Sophie’S Chocolate Cake Recipe

Name: Sophie’S Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons, 1 teaspoon, 2-1/3 pinches Coco/ Cacao; 6 tablespoons, 2 teaspoons, 4-5/8 pinches Oil; 1 cup, 9 tablespoons, 1 teaspoon, 1-1/3 pinches Water (just Normal Water, Neither Hot Or Cold); 4 whole Eggs; 1 cup, 11 tablespoons, 2-1/2 pinches Sugar (I Always Use White Sugar); 1 teaspoon Vanilla Essence (You Can Use Extract If You Have It-In South Africa, It's A Bit Expensive); 2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Cake Flour (tap The Cups To Get All The Air Out); 4 teaspoons Baking Powder; 1 pinch Ginger (optional); 1 pinch Salt; 1 can Boiled Caramel (See Note); 2 whole Nestle Flake (or Any Chocolate That You Can Break Into Pieces)

Servings: persons

3 tablespoons, 1 teaspoon, 2-1/3 pinches Coco/ Cacao
6 tablespoons, 2 teaspoons, 4-5/8 pinches Oil
1 cup, 9 tablespoons, 1 teaspoon, 1-1/3 pinches Water (just Normal Water, Neither Hot Or Cold)
4 whole Eggs
1 cup, 11 tablespoons, 2-1/2 pinches Sugar (I Always Use White Sugar)
1 teaspoon Vanilla Essence (You Can Use Extract If You Have It-In South Africa, It's A Bit Expensive)
2 cups, 1 tablespoon, 2 teaspoons, 7-1/8 pinches Cake Flour (tap The Cups To Get All The Air Out)
4 teaspoons Baking Powder
1 pinch Ginger (optional)
1 pinch Salt
1 can Boiled Caramel (See Note)
2 whole Nestle Flake (or Any Chocolate That You Can Break Into Pieces)

1
Note: For the boiled caramel, boil a can of condensed milk for two hours and the result is a can of wonderfully sweet caramel. In South Africa, we can buy ready-made caramel in tins.
2
1. Place the cocoa, water and oil in a saucepan and heat untill it starts to boil. Take it off the heat and turn off the hotplate.
3
2. Whisk the eggs, sugar and vanilla at high speed for 10 minutes.
4
3. While the cocoa is boiling and the eggs are whisking, sift the cake flour, baking powder, ginger and salt together 3 times (it really is important that it's 3 times).
5
4. Add the flour mixture to the egg mixture and whisk at a low speed.
6
5. Add the cocoa mixture and stir (don't overstir, but make sure the cocoa mixture is evenly mixed, otherwise you will get a marbled effect when you cut the cake).
7
6. Pour into 2 round baking pans.
8
7. Bake for 25 to 30 minutes at 180u00b0C (356u00b0F or Gas Mark 4).
9
Once the cakes have cooled down, take half of the caramel and spread it on top of 1 of the cakes.
10
Place the other cake on top. Spread the remaining caramel on top. (My brother-in-law loves caramel so much, I put 1 whole can in as a filling and another as a topping!)
11
Sprinkle the broken flake pieces or chopped chocolate on top.
12
Enjoy!

1666

kcal

Calories

133

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons, 1 teaspoon, 2-1/3 pinches Coco/ Cacao, 6 tablespoons, 2 teaspoons, 4-5/8 pinches Oil, 1 cup, 9 tablespoons, 1 teaspoon, 1-1/3 pinches Water (just Normal Water, Neither Hot Or Cold), 4 whole Eggs, and more.

Yes, Sophie’S Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sophie’S Chocolate Cake

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