Chelsea's Favourite Chocolate Cake

• 1 ¾ cups Edmonds Standard Grade Flour
• ½ cup cocoa powder
• 2 tsp Edmonds Baking Powder
• 1 cup Chelsea White Sugar
• 125g butter
• 2 Tbsp Chelsea Golden Syrup
• 2 eggs
• 1 ½ cups Meadow Fresh Original Milk
• 2 tsp Edmonds Baking Soda
• 1 tsp vanilla essence

Icing

• 1 ½ cups Chelsea Icing Sugar
• 1 Tbsp cocoa powder
• 50g butter, softened
• 2 Tbsp Water

Cake

• 1 cup buttermilk (250ml)
• 1 cup strong coffee, cooled to room temperature (250ml)
• 1/2 cup neutral oil, i.e. canola, sunflower (125ml
• 2 eggs
• 1 tsp vanilla essence
• 2 cups Chelsea White Sugar (450g)
• 1 3/4 cups plain flour (263g)
• 3/4 cup cocoa powder (60g)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt

Icing* (optional)

• 3 cups Chelsea Icing Sugar (450g)
• 1/4 cup cocoa powder (20g)
• 100g butter, very soft
• 4-5 Tbsp hot water
• 100g dark chocolate
• sprinkles (optional)

*Halve icing quantity if only making a single layer cake.

• 115g butter or soft margarine
• ½ cup vegetable oil
• 1 ¾ cups Chelsea White Sugar
• 2 eggs
• ½ cup milk
• 1 tsp vanilla essence
• 2 c self raising flour
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp ground cloves
• ½ tsp salt 
•  4 Tbsp cocoa
• 2 ½ cups grated zucchini
• ¼ cup ground walnuts
• ¼ c dark chocolate chips

• 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

• 3 cups plain flour
• ½ cup cocoa powder
• 2 tsp baking soda
• 2 cups Chelsea White Sugar
• 1 tsp salt
• ¾ cup sunflower or vegetable oil
• 2 Tbsp white vinegar
• 2 tsp vanilla essence
• 2 cups cold water

Milk Chocolate Ganache

• 200g milk cooking chocolate, chopped
• ⅓ cup cream

• 3 ½ cups Edmonds Standard Grade Flour
• 1 cup cocoa powder
• 4 tsp Edmonds Baking Powder
• 2 cups Chelsea White Sugar
• 250g butter
• 4 TbspChelsea Golden Syrup
• 4 eggs
• 3 cups (750ml) Meadow Fresh Original Milk
• 4 tsp Edmonds Baking Soda
• 2 tsp vanilla essence

Chocolate Buttercream Icing

• 400g butter, softened
• 3 ¾ cups Chelsea Icing Sugar (560g)
• ¼ cup cocoa powder (20g)
• ½ cup (125ml) Meadow Fresh Original Milk
• 2 tsp vanilla essence 

• 3 ½ cups flour
• 3 ½ cups Chelsea White Sugar
• 3 teaspoons baking powder
• 1 ½ cups cocoa
• 1 cup oil
• 2 cups milk
• 3 teaspoons baking soda (dissolve in milk)
• 1 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups boiling water

• 120g butter
• ½ cup Chelsea White Sugar
• 1 egg
• 2 Tbsp Chelsea Golden Syrup
• 2 cups flour
• 2 Tbsp cocoa
• 1 tsp baking soda
• 1 cup milk
• 1 tsp baking powder

• 2 cups Chelsea Caster Sugar
• 3 cups self-raising flour
• 2 tsp baking soda
• ½ cup cocoa powder
• 4 eggs, separated
• 2 cups low fat milk
• 2 Tbspn malt vinegar
• 2 Tbspn Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1 ½ cups oil (rice bran, canola, soya or light olive oil)

Filling

• 150ml cream, whipped

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 2 ½ cups self-raising flour
• 1 tsp baking soda
• ⅔ cup cocoa powder
• 1 ¾ cups Chelsea Caster Sugar
• 150g butter, softened
• 1 cup water
• 3 eggs, lightly beaten

