Prep Time


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  • 1 litre Kāpiti White Chocolate & Raspberry Ice cream
  • 400g dark chocolate (70%)
  • 200g butter
  • 170g self raising flour
  • 1/4 tsp bicarbonate of soda
  • 400g muscovado sugar
  • 25g cocoa powder
  • 3 eggs
  • 75ml buttermilk
  • 250ml cream
  • 2 Tbsp caster sugar


  • Butter a 20cm round cake tin and line the base.
  • Pre-heat the oven to fan 140°C.
  • Add 200g of dark chocolate, 200g butter and 100ml of cold water into a saucepan, warm through over a low heat just until everything is melted.  
  • Whisk 3 medium eggs & stir in buttermilk in a small bowl.
  • In a larger bowl mix flour, bicarbonate of soda, sugar & cocoa powder.
  • Then combine the egg mixture and the melted chocolate mixture into the flour mixture and beat until smooth and runny.  
  • Pour this into the tin and bake for 1hr 30mins, and then cool on a wire rack.  
  • To make the sauce, chop 200g good quality dark chocolate and place into a bowl.
  • Pour the cream into a pan, add 2 Tbsp of caster sugar, and heat until it is about to boil.  
  • Take off the heat and pour it over the chocolate.
  • Stir until the chocolate has melted and the mixture is smooth and then leave to cool.  
  • When the cake is cold, and you’re ready to serve, cut it horizontally into two, sandwich the layers together with Kāpiti White Chocolate & Raspberry Ice Cream and cover the cake in chocolate sauce.  
  • Serve and enjoy immediately.

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