Deliciously moist chocolate cake

Serves 12


2 cups plain flour

2 cups caster sugar

3/4 cup unsweetened cocoa powder

2 tsp baking powder

1 tsp bi-carb soda

1/2 cup vegetable oil

1 tbsp instant coffee, mixed with 1 cup boiling water

1 cup butter milk

2 large free range eggs

1 tsp vanilla essence

1/2 cup whipped cream

2 tbsp blackcurrant jam


1 cup icing sugar, sifted

2 tbsp coco powder

3 tbsp cream


  1. Preheat the oven to 180C.
  2. Prepare two round cake tins with parchment paper.
  3. In a large mixing bowl, add all the dry ingredients together and combine well.
  4. In another bowl, whisk together the buttermilk, essence, eggs and oil. Add to the dry mixture and combine well, adding lastly the coffee and boiling water. Combine well.
  5. Evenly pour the mixture between the two cake tins and cook for 30-35 minutes, or until a knife inserted into the cake, comes out clean.
  6. Remove from the oven, let cool on a cake rack.
  7. To make the icing, mix all the ingredients together, you may need a little more cream, but only add a little at a time, until you have a smooth spreadable consistency.
  8. Take the cakes from the cake tins, spread a jam on oner of the cakes, top with whipped cream, sandwich the other cake on top and spread with the icing.



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