Chocolate Cake with Whipped Icing

    1 hour 10 minutes

    My family loves this cake. It is moist, rich and dark and the best part is the whipped cream icing. Enjoy!

    12 people made this

    Serves: 18 

    • 2 cups (250g) plain flour
    • 2 cups (400g) white sugar
    • 3/4 cup (65g) unsweetened cocoa powder
    • 1 teaspoon salt
    • 2 teaspoons bicarb soda
    • 1 teaspoon baking powder
    • 2 eggs
    • 1/2 cup (125ml) vegetable oil
    • 1 cup (250ml) milk
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) cold, brewed coffee
    • 1/4 cup (30g) plain flour
    • 1 cup (250ml) milk
    • 1 1/2 cups (180g) icing sugar
    • 125g butter
    • 125g margarine
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C.
    2. Combine and sift together 2 cups flour, 2 cups sugar, cocoa, salt, bicarb soda and baking powder. In a small bowl, blend together eggs, oil, 1 cup milk and 1 teaspoon vanilla; combine with dry ingredients. Mix thoroughly and then stir in one cup cold coffee (may use instant coffee). Batter will be very thin but it bakes into a rich, dark, moist cake.
    3. Pour into a greased 20x30cm pan. Bake for about 40 minutes.
    4. To Make Whipped Cream icing: Combine 1/4 cup flour and 1 cup milk, adding milk slowly and beating until smooth. Set over moderate heat and stir constantly until thickened. Set aside to chill completely. Combine 1 1/2 cups icing sugar with butter and margarine, beating until light and fluffy; stir in well cooled flour-milk mixture and beat at high speed until thick and creamy. Add 1 teaspoon vanilla and beat until thoroughly combined. Spread icing over cooled cake. Enjoy!

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    Reviews and Ratings
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    Reviews in English (13)


    My review is for the cake only, which is moist and delicious with a deep chocolate flavor. Light and fluffy with a coarse, open crumb - I'm almost inclined to say too light and fluffy and bordering squishy. Tastes great, but it could be a little sturdier. I made this as cupcakes, and because they were so soft and spongy they were a bit of a challenge to frost.  -  30 Oct 2011  (Review from Allrecipes USA and Canada)


    I made this cake on new years eve, and then, it was DEE-LISH-USS!!! But then I made it a second time, it was a bit dry and you could actually TASTE the coffee, which you're not supposed to. So when me and my mom made it a 3rd time, we changed it up a bit, we use 1 full cup of oil instead of 1/2, and added a bit more vanilla, and it was... THE BEST CAKE EVER! A keeper fo sho.  -  16 Jul 2007  (Review from Allrecipes USA and Canada)


    i made it with cinnamon nut coffee and baked it at 325 to make sure it baked through. it was perfect and moist and delicious. a definite keeper!  -  16 Apr 2006  (Review from Allrecipes USA and Canada)