Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
For the cake
- 2 cups (400 g) Chelsea Soft Brown Sugar
- 1¾ cups (220 g) all purpose flour
- ¾ cup (85 g) dark, unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup (240 mL) buttermilk or sour milk*
- 1 cup (240 mL) strong black coffee (1 cup water + 2 tsp instant espresso powder)
- ½ cup (120 mL) vegetable oil
- 1 tsp vanilla extract
For the frosting
- ½ cup (110 g) unsalted butter
- ⅓ cup (60 g) dark cocoa powder
- ⅓ cup (80 mL) milk
- 3 cups (375 g) Chelsea Icing Sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Lyn Smith
This is an excellent cake for flavour, texture, is definitely moist and keeps well.
5
.
This is a very moist cake and my mother enjoyed it as her birthday cake.
5
Method
Preheat the oven to 350F or 180C. Butter two 9-inch circular baking pans (or a 9x13 inch pan), line the bottom with parchment paper and dust with flour.
In a large bowl, combine the sugar, flour, cocoa, baking powder, soda and salt- whisk until incorporated. Make a well in the centre of the mixture and add in the eggs, buttermilk. Whisk to combine. Add the coffee, oil and vanilla and continue mixing until everything is well incorporated.
Divide the batter between the two pans and bake for 30-35 minutes or until a toothpick inserted comes out almost clean or with a few moist crumbs. Cool the cakes completely before frosting.
Frosting
Melt the butter. Add the cocoa powder and whisk until smooth. Gradually add in the powdered sugar, alternating with the milk and continue beating until light and fluffy. Stir in the vanilla and salt.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Icing Sugar
Icing sugar can also be...
Reviews
2
What did you think of this recipe?
Lyn Smith
This is an excellent cake for flavour, texture, is definitely moist and keeps well.
5
.
This is a very moist cake and my mother enjoyed it as her birthday cake.
5
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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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