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Naughty but nice! Tripple Chocolate Chocca Cake!


· 2 Cups Plain White Flour

· 1 ½ Cups of brown sugar

· 1 Cup Cocoa Powder

· 1 1/2 teaspoons Baking Powder

· 1 1/2 teaspoons Baking Soda

· 1/2 teaspoon Salt

· 3 Eggs

· 2 teaspoons Vanilla Essence

· 1/2 Cup Oil

· 1 Cup of Milk

· 1 Cup Boiling Water

· ½ Cup of Chocolate Buttons


1 cup of chocolate buttons

3 small kit kats crushed.

A handful of fresh raspberries or strawberries


· Preheat oven to 160C (320F)

· Prepare a 25 x 25 cake tin, and spray well with cooking spray or line with baking paper, I used a large loaf tin for this recipe.

· In a large bowl add the flour, sugar, cocoa, baking powder, baking soda, salt, and chocolate buttons and mix well until fully combined. Mix through the egg’s vanilla oil and milk water, mixed with a wooden spoon until combined.

Pour the mixture into the lined cake tin and bake for 35-45 minutes until cooked through the middle.

Once cooked allow the cake to sit in the tin for 5 minutes until turning over onto a cooling rack.

Once the cake has cooled, prepare the icing.

Heat a non-stick pan on the stovetop until piping hot. Remove from the stovetop and allow to sit for one minute then put the chocolate buttons in the pan and allow them to sit for one minute, then stir quickly with a wooden spoon and drizzle the chocolate over the cake, sprinkle over the kit kat, and top with fresh berries.

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