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Cakes

Chocolate Birthday Cake

Name: Chocolate Birthday Cake
Prep time: 20 min
Cook time: 25 min
Yield: 16
Ingredients: 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

Preparation

20 mins

Bake

25 mins

Difficulty

Servings

Who says chocolate cake is just for special occasions? With this chocolate cake you'll want to have a birthday every day. It's a delicious all purpose chocolate cake making it great for birthdays, and easy to make.

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Ingredients
Method

Ingredients

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

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Caster Sugar

The fine crystal of Chelsea...

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Reviews

1

What did you think of this recipe?

Aroona

Best chocolate cake ever - so moist. Ideal for a huge crowd.

Method

Preheat oven to 180 degrees Celsius. Grease and line with baking paper two 23-25cm cake tins (preferable spring sided tins).

Set out three medium-large bowls. Into the first bowl place sugar, flour, baking soda and cocoa, mix well.

Second bowl: mix together 4 egg yolks, milk, vinegar, golden syrup, vanilla and oil.

Third bowl: beat egg whites with an electric mixer until soft and frothy white.

Pour the liquid ingredients from the second bowl into the first bowl, mix well with an electric mixer.

Gently fold in egg whites with a metal spoon, until just combined. Pour the mixture evenly between the two prepared tins, bake for 35 minutes (or until a skewer inserted comes out clean). Cool in tins for 5 minutes then invert onto a wire rack to cool. Peel off baking paper.

To serve: spread one cake with whipped cream, place the other cake on top, ice top with Chocolate Icing.

Chocolate Icing
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 with a knife or spatula, adding more water as required to achieve a smooth, spreadable consistency.