Our favourite chocolate cake recipe

September 1, 2019, Author: bianca

‘Cause who doesn’t like chocolate?


  • 500ml (2 cups) cake flour
  • 187ml (¾ cup) cocoa
  • 15ml (1 tablespoon) baking powder
  • 5ml (1 teaspoon) baking soda
  • Pinch of salt
  • 4 large eggs
  • 375ml (1 ½ cups) caster sugar
  • 5ml (1 teaspoon) vanilla essence
  • 250ml (1 cup) CLOVER Cream O’Naise
  • 125ml (½ cup) water
  • 125ml (½ cup) CLOVER full cream milk
  • Extra CLOVER Mooi River Butter for greasing


  • 125g (¼ block) CLOVER Mooi River Butter
  • 80ml cocoa
  • 500ml (2 cups) icing sugar
  • 60ml (¼ cup) CLOVER full cream milk
  • 2,5ml (½ teaspoon) vanilla essence


  • Preheat the oven to 180°C.
  • Sift the cake flour, cocoa, baking powder, baking soda and salt together.
  • Set aside.
  • Use an electric mixer and beat the eggs and the castor sugar together for 5 minutes until light yellow in colour.
  • Stir in the vanilla essence.
  • Mix the CLOVER Cream O’Naise, water and milk until smooth.
  • Stir the CLOVER Cream O’Naise mixture and the sifter flour mixture bit by bit into the egg mixture until you have a smooth batter.
  • Grease two round cake tins with a diameter of 20cm well with butter and line the cake tins with baking paper.
  • Divide the batter equally between the two cake tins.
  • Bake for 30 to 35 minutes or until the first testing skewer emerges clean.
  • Let the cakes cool down in the cake tins and then turn them out onto a cooling rack to cool down completely.


  • Use an electric mixer and beat the butter until creamy and light yellow.
  • Sift the icing sugar and cocoa together. Add the icing sugar mixture to the creamed butter little by little while you continue beating the mixture.
  • Add the vanilla essence and milk and then the remaining icing sugar.
  • Beat for another 3 minutes until creamy.
  • Spread one cake layer with icing, place the next cake layer on top and spread the remaining icing on the outside of the cake.
  • Decorate the cake as you please.


Recipe: Clover


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