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Chocoholics' delight cake
Chocoholics' delight cake
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Indulgent and effortless, this chocolate cake is stunning.
Ingredients:
  • Melted butter, to grease
  • 300g (2 cups) self-raising flour
  • 95g (1 cup) cocoa powder
  • 1.25 gm bicarbonate of soda
  • 150g (1 cup) plain flour
  • 440g (2 cups) caster sugar
  • 300g butter, cubed, at room temperature
  • 435ml (1 3/4 cups) milk
  • 6 eggs, at room temperature
  • 250g butter, cubed, at room temperature
  • 230g (1 1/2 cups) pure icing sugar, sifted
  • 250g dark chocolate, melted, cooled
Instructions:
  • Preheat your oven to 140°C and place a rack on the second lowest shelf. Lightly grease a 25cm round cake pan with melted butter and line the base and sides with non-stick baking paper.
  • Combine the self-raising flour, plain flour, cocoa, bicarbonate of soda, sugar, butter, milk, and eggs in a large mixing bowl. Mix with an electric beater on low speed until just combined, then increase the speed to high for 1-2 minutes until the mixture is thick and butter is fully incorporated. Spread the batter evenly in the pan using the back of a spoon.
  • Bake in a preheated oven for 2 1/2 hours until a skewer comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for 2 hours.
  • Prepare the icing: In a large mixing bowl, add the butter. Beat with an electric mixer for 2 minutes until it becomes very light and fluffy.
  • Beat the icing sugar until the mixture is very pale and fluffy, then mix in the melted chocolate until smooth and well combined.
  • Evenly trim the top of the cake to create a smooth surface, then carefully cut the cake into 3 equal horizontal layers. Gently flip the top layer upside down onto a cake stand.
  • Generously frost each cake layer with a 1cm-thick layer of icing, stacking them until all layers are used, with the top layer being the cake.
  • Spread the remaining icing over the top and sides of the cake using a spatula. Smooth it out, then create large swirls on the top of the cake with the tip of the spatula or a knife.
  • Place double-sided tape down the center of a 2.5cm-wide satin ribbon, then press waxed paper onto the tape. Next, apply more tape to the back of an organza ribbon and attach it to the front of the satin ribbon. Lastly, affix more tape to the back of a 1cm-wide satin ribbon and attach it to the organza ribbon.
  • Wrap the ribbon around the cake, securing it gently. Trim the ends to make a seamless connection at the back and embellish with candles.

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