Golden Syrup
Chelsea Golden Syrup in the...
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Cakes
Chocolate Layer Cake
45 mins
50 mins
Moderate
16
This is one seriously impressive, large cake. Perfect for parties and special occasions.
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- Ingredients
- Method
Ingredients
- 3 ½ cups Edmonds Standard Grade Flour
- 1 cup cocoa powder
- 4 tsp Edmonds Baking Powder
- 2 cups Chelsea White Sugar
- 250g butter
- 4 TbspChelsea Golden Syrup
- 4 eggs
- 3 cups (750ml) Meadow Fresh Original Milk
- 4 tsp Edmonds Baking Soda
- 2 tsp vanilla essence
Chocolate Buttercream Icing
- 400g butter, softened
- 3 ¾ cups Chelsea Icing Sugar (560g)
- ¼ cup cocoa powder (20g)
- ½ cup (125ml) Meadow Fresh Original Milk
- 2 tsp vanilla essence
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
15
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Method
Preheat oven to 180°C bake. Grease and line 2 x 20cm round cake tins (6cm deep).
Sift Edmonds Standard Grade Flour, cocoa and Edmonds Baking Powder into a large bowl. Mix in Chelsea White Sugar. Set aside. Melt Tararua Butter and Chelsea Golden Syrup together. In a separate bowl, whisk together eggs, Meadow Fresh Original Milk, Edmonds Baking Soda and vanilla.
Add the Tararua Butter and Meadow Fresh Original Milk mixtures to dry ingredients and beat to combine. Divide equally between the prepared tins and bake for 40-50 minutes, until a skewer inserted into the centre comes out clean. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Buttercream Icing : Beat Tararua Butter with an electric mixer until pale. Sift in Chelsea Icing Sugar and cocoa powder. Add Meadow Fresh Original Milk and vanilla essence and beat slowly until incorporated. Increase speed and beat for a few minutes until smooth and creamy.
Trim and level the top of each cake, then cut each cake in half horizontally to form 4 layers. Place first layer on a board or plate. Spread buttercream icing evenly on top of the bottom layer and place the second layer on top. Repeat with the third layer. Place the fourth and final cake layer on top upside-down, so that the bottom of the cake layer becomes the top of the cake.
Coat top and sides of cake with a thin layer of buttercream icing. Place in fridge to chill for 30 minutes, then coat with a second layer of buttercream. Decorate as desired.
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
White Sugar
The uniform size of the...
Reviews
15
What did you think of this recipe?
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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
ingredients
- 1 ½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened
- 2-3 Tbsp hot water
ingredients
- 4 large eggs
- 1 ½ cups Chelsea Dark Cane Sugar
- 1 cup full cream milk
- 120g unsalted butter
- 3 inch piece of scraped vanilla bean pods or 2 teaspoon of vanilla bean paste
- 2 cups of self raising cake flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 50g blueberries
- 50g of mixed blackberries and raspberries
For the buttercream
- 3 large eggs (whites only)
- ¾ cup of Chelsea Caster Sugar
- 250g of unsalted butter (room temperature)
- ½ teaspoon of vanilla extract
- A pinch of salt
learn about baking
How to Choose SugarFor Baking?
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