The Canteen Cafe Chocolate Cake


1 & 3/4 cups caster sugar
2 eggs
1 tsp vanilla extract
1 cup milk
1 cup vegetable oil
1 3/4 cup SR flour
3/4 cup cocoa
1 tsp baking powder
1 cup boiling water
Pinch of salt
250gm dark chocolate
250ml thickened cream


Grease and line 2 x 20cm cake tins with baking paper or one 26cm cake tin.

Preheat oven to 180 degrees.

Beat eggs, sugar and vanilla until pale and creamy.

Turn your beater on low and add the oil and milk.

Sift in all the dry ingredients and mix well.

Carefully & slowly pour the boiling water into the mix and stir well.

Pour cake mix into the lined cake tin and bake in oven for 40mins.

Once timer goes off check the cake by placing a skewer in the centre or even lightly pressing it in the centre. The cake should bounce back slightly.

Once your cake has cooled slightly take it out of tin to cool completely on a cake rack.

Ice with your favourite buttercream frosting, chocolate ganache or even serve with some whipped cream and strawberries!


Break up your chocolate into small pieces and put into a heatproof bowl.

Place the cream into a small pot and bring to boil.

Pour heated cream over the chocolate and let it sit for about 1min.

Using a whisk slowly mix the chocolate and cream together until it creates a lovely, silky, smooth, sexy ganache!

You can use it as a gorgeous glaze by pouring it over the cake.

Alternatively you can let it go cold and then using an electric beater whip it into icing and spread over the cake.

WATCH my insta story highlight to see how I take this cake to the next level using passionfruit curd!

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