White Sugar
The uniform size of the...
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Cakes
Chocolate German Cake
5 mins
30 mins
Easy
12
If you love chocolate and condensed milk, then this is the cake for you! A rich chocolate cake with a creamy, coconut icing.
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- Ingredients
- Method
Ingredients
- 2 ½ cups Flour
- 2 tsp Baking powder
- 2 cups Chelsea White Sugar
- ½ cup Cocoa
- 1 ½ tsp Baking soda
- 2 Tbsp White Vinegar
- 1 cup Milk
- 2 eggs
- 1 cup water (to dissolve baking soda)
- 125g Butter
Icing
- 150-200g Butter
- ½ tin Condensed Milk
- ½ packet Coconut
Chelsea Products in Recipe
Reviews
22
What did you think of this recipe?
Anon.
Great recipe. Added it to my favourites.
5
Anita
Very moist & yummy but would recommend halving the butter amount for icing.
5
Nita
Very runny batter. Still cooking 40 minutes later & still very runny. What did I do wrong?
3
Kata
Third time I've made this, never fails each time!
5
A.Meek
I first made this as a birthday cake. I used gluten free flour mix and almond milk (to make it gluten and dairy free), halved the sugar, and made my own recipe for dairy free frosting. BEST CHOCOLATE CAKE EVER! No one could believe it was gluten free, and I got lots of compliments about how delicious it was. The first time I made it I put the baking soda in the with the dry ingredients by accident - it didn't seem to affect the finished cake at all.
5
Andrea
Oh no. I just put in all the dry ingredients as the recipe says. Now it's telling me to put the baking soda in water. Too late.
3
Stephanie
First time making this cake. Cooked for 45 minutes and the cake was dry but thankfully very soft. Would recommend 100 g of butter for the icing. Took half a cup of sugar out of the cake to even out the sweetness of the topping. Half a packet and half a tin is a bit ambiguous.
3
Patricia Queenie Joseph
The best chocolate cake recipe ever
5
Elizabeth Plodek
Baked this Chocolate German Cake for the first time on the weekend, having been told by my Dad and sister that it's a fail safe recipe. It did not disappoint! It was moist and delicious! I did use only 100g of butter for the coconut icing, and had to leave it to bake 30 minutes longer in my oven. Regardless, it was a beautiful cake.
5
Curious Catey
The mixture is very runny....curious to see how it turns out! In the oven as I type...
4
Method
In a large bowl, put in all dry ingredients and mix together.
In a saucepan put in butter and melt over low heat. Remove from heat then add milk, vinegar, eggs, baking soda dissolved in water.
Pour wet ingredients into the dry and mix well, making sure not to over mix. Pour into well butter cake tin and bake 180°c for 30 - 45 minutes or until knife comes out clean.
Icing
In a saucepan put in butter and melt over low heat. Remove from heat add condensed milk and coconut mix and spread over cake when cool.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
22
What did you think of this recipe?
Anon.
Great recipe. Added it to my favourites.
5
Anita
Very moist & yummy but would recommend halving the butter amount for icing.
5
Nita
Very runny batter. Still cooking 40 minutes later & still very runny. What did I do wrong?
3
Kata
Third time I've made this, never fails each time!
5
A.Meek
I first made this as a birthday cake. I used gluten free flour mix and almond milk (to make it gluten and dairy free), halved the sugar, and made my own recipe for dairy free frosting. BEST CHOCOLATE CAKE EVER! No one could believe it was gluten free, and I got lots of compliments about how delicious it was. The first time I made it I put the baking soda in the with the dry ingredients by accident - it didn't seem to affect the finished cake at all.
5
Andrea
Oh no. I just put in all the dry ingredients as the recipe says. Now it's telling me to put the baking soda in water. Too late.
3
Stephanie
First time making this cake. Cooked for 45 minutes and the cake was dry but thankfully very soft. Would recommend 100 g of butter for the icing. Took half a cup of sugar out of the cake to even out the sweetness of the topping. Half a packet and half a tin is a bit ambiguous.
3
Patricia Queenie Joseph
The best chocolate cake recipe ever
5
Elizabeth Plodek
Baked this Chocolate German Cake for the first time on the weekend, having been told by my Dad and sister that it's a fail safe recipe. It did not disappoint! It was moist and delicious! I did use only 100g of butter for the coconut icing, and had to leave it to bake 30 minutes longer in my oven. Regardless, it was a beautiful cake.
5
Curious Catey
The mixture is very runny....curious to see how it turns out! In the oven as I type...
4
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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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