Ethical Kitchen Sunken Organic Chocolate Cake

You need to taste this!

The delicious sunken chocolate cake, filled with summer fruits

Welcome to the first in our series of Ethical Kitchen Recipes! Here at Ethical Superstore, we stock a wide range of ethically sourced groceries. From organic chocolate to gluten free oils, vegan friendly mayonnaise to fair trade coffee.

We thought it would be fun to create some delicious, ethical recipes which use our ingredients, for you to try. We’ll be posting unique recipes made by the team here at Ethical Superstore, guest chef’s, and hopefully, by our loyal customers. We’d love to see your recipes, and what you do with our groceries.

To send us your Ethical Kitchen recipes, tweet us @ethicalstore using #ethicalkitchen, post on our facebook wall, or email us to [email protected] We’ll post all your recipes on our blog, and social media channels, and we may well select the best ones and award a few prizes.


Ethical Kitchen Sunken Organic Chocolate Cake


3/4 cup plus 2 tablespoons Traidcraft Fair Trade White Granulated sugar, separate, plus extra for pan
10 ounces Divine Hazelnut Milk Organic Chocolate
2 tablespoons Clearspring Organic Sunflower Oil
2 tablespoons Green & Blacks Organic Cocoa Powder
1 teaspoon Steenbergs Fairtrade Vanilla Extract
3/4 teaspoon Geo Organics Atlantic Sea Salt Crystals
1/2 cup (1 stick) unsalted organic butter, cut into 1-inch pieces, plus a little extra at room temperature, for pan
6 large eggs – organic of course!

5-10 Fresh organic strawberries
Handful of fresh organic raspberries
Sprinkle of Traidcraft Fair Trade Golden Caster Sugar

Special Equipment
A 9-inch-diameter springform pan

Preheat oven to 180° or Gas Mark 4. Lightly butter pan and sprinkle with sugar, tap out any excess.
Mix oil, chocolate, and 1/2 cup butter in a large heatproof bowl. Rest over a saucepan of boiling water and stir until melted. Remove bowl from saucepan.
Separate 4 eggs, placing whites and yolks in separate bowls. Add 1/4 cup sugar, vanilla, cocoa powder, salt, and remaining 2 eggs to bowl with yolks and whisk until smooth. Gradually whisk yolk mixture into chocolate, blending well.
Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
Gently fold egg whites into chocolate mixture, folding as you go. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
Bake for 35-45 minutes or until top is puffed and starting to crack and cake is pulling away from the edge of the pan.
Transfer to a wire rack and let cake cool completely in the pan. Allow the cake to collapse in the middle and crack further as it cools.


Slice strawberries and place within the centre of the sunken cake
Pour raspberries in, and sprinkle with caster sugar before serving
Add in whipped cream or other fruits if required!

There you have it, your sunken organic chocolate cake. Delicious, and ethical.

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1 Response

  1. Spencer says:

    Looks absolutely delicious! I love a good chocolate cake and this one looks fantastic!

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