Chocolate Cake with Caramel Lava

  • 3 cups flour
  • 3 cups caster sugar
  • 1.5 cups good quality cocoa powder
  • 1 tbsp bicarb
  • 1.5 tsp baking powder
  • Maldon salt
  • 4 large free-range eggs
  • 1.5 cups buttermilk
  • 155ml sunflower oil
  • 2 tsp vanilla extract


  • 1 cups granulated sugar
  • 1 tbsp glucose syrup
  • 1/2 cup cream
  • maldon salt
  • 60g unsalted butter, cut into small blocks

For the icing:

  • 60ml cocoa powder
  • 150g unsalted butter, softened
  • 180ml icing sugar
  • Maldon salt
  • 300g chocolate, chopped, melted, and cooled

1. Preheat oven to 180°C. 

2. Make the cake: Grease a large bundt tin. Sift together flour, granulated sugar, cocoa, bicarb, baking powder, and 1 1/2 tsp course salt into a mixing bowl. Beat on low speed until just combined.

3. Beat together eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 min

4. Pour the mixture into the prepared tin. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 min. Let cool in pans set on a wire rack for 15 min. Turn out cakes onto racks, and let cool completely.

5. Make the caramel: Combine granulated sugar, glucose, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber. 

6. Remove from the heat, and carefully pour in cream and stir until smooth. Return to the heat, and cook until a candy thermometer reaches 114°C, about 2 min. Pour caramel into a medium bowl, stir in a tsp coarse salt, and butter, 1 tbsp at a time, then leave to cool. 

7. Meanwhile, make the icing: Whisk together cocoa and 90ml warm water in a bowl until cocoa dissolves. 

8. Beat butter, icing sugar, and a generous pinch of coarse salt in a bowl with a mixer on medium speed until pale and fluffy. 

9. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 min before using.

Brut Rose MCC complements this dish.

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Recipe Diane Heierli • Photography C&D Heierli