• For the Cake:- 2 cups flour 1 cup cocoa 1 ½ teaspoon baking powder ¼ teaspoon salt ½ cup butter, softened 1 cup brown sugar 1 cup powdered sugar 3 eggs 2 teaspoon vanilla essence 1 ½ cup sweet/fresh buttermilk For the Cream:- 1/3 cup cocoa 1/3 cup boiling water 1 cup butter, softened 200gm chocolate melted on double boiler and cooled 2 tablespoons icing sugar ¼ teaspoon rum (optional) Nuts – almonds, cashewnuts, walnuts

This is a very special chocolate cream cake – the buttermilk helps it to be moist and the chocolate cream takes you to another level of luxurious taste.



  1. Sieve the flour, cocoa, baking powder & salt in a bowl. Keep aside.
  2. In a bowl, beat butter and both the sugars until they are totally blended and dissolved.
  3. Now add all the three eggs one by one, beating well each time till the batter gets fluffy.
  4. Add vanilla essence and mix well.
  5. Add a little flour mixture alternatively with a little buttermilk, beginning and ending with flour. Beat well till batter is fluffy and smooth.
  6. Preheat the oven to 180 C. Grease 2 round cake tins. Dust them with a little flour. Pour the batter into the 2 tins evenly.
  7. Bake for 25 minutes at 180C.
  8. Cool both the cakes totally.

place the 2nd cake on top of the 1st

To prepare the icing:

  1. In a large bowl mix together the cocoa and boiling water to form smooth syrup.
  2. In another bowl beat together butter & icing sugar till fluffy.
  3. Add the melted chocolate and mix together. Then add the cocoa syrup and mix well. Add rum and mix well.
  4. Place a cake on the plate with the bottom up. Apply the icing/ frosting on the cake evenly.
  5. Sprinkle some of the crushed nuts over the icing.
  6. Top with the second cake, bottom up. Spread the remaining icing on the sides and the top of the cake.
  7. Sprinkle crushed nuts on the top. Carefully cover the sides of the cake with the remaining nuts.

Rich chocolate cream cake


1)       You may bake a single larger/ thicker cake and cut it into 2 halves horizontally, instead of baking 2 cakes.

2)      Ingredient: chocolate melted on double boiler and cooled- this means chocolate melted on in a water bath, it vessel kept in another vessel of boiling water. This is because if you melt chocolate on direct heat, it could char the chocolate leaving a burnt taste in your mouth.

3)      If the frosting is too runny, put in the refrigerator until it is stiff enough to spread evenly on the cake.