White Sugar
The uniform size of the...
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Cakes
Chelsea's Favourite Chocolate Cake
10 mins
1 hours
20 mins
Easy
12
NZ's favourite chocolate cake recipe. Unbelievably easy - throw all of the ingredients together and bake. We love this one, try it today.
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- Ingredients
- Method
Ingredients
- 1 Tbsp instant coffee granules
- ¾ cup water
- 2 cups Chelsea White Sugar
- 1¾ cups Edmonds Standard Grade Flour
- ¾ cup cocoa powder
- 2 tsp vanilla essence
- 2 tsp Edmonds Baking Soda
- 1 tsp Edmonds Baking Powder
- ½ tsp salt
- 2 eggs
- 1¼ cups Meadow Fresh Milk (or Rice/Soya Milk)
- ½ cup sunflower or soya oil
Icing Ingredients
- 1½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened
- 2-3 Tbsp hot water
Chelsea Products in Recipe
Reviews
276
What did you think of this recipe?
Greta
Made this cake a little 'tongue in cheek'.
5
Lisa
Great tasting cake......I've made this many times. The temp needs to be 180 degrees for about 1hr, then 20mins at 160 degrees otherwise it tends to burn. My only issue is that my cake always cracks on the top, if you have any pointers to stop this it would be appreciated. Thanks.
4
Rebecca
This is a fantastic recipe I regularly use it. Almost so moist and delicious.
5
Amelia
Consistently outstanding. I pair it with a chocolate cream cheese icing - so many compliments!
5
1707607097
Great cake so easy to make and yummy
5
Mel
Awesome recipe , works well if you need it dairy free
5
Best cake ever
Best moist chocolate cake ever !! This recipe is definitely a crowd pleaser for all ages .
5
Alicia
Perfect every time and such a crowd pleaser.its my number 1 go to cake for sure
5
Alida
This is just the best chocolate cake recipe ever. Moist and so easy to make.
5
Carolyn Hedley
This chocolate cake is the best ever. So simple to make and never fails
5
Method
Preheat the oven to 180°C (reduce to 160 for fan forced).
Grease and line a 23-25cm cake tin with baking paper.
Dissolve the coffee granules in water, then place all ingredients into a food processor and process until well combined and smooth.
Pour the mixture into the cake tin. Bake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until a cake tester inserted into the centre of the cake comes out clean.
Cool on a wire rack and when completely cold.
Icing Method
Place Chelsea Icing Sugar and cocoa powder in a medium bowl and stir to combine.
Add softened butter and pour some of the hot water over the top.
Mix together, adding more water as required to achieve a smooth, spreadable consistency.
Spread over the top of the cooled cake.
Note: This is a very runny mixture - don't be alarmed the first time you make it.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
276
What did you think of this recipe?
Greta
Made this cake a little 'tongue in cheek'.
5
Lisa
Great tasting cake......I've made this many times. The temp needs to be 180 degrees for about 1hr, then 20mins at 160 degrees otherwise it tends to burn. My only issue is that my cake always cracks on the top, if you have any pointers to stop this it would be appreciated. Thanks.
4
Rebecca
This is a fantastic recipe I regularly use it. Almost so moist and delicious.
5
Amelia
Consistently outstanding. I pair it with a chocolate cream cheese icing - so many compliments!
5
1707607097
Great cake so easy to make and yummy
5
Mel
Awesome recipe , works well if you need it dairy free
5
Best cake ever
Best moist chocolate cake ever !! This recipe is definitely a crowd pleaser for all ages .
5
Alicia
Perfect every time and such a crowd pleaser.its my number 1 go to cake for sure
5
Alida
This is just the best chocolate cake recipe ever. Moist and so easy to make.
5
Carolyn Hedley
This chocolate cake is the best ever. So simple to make and never fails
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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