Skip to content Skip to navigation menu
Pick n Pay

The ultimate chocolate cake

The ultimate chocolate cake

This deliciously moist cake is a show stopper anyone can master.

  • Serves 10
  • More than 1 hour


  • Cake:
  • 250g butter, at room temperature
  • 2½ cups (500g) castor sugar
  • 5 eggs
  • 2 tsp (10ml) vanilla essence
  • 1 cup (250ml) buttermilk
  • 1 cup (125g) cocoa powder, plus extra for dusting
  • 1½ cups (225g) self-raising flour
  • 1 tsp (5ml) bicarbonate of soda
  • 1 tsp (5ml) salt
  • 1 large slab (150g) dark chocolate, melted

  • Espresso buttercream:
  • 400g butter, at room temperature
  • 4 cups (520g) icing sugar, sifted
  • 2 tsp (10ml) good-quality granulated coffee (dissolved in a splash of boiling water)
  • Fresh berries, for serving
  • Mint, for decorating


  1. Preheat oven to 180°C.
  2. Cream butter and castor sugar together until pale and fluffy. Add eggs, one at a time, whisking until fully incorporated before adding the next one.
  3. Whisk in vanilla essence and buttermilk.
  4. Sift cocoa, flour and bicarbonate of soda together, then add salt.
  5. Fold dry ingredients into egg mixture.
  6. Fold through melted chocolate.
  7. Pour batter into 3x20cm or 2x23-25cm lined loose-bottomed cake tins.
  8. Bake for 45-55 minutes, or until a skewer inserted into the centre of cakes comes out clean.
  9. Cool completely in cake tins before turning out on a wire rack.
  10. Whisk butter until fluffy.
  11. Add icing sugar in 3 batches, whisking until light and fluffy before adding each batch. Whisk in coffee.
  12. Spread cake tops with buttercream.
  13. Stack cakes, dust with extra cocoa and decorate with berries and mint.
Need Ingredients?
Get a week's worth of easy, family friendly recipes
in your inbox to make suppers in a cinch!

Sign up for PnP's free weekly Supper Sorted mailer!