Cake: Preheat the oven to 180 degrees C. Grease and flour two 20cm round cake tins.
In a large mixing bowl add the following ingredients one at a time, beating well after each addition; eggs, caster sugar, butter, oil, cocoa, buttermilk and vanilla essence.
Sift the flour, baking powder, bicarb soda and salt, then add to the sugar and egg mixture. Blend well and fold in the boiling water.
Spoon the mixture in two prepared cake tins. Divide the chocolate chips in half and sprinkle them over each cake tin. Bake in preheated oven for 25 minutes. Cool.
Chocolate Buttercream: Begin by beating together the butter, icing sugar and cocoa. Add vanilla essence, milk and coffee. Beat until very smooth. Add more icing sugar until you obtain the consistency you want.
To Assemble: Spread the chocolate buttercream on cooled cakes.
Used different ingredients.
Might just be my oven, but 45 minutes is too much time to cook... probably would have been done by 35. What saved the cake for me was the icing... very good!! A substitution I made that I think helps is using rum instead of the buttermilk. - 18 Jul 2008
I cook professionally and was curious about this cake. The ingredients are complimentary, yet the finished product has an off flavour. I tried this cake on multiple occasions just in case there was something wrong with the ingredients, but the flavour persisted. - 18 Jul 2008
FABULOUS!!! this is by far the BEST chocolate cake I have ever made! Moist, tender, flavourful, rich, yummy - I made a lifelong friend by sending some to a very busy neighbour, too. Wish I could give this recipe 10 stars!!! - 18 Jul 2008