To make this giant celebration cake, double the mixture and bake two cakes.  Cut each cake in half and sandwich each layer together with chocolate buttercream icing.  Then top the cake with ganache and decorate with white and dark chocolate shavings.

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1¾ cups flour
2 cups sugar
¾ cup cocoa
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
3 eggs
1 cup Greek yoghurt
½ cup oil
1 tsp vanilla extract
1 cup strong coffee

Place all the dry ingredients into a bowl and mix well.  Add the eggs, yoghurt, oil and vanilla and mix with an electric beater on medium for 2 minutes until smooth.  Finally stir in the hot coffee.

Pour the batter into a greased 21cm round cake tin* and bake at 165°C for approximately 1 hour or until a skewer inserted comes out clean.

Note: The batter will be very thin which causes problems if you are using a spring form tin.  If you don’t have a cake tin with a solid base you will need to line the outside of the tin with a couple of layers of tin foil to stop the batter from oozing out.  As insurance I would also put the cake tin on an oven tray just in case.

*You can use a bigger cake tin but you will need to adjust the cooking time.

Chocolate Buttercream Icing

250g soft butter
6 c icing sugar
¾ c cocoa
¼ c water

Cream together the butter with the sifted icing sugar and cocoa.  Slowly add the water until the desired consistency of the icing is achieved.

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    • It’s just a basic ganache Kaye. Simply heat some cream to just before boiling and add this to chopped chocolate, stir untill smooth and all the chocolate has melted. Allow to cool slightly before icing your cake. The amount of chocolate-cream depends on the end result you require. Roughly 250g chocolate with 1/3-1/2 cup of cream would work well for this purpose.

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