Icing Sugar
Icing sugar can also be...
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Cakes
Chocolate Rum Cake
20 mins
35 mins
Easy
12
A favourite cake for a special occasion (or a decadent treat anytime!) This moist and chocolatey cake is infused with rum flavor and topped with a glossy chocolate glaze, creating a luxurious dessert that's sure to please any chocolate lover.
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- Ingredients
- Method
Ingredients
- 250g butter
- 250g Chelsea Icing Sugar
- 4 eggs
- 185g self raising flour
- 60g unsweetened cocoa
- ½ cup rum
- pineapple, apricot and passionfruit Jam
- 200g dark chocolate
- 30g butter
Chelsea Products in Recipe
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Method
Beat butter and Chelsea Icing Sugar together until light and fluffy. Beat in eggs.
Sift flour and cocoa together and mix into batter until smooth.
Pour into greased and floured 23cm cake tin. Bake in oven preheated to 160°C for about 35 minutes or until springy to the touch. Turn out and allow to cool.
Cut the cake horizontally into 3 rounds. Soak the centre round with rum.
Spread the bottom layer with the jam. Cover with the rum soaked round; spread this with a layer of the jam and finally cover it with the top round.
Melt the chocolate with the butter, stirring to mix, in the top of a double boiler. Pour carefully over cake to cover top and allow it to run down the sides. Allow to cool and set.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
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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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