The ultimate chocolate cake

Every time my uncle comes over to visit he always asks me the same thing, over and over again. When are you going to make me a chocolate cake.

And every time I tell him, it is not good for your sugar, how about muffins to which he promptly just changes the topic… I think he is throwing a mini tantrum if you ask me.

The other day he went to the dentist to get a tooth taken out and then he brought it back to show me, gees it put me off food for the rest of the day and then when I was busy getting ready for breakfast the following morning and he sent me a picture so I could have  a permanent reminder of what it looked like.

His dentist told him, no solid food for 3 weeks, he lasted 3 days on soup and soft bread before he was on my case again about when was I going to make chocolate cake.

It really does seem easy to make, but in our household chocolate cake is like finding a four leaf clover.

My father hates it with a passion, of course my mother and I love it and my brother, well his allergic to chocolate and because he is the baby of the household we tend to go with his dietary requirements.

Also I mean he obviously has never tried to clean cocoa powder out of a sieve or squeeze the last little chocolate butter cream icing out of the pipping nozzle… dirt every where, chocolate coated kitchen utensils and the sink…. OMG… it looks like the toilet got flushed and came back up out of the sink… I am sorry but that is what chocolate butter cream and cold water looks like… don’t blame me.

Anyway after hearing him whine like it was his new job, I gave in and then while icing and trying not to cover myself and the entire kitchen, I regretted the offer, I would have gladly made a white chocolate cake. Then when the butter didn’t want to cream because it was still too cold and the crumb coat of the icing was to wet and the ganache was taking forever to set, I was really really ready to throw in the towel.

Thanks to my mother’s preserve and making me finish the cake. If it was left to me, I would have tossed the cake and ran down to the store and bought one, and pretended I had made it.

Of course when my uncle saw it, he pulled me aside and asked me, what part of moist did I not understand and I punched his bald head for him and told him, it is moist it has just been covered in a ton of chocolate icing and decorations so that you can stop nagging me.

My bad luck was I carried it to the car and as soon as I walked under the aircon, all the excess gold dust just happened to cling to my front, I was blinging in the sunlight.

All in all, he loved the cake, he loved it so much that a few days later he was back at the dentist to fix a cavity.

The dentist owes me a commission if you ask me.

Ingredients for the cake batter:

  • 3 x cups self raising flour, sifted
  • 2 x cups castor sugar, sifted
  • ¾ x cup cocoa powder, sifted
  • 2 x tsp bicarbonate of soda, sifted.
  • 3 x large eggs.
  • 200g x butter, room temperature.
  • 1 x cup milk.
  • 1 x cup boiling water mixed with 2 x tsp coffee granules.
  • 1 ½ x tsp chocolate essence.


  • Place all the ingredients into the mixing bowl.
  • Mix till everything is well incorporated.
  • Divide the batter equally between 2 x 20cm greased cake tins.
  • Pop into a preheated oven and bake at 180 degrees for 45 minutes or until the cake tester comes out clean.
  • Allow the cakes to cool completely in the tin before turning out.

Ingredients for the chocolate ganache:

  • 500ml x whipping cream.
  • 500g x chocolate chips.


  • Heat the cream to a boil.
  • Remove from the heat and pour over the chocolate chips.
  • Using a plate, cover the bowl that has the chocolate chip and milk mixture.
  • Leave to stand for 5 minutes, remove the lid and now stir until the mixture is nice and smooth.
  • Set aside and allow to cool to room temperature.

Ingredients for the chocolate butter cream:

  • 150g x butter, room temperature.
  • 2 x cups icing sugar, sifted.
  • 2 x tbsp. boiling water.
  • 1 x tsp chocolate essence.


  • In a mixer, cream the butter till light and fluffy.
  • Mix in the icing sugar and beat till well combined.
  • Add the water and essence and mix.

To assemble this cake, sandwich the two layers together with some butter cream and cover the cake from top to bottom in buttercream and decorate to your heart’s desire. Spread the chocolate ganache over the top of the cake to create a drip like effect.

Tell me what you think of this recipe