Bryan Habana's decadent chocolate cake

By admin
25 July 2011

My tips for the perfect cake are to use the same cup to measure the ingredients and to use eggs that are at room temperature, not straight out of the fridge.

Also make sure you use 2 round 20 cm cake pans. Once the cake has cooled each one must be cut in half horizontally so there are four layers.”

Makes 1 medium cake

1 c (250 ml) cake flour

2 T (30 ml) cocoa powder

2 t (10 ml) baking powder

1 c (250 ml) castor sugar

½ c (125 ml) canola oil

½ c (125 ml) boiling water

4 extra-large eggs, separated

1 t (5 ml) baking powder


1 can (360 g) caramel

condensed milk

3 T (45 ml) apricot jam

2 T (30 ml) desiccated coconut

4 c (1 000 ml) icing sugar

¼ c (60 ml) cocoa powder

250 g butter, at room temperature

2 t (10 ml) rum essence (optional)

about 5 T (75 ml) water

cherries and toasted flaked almonds for decorating

Preheat the oven to 180 °C.

Butter and line the cake pans.

Sift the flour, cocoa powder, baking powder and castor sugar together in a bowl.

Mix the oil and water and add to the dry ingredients.

Beat the egg yolks and add to the mixture, mixing in well.

Using clean beaters, beat the egg whites with the baking powder until stiff peaks form.

Gently fold into the cake mixture.

Divide the mixture between the two prepared pans.

Bake for 20–25 minutes or until the cakes pull away from the sides of the pans.

Turn out and allow to cool on a cooling rack before dividing into four layers.


Mix the caramel and jam.

Halve the mixture and add coconut to one half.

Sift the icing sugar and cocoa together.

Cream the butter and gradually add the icing sugar mixture.

Add the rum, if using, and the water and beat in, adding a little more water if it’s too stiff.


Place the bottom layer on a serving plate.

Spread with a quarter of the icing sugar mixture.

Place the second cake layer on top and spread with the caramel and coconut mixture.

Place the third layer on top and spread with another quarter of the icing sugar.

Place the last layer of cake on top and spread with the caramel and jam mixture.

Ice the sides of the cake with the remaining icing sugar mixture.

Decorate with cherries and toasted flaked almonds.

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