for at least 30 minutes to set the ganache before serving. For the authentic Nando's experience, serve with a dollop of fresh cream or vanilla ice cream on the side.
What ingredients are used in Chocolate Fudge Cake from Nando's?
Nando's Chocolate Fudge Cake requires unsalted butter, dark chocolate, caster sugar, eggs, vanilla, flour, cocoa powder, espresso powder, chocolate chips, double cream, and their signature PERi-PERi sauce for the ganache topping that gives it that distinctive Nando's twist.
How to cook Chocolate Fudge Cake from Nando's at home?
Learn how to cook Chocolate Fudge Cake from Nando's by melting chocolate and butter together, creating a rich batter with eggs and sugar, then folding in dry ingredients. The signature touch comes from adding a hint of PERi-PERi sauce to the ganache topping, giving it that subtle Nando's heat that perfectly balances the sweetness.
How can I make my chocolate cake more fudgy and less cakey?
For a fudgier texture, slightly underbake your cake (look for a wobble in the centre), use more chocolate and butter relative to flour, avoid overmixing once the flour is added, and refrigerate before serving. The slight underbaking is key to achieving that signature melt-in-your-mouth fudgy consistency.
Why should I add espresso powder to chocolate desserts?
Espresso powder doesn't make chocolate desserts taste like coffee - instead, it enhances and deepens the chocolate flavour by bringing out its natural richness. It's a baker's secret for intensifying chocolate notes without adding bitterness, resulting in a more complex and satisfying chocolate experience.
What's the secret to a perfect chocolate ganache that stays glossy?
For perfect glossy ganache, use high-quality chocolate with at least 70% cocoa solids, ensure your cream is hot but not boiling, let the chocolate melt undisturbed for 2 minutes before stirring, use gentle circular motions when mixing, and add a small amount of butter or glucose syrup for extra shine.