Decadent dark chocolate cake

Whether you serve this with tea or as a dessert, this cake is a chocolate lover’s dream!

Serves 8-12 | Prep 30 min | Bake 45 min + cooling

Ingredients

1 cup (250ml) boiling water

2 tsp (10ml) coffee powder

½ cup (125ml) butter, chopped

¼ cup (60ml) cocoa powder, sifted

2 cups (500ml) cake flour

1 tsp (5ml) bicarbonate of soda

2 cups (500ml) castor sugar

½ tsp (3ml) salt

½ cup (125ml) Bulgarian yoghurt

2 eggs, lightly beaten

½ tbsp (8ml) vanilla essence

For the chocolate icing

90g (1 packet) instant chocolate pudding

1 cup (250ml) cream

1 cup (250ml) milk

2 x 400g tins NESTLÉ Caramel Treat, beaten

chocolate chips, to garnish

edible gold glitter dust

Method

Preheat the oven to 150°C and line 2 x 21cm round cake tins with baking paper.

Mix the water, coffee powder, butter and cocoa together in a saucepan over medium heat. Stir until the butter has melted.

Sift the flour, bicarb, sugar and salt together. Add the coffee mixture and whisk to combine. Add the yoghurt, eggs and vanilla, and whisk again.

Divide the mixture between the prepared tins and bake for 45 minutes or until a skewer inserted comes out clean. Cool in the tins for 10 minutes. Turn out onto wire racks to cool completely.

For the icing, beat the instant pudding, cream and milk together for 2 minutes until smooth and starting to thicken.

To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with a third of the caramel. Repeat with the remaining layers and frost the top layer with the chocolate icing. Decorate with chocolate chips and glitter.

#chocolate #cake