Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 200g dark chocolate, coarsely chopped
- 200g butter, chopped
- 125ml (½ cup) water
- 155g (¾ cup) Chelsea Caster Sugar
- 115g (¾ cup) plain flour
- 40g (¼ cup) self-raising flour
- 30g (¼ cup) cocoa powder
- 3 eggs, lightly whisked
- 80g white chocolate, at room temperature
Icing
- 75g milk chocolate, coarsely chopped
- 60ml (¼ cup) thickened cream
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Tyrese
This recipe was awesome. A family fave thanks Chelsea
5
Method
Preheat oven to 160°C. Line a 7cm deep, 10.5 x 20.5 cm (base measurement) loaf pan with non-stick baking paper.
Place the dark chocolate, butter and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth.
Combine the Chelsea Caster Sugar, combined flours and cocoa powder in a bowl. Add the chocolate mixture and egg and whisk until combined. Pour into the lined pan. Bake in oven for 1 hour 10 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 15 minutes to cool before transferring to a wire rack to cool completely.
Meanwhile, to make the icing, place the milk chocolate and cream in a heatproof bowl and place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth. Set aside for 25 minutes to cool.
Use a vegetable peeler to slice the white chocolate into thin pieces. Place cake on a serving platter. Pour frosting onto the centre and spread to the edges, allowing it to run over the sides. Sprinkle with white chocolate to serve.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Tyrese
This recipe was awesome. A family fave thanks Chelsea
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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