Dark Cane Sugar
A moist, dark brown sugar...
- Ingredients
- Method
Ingredients
- 200g butter, softened
- 1 cup Chelsea Dark Cane Sugar
- 1 tablespoon instant coffee powder, dissolved in 1 tablespoon boiling water
- 1 teaspoon vanilla essence
- 2 tablespoons dark rum (or 1 teaspoon rum essence)
- 3 eggs
- 2 cups self raising flour
- ¼ cup milk
- 300 ml cream, whipped to serve
Syrup
- 1 cup Chelsea White Sugar
- 1 cup boiling water
- 1 tablespoon instant coffee powder
- 2 tablespoons dark rum (or 1 teaspoon rum essence)
Chelsea Products in Recipe
White Sugar
The uniform size of the...
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Method
Syrup : Mix Chelsea White Sugar and half cup boiling water together in a small saucepan. Stir over medium heat until the sugar dissolves then stop stirring and boil until a dark toffee colour develops. Remove from heat and carefully add the 2nd half cup of boiling water. Be careful as it splutters and bubbles. Stir to dissolve the toffee. Measure a half cup for the cake and stir the coffee and rum into the remainder. Set aside.
Cake : Preheat oven to 180ºC.
Mix butter and Chelsea Dark Cane Sugar until creamy. Add the dissolved coffee, vanilla and rum. Beat in eggs one at a time, then fold in the flour and milk and half a cup of syrup.
Divide the mixture between 2 x 20 cm tins which have been well greased and their bases lined with baking paper. Bake for 25 - 30 minutes. Cool on a wire rack.
Drizzle the coffee syrup over the flat bases of the cakes and then sandwich the bases together with whipped cream. Serve slices with extra whipped cream and a drizzle of coffee syrup.
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
White Sugar
The uniform size of the...
Reviews
What did you think of this recipe?
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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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