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Ebony & Ivory Cake 

Ebony & Ivory Cake

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ebony & Ivory Cake


100g soft butter

3 Tbsp cooking oil

1 cup sugar

3 large eggs

2 cups self-raising flour, sifted

1 tsp baking powder

3/4 cup warm milk

3 Tbsp cocoa powder

1 Tbsp warm milk

¼ tsp baking powder

1 tsp caramel or vanilla essence


Preheat the oven to 180 degrees Celsius. Grease 2 x 20cm round cake tins.

Using a large mixing bowl cream the butter, oil and sugar together.

Mix in the eggs one at a time beating well after each addition.

Fold in the self-raising flour, baking powder and the milk.

Divide the mixture evenly in 2 bowls.


In the one bowl mix in the caramel or vanilla essence.

Mix the cocoa and milk together. Add the cocoa mixture and the ¼ tsp baking powder to the other bowl. Stir well to combine.

Pour the individual mixtures into the prepared cake tins.

Bake in a preheated oven at 180 degrees Celsius for 25 – 30 minutes or until a skewer inserted in the middle of the cake comes out clean.

Remove from the oven and leave to sit in the tins for 5 minutes before turning out onto a wire rack to cool completely.


To finish:

½ cup fresh cream, whipped


200g Cadbury Diary milk chocolate

½ cup fresh cream

Melt together for 60 seconds in the microwave in a suitable container without stirring. Let it rest/stand for 2 minutes and stir to combine the chocolate and cream.

Sandwich the cake together with the whipped cream.

Pour the ganache over the cake whilst hot or refrigerate it for 30 minutes before spreading over the cake. Top with shavings of white and milk chocolate, optional.








© Cape Malay Cooking & Other Delights

Chocolate Cake

This is my favourite go to recipe when making a chocolate cake. It is so easy to make, very versatile, taste good and can be decorated as simply or elaborately as you wish. This recipe makes a 20cm two layer round cake and can be doubled if a larger cake is required. Taste good with plain butter cream, whipped fresh cream, ganache or just about any frosting.

Chocolate Cake with ferrero

3 large eggs, separated
3/4 cup sugar
1/2 cup water
1/2 cup oil
3 teaspoons baking powder
1/4 cup cocoa powder
1 teaspoon cinnamon
1 cup cake flour

In a large mixing bowl and using an electric beater mix together the egg yolk, sugar, water and oil until the sugar has dissolved.

Add the dry ingredients and fold it into the wet ingredients.

Use a clean, dry bowl and whisk, whip the egg whites until stiff. Fold the stiff egg whites into the cake mixture. Divide into 2 well greased round (20cm) baking tins and bake in a preheated oven at 180C for approximately 15-20 minutes. Decorate with cream, butter cream, icing sugar, etc…

How To Make Ganache
200g good-quality dark chocolate , about 60% cocoa solids
284ml fresh cream

Pour the cream into a pan and heat until it is about to boil.
Take off the heat and pour it over the chocolate.
Stir until the chocolate has melted and the mixture is smooth and glossy. Allow ganache to cool before pouring over cakes as a glaze.

Please click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook

© Cape Malay Cooking & Other Delights


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