Guest chef Trish McKenzie makes a decadent chocolate cake that the whole family will love


  • 1 cup water

  • 1½ cups caster sugar

150g butter

  • ⅓ cup CADBURY Bournville Cocoa

  • ½ teaspoon bicarbonate soda

2 eggs, lightly beaten

  • 1 teaspoon vanilla essence

  • 1½ cups self raising flour

  • 1¼ cups icing mixture

  • 30g butter softened

Vanilla essence

  • Hot water


  • 1.

    COMBINE water, sugar, butter, cocoa and bicarbonate soda in a saucepan and warm, but do not boil, stirring until the sugar has dissolved and the butter has melted. Transfer mixture to a bowl and cool for 30 minutes. Beat in the eggs and vanilla. Stir in the flour and mix well. Pour into a greased and base-lined 20cm round cake pan

  • 2.

    BAKE in a moderate oven 180°C for 50 minutes or until cooked. Cool for 10 minutes before turning onto a wire rack to cool completely.

  • 3.

    SIFT the icing mixture into a bowl then mix in the butter and enough hot water to form a soft icing. Spread on the cooled cake and decorate as desired.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 269kj
  • Fat Total 14g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 35g
  • Sugar 24g
  • Sodium 42mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 8-10
Time: 1 hour

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