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Classical Indulgent Chocolate Cake

Prep Time:

15 Minutes

Cook Time:

45 Minutes


1 x 20cm Cake



About the Recipe

This cake is the answer to the "egg-spensive" egg problem South Africa is currently facing. I have you covered to celebrate a birthday or special occassion without having to break the bank or sacrifice on taste.

This cake doubles as a coffee cake very successfully. Simply substitute the cocoa powder in both the cake batter and the icing with good-quality, stong coffee granules.

Reduce the calories by substituting the sugar and icing sugar with a sugar substitute like erythritol (they also come in powdered form or you can grind your erythritol into a powder and use it like you would icing sugar)

#Egg Free
#Dairy Free


  • 375ml cake flour

  • 45ml cocoa powder

  • 30ml strong coffee granules

  • 5ml bicarbonate of soda

  • 5ml baking powder

  • 80ml sugar

  • 5ml salt

  • 1ml cayenne pepper

  • 80ml sunflower oil

  • 15ml vinegar

  • 15ml molasses

  • 250ml cold water

Chocolate Icing

  • 375ml icing sugar

  • 30ml cocoa powder

  • 15ml vanilla essence

  • 30-45ml hot water

  • glacé cherries or walnuts for decoration


Step 1

Preheat the oven to 150 degrees Celcius. Grease and flour a 20cm cake tin.

Step 2

Sift the dry ingredients into a bowl and make a well in the centre.

Step 3

Pour in the wet ingredients and slowly incorporate them without overmixing (but ensure there's no lumps).

Step 4

Spoon the batter into the cake tin & bake for 45 minutes or until a cake test pen inserted into the centre comes out clean.

Step 5

Turn out onto a wire rack and allow to cool.

Step 6

To make the icing, whisk together the ingredients until you have a smooth, lump-free mixture, the consistency of pouring cream.

Step 7

Once the cake has cooled, pour the icing over the top, allowing it to cover the whole top of the cake and ooze down the sides. Decorate with cherries or walnuts or a dusting of icing sugar.

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