Chocolate Cake with Pecan Chocolate Icing

    45 minutes

    This cake is excellent with vanilla ice cream which compliments the chocolate icing perfectly. Enjoy!

    63 people made this

    Serves: 18 

    • 125g butter
    • 125g margarine
    • 60g dark chocolate
    • 1 cup (250ml) water
    • 2 cups (250g) unbleached plain flour
    • 2 cups (400g) white sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon bicarb soda
    • 1/2 cup (125ml) buttermilk
    • 2 eggs, beaten
    • 1 teaspoon vanilla essence
    • 125g butter
    • 60g dark chocolate, melted
    • 6 tablespoons milk
    • 4 cups (480g) icing sugar
    • 1 teaspoon vanilla essence
    • 1 cup chopped pecans

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease one 20x30cm cake tin.
    2. In a small saucepan combine 125g butter, 125g margarine, 60g chocolate and water. Heat until chocolate is melted; set aside.
    3. In a large bowl combine flour, sugar, cinnamon and bicarb soda. Make a well in the centre and pour in buttermilk, eggs and vanilla. Add melted butter/chocolate mixture and beat until smooth. Pour batter into prepared pan.
    4. Bake in preheated oven for 20 to 25 minutes or until cake tests done. Five minutes before cake is done, make icing.
    5. To make icing: In a saucepan combine 125g butter, 60g chocolate and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in icing sugar, 1 teaspoon vanilla and nuts. Ice cake while still warm. Allow to cool totally before cutting.

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    Reviews in English (55)


    This is one of the best and easiest 'from scratch' cakes I've ever made. It's definitely a No Fail recipe made exactly as is. Believe it or not, it tastes even better the next day (If there's any leftover!) I usually skip the nuts in the frosting because I prefer it plain. Also, if you don't have buttermilk on hand, you can make your own by mixing 1 Tbsp white vinegar or Lemon juice with 1 cup of milk. Let it sit until it clots (about 5 to 10 minutes) and add according to recipe instructions. One last thing is the frosting usually cooks a little strange. As I'm cooking it on the stove about the time it's supposed to get bubbly around the edges, it seems to 'separate'. However, once I beat in the powdered sugar with my mixer, everything is fine. The first time I made it, I threw it out because I thought it was ruined when it seperated, but when I made my second batch and it happened again I decided to just beat it with the powdered sugar to see what happened and it turned out perfectly.  -  27 Jul 2007  (Review from Allrecipes USA and Canada)


    Makes a nice cake. Based on my experience making the recipe, I would suggest the following changes: 1) Increase the chocolate by a 1/2 oz 2) Add an extra 1/2 cup flour 3) Omit cinnamon 4) Replace some water with prepared coffee 5) decrease amount of frosting by 1/2.  -  12 Jun 2005  (Review from Allrecipes USA and Canada)


    I couldn't believe how easy this recipe was! I made it for a family get together, and it was a huge success. This cake was wonderfully moist, and delightfully chocolatey! My nine year old even asked me to save a piece to put in his lunchbox the next day. Not surprisingly, when I asked the crowd if anyone wanted to take home some leftovers, everyone requested cake. The only problem was, there was nothing left of it but a few crumbs in the bottom of the pan! I have a feeling that I am now the official "dessert bringer" for all family get togethers, and that this recipe will be used again and again...  -  27 May 2002  (Review from Allrecipes USA and Canada)