Chocolate Whiz Cake

August 17, 2009 by

I have baked this cake for my friends and family’s birthdays for years and it’s enjoyed by all who taste it. It is so easy to make and turns out every time.  It stays moist and is easy to vary the quantities to make the size cake that you need.  The recipe given makes quite a large cake.

2 cups of sugar
2 eggs
1 cup of soured milk (add 1 teaspoon of vinegar to the milk and leave to curdle)
1/2 cup of cocoa
200 grams of softened butter
2 teaspoons of baking soda
1 1/2 teaspoons of vanilla essence
1/4 teaspoon of salt
3 cups of self-raising flour
1 cup of boiling hot coffee


Place all the ingredients in a bowl or food processor in the order given.

Process or beat with an electric beater for one minute or until smooth.

Pour into a greased and lined 23cm cake tin.

Bake at 160*C until the cake bounces back when pressed or knife comes out clean (45min-1 hr).

Ice as desired.  I always use butter icing and if chocolate I sprinkle a flake on the top, which is everyones favourite.

Alternatively yoghurt can be used in place of the milk or 1/2 and 1/2.  The cake will be denser – more like a mud cake.


  1. Pam says:

    Put on here especially for Brittney-Lee and Samantha-Lee. Good luck girls. :0)

  2. Jane says:

    I made your cake last week for sister-in-law birthday. It was lovely! Thank you. We also make a very similar cake (of which I didn’t have a copy of the recipe at the time I made your cake) but it just has 2 cups of flour, otherwise all other ingredients are the same! It is more moist and tastes a bit richer. I suggest you give it a go too.

  3. maria lopez says:

    i love the cake.. it is the best thing i have ever made. i had a class project to do and i knew your cake was the best to choose. well i hope i can make more

  4. Pam says:

    Awesome to see you enjoy this recipe too. I’m sure you’ll never use another chocolate cake recipe again :0)

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