White Sugar
The uniform size of the...
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Cakes
Chelsea's Favourite Chocolate Cake
10 mins
1 hours
20 mins
Easy
12
NZ's favourite chocolate cake recipe. Unbelievably easy - throw all of the ingredients together and bake. We love this one, try it today.
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- Ingredients
- Method
Ingredients
- 1 Tbsp instant coffee granules
- ¾ cup water
- 2 cups Chelsea White Sugar
- 1¾ cups Edmonds Standard Grade Flour
- ¾ cup cocoa powder
- 2 tsp vanilla essence
- 2 tsp Edmonds Baking Soda
- 1 tsp Edmonds Baking Powder
- ½ tsp salt
- 2 eggs
- 1¼ cups Meadow Fresh Milk (or Rice/Soya Milk)
- ½ cup sunflower or soya oil
Icing Ingredients
- 1½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened
- 2-3 Tbsp hot water
Chelsea Products in Recipe
Reviews
297
What did you think of this recipe?
Lois
Just made it and iced it. Perfect. It is very fine in texture. My go to chocolate cake.
5
Katherine
Best chocolate cake ever! I always use this recipe for cakes and cupcakes. This will always be the 'never fail' recipe of choice!
5
Iz
Very good, I use this recipe a lot.
5
Diane Gallop
This is a delicious moist chocolate cake. Easy to put together without heaps of butter in it
5
Cathie
Am I able to replace the flour with 'gluten-free' flour? Will it still come out ok? Made it with standard flour but I have a couple of 'gluten-free' friends and just wondered if it would still work
5
Jeff
Good.
5
Buster
I have made this cake many times but only cook for about an hour, then keep checking with a chop stick to make sure inside is cooked, then remove . sooo moist
5
Emma
Question: if I wanted to make this as a larger cake in a larger tin is doubling the recipe ok? Would I need to adjust cooking times?
5
Dawn
Too hot and too long. Very crusty on top. Will try again.
3
courtney
Made this cake so many times and each time comes out perfectly amazing :)
5
Method
Preheat the oven to 180°C (reduce to 160 for fan forced).
Grease and line a 23-25cm cake tin with baking paper.
Dissolve the coffee granules in water, then place all ingredients into a food processor and process until well combined and smooth.
Pour the mixture into the cake tin. Bake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until a cake tester inserted into the centre of the cake comes out clean.
Cool on a wire rack and when completely cold.
Icing Method
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, adding more water as required to achieve a smooth, spreadable consistency.
Spread over the top of the cooled cake.
Note: This is a very runny mixture - don't be alarmed the first time you make it.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
297
What did you think of this recipe?
Lois
Just made it and iced it. Perfect. It is very fine in texture. My go to chocolate cake.
5
Katherine
Best chocolate cake ever! I always use this recipe for cakes and cupcakes. This will always be the 'never fail' recipe of choice!
5
Iz
Very good, I use this recipe a lot.
5
Diane Gallop
This is a delicious moist chocolate cake. Easy to put together without heaps of butter in it
5
Cathie
Am I able to replace the flour with 'gluten-free' flour? Will it still come out ok? Made it with standard flour but I have a couple of 'gluten-free' friends and just wondered if it would still work
5
Jeff
Good.
5
Buster
I have made this cake many times but only cook for about an hour, then keep checking with a chop stick to make sure inside is cooked, then remove . sooo moist
5
Emma
Question: if I wanted to make this as a larger cake in a larger tin is doubling the recipe ok? Would I need to adjust cooking times?
5
Dawn
Too hot and too long. Very crusty on top. Will try again.
3
courtney
Made this cake so many times and each time comes out perfectly amazing :)
5
You May Like These
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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