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Traditional Chocolate Cake


Recipe Info

  • Servings : 10
  • Prep Time : 40m
  • Cook Time : 40m
  • Ready In : 1:20 h


  • 115g plain chocolate
  • 275ml milk
  • 200g light brown sugar
  • 1 egg yolk
  • 260g plain flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 140g butter or margarine, at room temperature
  • 260g caster sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 225g plain chocolate
  • ¼ tsp salt
  • 175ml soured cream


Step 1

Preheat oven to 180° . Line 2×8-9 in (20-23cm) round cake tins with greaseproof paper.

Step 2

In a heatproof bowl set over a pan of simmering water, or in a double boiler, combine the chocolate, one-third of the milk, the brown sugar and egg yolk. Cook, stirring, until smooth and thickened. Let cool.

Step 3

Sift the flour, bicarbonate of soda and salt into a bowl. Set aside.

Step 4

With an electric mixer, cream the butter or margarine with the caster sugar until light and fluffy. Beat in the whole eggs, one at a time. Mix in the vanilla.

Step 5

On low speed, beat the flour mixture into the butter mixture alternatively with the remaining milk, beginning and ending with flour.

Step 6

Pour in the chocolate mixture and mix until just combined.

Step 7

Divide the cake mixture evenly between the cake tins. Bake until a skewer inserted in the centre comes out clean, 35-40 minutes.

Step 8

Let cool in the tins on wire racks for 10 minutes, then unmould the cakes from the tins onto the wire racks and let cool completely.

Step 9

For the icing, melt the chocolate in a heatproof bowl set over a pan of hot not boiling, water or in the top of a double boiler. Remove the bowl from the heat and stir in the salt and soured cream. Let cool slightly.

Step 10

Set 1 cake layer on a serving plate and spread with one-third of the icing. Spread the remaining icing all over the top and sides of the cake, swirling it too make a decorative finish.

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