Decadent Chocolate Cake
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 !
More Cake Recipes !
Decadent Chocolate Cake
Decadent Chocolate Cake
Ingredients
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
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
So yummy!
Would love for you to link it and your other cake recipes up at my new Empty Your Archive link party which is a chance to dust off great posts from your archive – there is a focus this week on big cakes – would really love to see you there, Alice @ Mums Make Lists x
Don't know a thing about Rugby, but this looks amazing and yes, truly decadent!!! Thanks for linking up to Iron Chef Mom!
This really looks great and decadent! I can't wait to try this out!
Regards,
Haley McAdams
ISO Training
Your cake looks delicious! Thanks for linking up with me for Friday Favorites! I'm featuring you this week! Come by and grab my featured button if you'd like one.
Super use of chocolate, Linda. It would be great if you linked it up to this week's Food on Friday: Chocolate
Linda, thanks for linking in. Have a good one.
Thanks for stopping by our blog and for linking your recipe. Glad to have you at Piquant Potluck @ http://www.quickasianrecipes.com 🙂
Everything looks delicious about this cake. I'm especially excited by the filling. Thank you for sharing it on foodie friday.
Wow! This looks delicious. Would love it if you submit this recipe to a link party at
Piquant Potluck
Looks so good! Thanks for linking with me.
I feel myself gaining weight just reading your blog! HAHAHAH! I love it!
Carri
simplydonewright.blogspot.com
I am inviting you to come and be part of my blog hop:
http://juliejewels1.blogspot.com/2012/06/show-your-stuff-29-mini-cherry.html
oh yum…this looks fabulous! thank you!
It look so yummy! Thanks for sharing at the All Star Block Party!
Holly
Your cake looks and sounds delicious! 🙂
This is looks so good, I was wondering if you would link it in my Wednesdays Adorned From Above Blog Hop. Here is the link:
http://www.adornedfromabove.com/2012/06/natural-aftershave-and-wednesdays.html
I would love to have anything that you would like to link.
Sincerely,
Debi Bolocofsky
http://www.adornedfromabove.com
Adorned From Above
So are you a goddess or what!!! This looks amazing, you have carmel and chocolate together. Thanks for linking with Adorned From Above.
Wow, that looks amazing. Thank you for sharing.
Stopping by from the All Star Block Party.
It looks wonderful, and I like the filling recipe – very interesting!
Hi I am not a Rugby fan but a chocolate fan and you definitely got my attention. Thanks for sharing the recipe.
Jillian
http://puzzlemecomplete.blogspot.com/
I'm from NZ so I understand about the rugby. Go thr AB's. Have a good week. Don't eat the whole cake at once, now.