Chocolate Delight Cake


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This is a moist firm sandwich layer chocolate cake with a hint of rum, filled with whipped cream and chocolate ganache.


Serves: 10 

  • Cake
  • 185g plain flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 3 tablespoons cocoa powder
  • 2 medium eggs, whisked
  • 3 tablespoons caster sugar
  • 3/4 cups (190ml) milk
  • 3/4 cup (190ml) vegetable oil
  • 1 tablespoon rum
  • 2 tablespoons of treacle or golden syrup
  • Chocolate Ganache
  • 110g good quality dark chocolate
  • 300ml whipping cream

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Cake: Preheat oven to 180 degrees C. Grease or line a 23cm round cake tin.
  2. Place all dry cake ingredients into a large bowl, add wet ingredients, then mix well and pour into prepared cake tin.
  3. Bake for 35-40 minutes or until firm and springs back when you touch it.
  4. Remove from tin, slice in half through the middle, leave to cool on a wire rack.
  5. Chocolate Ganache: Melt the chocolate and 3 tablespoons of the cream together.
  6. Whip remaining cream for filling.
  7. To Assemble: When cake has cooled enough, spread a thick layer of chocolate ganache on the inside of each cake slice.
  8. Spread the whipped cream on the bottom piece of cake and sandwich with the top layer of cake.

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