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Dark chocolate Jungle Cake
Prep Time
30 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
This cake is delicious and dense and can be sliced in half and filled and topped with buttercream instead of fondant. This quantity is for a single layer cake
Course: Baking
Cuisine: adapted from Australian Womens Weekly
Servings: 27
Author: Helen Thomas @ shadesofcinnamon.com
  • 175 g dark chocolate (or dark Belgium chocolate pieces)
  • 1/4 cup cocoa powder
  • 1 1/2 cups water
  • 235 g butter
  • 1 3/4 cups dark brown sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2/3 cup sour cream
  • 3/4 cup plain all purpose flour
  • 3/4 cup self raising flour
  • 1 tsp bicarbonate of soda
  1. Preheat the oven to 160ÂșC.
  2. Using a 22cm(9in) round cake pan spray with spray and cook and line base and sides with baking paper. Extend the paper 5cm above the pan to allow for rising.
  3. Combine the broken chocolate, sifted cocoa, and water in a saucepan and stir over a low heat until the chocolate has melted and smooth.
  4. Pour into a mixing bowl and leave to cool for about 15 minutes.
  5. Add the butter, sugar , eggs, vanilla essence, sour cream and sifted dry ingredients to the chocolate mixture and and beat on low with an electric mixer for about 3 minutes until the mixture is smooth.
  6. Spread in the pan and bake for 1 3/4hours. Test the cake by inserting a skewer into the centre. If it does not come out clean then cook for a further 10 minutes.
  7. Allow to cool in the pan. Only when completely cool turn out onto a wire rack.