Chocolate Nemesis Cake River Cafe

Chocolate Nemesis Cake River Cafe

Chocolate Nemesis Cake River Cafe

is a cake recipe that is all over the internet. Nemesis, because apparently it can be the downfall of many a cook. The main reason seems to be the discrepancies between recipes with the baking time, cooking temperature  and the ingredient amounts. So we set out to make this cake that we had long known of, but oddly had never made.

Pouring over the internet there is plenty of evidence of cooks who ended up with basically an undercooked ‘chocolate cow pat’. Definatley not, what we are after!

ingredients for chocolate nemesis cake - river cottage
ingredients

Doing our homework 

After reading umpteen reviews we transcribed the  Chocolate Nemesis Cake – River Cafe recipe from the video on Youtube with Sian Owen, head chef at the River Cafe actually making the cake, step by step. Sian’s recipe on Youtube was made using a 25cm tin, which we didn’t have, so we used cakeflix.com  to scale Sian’s recipe, using a 20cm cake tin. So here goes our step, by step copy cat attempt.

We have no affiliation with cakeflix.com, other than it is a site that we use a lot to scale recipes when we want to upscale or downscale a recipe to suit a pan size that we have, rather than a pan that the recipe we’re using calls for.

The sugar syrup

The important thing with melting the sugar with the water is to swirl the sugar and water to incorporate before putting the pan on the heat.  Swirl the pan once heating rather than stirring,  otherwise you can ‘shock the sugar’ into crystallising ( a whole science thingy that we won’t go into today). Low heat, no stirring and no colour with the sugar crystals dissolved is what we are looking for here.

adding syrup to chocolate while making Chocolate Nemesis Cake - River Cafe
add syrup mixture to chocolate

Melting the chocolate and butter

Melt the chopped chocolate and cubed butter together over a pot of simmering water. Gently stir 2 or 3 times till the mixture is smooth and all of the butter has melted. Make sure your bowl is not touching the simmering water.

melting chocolate and butter in a double boiler to make Chocolate Nemesis Cake - River Cafe
Melting chocolate and butter

The cake tin

You will need to use a solid cake tin, not a springform tin as the water will leak into the batter even if you foil the tin, through condensation dripping into the batter.

cake tin on a folded tea towel in a baking dish while adding hot water to make Chocolate Nemesis Cake - River Cafe
water bath

The  result of our copy cat recipe

We could not have been happier with the result with this Chocolate Nemesis cake. We want to rename it ‘ Easy Chocolate Delight’.

Cooking time testing

It was super quick to put together. We tested it at the 50, 55, 60 and 65 minute mark for readiness. At each timing we pulled the cake out and pressed a finger onto the top of the cake and it was a little sticky (i.e chocolate batter was left on my finger). At the 65 minute mark the cake was set and no batter was sticking to my finger.

testing the Chocolate Nemesis Cake - River Cafe
testing the cake

Oven off, and baking tray with cake left on the bench for 2 1/2 hours till completely cooled. Placed a plate over the pan and inverted the plate. The cake released easily from the pan onto the plate.

Chocolate Nemesis Cake - River Cafe

Thrilled

OMG! We were thrilled with the look of the cake and the ease that it released from the pan. Slicing into the cake revealed a gorgeous ‘truffle like texture’, it’s almost part cake and part chocolate mousse.

The texture is silky and smooth with an incredible depth of chocolate flavour. We finished the cake off with a light dusting of cocoa powder and served with some fresh blueberries. Winner, Winner!

We gave some slices to our recently married neighbours , Mrs and Mr Cute Couple, who popped around the following day to rave about the cake. Apparently they ate it in bed and went for a second course of cake rather than lights off……sent them home with the remaining cake today for a Sunday night special. Woohoo!

Watch How To Make Chocolate Nemesis Cake River Cafe

 

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click on the link…..Banana Bread with Chocolate Chips

 

What’s your favourite chocolate cake recipe?

We would love to hear from you in the comments below when you make this outstanding chocolate nemesis cake river cafe recipe.

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Chocolate Nemesis Cake – River Cafe


  • Author: Recipe Winners, converted recipe from Sian Owen, from the River Cafe on YouTube
  • Prep Time: 20 minutes plus cooling time
  • Cook Time: 65 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10-12 serves

Description

OMG! We were thrilled with the look of the cake and the ease that it released from the pan. Slicing into the cake revealed a gorgeous ‘truffle like texture’, it’s almost part cake and part chocolate mousse.

The texture is silky and smooth with an incredible depth of chocolate flavour. We finished the cake off with a light dusting of cocoa powder and served with some fresh blueberries. Winner, Winner!


Ingredients

  • 225g (8 ounces) dark 70% cooking chocolate cut into smallish pieces
  • 145g (5 ounces) unsalted butter, cubed
  • 1 cup caster sugar divided into 1/3 cup for mixing with the eggs and 2/3 cup for making the sugar syrup
  • 3 whole 60g (2 ounce) large eggs
  • 1/3 cup cold water
  • a little extra butter to grease the cake tin

Instructions

  • preheat oven to 120c (250f) on bake, not fan
  • grease a 20cm (8 inch) with butter and line the base with a disc of baking paper
  • stir 2/3 cup caster sugar and 1/3 cup water into a small pan
  • gently simmer the sugar and water over medium heat till sugar has dissolved – do not stir, but swirl the pan to incorporate the sugar and water- see notes above
  • remove pan from heat when sugar has completely dissolved – you should have a clear syrup
  • place chocolate and butter in a heatproof bowl over a pan of simmering water – make sure the bowl does not touch the water
  • gently melt chocolate and butter till smooth, stirring occasionally
  • pour in sugar syrup to melted chocolate mixture and mix together
  • place eggs and sugar in a clean bowl and beat for 5-6 minutes until mixture has quadrupled in volume and is a pale yellow colour
  • add chocolate mixture to eggs and sugar beating to incoporate
  • pour into cake tin
  • tap cake tin on bench 2 or 3 times to release any air bubbles
  • have a baking tin with a folded clean teatowel on the bottom of the baking tin
  • place cake tin on teatowel
  • pour hot (not boiling) water into baking dish to come about half way up the side of the tin
  • place baking tray and cake into oven on middle shelf

Baking

  • bake for 65 minutes, cake is ready when you can touch the top and batter doesn’t stick to your finger and sides will easily move (see ‘cooking time testing’ and video above)
  • leave tin in water bath and allow to cool on kitchen bench till completely cold
  • slide a knife around the inside of the tin
  • place a plate (larger than the cake) over the cake tin and flip plate
  • top of cake now becomes the bottom
  • serve with fresh blueberries, raspberries or strawberries
  • enjoy!

Notes

  • the cake firms up when refrigerated
  • remove cake from fridge an hour or so before serving to allow the cake to soften
  • wipe the blade of the knife in between slices to achieve a perfect slice
  • Category: cakes and desserts
  • Method: baking
  • Cuisine: Italian

Keywords: chocolate nemesis cake - river cafe

Cooper

Cooper’s nemesis at times seems to be the gorgeous plump green tree frogs. Nightly Cooper stalks the frogs, crying, barking, nosing them, all to no avail. The frogs just seem to go about their business seemingly oblivious to Coops. It drives him nuts. Poor Coops.

Cooper

 

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2 comments

  1. Oh my goodness, so good!! Hubby says this an 11/10 and a definite keeper, we served it with some home made vanilla ice cream, big fat yum!

    1. Avatar Recipe Winners says:

      Hi Kylie, thrilled to hear you and Hubby enjoyed the Chocolate Nemesis Cake and we love Hubby’s rating of 11/10

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