• Recipe by Nicky Gibbs

    Nicky Gibbs is executive chef at The Westcliff Hotel, Jan Smuts Avenue, Westcliff, Johannesburg. Call 011-481-6000 or visit www.westcliff.co.za

    Cook’s tips:

    • You can sandwich the two halves of this cake together with cream, jam or a combination of raspberries and cream.
    • If you like, top the cake with nuts or add nuts to the batter

    Dark chocolate brownie cake

    Serves: 1 cake
    Cooking Time: 1 hour


    • Cake

    • 360g butter
    • 100g dark chocolate, chopped
    • 150g cocoa powder
    • 6 large eggs, separated
    • 360g castor sugar
    • 240g (2 cups) cake flour
    • 15ml (1 tbsp) baking powder
    • 100ml milk
    • Icing

    • 80g butter, softened
    • 60g icing sugar
    • 80ml (1/3 cup) cocoa powder
    • 30ml (2 tbsp) milk
    • 30ml (2 tbsp) golden syrup



    For the cake, preheat the oven to 180ºC. Butter and flour 2 x 22cm springform cake tins. Melt the butter in a small saucepan over low heat.


    Add the chocolate and cocoa and stir until well combined. Remove from the heat.


    Whisk the egg whites in a bowl until stiff.


    In a separate bowl, whisk the egg yolks and sugar together until light and fluffy.


    Slowly add the chocolate mixture to the egg yolk mixture and whisk until well combined.


    Sift the flour and baking powder into the mixture and beat well. Add the milk and mix until smooth.


    Carefully fold the egg whites into the chocolate batter.


    Divide the batter between the 2 cake tins and bake until a skewer comes out clean, about 25 – 30 minutes.


    Remove the cakes from the oven and allow to cool on a wire rack before icing.


    To make the icing, beat the butter and sugar together until light and fluffy.


    Whisk in the cocoa a little at a time until incorporated.


    Add the milk and syrup and whisk until smooth.


    Spread some of the icing evenly all over one of the cooled cakes and sandwich it together with the other one. Spread the remaining icing to cover both cakes and decorate.