Chocolate Cake with Pink Cream Cheese Icing

Chocolate Cake / Kate Martens (p)

"Super moist Chocolate Cake with thick freshly made Berry Jam layer and a pink Cream Cheese Icing all topped with girly Homemade Marshmallows and Silver Balls."

Makes: 1 cake (for the photo, we made this recipe twice)

Chocolate Oil Cake:


  • 1 ½ cups Cake Flour
  • 1 ½ cups White Sugar
  • ¾ cup Cocoa Powder
  • 7,5ml Bicarbonate of Soda
  • 5ml Baking Powder
  • 5ml fine Salt
  • ¼ cup Vegetable Oil
  • ¾ cup Buttermilk
  • ¾ cup Strong brewed Coffee, slightly hot
  • 2 Whole Eggs
  • 10ml Vanilla Extract


  1. Preheat the oven to 180°C. Line and grease a cake tin, then dust the cake tin with cocoa powder.
  2. Sift all the dry ingredients together into a bowl of a mixing machine, fitted with the paddle attachment. Mix to combine.
  3. Whisk all the wet ingredients together in a separate bowl.
  4. Add the wet ingredients to the dry ingredients, and mix on a medium speed to 3minutes.
  5. Pour into the prepared cake tin.
  6. Bake for about 30 – 35 minutes, or until cooked.
  7. Remove from the cake tin and allow to cool.

Cream Cheese Icing:


  • 460g plain smooth Cream Cheese, at room temperature
  • 215g Icing Sugar, sifted
  • 30 g Salted Butter, softened
  • Red or pink colouring


  1. Whisk all the ingredients together until smooth.  Spread the icing over the top and sides of the cake, if desired.


Makes: 2 18 × 16 cm trays


  • 150ml Water
  • 24gr Gelatine Powder
  • 5ml Vanilla Extract
  • Red or pink colouring
  • 440gr White Sugar
  • 200ml Warm Water
  • 220ml Liquid Glucose
  • 1 Egg White
  • Sunflower Oil
  • ¼ cup Cornflour
  • ¼ cup Icing Sugar


  1. Place the 150ml water, gelatin, red or pink colouring and vanilla into a stainless steel bowl and dissolve over a double boiler. Remove from the heat once dissolved and leave in the double boiler to keep warm.
  2. Dissolve the sugar in 200ml warm water over a low heat. Stir the glucose into the sugared water. When the glucose is added, stop stirring and bring this to a temperature of 120°C.
  3. Pour the liquid gelatine mixture into a mixing bowl or a mixing machine. Start whisking and slowly pour in the liquid glucose mixture, whisking all the time. Continue whisking until the mixture has cooled down completely.
  4. Once cool, add the egg white gradually.
  5. Oil the trays and then mix the cornflour and icing sugar together and lightly sprinkle the trays. Keep some aside for later use.
  6. Pour the marshmallow mixture into the trays and allow to set overnight.
  7. Cut into desired shapes and sizes with a knife coated in the same cornflour and icing sugar mixture. This makes it easier to cut.  Roll the cut marshmallows into this mixture as well.
  8. I tend to pull rather than cut the marshmallow mixture. This creates interesting clumps rather than neat squares.


  1. Ice and present as photo suggests and garnish with silver balls and Fresh lavender.