Culture Craze
Chocolate cake recipes with bold twists for International Chocolate Cake Day
Chocolate cakes that refuse to play by the rules!
It is International Chocolate Cake Day on 27 January, and Wayne Blake, Group Food & Beverage Manager of ANEW Hotels & Resorts, loves to add a playful and creative twist to classic recipes. A self-confessed sweet tooth, Wayne shares his ultimate classic chocolate cake recipe that is rich, moist, and gloriously chocolatey, as well as some inventive variations for those who like to break the mould.
The best classic chocolate cake
Preheat your oven to 180°C and grease a 23cm round cake tin. In a large bowl, sift together 250g plain flour, 250g sugar, 65g cocoa powder, 8g baking powder, 5ml bicarbonate of soda, 1 teaspoon espresso powder, and a pinch of salt.
In another bowl, whisk 125ml sunflower oil, 250ml milk, 10ml vanilla essence, and 2 large eggs until smooth. Slowly add 125ml boiling water, whisking gently to form a smooth batter. Pour into the tin and bake for 35–40 minutes or until a skewer comes out clean. Allow the cake to cool completely.
For the chocolate icing, whip 250g butter, then stir in 400g icing sugar, 15ml cocoa powder and 50ml cream until smooth and spreadable. Spread over the cooled cake.
Tip for two layers: Double the recipe and divide the batter evenly between two 23cm tins. Bake both layers separately, and once cooled, sandwich with icing or a filling of your choice. Finish simply with chocolate icing, or add raspberries, pistachios, luxury chocolates, or biscuits. For a gluten-free option, replace the flour with gluten-free flour.
Playful alternatives using the classic chocolate cake recipe
- Miso chocolate cake
Add 5ml white miso paste to the wet ingredients and gently fold in 50g roasted almonds and 50g dark chocolate chunks. For the icing, melt 150g dark chocolate and stir in 5ml white miso paste before spreading over the cooled cake. Scatter 20–25g chopped pistachios on top for crunch and contrast or add a tiny pinch of finely chopped wild rosemary for a subtle herbal note, using lightly so it does not dominate the chocolate.
- Matcha chocolate cake
Sift 2 teaspoons matcha powder into the dry ingredients with the flour and cocoa, then fold into the classic chocolate batter. You may add 50g white chocolate chunks for sweet contrast. Bake as usual in a 23cm round tin or use a small square tin.
For icing, melt 150g dark chocolate and swirl in 1 teaspoon matcha powder until smooth. Dust the top lightly with matcha and add a few chocolate sweets or chocolate balls for a striking finish. The cake is rich, slightly bitter and subtly earthy.
- Stout, dark chocolate and almond bunt cake
Replace 125ml of the milk in the classic cake with 125ml dark stout. Fold in 50g 85% dark chocolate chunks and 5ml instant coffee dissolved in a little hot water. Grease a 23cm bundt tin, pour in the batter and smooth the top. Bake for 35–40 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a plate to cool.
For icing, melt 150g dark chocolate with 10ml stout and stir until smooth. Dip and drip over the cooled cake, then sprinkle 20–25g shaved almonds over the top.
- Milk tart chocolate cake
Prepare the classic chocolate cake recipe and bake two 23cm layers for 35–40 minutes, and allow to cool.
For the filling, whisk 500ml milk, 1 egg, 75ml sugar, 30ml flour, 30ml cornflour, 15ml butter, 5ml vanilla and a pinch of ground cinnamon. Heat gently on the stove, stirring until the mixture thickens into a smooth custard. Allow to cool slightly, then spread half over the first cake layer and place the second layer on top.
For the icing, melt 150g white chocolate and spread over the top. Finish with 20–25g crushed Oreos or Tennis biscuits for a nostalgic touch.
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Featured Image: BBC
