Indulge your sweet tooth with the ultimate chocolate cake recipe! This cake is a chocoholic’s dream, with rich and velvety layers of chocolate cake, smooth chocolate ganache, and a decadent chocolate buttercream frosting. Perfect for any special occasion or just as a delicious treat, this recipe is sure to impress. Plus, with detailed instructions and tips, it’s easy to make even if you’re not an experienced baker. So, if you’re looking for the ultimate chocolate cake recipe, look no further! This is the best ever chocolate cake you will have! It’s also a chocolate lovers’ ultimate birthday cake! Try out this recipe.
Makes 1x Large 23cm cake
Prep time 30 minutes
Cooking time 1 hour
Ingredients
Directions
Ingredients
For the cake:
875ml (3 ½ cups) cake flour
750ml (3 cups) white sugar
500ml (2 cups) cocoa powder
15ml (1 Tbsp) baking powder
1.25ml (1/4 tsp) salt
4 large eggs
500ml (2 cups) buttermilk
250ml (1 cup) butter or cooking oil
15ml (1 Tbsp) vanilla extract
250ml (1 cup) hot instant coffee
For the chocolate ganache icing:
375ml (1 ½ cups) fresh cream
250g butter, room temperature
480g dark chocolate, roughly chopped
To Assemble the cake:
185g Food Lover’s Nuggles chocolates
1-2 Flake chocolate/s, roughly broken up
5-6 Oreo cookies, roughly broken up
Bubble chocolate, roughly broken up
1 Tex chocolate bar, roughly broken up
Leftover chocolate cake from the centre
Directions
For the cake:
Preheat the oven to 180°C and line two 23cm round cake tins with parchment paper and non-stick spray.
In a large mixing bowl, combine all the dry ingredients.
In a separate large mixing bowl, beat together the eggs, buttermilk, butter and vanilla extract. (*use an electric beater)
Slowly add the dry ingredients, beating until well incorporated.
Lastly add the hot coffee and beat again until smooth.
Divide the batter evenly between the two cake tins and bake for 50-60 minutes or until a skewer comes out clean.
Remove the cakes from the tins and allow to cool. Once cool, using a sharp bread knife, cut the cakes into two even round halves, leaving you with four cake layers. Using a 6cm round cookie cutter, cut a hole in the middle of three of the cake layers. This will be for the Nuggles to be placed.
For the icing:
In a small saucepan, heat the cream and butter over medium heat until simmering. Place the chopped chocolate in a large mixing bowl and pour the hot cream mixture over it. Allow the chocolate to soften for 3-5 minutes. Stir until well incorporated.
Place in the fridge until set.
Using an electric beater, beat the chocolate ganache until light and fluffy.
To assemble the cake:
Place the first layer of cake with the hole in the middle on a cake stand or plate and top with about 80ml (1/3 cup) of the chocolate ganache icing. Repeat for the other two layers of cake with the hole in them. Pour 125g of the Nuggles into the middle of the cake and top with more icing and the last cake layer.
Using the remaining icing, ice the outside of the cake and top with the leftover cake from the middle of the layers, more Nuggles and any other of your favourite chocolate treats.
*When you cut the cake open it’s a beautiful Nuggles surprise! Enjoy!
Additional Notes
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