Rich Chocolate Cake

Decorated with gold dust and strawberries.

The ideal cake for an end of the year celebration - think Christmas or New Year's Eve!


Butter Icing

375g (1 ½ cup) butter, softened

125ml (½ cup) cocoa powder

650g (5 cups) Huletts Icing Sugar

125ml (½ cup) milk

10ml (2 t) vanilla essence

gold dust, available from specialised cake shops

dark chocolate, melted

fresh strawberries, to decorate

  1. Use your favourite chocolate cake recipe to bake a layered cake.
  2. To make the rich butter icing, place the butter and cocoa powder in the bowl of an electric mixer and beat until smooth and creamy. Add 1 cup icing sugar and 1 tablespoon milk at a time to the cocoa mixture, while beating, until all the sugar and milk have been added. Turn the mixer to high speed for about a minute. Add vanilla essence and beat in. If icing appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency and is light and creamy.
  3. To assemble the cake, sandwich the cake layers together with the butter icing. Spread top and sides generously with the butter icing. Drizzle the melted chocolate over the cake to make decorative lines. Brush the strawberries with gold dust and place on top of the cake.