Double-Choc Delight Cake

“This is my husband's favourite chocolate cake. It's a quick and easy one bowl mix. No electric mixer needed. The recipe originally came to me back in the late 1980's via the fax machine when I was working a little country newspaper. It was promotional material by White Wings. Best thing that ever came through on that fax machine. ;o)”
READY IN:
1hr 10mins
SERVES:
10
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Pre-heat oven to 180C (350F).
  2. Grease and flour a 20 x 7cm (8" x 2 3/4") round tin. I usually use a large bundt tin.
  3. Sift flour, instant pudding mix, baking powder and cocoa into a bowl.
  4. Add all remaining cake ingredients except for the chocolate chips and beat with a spoon for 1 minute.
  5. Add chocolate chips and beat for a further 30 seconds or until choc chips are mixed through evenly.
  6. Pour batter into the prepared tin and bake for 50-55 minutes or until a skewer when inserted in centre of cake comes out clean.
  7. Remove cake from oven and allow to cool in tin for 5-8 minutes, then invert onto a wire rack to further cool.
  8. When cold, spread with Icing over top and sides of cake.
  9. Decorate with extra choc chips or grated chocolate.
  10. To prepare Icing:
  11. Place butter and hot water into a mixing bowl.
  12. Stir with a wooden spoon until butter has melted.
  13. Add remaining ingredients and beat with spoon until icing is smooth.

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