To serve

• Whipped or thickened cream
• Chocolate icing (optional) 

• 1 Tbsp fresh lemon juice
• 1 cup milk
• ½ cup oil
• 250g dark chocolate, broken up or roughly chopped
• 1 cup hot strong coffee, can be strong instant
• 2 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 cup Chelsea Raw Sugar
• ½ cup cocoa
• 2 eggs

Chocolate Ganache Icing

• 400g dark chocolate, broken into pieces
• 1 cup cream

• 2 cups Chelsea Caster Sugar
• 3 cups self-raising flour
• 2 tsp baking soda
• ½ cup cocoa powder
• 4 eggs, separated
• 2 cups low fat milk
• 2 Tbsp malt vinegar
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1 ½ cups oil (rice bran, canola, soya or light olive oil)

Filling

• 150ml cream, whipped

Icing

• 1 ½ cups Chelsea Icing Sugar (225g)
• 2 Tbsp cocoa powder 
• 50g butter, softened
• 2-3 Tbsp hot water

• 2 Cups Chelsea White Sugar
• 3 Cups flour
• 2 tsp baking powder
• ½ Cup cocoa
• 3 egg whites
• 2 Cups milk
• 2 Tbsp malt vinegar
• 2 Tbsp Chelsea Golden Syrup
• 2 tsp vanilla essence
• 1 ½ Cups oil
• 1 egg

• 250g Plain Flour
• 300g Chelsea White Sugar
• 75g Cocoa
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• ½ tsp Salt
• 2 Eggs
• 1 Cup cold Coffee (instant, filter or espresso)
• 1 Cup Milk
• 100ml Vegetable Oil
• 2 tsp Vinegar

Icing

• ½ block dark chocolate
• 1 tablespoon butter
• ½ tub cream cheese
• 1 cup Chelsea Icing Sugar

Optional decoration extras

• 2 packs Chocolate Fingers
• 1 pack Baby Chocolate Fish

• 2 cups Chelsea White Sugar
• 1 ¾ cup plain flour
• ¾ cup cocoa
• 1 tsp salt
• 2 tsp baking powder
• 2 tsp baking soda
• ½ cup oil
• 1 cup strong black coffee (cold)
• 1 cup sour milk or yoghurt
• 2 eggs

• 1 cup Chelsea White Sugar
• ½ cup milk
• 1 egg
• 1 tsp baking soda
• 1 Tbsp vinegar
• ¼ cup cocoa powder
• 100g butter
• ½ tsp Vanilla essence
• 1 ½ cups self-raising flour
• ½ cup boiling black coffee

For the cake

• 2 cups (400 g) Chelsea Soft Brown Sugar
• 1¾ cups (220 g) all purpose flour
• ¾ cup (85 g) dark, unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup (240 mL) buttermilk or sour milk*
• 1 cup (240 mL) strong black coffee (1 cup water + 2 tsp instant espresso powder)
• ½ cup (120 mL) vegetable oil
• 1 tsp vanilla extract

For the frosting

• ½ cup (110 g) unsalted butter
• ⅓ cup (60 g) dark cocoa powder
• ⅓ cup (80 mL) milk
• 3 cups (375 g) Chelsea Icing Sugar
• 1 tsp vanilla extract
• ¼ tsp salt

• 100g butter, cubed + extra to grease
• 100g dark chocolate, roughly chopped
• 2 eggs
• 50g Chelsea Caster Sugar or Chelsea Raw Caster Sugar
• 20g self raising flour
• cocoa powder, to dust (optional)
• vanilla ice cream, to serve

• 3 cups plain flour (450g)
• 6 Tbsp cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 cups Chelsea White Sugar or Chelsea Organic Raw Sugar (450g)
• 2 cups cold water (500ml)
• 1 cup oil (250ml)
• 2 Tbsp white vinegar
• 2 tsp vanilla essence

Icing

• 3 cups Chelsea Icing Sugar  (450g)
• 1/4 cup cocoa powder (20g)
• 50g soft butter or dairy-free spread
• 4-5 Tbsp boiling water