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Decadent Chocolate Cake

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Adjust Servings:
1 cup castor sugar
1/2 cup vegetable oil
2 eggs
1 tbsp vanilla essence
1 cup yoghurt
1/2 cup buttermilk
3/4 cup flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
100gm dark chocolate, melted
1/2 cup soft butter
1/2 cup icing sugar
pinch of salt
1 tbsp vanilla
1 tbsp coffee
chocolatechips or sprinkles to garnish

Decadent Chocolate Cake

  • Serves 8
  • Medium


  • Frosting:



There’s chocolate cake. And then there’s decadent chocolate cake. What’s the difference, you ask? (tip: never ask a cranky woman)

When a darling friend called a wee bit grumpy and moody, I felt a cake was in order. Most friends I know perhaps go running for a bottle of wine (or tequila), and while I am not against such options, I believe a chocolate cake can do far better wonders than any other medium. So, yes, this is why this is called decadent chocolate cake – because for most people, a small slice is more than enough chocolate.

This cake has two lovely layers and a very, very thick chocolate frosting. And to take it up another notch, I generously add chocolate chips all across.

Now, if you aren’t particularly fond of chocolate (who are you), I would recommend you politely decline a slice. This is a cake that normal eaters can have just a bit of; while chocolate lovers can slowly devour half the tray. Perhaps a glass of milk or black coffee is good on the side. Or even a glass of white. But then again, when times are dire, do as you please; we’re not judging.


Beautiful dried flowers by: Hello Sunshine Florist

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Preheat the oven to 200C and grease and flour a 9” cake tin.
Sift the flour, cocoa powder, instant coffee powder, baking soda and salt together and set aside.
In a large mixing bowl, beat the sugar, oil, eggs, vanilla, and yoghurt together.
Then alternate between adding the dry mixture and buttermilk three times, careful not to overmix.
Pour the batter into the cake tin and bake for 25-28 mins, until a toothpick comes out clean.
Let the cake cool completely before carefully slicing from the center into two layers for frosting.



Whisk all the ingredients together to make a smooth frosting of dripping consistency.
Add 1-2 tsp milk if required.
Place the lower layer on the serving dish.
Generously frost the first layer of the cake, and carefully place the second layer.
Place the frosting on top and side, smoothing with an offset spatula.
Garnish with chocolate chips or sprinkles.

Kamini Patel

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