Ultra Moist Bar-One Chocolate Cake

Bake this cake in 2 x 18 cm pans for a high glamorous looking cake. One of our homegrown traditional South African specials!



  • 3 extra large eggs at room temperature
  • 1 cup (250 ml) canola oil
  • 2 t (10 ml) coffee granules to make 1 cup (250 ml) hot black coffee
  • 1 x 650 g Ina Paarman's Chocolate Cake Mix
  • 2 x 55 g Bar-One chocolates, cut into slivers

Bar-One Glaze

  • ¼ cup (60 ml) fresh cream
  • 55 g Bar-One, cut into slivers


  • 1 x 250 g Ina Paarman's Chocolate Icing Kit
  • 125 g butter at room temperature

Adjust oven rack to middle position. Preheat oven to 180°C.

Butter two 18 cm cake pans and line the bases with baking paper.

Mix cake according to package instructions. Stir in the Bar-One slivers.

Divide mixture evenly between 2 cake pans.

Bake for 35 minutes. Leave the cakes to cool in the pans for 10 minutes.

Turn out onto a cooling rack and leave until cold.


Bar-One glaze

Warm the cream to just below boiling point.

Add Bar-One slivers, remove from heat and stir until dissolved. Be patient, as it takes a while to melt.

Leave to cool.



Mix icing according to package instructions.

Ice one layer of the cake and drizzle over about one third of the Bar-One glaze.

Place the second cake on top. Ice top layer with remaining icing and drizzle with remaining Bar-One glaze.

Feather with the point of a sosatie stick.

Ina's Tip

This cake freezes brilliantly, icing and all. Freeze in a sealed airtight container and defrost in the container to prevent moisture condensing on the cake.

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