Chocolate Cake with Whipped Icing

    Recipe Picture:Chocolate Cake with Whipped Icing

    Chocolate Cake with Whipped Icing


    12 people made this

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

    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 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)

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