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Easy Chocolate Cake

Name: Easy Chocolate Cake
Prep time: 10 min
Cook time: 50 min
Yield: 12
Ingredients: 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

4.5

Preparation

10 mins

Bake

50 mins

Difficulty

Easy

Servings

A cake that's easy and deliciously chocolate. What more could you ask for!

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Ingredients
Method

Ingredients

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

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

321

What did you think of this recipe?

mia wing

the cake wasn’t the best but it was ikay

amy&Katy

I love this cake I have made it 7 times DELICOUS

You

5 star. Making it at school

Emma McMillan

Love this cake, my whanau love it just as much 😋 😍

Great😊

I’m in still making them but they smell delicious

Rachel martin

Bojina

yum

Lily

Awesome Fantastic Wonderful Cool Yummy

Ariyah

I have now used this recipe 5 time cause it's so good and moist

Emma McMillan

Delicious 😋

Method

Preheat oven to 180°C bake. Grease and line a high-sided 20cm round cake tin.

Mix together the Edmonds Standard Grade Flour, cocoa, Edmonds Baking Powder and Chelsea White Sugar.

In separate bowl, melt the butter and Chelsea Golden Syrup together (about 1 minute on high in the microwave usually does it).

In another bowl whisk the eggs, then whisk in the Meadow Fresh Original Milk, Edmonds Baking Soda and vanilla. Add both the butter mix and the egg/milk mix to dry ingredients and beat on medium for 1 minute.

Spoon into prepared tin and level the surface. Bake for 50-60 minutes, until the top of the cake bounces back when lightly pressed and a skewer inserted into the centre comes out clean. Cool in tin for 10-15 minutes, then transfer to a wire rack to cool completely.

Icing:
Place all icing ingredients in a medium bowl. Beat on low to combine, then increase speed to high and beat until smooth and creamy. Spread onto cooled cake.