Uber Chocolate Cake

Uber Chocolate Cake is an irresistible dessert.




PREP TIME 20mins

COOK TIME 45mins


For the sponge

  • 290 g cake flour
  • 400 g Huletts Castor Sugar
  • 95 g cocoa powder
  • 8 ml baking powder
  • 15 ml bicarbonate of soda
  • 4 ml salt
  • 2 extra large eggs
  • 250 ml milk
  • 125 ml sunflower oil
  • 5 ml vanilla essence
  • 15 ml coffee granules
  • 250 ml boiling water

For the ganache:

  • 150-240 ml cream
  • 600 g good quality dark chocolate

For the butter icing:

  • 150 g butter
  • 350 g Huletts Icing Sugar
  • ⅔ of the ganache

For the decoration:

  • Chocolate shavings
  • Chocolate shards
  • Chocolate wafer sticks
  • Oreos
  • Ferrero Rocher chocolates


  1. For the sponge: Preheat the oven to 180°C.
  2. Mix all the dry ingredients, except for the coffee granules.
  3. Whisk together the eggs, milk, oil and vanilla essence. Add the dry ingredients a little at a time until properly combined.
  4. Dissolve the coffee granules in the boiling water and then slowly add to the mixture until a smooth batter has formed.
  5. Continue to mix by hand to ensure that there are no lumps and the batter is completely smooth.
  6. Divide the mixture between 3 greased and lined 15 cm baking tins.
  7. Bake for 30-45 minutes or until an inserted skewer comes out clean.
  8. Place on a cooling rack for about 15 minutes, and then turn out of the tins and remove the baking paper. Allow the cakes to cool completely.
  9. For the ganache: Heat the cream to just below boiling.
  10. Stir in the chocolate until you have a smooth ganache.
  11. Place ⅓ of the ganache in a plastic piping bag for decorating, and cool to room temperature. Also set the remainder of the ganache aside to cool as it will be added to the icing.
  12. For the butter icing: Cream the butter until pale and softened.
  13. Add the sifted icing sugar a little at a time until it is fully incorporated.
  14. Beat in the cooled ganache.
  15. To assemble the cake: Cut and level the sponge cake layers.
  16. Smear a dollop of the butter icing in the centre of a cake board or plate and place the bottom layer of the cake on top. This helps to stick the cake to the base.
  17. Spread a 5 mm layer of chocolate butter icing over each sponge layer and sandwich together until all the layers are stacked. Check that the cake is level.
  18. Completely cover the cake with the remaining butter icing.
  19. Pipe drizzles of ganache over the top and around the sides of the cake.
  20. Sprinkle the chocolate shavings over the top of the cake.
  21. Decorate with chocolate shards, wafers, Oreos and Ferrero Rocher chocolates.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g