Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 200g unsalted butter, softened, plus extra for greasing the pan
- 300g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 100g dark chocolate (70% cocoa solids), roughly chopped
- 1 tsp vanilla extract
- 160ml sour cream
- 55g cocoa powder
- 400g Chelsea Caster Sugar
- 3 medium free-range eggs, at room temperature
Chelsea Products in Recipe
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Method
Heat the oven to 170°C/fan150°C. Generously butter the inside of the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won't turn out of the tin.
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
Melt the chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Once melted, take off the heat and sift in the cocoa powder. Add the vanilla extract, sour cream and 80ml boiling water, then stir to a smooth, thick paste.
In another large bowl, using an electric whisk, cream together the butter and Chelsea Caster Sugar until pale and fluffy. Add the eggs, one at a time, whisking well after each addition, then stir in the chocolate paste until well combined - but don't over-mix. Fold in the flour mixture, using a metal spoon.
Dollop the mixture into the greased bundt tin and smooth the top. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn the cake out on to a wire rack and leave to cool.
To make the topping, heat the cream in a small saucepan until it just comes to a simmer, then remove from the heat and add the chopped chocolate. Leave for one minute so the hot cream has a chance to start melting the chocolate. Stir until the chocolate has fully melted and the mixture is smooth. Pour straight over the cooled bundt, leave to set, or serve while the ganache is still warm.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
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)
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