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Reviews
325
What did you think of this recipe?
Alice
5
Wendy Green
After many years of successfully baking gluten free I was recently in need of a gluten flour cake. I made this cake and it was amazing. It was just as good a few days later too.
5
Stevo
Easy to make and great taste
5
Shirt
This recipe created so many dishes I got in lots of trouble. but the cake is tasty
1
Octo
I'm changing the recipe
4
Rebecca
That is so good
5
Lynny Stevenson
I love this recipe. Just the right amount of processes to keep me interested and not the usual cream butter sugar add egg sep 1 at a time etc. It turned out better and so delicious.
5
kia ora
super easy to make and clean up from a non experianced baker! havent tasted it but much thicker than other chocolate cakes.
Preheat oven to 180°C bake. Grease and line a high-sided 20cm round cake tin.
Mix together the Edmonds Standard Grade Flour, cocoa, Edmonds Baking Powder and Chelsea White Sugar.
In separate bowl, melt the butter and Chelsea Golden Syrup together (about 1 minute on high in the microwave usually does it).
In another bowl whisk the eggs, then whisk in the Meadow Fresh Original Milk, Edmonds Baking Soda and vanilla. Add both the butter mix and the egg/milk mix to dry ingredients and beat on medium for 1 minute.
Spoon into prepared tin and level the surface. Bake for 50-60 minutes, until the top of the cake bounces back when lightly pressed and a skewer inserted into the centre comes out clean. Cool in tin for 10-15 minutes, then transfer to a wire rack to cool completely.
Icing: Place all icing ingredients in a medium bowl. Beat on low to combine, then increase speed to high and beat until smooth and creamy. Spread onto cooled cake.
After many years of successfully baking gluten free I was recently in need of a gluten flour cake. I made this cake and it was amazing. It was just as good a few days later too.
5
Stevo
Easy to make and great taste
5
Shirt
This recipe created so many dishes I got in lots of trouble. but the cake is tasty
1
Octo
I'm changing the recipe
4
Rebecca
That is so good
5
Lynny Stevenson
I love this recipe. Just the right amount of processes to keep me interested and not the usual cream butter sugar add egg sep 1 at a time etc. It turned out better and so delicious.
5
kia ora
super easy to make and clean up from a non experianced baker! havent tasted it but much thicker than other chocolate cakes.