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Chocolate Cake With Icing

This chocolate cake recipe with icing is a definitely a keeper. It's not too sweet and I like the lightly dense texture of the cake too. As usual, I've used less sugar (about 30 g) for the cake because my kids will want to add sprinkles on top of the icing and I feel that will make it too sweet and very unhealthy. Anyway, the end result was fantastic! Kids loved it. :-)

Recipe adapted from Apples For Jam By Tessa Kiros

Chocolate Cake With Icing
(Printable Recipe)


180 g (6 1/2 oz) Butter
50 g (1 3/4 oz) Dark (Semi-Sweet) Chocolate, Broken Up
30 g (1 oz) Unsweetened Cocoa Powder
3 Eggs, Separated
180 g (6 1/2 oz) Caster (Superfine) Sugar
125 g (4 1/2 oz/ 1 Cup) Plain (All-Purpose) Flour
1 1/2 tsp Baking Powder
3 Tbsp Milk

80 g (2 3/4 oz) Butter, Softened
60 g (2 /4 oz) Icing (Confectioners) Sugar
30 g (1 oz) Unsweetened Cocoa Powder
2 Tbsp Milk
2 Generous Teaspoons Golden Syrup


Preheat the oven to 180˚C (350˚F/Gas 4). Butter and flour a 24 cm (9 1/2 inch) spring-form tin. Melt the butter in a small saucepan over low heat, then add the chocolate and cocoa and stir until melted. Remove from the heat. Whisk the egg whites on a bowl until they are creamy and stiff. In another bowl, whisk the add yolks until they are foamy, then beat in the sugar. Add the chocolate mixture, a bit at a time initially to acclimatize the eggs. Next, sift in the flour and baking powder and mix well. Add the milk and mix until smooth.

Carefully fold in the beaten egg whites, trying not to deflate them, and gently mix until they are completely incorporated into a fluffy but dense mixture. Scrape out into the tin and bake for about 30-35 minutes. Remove from the oven and cool completely in the tin before moving to a serving plate.

For the icing, whip the butter with the icing sugar until fluffy. Whisk in the cocoa a bit at a time so that it doesn't fly everywhere. When it is completely incorporated, add the milk and golden syrup and whisk until very smooth. Spread it over the top of the cake with a spatula, using swift smooth strokes.


  1. Those are so cute!I love the colorful sprinkles!

  2. these are gorgeous and they sound great- I dont like my too sweet either.

    how did you get the wrappers to stay so nice and white?

  3. Thanks Dimah!

    Hey LK, I cut out the cake into small circles and put them on the wrapper. That's why the wrappers stay so nice and white :D

  4. I love cup cakes!! I made a red velvet cake last week while using this recipe and I think i'm going to make it into cup cakes.


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