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Indulgent Chocolate Cake

A three-layered, 7-inch wide indulgent chocolate cake.
Servings: 7 inch cake
Author: Vicki


for the cake

  • 250 g plain flour
  • 300 g caster sugar
  • 1 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 50 g cocoa powder
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong coffee, cooled
  • 120 g salted butter, melted and cooled

for the frosting

  • 300 g butter, at room temp
  • 300 g icing sugar
  • 40 g cocoa powder
  • 200 g dark chocolate, melted and cooled to room temp
  • 1/3 cup + 1.5 tbsp heavy cream


  • Preheat the oven to 175C, & butter & flour (with cocoa powder) three 7-inch cake tins; set aside. 
  • In a large bowl, sift together all of the dry ingredients. Once combined, add all of the other ingredients into the bowl & mix with a whisk until thoroughly combined. 
  • Divide the batter evenly between the 3 cake tins & bake in the preheated oven for about 30-35 minutes, or until a skewer inserted into the centre of the cake comes out just clean; leave to cool in the tins for 15-minutes before inverting onto a wire rack to cool completely. 
  • As the cake cools, make the frosting. In a large bowl, beat together the butter & icing sugar with an electric whisk until light & fluffy. Add the cocoa powder & beat to combine. Add the melted chocolate & beat for a minute, until combined thoroughly. Finally, beat in the cream until a smooth & luscious frosting forms. 
  • Assemble the cake by layering the cakes with the frosting spread in between & all over the sides. Decorate with sprinkles or fresh flowers or crushed chocolates. Enjoy!