In the bakery section of most commercial grocery stores you will find a chocolate cake. Covered in a clear plastic dome, priced at budget levels (typically c.$6), they look the furthest thing from glamorous patisserie cakes. But we feel these cakes deserve a long overdue round of applause! While often labelled generically as a ‘mud cake’, we are always amazed that their texture bears little resemblance to over-sweet and heavy mud cakes. Beneath the plastic dome you will typically find a soft crumbly chocolate cake, reminiscent of an old style black devil’s food cake, which melts in the mouth. In some cases, depending on the local grocery store operation, the cakes are incredibly fresh because they have been baked in-store by the local team of bakers. Grocery store chocolate cake, we salute you for your years of constant and consistent service to chocolate cake lovers on a budget!

Our grocery store chocolate cake may seem a little dry when removed from the oven, but the texture will become softer and darker a day or two after baking.

One & half cups SR flour
One cup sugar
Half teaspoon bi-carb soda
Half cup cocoa
Two thirds cup butter
Teaspoon vanilla
Three quarters cup water
Two eggs

Preheat oven to 180C. Put dry ingredients in bowl. Add very soft butter and half of water. Beat until mixed. Beat in remainder of water and eggs. Beat one minute. Batter should be glossy. Line a 20cm round cake pan with baking paper on bottom, and grease sides of pan. Bake c. 30-40 minutes (depending on oven). Cook till skewer comes out almost clean. Turn out onto cooling tray to cool.
Ganache: In saucepan, melt half cup cream and half cup dark chocolate over very low heat. Beat until smooth. Remove from heat, add 1 cup icing mixture or icing sugar. Beat. Add one tablespoon of butter at end. Beat.
When cake is completely cool, spread with cooled ganache.


(L – littlebaking, R – store bought)

href=””>choc cakes


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