• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 225g butter
  • 100g castor sugar
  • 100g soft brown sugar
  • 1 tbsp honey
  • 4 eggs
  • Combine:
  • 1½ tsp coffee essence
  • 1 tsp vanilla essence
  • ¾ tsp chocolate essence
  • 1 tbsp Kahlua (coffee liqueur), optional
  • Sift (3 times):
  • 200g plain flour
  • 1 tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 50g cocoa powder
  • 40g custard powder
  • 160ml UHT milk
  • Chocolate frosting (sift):
  • 150g icing sugar
  • 2½ tbsp cocoa powder
  • 1 tbsp (approx) water
  • ½ tsp corn oil


  1. Lightly grease a deep ring pan.
  2. Preheat oven at 170°C.
  3. Cream butter, both types of sugar and honey until light.
  4. Add the eggs, one at a time. (Mixture will curdle at this stage, but will come together later.)
  5. Beat in combined essences gradually until well mixed.
  6. Divide dry ingredients into three equal portions.
  7. Fold in a third of sifted flour followed by a half portion of UHT milk.
  8. Add the next one-third portion of sifted flour to mix.
  9. Stir in last portion of UHT milk.
  10. Fold in final one-third portion of sifted flour. Mix well.
  11. Spread mixture into prepared pan.
  12. Bake cake for 45-50 minutes or till done.
  13. Stand cake for five to 10 minutes in the pan, then turn out onto a wire rack to cool.
  14. Pour chocolate frosting over the cooled cake and leave aside to set at room temperature.
  15. For chocolate frosting:
  16. Put icing sugar and cocoa powder mixture in a heatproof bowl.
  17. Add corn oil and just enough water to make a rather firm paste.
  18. Place the bowl over another saucepan of simmering water.
  19. Stir until the chocolate frosting is of a spreading consistency then remove the bowl immediately.

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