Chocolate On Chocolate Cake


What’s better than a chocolate cake? How about a chocolate on chocolate cake? Yums! Bake chocolate sponge cake, and layer the top with chocolate ganache and chocolate shards.


  • 200 g dark chocolate, chopped finely
  • 250 g unsalted butter, softened
  • 1 cup (220 g) light brown sugar
  • 2 tsps vanilla extract
  • 4 eggs, beaten lightly
  • 1 cup (250 g) sour cream
  • ¼ cup (25 g) unsweetened cocoa powder, sifted
  • 1 cup (150 g) self-raising flour, sifted
  • Pinch of sea salt flakes
  • 2 cups (240 g) almond meal
  • Chocolate shards, to serve (see Tip)


  • 1⅓ cups (330 g) pure cream
  • 360 g dark chocolate, chopped finely



Preheat oven 180 C (160 C fan-forced). Grease and line a 20 cm x 30 cm (4 cm deep) slice pan, and extend paper by 3 cm over the sides.


Put chocolate into a medium heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until chocolate has melted, then remove bowl from heat.


Using an electric mixer, beat the butter, brown sugar and vanilla in a large bowl until pale and creamy. Gradually add the eggs, beating well after each addition.

On low speed, add sour cream and melted chocolate; beat until just combined. Fold in the sifted cocoa, flour and salt, followed by the almond meal.


Spoon the batter into the prepared pan and smooth the surface. Bake for 35 mins, or until a skewer inserted into the centre of the cake comes out clean.


CHOCOLATE GANACHE: Add cream to a medium saucepan and heat to just below boiling point. Remove from heat and add chocolate to the saucepan. Stand for 5 mins, then stir until smooth. Cool until thick and spreadable.


Spread top of cake with the chocolate ganache and decorate with chocolate shards.

Tip: To make chocolate shards, place a large sheet of baking paper on the bench. Spread 125 g of melted dark chocolate thinly over the paper. Roll up paper to enclose. Place the roll in the fridge to set. When ready to decorate, unroll the paper, allowing shafts to break off.

Photo: John Paul Urizar/

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