Recipe by Landi Govender

by Tia


For the cake

  • 180g cake flour
  • 80g cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 180ml vegetable oil
  • 280g caster sugar
  • 280g plain yoghurt
  • 1 teaspoon vanilla extract
  • 120ml amasi/buttermilk

For the chocolate buttercream

  • 225g unsalted butter, softened to room temperature
  • 400g icing sugar, sifted
  • 40g cocoa powder
  • 45ml milk, at room temperature
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 180C.
  2. Prepare two 20cm cake tins with baking paper and baking spray and set aside.
  3. In a large bowl, sift in the cake flour, cocoa powder salt, bicarb, and baking powder.
  4. In a separate bowl beat together oil, sugar, and vanilla extract until the mixture is pale and light. Next, add the yoghurt and mix till combined.
  5. Add the flour mixture and Amasi to the wet ingredients, and mix until well combined.
  6. Pour equal amounts of the batter into the cake tins and bake at 180C for 30-35 minutes or until a toothpick inserted in the centre comes out clean. allow the cakes to cool for 30 minutes in the cake tins, before placing them on a cooling rack.
  • Add the butter to a mixing bowl or the bowl of a stand mixer and beat the butter on medium speed until creamy, about 3 minutes.
  • Add in the icing sugar, cocoa powder, milk, salt, vanilla, and a pinch of salt. Beat on low speed for a minute, increase the speed to medium, and beat until smooth and creamy.
  • Place 1 cake layer on your cake stand or serving platter. Evenly cover the top with icing. Top with 2nd layer and spread the remaining icing all over the top and sides. Garnish with chocolate shavings and enjoy!

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