Farmer's Weekly (South Africa)

Frugal Feasts

This gorgeous chocolate cake is perfect for any event, including a birthday party, and your guests will keep coming back for ‘just one more’ slice, says Elizabeth Schroeder.


SERVES 10 to 12

For the cake

200g 60% cocoa dark chocolate, chopped 200g butter, cubed

1 Tbsp instant coffee granules 125ml cold water

85g self- raising flour

85g plain flour

¼ tsp bicarbonat­e of soda

200g light muscovado sugar

200g golden castor sugar

25g cocoa powder

3 medium eggs

75ml buttermilk For the ganache

200g dark chocolate, chopped (you can also use milk chocolate, if you prefer) 300ml whipping cream

2 Tbsp golden castor sugar For THE decoration KitKat slabs

Mini chocolate eggs Ribbon


• Preheat the oven to 180°C

(160°C fan) and grease and line a 20cm round cake tin.

• Place the dark chocolate and butter in a medium pan. Mix the instant coffee granules into the water and pour into the pan.

• Warm through over a low heat until the chocolate and butter have melted. Be careful not to overheat.

• In a bowl, mix the flours, bicarbonat­e of soda, muscovado sugar, castor sugar and cocoa powder together.

• In a separate bowl, beat the eggs and buttermilk. Pour the melted chocolate mixture and the egg mixture into the flour blend and combine everything until the consistenc­y is smooth and runny. • Pour the batter into the cake tin and bake for 85 to 90 minutes; a skewer inserted into the centre of the cake should come out clean.

• Allow it to cool slightly in the pan, and then turn it out onto a wire rack to cool completely. Slice the cold cake horizontal­ly into three.


• Put the chocolate in a bowl and set aside.

• Pour the cream into a pan, add the castor sugar and heat until it is about to boil.

• Remove from the heat and pour over the chocolate.

• Stir until the chocolate has melted and the mixture is smooth.

• Cool until the ganache has thickened but is still pourable. • Using a small amount of ganache, sandwich the cake layers together. • Pour the rest of the ganache over the cake, and smooth it over the entire surface.


• Break the KitKat slabs into their individual fingers. Stick them around the cake using as much ganache as you need. • Pour the chocolate eggs (or any other chocolates you desire) onto the top of the cake.

• Place the ribbon around the cake, tying it in a bow to secure it in place.

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