Divine Chocolate Cake

February 13, 2018

Peace Greetings!

I totally disagree with those who say while eating chocolate that, it is sinful! Devilishly good! etc etc.

Chocolate does not bring in negativity.

In fact, it is positively delicious.

It is something babies to oldies love.

It is feel-goodness.

Sometimes you just wanna have a bath in flowing chocolate.

Chocolate is a toast to new beginnings.

It makes your day. It satisfies you.

It is what you share with friends.

It is what you eat hiding under the table in class. Or you hide from your Mr. and son.

Chocolate makes you stingy too.

That’s my chocolate cake which I like to call Divine. It is a cake that flows more chocolate as you cut into it.


What you need:

Chocolate Cream:
1 1/3 cup of Heavy Whipping Cream
300g Semisweet Chocolate Chips

Cake Batter:
2-1/4 cups of All Purpose Flour
3/4 cups of Cocoa Powder
1 tsp of Salt
1 tsp of Baking Powder
2 tsp of Baking Soda
2 cups of Granulated Sugar
1 cup of water
1 cup of Unsalted Butter, softened at room temperature
1 Tbsp of Instant Coffee
3 Eggs
1 tsp of Vanilla Extract
1/3 cup of milk

1) In a saucepan, pour the cream and bring it to a simmer.

2) Pour the cream over the chocolate in a bowl and allow it to sit for a few minutes untouched. Whisk together well until you get a creamy mixture, cover and set aside in the fridge.

3) To make the cake, preheat the oven to 180 degrees, grease a 23cm round cake (bundt) tin with a 5cm hole in the centre with butter and set aside. (I got my tin from Ikea). Grease it really well!

4) In a saucepan, add the water, coffee and milk, bring to a simmer and turn off the heat. Set aside to cool slightly.5) In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy, add the eggs and vanilla and continue to mix until well combined.

6) Add half of the dry ingredients along with half of the coffee mixture and mix that in, add the remaining half of the dry ingredients and coffee and mix just until incorporated. The mix will not be very thick. Don’t worry.

7) Now pour the batter into the tin and tap on the counter just to get rid of any air bubbles.

8) Bake the cakes for 45mins to one hr or until cooked through. Toothpick inserted should come out clean. Let it cool for 20 mins in the pan, and then allow to cool completely on a wire rack.

9) When ready to frost the cake, carefully slice the cake in half horizontally. The hole in the centre makes it easier. Now line the edges of the cake stand with parchment paper, then place the cake upside down on the cake stand and spread some of the chocolate mixtures over the surface of the cake.

10) Place the other half of the cake on top and spread some more chocolate mixture all over the top and sides of the cake.

11) Pour the remaining chocolate into the hole and fill it with raspberries (if you like). Even out all the ganache and do your final make-up for the cake. Or just leave it as is.
I used some raspberries, white chocolate chips and chocolate shavings.12) Keep the cake in a cool place(not fridge as the ganache would harden). And serve when ready to.


The hole in the pan makes way for the flowing chocolate. You can make it in any regular cake tin as a regular, delicious chocolate cake.

Warning: The cake will finish in minutes. So make sure you get a mouthful.

Have fun baking.