Delia Smith Squidgy Chocolate Cake Recipe

This flourless Delia Smith squidgy chocolate cake is made with dark chocolate, fresh eggs, golden caster sugar, cocoa powder, and double cream. The result is a light, soufflé-like sponge filled with rich chocolate mousse and topped with whipped cream and chocolate shards. It is naturally gluten-free and serves 8–10.

I first made this for a birthday years ago, from Delia’s Complete Cookery Course, and it became an instant favourite. Unlike Delia’s other chocolate cake recipes, this version uses no flour at all, just eggs whisked to stiff peaks with an electric hand whisk.

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Squidgy Chocolate Cake Ingredients

For the Chocolate Mousse Filling:

• 225g dark chocolate (minimum 70% cocoa solids), broken into pieces
• 100ml warm water
• 2 large eggs, separated

For the Flourless Sponge:

• 6 large eggs, separated
• 110g golden caster sugar
• 50g cocoa powder

For the Topping and Assembly:

• 425ml double cream
• 100g dark chocolate (minimum 70% cocoa solids), for decoration

What You’ll Need

You will need a Swiss roll tin measuring 20 x 30cm for this recipe. A Silverwood anodised aluminium tin is a solid choice that will not warp at high temperatures. For melting the chocolate, a Pyrex heatproof bowl set over simmering water gives you full visibility of the melt. A KitchenAid hand mixer makes quick work of whisking the egg whites to stiff peaks, which you need to do twice.

How to Make Squidgy Chocolate Cake

1. Melt the chocolate: Place the 225g of broken chocolate and warm water in a heatproof Pyrex bowl set over a pan of barely simmering water. Make sure the bowl does not touch the water. Melt for 5–10 minutes, then remove from the heat and beat with a wooden spoon until smooth.
2. Start the mousse: Beat the 2 egg yolks on their own first, then mix them into the warm melted chocolate. Let the mixture cool slightly.
3. Finish the mousse: In a clean bowl, whisk the 2 egg whites until stiff. Gently fold them into the chocolate mixture. Cover the bowl and chill in the fridge for 30–45 minutes. Remove after this time or it will set too firm to spread.
4. Prepare the cake batter: Preheat your oven to 180°C (Gas Mark 4). In a large bowl, whisk the 6 egg yolks with an electric mixer until they begin to thicken. Add the caster sugar and whisk until the mixture is thick and pale. Quickly whisk in the cocoa powder.
5. Fold and bake: In a separate clean bowl, whisk the 6 egg whites until they form stiff peaks. Carefully fold the whites into the yolk mixture with a metal spoon, reaching the bottom of the bowl. Pour into a greased and lined Swiss roll tin (20 x 30cm) and bake on a high shelf for 20–25 minutes until puffy.
6. Cool the cake: Remove from the oven. The cake will sink and the surface will crinkle as it cools. This is perfectly normal for a flourless sponge. Once cool, turn it out onto baking parchment and peel off the lining. Cut the cake in half to create two equal pieces.
7. Prepare toppings: Cut the remaining 100g of chocolate into thin shards using a sharp knife. Whip the double cream until it is quite thick.
8. Assemble the cake: Place one half of the cake on a serving plate. Spread half of the chilled chocolate mousse over it, followed by a quarter of the whipped cream and half of the chocolate shards. Place the second piece of cake on top.
9. Final decoration: Spread the remaining chocolate mousse on top, then cover the entire cake with the remaining whipped cream. Sprinkle with the rest of the chocolate shards.

What Are the Best Tips for Squidgy Chocolate Cake?

• The sink is normal: Do not worry when the cake sinks after leaving the oven. This recipe is flourless, so it rises like a soufflé and then collapses to create that signature squidgy texture.
• Clean whisk for egg whites: Make sure your bowl and whisk are completely free of grease or yolk. Even a tiny drop of fat will stop the whites from stiffening properly.
• Use quality chocolate: Choose chocolate with at least 70% cocoa solids. This cake has so few ingredients that the chocolate quality defines the final flavour.
• Time the mousse carefully: Set a timer for the mousse filling. If left in the fridge longer than 45 minutes, it will set too hard and tear the sponge when you spread it.
• Swiss roll tin size: Use a tin measuring 20 x 30cm, such as the Silverwood Delia range tin. Line it with baking parchment that extends about 2.5cm above the rim to contain the batter as it rises.
• Make it dairy-free: The chocolate sponge itself contains no butter or cream, so it is naturally dairy-free. For a fully dairy-free version, use dairy-free dark chocolate in the mousse and swap the cream for a coconut-based alternative.
• Prefer a simpler chocolate cake? If you want a traditional sponge made with flour and butter, try Delia Smith’s all-in-one chocolate cake instead. It uses a quick dump-and-mix method.

What Goes Well With This Cake?

This cake is incredibly rich and creamy, so it pairs best with something sharp or bitter. Fresh raspberries or strawberries cut through the chocolate and cream beautifully. A strong espresso or black coffee works perfectly alongside it.

For a more polished finish, drizzle a tart raspberry or passion fruit coulis across the plate before serving. Delia herself suggests decorating this cake with sugar-coated chocolate eggs at Easter, making it a stunning centrepiece. It also makes a wonderful birthday cake, which Delia has noted fans request year after year.

For a festive roulade version, try Delia Smith’s chocolate log. It uses a similar flourless sponge rolled into a log shape.

How Should You Store the Leftovers?

Keep the cake loosely covered with cling film or foil in the fridge. The whipped cream topping means it cannot sit at room temperature. It is best eaten on the same day but will keep for up to 2 days in the fridge.

Freezing is not recommended. The whipped cream and mousse filling tend to separate or turn grainy when thawed.

What Makes This Cake ‘Squidgy’?

The word “squidgy” describes the soft, fudgy centre of this flourless chocolate cake. Because there is no flour in the batter, the sponge relies entirely on whisked eggs for structure. It rises like a soufflé in the oven, then sinks as it cools.

That collapse is the whole point. It leaves a dense, moist layer in the middle rather than a dry, airy crumb. When you add the chocolate mousse filling and whipped cream, you get a cake that is rich and light at the same time.

Nutrition Facts

• Calories: 420 kcal (estimated)
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 185mg
• Sodium: 55mg
• Total Carbohydrate: 30g
• Dietary Fibre: 3g
• Sugars: 24g
• Protein: 8g

Frequently Asked Questions

Is this squidgy chocolate cake gluten-free? Yes, this is a completely flourless recipe that uses only eggs and cocoa powder for structure. It is suitable for anyone avoiding gluten.

Can I make this as a round cake instead of a rectangle? The original recipe uses a Swiss roll tin so you can cut it in half and stack it. You could bake it in two round 18cm tins instead, but reduce the baking time by a few minutes and check early.

What is the difference between squidgy chocolate cake and regular chocolate cake? A regular chocolate cake uses flour, butter, and sometimes baking powder for a light, airy crumb. This squidgy version has no flour at all, relying on whisked eggs for a soufflé-like rise that sinks into a dense, fudgy texture.

Can I make this cake ahead of time? You can make the mousse filling and the sponge a day in advance. Store them separately in the fridge and assemble with whipped cream on the day you plan to serve.

Can I freeze squidgy chocolate cake? Freezing is not recommended once assembled, as the whipped cream and mousse will lose their texture. You can freeze the unfilled sponge, wrapped tightly, for up to one month.

You May Also Like:

• Delia Smith All-In-One Chocolate Cake Recipe
• Delia Smith Chocolate Cake Recipe
• Delia Smith Chocolate Log Recipe