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Yields: 22 cm cake

  • Cake:
  • 45 ml cocoa powder
  • 80 ml boiling water
  • 150 g unsalted butter
  • 250 ml white sugar
  • 3 eggs, extra large
  • 500 ml cake flour
  • 15 ml baking powder
  • 3 ml bicarbonate of soda
  • 3 ml fine salt
  • 250 ml plain yogurt
  • 2 x 55 g Bar One chocolate, cut into chunks

Mix cocoa powder in boiling water until smooth and allow slight cooling.
Cream butter and sugar very well. Add eggs, one-at-a-time, beating well in-between. Then add cocoa mixture.
Sift all your dry ingredients, add bar one chunks to this. Alternately, add sifted ingredients with yogurt to the creamed mixture.
Grease and line a 22 cm loose-bottomed cake tin, spoon in cake mixture.
Bake in a pre-heated oven of 180˚C for about 1 hour.

  • Chocolate sauce:
  • 55 g Bar One chocolate
  • 100 g Dark Chocolate, we use Belgium
  • 60 ml cream
  • 45 g unsalted butter

While the cake is baking, mix up all the sauce ingredients in a sauce pan over a low heat until completely melted. Once the cake is baked, remove from the tin, place onto a cooling rack. Using a skewer make holes all over the top of the cake, then pour over the warm sauce. Leave over night covered in the fridge.

  • Caramel sauce layer:  (make the day of the cake baking)
  • 200 g brown sugar
  • 250 ml cream
  • 40 g salted butter

Caramelize the sugar over a low heat in a pan, add butter and then cream. Lightly simmer. Strain through a sieve and place into the fridge.

  • Whipped cream layer:
  • 250 ml cream, whipped
  • ICING:
  • PART one
  • 2 x 55 g Bar One chocolate
  • 100 g dark chocolate, we use Belgium
  • 200 g pink and white Marshmallows
  • 250 ml cream

Place all the above ingredients into a big bowl and melt over a Bain Marie.

  • PART two
  • 125 g unsalted butter
  • 1 ½ cups sifted icing sugar
  • ½ cup cocoa powder
  • 5 ml vanilla essence

Cream all the above ingredients together.

  • PART three
    Mix part one and part two together well.

Putting the cake together:
Cut the cake into three layer. Place a caramel layer and cream layer in-between the layers.
Finish with the above gooey Bar One Icing. Use a hot knife and take care in icing this. Decorate with Bar One chunks and marshmallows if wanted.

Recipe posted by Wilanda Räsänen
Photo: Sharmaine Dyers


One Review

  1. Kommentaar: Erna Van der Merwe
    Ek het hom so tydjie terug probeer. Baie soet en oordadig. Buitenste versiersel is baie baie lekker maar dik en swaar.

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