Recipe: The Grounds of Alexandria's Chocolate Cake

Indulgent, rich, and perfect for a special occasion, this masterpiece tastes just as delicious as it looks. Using the finest ingredients and a perfect balance of flavours, The Grounds Chocolate Cake will makes for the ideal centrepiece to your dessert grazing table!


  • 5 Eggs
  • 380g Caster Sugar
  • 175g Vegetable Oil
  • 130g Cocoa Powder
  • 270g Plain Flour
  • 7g Baking Soda
  • 150g Sour Cream
  • 285g Buttermilk
  • 550g White Chocolate
  • 268g Water
  • 10g Powder Gelatin
  • 2 Egg Yolks
  • 385g Glucose
  • 634g Cream
  • 300g Mascarpone
  • 1 egg yolk (whites removed)
  • 300g Dark Chocolate
  • 395g (1 can) Condensed Milk
  • Fresh berries to garnish


Chocolate Cake

  1. Pre-heat oven to 160°C. Lightly grease two 9 inch round cake tins and line with baking paper.
  2. In a food mixer, combine eggs, sugar and vegetable oil, using the paddle attachment on a medium speed for 7 minutes. Scrape bowl well.
  3. Add 110g cocoa powder, flour and baking soda and continue to combine on a medium speed for 3 minutes.
  4. Add sour cream and mix on low speed to incorporate, and begin to slowly add buttermilk until combined. Scrape bowl well.
  5. Pour batter into prepared tins and cook for approx 15 minutes, until a skewer inserted into the centre of the cake comes out clean.
  6. Once cooked, remove from oven and transfer onto wire rack to cool.


Mascarpone White Chocolate Mousse

  1. Melt chocolate over a double broiler, be careful to not overheat.
  2. Bloom gelatin by sprinkling into 10g room temperature water and letting it sit for 3 to 5 minutes. Melt over a double boiler.
  3. Pour gelatin into chocolate and whisk. It will look as though the chocolate is separating but it will come together, keep mixing.
  4. In a food processor, mix egg yolks and 210g glucose together for form ribbons. The mixture will be pale yellow and fluffy.
  5. Fold yolks into the white chocolate.
  6. Whip cream and fold into chocolate mixture.


Dark Chocolate Fudge Sauce

  1. Heat 250g water, condensed milk and 175g glucose in a pot, when it comes to a boil, add chocolate and 20g cocoa powder.
  2. Stir well to combine.


To assemble

  1. Generously layer one cake with ½ mascarpone white chocolate mousse.
  2. Centre second cake over the top and spread with remaining mousse.
  3. Drizzle dark chocolate fudge sauce over the top and finish with a selection of fresh berries.

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