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Byzantine chocolate cake
Byzantine chocolate cake


  • 4 eggs
  • 1 cup sugar
  • ¾ cup cocoa
  • ¼ tsp cinnamon
  • ¼ tsp baking soda
  • ¾ cup flour
  • 2/3 cup oil
  • Chocolate icing
  • 2 Tbsp butter, melted
  • ¼ cup cocoa
  • 1 cup icing sugar
  • 1 tsp vanilla essence
  • 1 Tbsp water, or more for thinner icing

Byzantine chocolate cake

Sophie Gray
  • Serving size: Serves 10 or more
  • Cooking time: More than 1 hour

Preheat oven to 180°C. Grease and line the base of a 22cm loose-bottom cake tin.

Using hand-held electric beaters or a food processor, whisk the eggs, sugar and a pinch of salt together until pale and light. If using a food processor, transfer mixture to a large bowl.

In another bowl combine the dry ingredients, then sift them gently on top of the egg mixture. Use a spatula to fold the dry ingredients into the egg mixture. When incorporated, add the oil a little at a time, folding it in after each addition.

Pour batter into prepared tin and bake for 30-40 minutes until risen and springy. Turn out onto a rack to cool.

When the cake is cool, mix together the icing ingredients and pour over the cake. The icing will set quite quickly so spread it with a spatula before it sets. If you like, dust with a little icing sugar before serving.

Cook's tip

This cake is made with oil but it has a light texture and crumb and is fragrant with cinnamon which makes a nice variation from regular run-of-the-mill chocolate cakes.

Gluten-free version

Use a blend of 1/3 cup buckwheat flour, 1/3 cup tapioca flour and 1/3 cup glutinous rice flour in place of the regular flour. Add ½ tsp xanthan or guar gum.

Article from the May, 2012 issue of Taste magazine.

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