Chocolate Cake with Icing

Chocolate Cake with Icing

I made this cake for a friend’s husband. I approached the icing with fear and trembling, but it turned out really great. So go ahead and try this icing.

Icing that melts in your mouth


Unsalted butter 250 g

Icing sugar 2 cups

Cream 1 cup

Cocoa powder 1/2 cup


Bake the cake according to this recipe. I used brown sugar for a less sweeter option.

When the cake has completely cooled down, trim the top and edges to get even surfaces for the icing.

Whisk the butter and fold in the icing sugar and 1/4 cup cocoa powder. Whisk again and add the cream gradually.

Spoon the icing on the cake and smoothen it with a flat spatula. Use a serrated cake smoother to get the design on the cake.

Add the rest of the cocoa to the remaining icing and mix well. Spoon it into an icing bag with a star-shaped nozzle and decorate the cake freehand.

Slice and serve.

Chocolate Walnut Cake

Chocolate Walnut Cake

Cake was one of the first things I learnt to bake when I was still a schoolgirl. Over the years, I have made many cakes, both simple and complicated, but a favourite that I keep returning to is this Chocolate Walnut Cake.

Family favourite


All-purpose flour 1 cup (220 g)

Cocoa powder 3 tbsps

Sugar 3/4 cup (150 g)

Butter 180 g

Eggs 3

Milk 2 tbsps

Baking powder 1 1/2 tsps

Walnuts 1/2 cup, roughly chopped


Cream the sugar and butter in a stand mixer.

Add the eggs.

Sift the flour, baking powder and cocoa powder.

Add it a tablespoon at a time to the mixer pan.

Add the milk and walnuts.

Grease a baking pan and pour in the batter.

Bake in a 160 degree C oven for 40 minutes.

Cool and slice.

Vanilla chocolate swirl cake

Vanilla chocolate swirl cake

This is an adaptation of my mom’s cake recipe that has served me well all these years. I made this for a friend’s 80th birthday. I used Cadbury’s Drinking Chocolate and reduced the amount of sugar used so that it becomes less rich and is suitable for any age group.


(Serves 5 persons)

All-purpose flour 1 cup
Drinking chocolate 2 tbsps
Eggs 3
Butter 180 g
Sugar 3/4 cup
Baking powder 1 tsp
Vanilla essence 1 tsp
Milk 1 tbsp


Preheat the oven at 350 degree F or 180 degree C.

Sift the flour and baking powder together. Cream the butter and sugar in a stand mixer. Beat in the eggs, one at a time. Add the sifted flour, a little at a time. Add the vanilla essence and milk.

Take a little of the batter into a bowl and add the drinking chocolate. Pour the rest of the batter into a greased cake tin. Add the chocolate batter in little blobs and run a toothpick through in swirls.

Reduce the oven temperature to 160 degree C and bake the cake for 40 minutes. Test with a toothpick after 35 minutes. When the toothpick comes out clean, take the cake out of the oven and let it cool.