I made this delicious death by chocolate cake for my in-laws in South-Africa. I wish I could have given it to them personally. The filling consists of decadent chocolate mousse and dark, rich chocolate buttercream, made from the finest cocoa powder that proffesionals use in their baking.
I was so happy about the results. The cake is very decadent and very chocolaty. More decadent cake than this you won’t get (for now).
Here is the recipes if you want to make it too.
1kg plus 1/2 Cup of Flour
25ml Baking Powder
250ml Equagold Cocoa Powder mixed with 250ml Boiling Water
40ml Golden Syrup
125ml Sunflower Oil
2 Tsp Baking Soda
350ml Caster Sugar
300ml Boiling water cooled down with 3Tbs of Strong Coffee
250g Unsalted Butter at room temperature
Preheat the oven on 180 degrees celsius.
Mix together the milk, butter, oil, eggs, coffee, golden syrup and sugar and mix well till well incorporated.
Add the cocoa mixture and the coffee mixture and mix well.
Sift in the dry ingredients together in a bowl. Add the dry ingredients to the wet ingredients.
Mix until the batter is smooth. Pour the batter into medium sized cake pans 4 x 6″ – inch cake pans.
Bake for 35-45 minutes till a skewer comes out clean.
Decorate to your own preference, or stated on my blog post. If the batter is still too runny just add some more flour.
For the mousse I used the mousse recipe that is on my blog, you can read more here:
For the Decadent Dark Chocolate Buttercream, you can follow this recipe and steps:
Dark Chocolate Buttercream
350g Unsalted Butter
3 and 1/2 Cup Icing Sugar
490ml Equagold Cocoa Powder
1 Tsp Salt
In a mixing bowl add in the butter and sift in the icing sugar, cocoa powder and salt.
Mix for 3 to 4 minutes on low speed till well combined and the buttercream is soft and fluffy and airy.
Add in the rest of the ingredients and mix on medium speed till the buttercream is double in size and easy to work with.
Decorate your cake to your own preference.
The photo’s of the cake I baked and decorated: