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Chocolate Cake with Chocolate and Coffee Buttercream.

Makes 2, 18inch rounds.


(Wet Ingredients)

  • 120g Vegetable Oil

  • 200g Boiling Water

  • 220g Milk

  • 2tbs Golden Syrup

  • 1tsp Vanilla

  • 2 Eggs

(Dry Ingredients)

  • 340g Caster sugar

  • 100g Cocoa Powder

  • 270g Self-raising Flour

  • 1tsp Baking Powder

  • 1tsp Baking Soda

  • 1 tsp Instant Coffee Powder

  • 1/2 tsp Salt


1tbs Butter


  • 150g Butter

  • 50g Cocoa Powder

  • 600g Icing Sugar

  • 3tbs Milk

  • 1tsp Instant Coffee Powder

  • 3tbs Boiling Water


1. Pre-heat the oven to 180˚c.

2. Grease and line two cake tins with parchment paper.

3. In one bowl combine the wet ingredients (not including the eggs).

4. Sieve the dry ingredients into a separate mixing bowl.

5. Incorporate the wet ingredients into the dry ingredients and whisk until they are partially combined.

6. Add the eggs and whisk until fully combined (make sure not to over whisk).

7. Pour the cake mix evenly between the two tins.

8. Bake for 30 mins (or until if you stick a toothpick into the middle and it comes out clean).

9. Take out from the oven and leave to cool for 2-3 hours.

10. To keep the cakes moist while cooling cover them with a clean damp tea towel.

11. Once the cakes have cooled add the butter to an electric stand mixer or use a hand held mixer.

12. Whisk the butter for 10 minutes until pale light and fluffy.

13. Sieve the icing sugar and cocoa powder into a bowl and add it into the butter in 3 parts.

14. In a bowl, combine the Instant Coffee Powder, boiling water, and oat milk.

15. Slowly incorporate it into the buttercream and whisk for 10-15 minutes until it is super smooth.

16. Turn the cakes out and level the top so they are completely flat (save the trimmings for later)

17. Place the first cake on the serving stand and spread a layer of buttercream on top before placing the second cake on top.

18. Cover the cake in a thin layer of the icing to crumb coat it. ( A thin layer of icing that surround the cake before you put all the icing on it to prevent cake crumbs getting in the icing).

19. Cover the cake in the rest of the chocolate buttercream.

20. If you want really smooth edges run your palate knife under hot water and then use it to smooth out the icing.

21. Finally crumble some of the off-cuts of the cake around the top of the cake to decorate it.

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