Makes one large double layered cake


2 ¼ cups (about 300g) Cake flour
2 ¼ cups (450g) Sugar
1 cup (120g) Cocoa powder
3,5 tsp (12.5ml) Bicarbonate of soda
1 tsp Salt

3 Large eggs
1 ⅓ cup (330ml) Buttermilk
1 ⅓ cup (330ml) Sunflower oil
2 t (10ml) Vanilla essence
1 ⅓ cup (330ml) Boiling water


  1. Preheat the oven to 160°C.
  2. Prepare two 22cm round cake tins with baking paper circles on the bottom and grease the sides and paper well.
  3. Sift all the dry ingredients into a large mixing bowl and whisk together.
  4. Add the eggs, buttermilk and oil to the dry ingredients and mix well. It is important that you mix until the sugar has dissolved. This is a very important step.
  5. Add the vanilla essence to boiling water and add to the mixture, mix well.
  6. Divide the batter evenly between the cake tins and bake for 35 minutes or until a cake-tester comes out clean.
  7. Remove the cakes from the oven and allow to cool for about 10 minutes in the cake tins, then remove from tins and gently place on cooling racks to cool completely.
  8. Once cool, decorate with your favourite chocolate icing, chocolate balls and fruit.


  1. Never open an oven door until initial baking time is done – your cake will fall!
  2. Remove the paper from the bottom of the cake when you put it on the cooling rack.
  3. All ingredients should be at room temperature.