Lovely rich moist chocolate cake - lovely served with strawberries and cream


  • 1 3/4 cups self raising flour

  • 1 teaspoon bicarbonate of soda

  • 1/2 cup cocoa powder

  • 1 tablespoon instant coffee powder

  • 3/4 cup caster sugar

  • 1/4 cup demerara sugar

  • 2 eggs, lightly beaten

  • 1 teaspoon vanilla essence

  • 1 cup buttermilk

  • 1/2 cup milk

  • 60 g unsalted butter

  • Sauce

  • 100g dark chocolate chopped

  • 1/3 cup cream


  • 1.

    Preheat oven to 180 C

  • 2.

    Brush a deep 23 cm fluted ring tin with melted butter or spray oil

  • 3.

    Sift flour, soda, cocoa and coffee into a large mixing bowl then add the sugars.

  • 4.

    Pour combined eggs, liquids and melted butter into the dry ingredients and

  • 5.

    Mix with electric beaters on low for 3 minutes or until just moistened.

  • 6.

    Continue mixing on high for 5 minutes.

  • 7.

    Pour into greased tin and bake for 35 minutes or until skewer comes out clean.

  • 8.

    Leave in tin for 10 minutes before turning onto wire rack to cool.

  • 9.


  • 10.

    Combine chocolate and cream over a low heat. Remove from heat when chocolate is melted and leave to cool.

  • 11.

    Pour over sauce over cake.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 257kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 5g
  • Carbohydrate 38g
  • Sugar 21g
  • Sodium 164mg

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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