A Classic Chocolate Cake

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A Classic Chocolate Cake
A gastronomic masterpiece that tastes like a chocolate brownie with a thick layer of fudge and covered in rich fruit. Originally named the "Little black dress", this less sexist version is equally as delicious.
A Classic Chocolate Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 85 g butter
  • 85 g dark chocolate 70% and above
  • 140 g flour
  • 30 g cocoa powder
  • 150 g caster sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 tbsp milk
  • 150 ml natural yoghurt
  • 1 tsp vanilla extract
Cream icing:
  • 35 g butter
  • 200 g dark chocolate 70% and above
  • 80 ml milk warmed
  • 1/4 tsp salt
  • 2 tbsp dark rum or brandy optional
  • 100 ml double cream optional
  • Fresh fruit and berries for decoration optional
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Cake:
  • 85 g butter
  • 85 g dark chocolate 70% and above
  • 140 g flour
  • 30 g cocoa powder
  • 150 g caster sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 tbsp milk
  • 150 ml natural yoghurt
  • 1 tsp vanilla extract
Cream icing:
  • 35 g butter
  • 200 g dark chocolate 70% and above
  • 80 ml milk warmed
  • 1/4 tsp salt
  • 2 tbsp dark rum or brandy optional
  • 100 ml double cream optional
  • Fresh fruit and berries for decoration optional
A Classic Chocolate Cake
Instructions
  1. Grease a spring form cake tin with a diameter of 20 cm.
  2. Preheat oven to 165°C.
Cake:
  1. Melt the butter with the chocolate and allow to cool slightly.
  2. Sift the flour, cocoa powder, sugar, salt, soda and baking powder into a large bowl and mix with a whisk.
  3. In a separate bowl mix the eggs, milk, yogurt and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix thoroughly until a smooth batter the consistency of thick cream forms.
  5. Pour into prepared pan, and bake until a skewer comes out clean (30-40 minutes).
Cream Icing:
  1. Melt butter and chocolate together in a double boiler.
  2. Gradually pour in warm milk stirring regularly to keep chocolate from seizing.
  3. Add pinch of salt and brandy if using.
Assembly:
  1. Allow cake to cool. Then pour slightly cooled icing over and allow to cool and set. Decorate with fruit and serve.
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