Makes 1 cake


500 ml (2 cups) cake flour
187 ml (¾ cup) cocoa
15 ml (1 tbsp) baking powder
5 ml (1 tsp) baking soda
pinch of salt
4 large eggs
375 ml (1½ cups) caster sugar
5 ml (1 tsp) vanilla essence
250 ml (1 cup) CLOVER Cream O’Naise
125 ml (½ cup) water
125 ml (½ cup) CLOVER full cream milk
extra Clover Mooi River butter for greasing

125 g (¼ block) CLOVER Mooi River butter
80 ml (1/3 cup) cocoa
500 ml (2 cups) icing sugar
60 ml (¼ cup) CLOVER full cream milk
2,5 ml (½ tsp) vanilla essence


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


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