This recipe is wonderful! I always have cake mixes on hand for emergency desserts and I normally have all the other ingredients except for the whipping cream. I recently made this cake for a girlfriend's birthday (she's a chocaholic) and everyone loved it.

This cake is definitely for chocoholics like my family! Its wonderfully moist and chocolately. Once you get the topping over it, you can't tell its a boxed cake mix.

Its pretty messy though, because the chocolate is more like a syrup than a frosting. I used Hershey's Special Dark Chocolate unsweetened cocoa and used only 3/4 cup of sugar. I think it would be just as good with only 1/2cup of sugar because its plenty sweet.


10 mins
60 mins
1 hour 10 mins


8.5oz / 240g dark cooking chocolate, preferably 70% cocoa, broken into pieces (Note 1)
1¾ cup / 385g caster sugar (superfine sugar) (Note 1a)
9oz / 250g / 2 sticks unsalted butter
1¼ cups milk
¼ cup oil
2 eggs
½ cup/ 45g cocoa powder
1 tsp baking powder
1¾ cups / 265g plain flour
2 tbsp coffee granules (optional)
1 cup heavy whipping cream (Note 2)
8oz/250g dark melting chocolate chips (US: semi sweet chocolate chips)

  • Preheat oven to 160C/320F (fan forced / convection) / 180C/350F (no fan) (Note 3). Butter or spray a 22 - 25cm/9 - 10” spring form cake tin and line with parchment / baking paper. (Note 4)
  • Combine sugar, butter, half the milk and chocolate in a saucepan over medium low heat. Stir until the butter and chocolate has melted and sugar is dissolved. Do NOT let it simmer or boil!
  • Pour the chocolate mixture into a bowl. Whisk in oil and remaining milk.
  • Whisk in eggs in until combined.
  • Sift cocoa, baking powder, flour and coffee directly into the bowl. Whisk until smooth - some small lumps is ok.
  • Pour into the cake tin and bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. The surface will crack (sometimes badly!) but sill subside when it cools and gets covered with frosting so don't stress!
  • Remove sides from the cake pan and transfer to a cooling rack to cool.
  • Ganache (Note 5)
  • Place chocolate in a bowl.
  • Place cream in a saucepan over medium high heat. When it is about to start simmering, remove it - don't let it come to a boil! Pour cream over the chocolate, shake the bowl to submerge all the chocolate under the cream. Cover bowl with a plate and set aside for 5 minutes.
  • Stir chocolate with a spoon until smooth. Refrigerate for 45 minutes to 1 hour or until thickened to a spreadable consistency like peanut butter.
  • Spread over the cake - tops and sides. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos.


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