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Christmas Chocolate Cake


Recipe Info

  • Servings : 6
  • Prep Time : 60m
  • Cook Time : 35m
  • Ready In : 1:35 h


  • 225g plain flour
  • 350g caster sugar
  • 85g cocoa powder
  • 11⁄2 tsp baking powder
  • 11⁄2 tsp bicarbonate of soda
  • 2 eggs
  • 250ml milk
  • 125ml vegetable oil
  • 2 tsps vanilla essence
  • 250ml boiling water
  • For the chocolate icing:
  • 200g plain chocolate
  • 200ml cream
  • sprinkles, to garnish


Step 1

Preheat the oven to 180°C. Grease and line two 20cm sandwich tins.

Step 2

Place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid).

Step 3

Divide the cake batter between the sandwich tins and bake in the oven for 25 - 35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.

Step 4

For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.

Step 5

To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.

Step 6

Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. Garnish with golden sprinkles.

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