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 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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