Chocolate Buttercake by Nati

Using my mum’s buttercake recipe, I modified it to make this moist chocolate buttercake. Fill with choc buttercream or ganache and enjoy!!!

Chocolate Buttercake by Nati


  • 250gms of margarine (not butter pls, margarine makes softer cake)
  • 500gms of sugar
  • 5 eggs (at room temperature)
  • 510gms of self raising flour
  • 90 gms of cocoa (I use Callebaut and Edlyn)
  • 415mls of SOY MILK (this makes a BIG difference, dunno why, im sure the chemists out there can tell me why, but it makes a lighter and moister cake)


  1. 1. Preheat your oven to 180 degrees celcius.
  2. 2. Prepare a 9 inch square tin (3 inch high tin) by greasing and covering in parchment paper. I put a high collar, as the cake does rise a bit.
  3. 3. Sift flour and cocoa together until well integrated.
  4. 4. Beat margarine and sugar until light and creamy.
  5. 5. Add eggs, beating well after each addition.
  6. 6. Add flour alternating with soy milk. Beat well.
  7. 7. Bake in the oven for 1.5 hours, or until a skewer inserted into the center
  8. comes out clean.


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