Cotton Gold, Decadent Chocolate Cake

This Decadent and moist Cotton Gold Chocolate Cake is super easy to make, incredibly delicious and decadent. Simply the best chocolate cake recipe made with Cotton Gold Cooking Oil.

Did you know?

Pure cottonseed oil is now available in consumer packs for the first time in South Africa. It is known not to mask but enhance the food flavour. It is the gold standard against which the taste profiles of other oils is measured. It, therefore, brings out the real food flavours in all types of cooking be it deep frying, marinades, stir fry, sauces, baking, salads dressings etc. Loved the world over for centuries, the product is now available thanks to major investment in technology and processing facilities by Food Specialities.

It enhances the natural flavours of your good food
The tocopherol in cottonseed oil keeps the food fresh for longer being a natural antioxidant.
The oil does not burn easily, and the remaining oil is often reused.
In a clinical trial in the USA, diet enriched with cottonseed oil caused greater reduction in cholesterol levels compared to diet enriched in olive oil*.
A proudly South African product, made in our factory under strict quality supervision.

*For scientific references please visit the following page: Scientific Resources

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Phone: +27 32 648 0095

Email: enquiry@foodspecialities.co.za

56 Moffat Drive, Ballito, KwaZulu-Natal, Dolphin Coast 4420

Cotton Gold Decadent Chocolate Cake

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Chocolate Cake
1 cup (240ml) Cotton Gold Cooking Oil
2 cups (400g) sugar (granulated or caster)
¾ cup (85g) cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
1 cup (240ml) buttermilk
2 cups (260g) flour (all purpose/cake flour)
2 tsp vanilla extract
1 cup (240ml) hot coffee
CHOCOLATE FROSTING
1 cup (160g) dark chocolate chips
2 cups (260g) Icing sugar
¾ cup (150g) Cotton Gold cooking oil
6 tbsp cocoa powder
2 tsp vanilla extract
½ cup (120ml) milk slightly warm
CHOCOLATE DRIP (optional)
1 cup (160g) chocolate (finely chopped)
1/2 cup (120ml) double cream
1 tbsp honey
DECORATIONS (optional)
fresh fruit, (Strawberries, Blueberries, Kiwi)
chocolate flakes

Directions

Directions for the Cake
Preheat the oven to 160C. Oil the three cake tins with Cotton Gold cooking oil.
Mix all dry ingredients first, into a large bowl, stir to combine.
Combine the eggs, coffee, buttermilk, vanilla and Cotton Gold cooking oil and mix well. Add to the dry ingredients.
Divide the batter between the prepared cake pans and bake for 25 minutes or when cake is coming away from the edges of the tin and feels springy to the touch.
Allow to cool for 10 minutes then gently turn out to a cooling rack. This chocolate cake is moist and rather delicate so treat with cake when turning out of the tins.
Directions for the Chocolate Buttercream
Add all the frosting ingredients apart from the milk and chocolate to a mixing bowl and beat together on the lowest speed setting until combined, gradually adding the milk.
Melt the chocolate chips (watch them, as they burn easily)
Add the melted chocolate and Increase the speed until the frosting is smooth and holds peaks.
Directions for Frosting the cake
Sandwich the cake layers with a generous amount of frosting.
Cover the top and sides of the cake with frosting, smoothing it using a spatula. Any remaining frosting can be piped on top of the cake if you like.
Add additional chocolate flakes to the edges (optional)
Directions for the Finishing Touches
To add a chocolate drip, heat the cream and honey then pour over the finely chopped chocolate in a bowl. Leave for a couple of minutes then stir until smooth.
Drizzle the chocolate on the cake for decoration.
Add fresh fruit or any other decorations of your choice just before serving.

Recipe Video

Notes

Store the cake at room temperature in a covered container in a cool place. It will keep for 4-5 days! You can store the cake in the fridge, if necessary, but the buttercream will harden. Bring back to room temperature before serving.
CAN I USE THIS RECIPE TO MAKE CUPCAKES? Yes, you will get between 24-30 chocolate cupcakes using this recipe. Divide the batter into cupcake or muffin cases, filling ¾ of the way and bake for 22 to 25 minutes or until well risen.
CAN I MAKE THIS CAKE IN ADVANCE? The chocolate cake layers can be prepared up to two days in advance. Cool completely and cover with plastic wrap. Avoid stacking the cakes as they can stick!