Chelsea

celebrating 130 years 1884-2014

Celebration Chocolate Cake with Berry Icing

By Chelsea Sugar
Celebration Chocolate Cake with Berry Icing
  • 1 review

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 40 mins
  • Serves
    12
Ingredients

    3 tsp instant coffee granules
    ¾ cup water
    2 cups Chelsea White Sugar
    1¾ cups plain flour
    ¾ cup cocoa powder
    2 tsp vanilla essence
    2 tsp baking soda
    1 tsp baking powder
    ½ tsp salt
    2 eggs
    1¼ cups milk
    ½ cup sunflower or soya oil

    Icing:
    200g frozen mixed berries (raspberries, blueberries)
    150g cream cheese, softened
    50g butter, softened
    2 cups Chelsea Icing Sugar, sifted
    Zest and juice of a small lemon

Method

    Spread frozen fruit out on a paper towel lined tray to defrost. Preheat oven to 180°C (160°C fan-forced). Grease and line 2 x 20cm round cake tins.

    Dissolve coffee granules in water; mix all ingredients in a food processor until well combined and smooth. Pour into tins ensuring mixture is divided evenly. Bake for approximately 40 - 45 minutes until cooked (insert a skewer into the centre of each cake, if it comes out clean the cake is cooked).
    Cool on a wire rack.

    Icing:
    Ice just before serving as the juices can run out of the fruit. 
    Beat cream cheese, butter, icing sugar and lemon together until smooth. Pat the defrosted berries dry with a paper towel before folding gently into the icing mixture (berries will naturally break up a little). Spread a third of the icing over the first cake, place the second cake on top and smooth the remainder of the icing across the top.
    Note: Fresh berries can be used when in season.

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Reviews

Average Rating
51
(1 review)


image description

made this, was a great success very moist

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