Decadent Chocolate Cake is an easy, decadent four layer Chocolate Cake with different fillings (chocolate icing, caramel and more!) fillings – perfect for any occasion.

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Anyone watch the Rugby Saturday ? In South Africa Rugby is HUGE !

Really, when our provincial teams play against each other or in a Series like the Super Rugby (4 teams each of South Africa, New Zealand and Australia), you stand by your team.

Mine of course is the Blue Bulls – as I said in a previous post, always has been and always will be !

But … enter the world of International Rugby ! All (well, most ) South Africans stand together. Suddenly the provincial team players you hated last week, are now the BEST.

This past Saturday the Springboks won the second of three matches against England.

Great stuff, there are a lot of new players, new combinations etc, but we will climb our way to the very top again. That’s the way in the Rugby World in South Africa.

Anyhow, you must be wondering why all the rugby talk ? Because we have a cookbook called “Springbok Kitchen” where old and new players show their way in the kitchen.

Yes, this cake recipe is from none other than our fast, very experienced wing Bryan Habana.

I have made the Chocolate Cake several times and it is DELICIOUS – and exactly what the name says – “Decadent” !

Four layers with different Fillings !

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More Cake Recipes !

• Magic Chocolate Custard Cake
• Amarula Chocolate Caramel Cake
• Amarula Cake

Decadent Chocolate Cake

Decadent Chocolate Cake

Linda Nortje

Decadent Chocolate Cake is an easy, decadent four layer Chocolate Cake with different fillings (chocolate icing, caramel and more!) fillings - perfect for any occasion

5 from 5 votes

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Course Dessert

Cuisine South-African

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Cook ModePrevent your screen from going dark

Servings 10 Servings

Calories 752.1 kcal

Ingredients

  

1x2x3x

CAKE:

• 1 cup Flour
• 2 TB Cocoa Powder
• 3 t Baking Powder divided
• 1 cup Caster Sugar Superfine Sugar
• ½ cup Vegetable Oil
• ½ cup Boiling Water
• 4 extra-large Eggs separated

FILLINGS:

• 1 can 397 g Caramel Condensed Milk
• 3 TB Smooth Apricot Jam ( Jelly – very smooth Jam )
• 2 TB Desiccated Coconut
• 4 cups Icing Sugar sifted (Powdered Sugar)
• ¼ cup Cocoa Powder
• 1 cup Butter room temperature
• 5 TB Water approximately ( if necessary )
• Glace Cherries optional

Instructions

 

CAKE:

• Pre-heat oven to 180 deg C (350 deg F) – Spray 2 x 20 cm ( 8 inch ) diameter cake pans with cooking oil and line the bottoms with baking paper
• Combine the Cake Flour, Cocoa Powder, 2 teaspoonfuls Baking Powder and Castor Sugar. Mix the Oil and Water and add to the dry ingredients
• Whisk the Egg Yolks and add to the mixture – mixing well
• Beat the Egg Whites with the remaining 1 teaspoon Baking Powder until stuff. Gently fold into cake batter
• Divide the mixture between the two prepared pans and bake 20 – 25 minutes until spongy when touched
• Remove from pans, let cool on wire rack and then cut each cake in half (you will now have 4 layers – they’re quite thin, but the fillings must still be added)

FILLINGS:

• Combine the Caramel Condensed Milk and Apricot Jam. Divide the mixture into two and add the Coconut to one half. Sift the Icing sugar and Cocoa powder together. Cream the Butter and slowly add the Icing mixture – add the water and beat in (a little more or less can be used)

TO ASSEMBLE:

• Place the bottom layer of cake on a plate – Spread with a quarter of the Icing/Cocoa mixture
• Top with another layer of cake on top and spread with the Caramel/Coconut mixture
• Place the third layer on top and spread with another quarter of Icing/Cocoa mixture
• Top with the last layer of cake on and spread with the Caramel/Jam mixture
• Use the remaining Icing/Cocoa mixture to ice the sides of the cake. Finally decorate with Cherries ( optional )

Notes

Recipe slightly adapted by me from the “Springbok Kitchen” cook book

Nutrition Facts

Decadent Chocolate Cake

Serving Size

 

1 Slice

Amount per Serving

Calories

752.1

% Daily Value*

Fat

 

36

g

55

%

Saturated Fat

 

23.6

g

148

%

Polyunsaturated Fat

 

6.9

g

Carbohydrates

 

104

g

35

%

Fiber

 

1.7

g

7

%

Sugar

 

91.2

g

101

%

Protein

 

7.6

g

15

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

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The longer this cake stand – the better it gets. I always try to make it a day before, but the cake rarely makes it to the following day !

LINDA