Named after the infamous Cadbury Chocolate cake, this cake is rich and fudgy. It is a rich chocolate cake, with a white chocolate cream cheese icing. The simple, yet classic decoration of this cake makes it easy and quick to make and very impressive.
I use my Epic chocolate cake recipe for this cake, as it makes a large batter. Most of the ingredients are basics, that I always have on hand.
Epic Chocolate Cake:
2 cups Flour
1 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
250g butter
1 3/4 sugar
2 teaspoons vanilla
2 eggs
1 1/3 (325ml) milk
Preheat oven to 170*C or 338*F
Line and grease two 9 inch cake pans
In a medium size bowl, combine flour, cocoa, baking powder, baking soda, salt and set aside.
Cream butter and sugar in a very large mixing bowl. Once creamed, add vanilla slowly. Add eggs one at a time, mixing well after each addition.
Add dry ingredients and milk. Mix until all combined and a thick smooth batter has formed.
Split evenly between both pan, bake for 35 minutes.
White Chocolate Cream Cheese Frosting.
This will make a huge amount of icing, enough for two top deck cakes.
This rich smooth frosting is also great with carrot or banana cake.
220g White Chocolate
125g butter – at room temputer
250g of cream cheese
250g icing sugar
Melt chocolate, and allow to cool for at least 10 minutes
Combine butter and cream cheese well. Beat until fluffy.
Quickly add the chocolate. You need to do this quickly, so the chocolate doesn’t set when hitting the cooler butter/cream cheese mix. If you do end up with little lumps, place the mixing bowl over a bain marie untill all the chocolate has melted and a smooth mix has formed.
Add the icing sugar, sifted first
You will only need half this for the cake, but this icing freezes well. Place in air tight container for up to three months. When you wish to use it, add 1 tablespoon of milk and whip to a nice consistency.
Assembly;
Let the cakes cool completely first.
Place the bottom half on the plate you wish to serve it on. Place icing on cake, about half a inch thick. Do not go more than 1 to the edge of the cake. Once you place the top layer on, the icing should get squashed out to look good. It shouldn’t leek out down the sides. Place top layer on, carefully. Ice the top layer, doesn’t need to be to smooth. Garnish with cocoa or grated chocolate.
Photo: Benhet Niewenhuis
