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 !
Caramel Condensed Milk – Unavailable or don’t want to make your own ? See below for Amazon link – for 2 cans (affiliate link – see my disclosure at top of post).
More Cake Recipes !
- 1 cup Flour
- 2 TB Cocoa Powder
- 3 t Baking Powder divided
- 1 cup Caster Sugar
- 1/2 cup Vegetable Oil
- 1/2 cup Boiling Water
- 4 extra-large Eggs separated
- 1 can (360g) Caramel Condensed Milk
- 3 TB Smooth Apricot Jam ( Jelly – very smooth Jam )
- 2 TB Desiccated Coconut
- 4 cups Icing Sugar sifted
- 1/4 cup Cocoa Powder
- 1 cup Butter room temperature
- 5 TB Water approximately ( if necessary )
- Glace Cherries optional
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)
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)
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 )
Recipe slightly adapted by me from the “Springbok Kitchen” cook book
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 !