Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
CAKE
- 185 g unsalted butter
- 250 g dark chocolate, roughly chopped
- 3 eggs
- 1 ½ cups Chelsea Caster Sugar
- 1 ¾ cups self raising flour
- 1 cup water
- ⅓ cup cocoa powder
Ganache
- 250 g dark chocolate, roughly chopped
- 1 cup cream
Topping
- 1 x Jumbo bag of maltesers
- 2 x packets of chocolate fingers
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
peyton
I loved this recipe it was so yum and I hope I can make it again
5
Method
Cake: Preheat oven to 160°C. Line and grease an 8 inch round cake tin.
In a large microwave safe bowl heat the butter and chocolate until melted (about 2 minutes), stopping to stir the mixture at 30 second intervals.
When melted, add sugar and eggs to the chocolate mixture and whisk together. Transfer the mixture to a mixing bowl (or use an electric hand mixer), add the water and mix until combined.
In a separate bowl mix together the flour and the cocoa. Add the dry mixture to the chocolate mixture and beat until combined.
Pour mixture into the prepared cake tin and bake for 1 hour, or until a skewer comes out of the middle just a little bit sticky.
Transfer to a wire rack to cool.
Ganache: Place the chocolate in a glass bowl. Heat the cream in a saucepan until almost boiling, and pour this over the chocolate. Let this sit for 2 minutes before whisking together. Cover and refrigerate until ready for use.
Topping : When the cake has cooled, cover the top and sides with the ganache.
Cut chocolate fingers down to size by cutting about 1cm off one end.
Place chocolate fingers upright around the edge of the cake. The ganache will hold these in place.
In a circular fashion, lay the maltesers over the cake surface working from the outside edge in until it is completely covered.
This cake also makes a lovely decadent dessert. Reheat a slice in the microwave and serve with whipped cream if desired.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
peyton
I loved this recipe it was so yum and I hope I can make it again
5
You May Like These
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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