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Chocolate Cake with Homemade Chocolate Band/Chocolate Collar


  • waxed/parchment paper



  • 2-1/2 cups plain flour
  • 2 cups sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup cooking oil
  • 2 teaspoons vanilla
  • 2 tablespoons vinegar
  • 2 cups cold water

Chocolate Band

  • white chocolate melts/white chocolate wafers as needed
  • chocolate melts/chocolate wafers as needed



  • Preheat the oven to 350F degrees (180C)
  • Grease and flour a 9" X 12"
  • Sift dry ingredients
  • Pour wet ingredients over dry ingredients and mix well
  • Pour in pan and bake at 350F (180C) for 35 minutes.
  • The cake is ready when it bounces back to the touch or a toothpick comes out clean.
  • Once your cake is cooled, measure the length and the side up so you will know the measurement for your paper
  • Frost your cake with your fav. buttercream or frosting (mine is using Betty Crocker' Chocolate Flavor)

Chocolate Band

  • Cut strip the paper according to the measurement and lay paper on working board or aluminum foil or just glass table
  • Melt white chocolate melts and pipe to your paper, chill or just let stand for some minutes until harden
  • Once the white chocolate melts harden, melt the chocolate melts and top to cover the harden white chocolate melts
  • Chill or let stand until harden but still pliable (without breaking apart)
  • Apply the chocolate collar on side of the cake with waxed paper is on the outside
  • Let stand for 5 minutes at least and start peeling the paper nicely and slowly