Delia Smith Squidgy Chocolate Cake Recipe

This decadent Delia Smith Squidgy Chocolate Cake is made with premium dark chocolate (70% cocoa), plenty of fresh eggs, golden caster sugar, cocoa powder, and rich double cream. The result is a light, souffle-like sponge layered with a smooth chocolate mousse filling and billowy whipped cream. It is the perfect show-stopping dessert for a dinner party or special celebration and serves enough for 8-10 people.

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Delia Smith 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

How To Make Delia Smith Squidgy Chocolate Cake

1. Melt the chocolate: Place the 225g of broken chocolate and warm water in a heatproof bowl set over a pan of barely simmering water (ensure the bowl doesn’t touch the water). Melt for 5–10 minutes, then remove from heat and beat with a wooden spoon until smooth.
2. Start the mousse: Beat the 2 egg yolks, first on their own, 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 refrigerate for 30–45 minutes. Important: Remove it after this time, or it will become too stiff to spread.
4. Prepare the cake batter: Preheat your oven (usually around 180°C/350°F, though not specified in the snippet, this is standard for this cake). In a large bowl, whisk the remaining 6 egg yolks with an electric mixer until they begin to thicken. Add the caster sugar and whisk until the mixture is thick. Quickly whisk in the cocoa powder.
5. Fold and bake: In a separate clean bowl, whisk the 6 egg whites until they form stiff little peaks. Carefully fold the whites into the yolk mixture with a metal spoon, ensuring you reach the bottom of the bowl. Pour into a prepared baking tin (lined with parchment) 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. Once cool, turn it out onto baking parchment and peel off the lining. Cut the cake in half to create two equal squarish rectangles.
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 (top and sides) with the remaining whipped cream. Sprinkle with the rest of the chocolate shards.

Recipe Tips

• The “Sink” is Normal: Do not panic when the cake sinks after coming out of the oven. This recipe is flourless, meaning it rises like a souffle and then collapses to create that signature “squidgy” texture.
• Clean Whisk for Egg Whites: When whisking egg whites, ensure your bowl and whisk are completely free of grease or yolk. Even a tiny drop of fat can stop the whites from stiffening properly.
• Quality Matters: Use chocolate with at least 70% cocoa solids. Because this cake has so few ingredients, the quality of the chocolate defines the final flavor.
• Don’t Over-Chill the Mousse: Set a timer for the mousse filling. If left in the fridge longer than 45 minutes, it will set too hard and tear the delicate sponge when you try to spread it.

What To Serve Squidgy Chocolate Cake

This cake is incredibly rich and creamy, so it pairs best with beverages or sides that have some acidity or bitterness.

• Fresh Berries: Serve with fresh raspberries or strawberries to cut through the richness of the chocolate and cream.
• Coffee: A strong cup of espresso or black coffee provides a perfect bitter contrast to the sweet mousse.
• Fruit Coulis: A drizzle of tart raspberry or passion fruit coulis on the plate adds a professional touch and balances the flavors.

How To Store Squidgy Chocolate Cake Leftovers

• Refrigerate: Keep the cake loosely covered with foil or clingfilm in the refrigerator. It is best eaten on the same day but will keep for up to 2 days.
• Freeze: This cake is best enjoyed fresh. Freezing is not recommended as the whipped cream topping and mousse filling may separate or become grainy when thawed.

Delia Smith Squidgy Chocolate Cake Nutrition Facts

• Calories: 520 kcal
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 215mg
• Sodium: 60mg
• Total Carbohydrate: 35g
• Dietary Fiber: 3g
• Sugars: 28g
• Protein: 9g

Frequently Asked Questions

• Is this cake gluten-free? Yes, naturally. The recipe uses no flour, relying on eggs and cocoa powder for structure, making it an excellent dessert for those avoiding gluten.
• What size tin should I use? While not specified in the snippet, a standard Swiss roll tin (approx. 23cm x 33cm) is typically used for this type of folding cake so it can be cut in half and stacked.
• Why did my egg whites not stiffen? This usually happens if a trace of egg yolk got into the whites or if the bowl wasn’t perfectly clean. Moisture or grease prevents the proteins from trapping air.

Try More Recipes:

• Delia Smith Simnel Cake Recipe
• Delia Smith Shortbread Biscuits​ Recipe
• Delia Smith Rhubarb Crumble Recipe