Dark Tower Chocolate Celebration Cake

Some occasions demand something truly decadent—something dark, dramatic, and utterly unapologetic. This Dark Tower Chocolate Celebration Cake is just that. I first made it for a midwinter gathering and it was an instant legend. Rich layers of deep, almost smokey chocolate sponge, slathered with silky dark ganache, crowned with shards of dark chocolate. It’s the kind of cake that demands reverence - the kind you cut slowly, appreciating each molten slice.

The secret is black cocoa powder, which gives the cake its signature intensity, balancing the sweetness with an almost mystical depth. I serve it with a side of espresso, a large dollop of whipped double cream or a shot of dark rum - it’s indulgence at its finest.

Ingredients

• 200g plain flour
• 50g black cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 200g dark brown sugar
• 150g unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 250ml buttermilk
• 100g dark chocolate (70% cocoa), melted

Ganache

• 200g dark chocolate (70% cocoa), finely chopped
• 150ml double cream
• 1 tbsp unsalted butter

Method

1. Preheat oven to 175°C (350°F). Grease and line two 8-inch cake tins.
2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, melted butter, eggs, and vanilla.
4. Alternate adding dry ingredients and buttermilk to the wet ingredients, stirring gently.
5. Fold in melted dark chocolate, then divide between cake tins.
6. Bake for 30-35 minutes until a skewer comes out clean. Let cool completely.
7. For the ganache, heat cream until steaming, then pour over chopped chocolate.
8. Stir in butter until smooth, then spread between layers and over the cake.
9. Decorate with chocolate shards or dust with black cocoa for a dramatic effect.