Hyperbole chocolate cake with lemon "buttercream"

This chocolate cake is pretty damn good, it's a little denser and richer than my Mint Slice cake.  I'm not afraid of tooting my own horn when it comes to my faith in my recipes, but you know I get pretty sick of scrolling through Pinterest and seeing "the best chocolate cake EVER", "you'll die from how good these brownies are etc."

So I'm just going to say this chocolate cake is pretty delicious, the lemon buttercream adds a nice lifting zing to the rich chocolate and even though it's a big cake it didn't stay out on the bench long before it disappeared on plates smuggled into rooms and onto desks never to return.

Try it, I think you'll like it!

Chocolate cake with lemon buttercream frosting by Lila Wolff


chocolate cake:

600 grams Plain Flour
150 grams Cocoa
500 grams Dark Brown Sugar
250 grams Nuttelex
4 eggs
500 ml Soy Milk
1 teaspoon Vanilla Extract
2 teaspoons salt
3 teaspoons Baking Soda
3 teaspoons Baking Powder


50 grams coconut oil*
100 grams nuttelex
350 grams pure icing sugar
4 tablespoons lemon juice

few drops natural yellow food colouring (optional)

You can use refined or unrefined but using a refined coconut oil will allow you to achieve a more buttery flavour in the icing than if you choose an unrefined coconut oil.


Preheat oven to 175c

Grease and line two 20cm cake tins

Cream nuttelex and brown sugar, once smooth add vanilla extract then eggs one at a time.
In a separate bowl mix cocoa, plain flour, salt, baking soda and baking powder. 
Add the dry mix to nuttelex mix alternating with the soy milk until all ingredients are well combined.
Divide batter between cake tins and bake for 40-50 minutes or until a skewer inserted can be removed clean.
Allow cakes to fully cool before levelling and making "buttercream"

Add nuttelex and coconut oil to mix and beat together, pour in lemon juice a little at a time while still beating and once combined  slowly sift in icing sugar and mix until a fluffy texture is achieved. 
If desired add a few drops of natural yellow food colouring.

Spread a layer over the top of one levelled cake and then place the other layer on top. Coat cakes with buttercream and sprinkle with lemon zest if desired.


Best Served:

Anytime, I mean come on it's cake, cake doesn't need a reason!