Ingredients

125g butter
3/4 cup Chelsea White Sugar
1 1/2 cups high grade flour
1 tsp baking powder
1 tsp baking soda
1 cup milk
1 tbsp Chelsea Golden Syrup
1 egg
1 Tbsp cocoa
Chelsea Chocolate Icing

Method

Preheat oven to 180°C
Cream butter and Chelsea White Sugar, add beaten egg.
Bring milk and Chelsea Golden Syrup to the boil, add baking soda then add this fluffy mixture to creamed mixture. Add flour and baking powder.
Pour half mixture into greased and floured ring tin, then to remaining half, add 1 tbsp cocoa. Pour over caramel mix. Bake for 30 mins at 180°C.
Cool in tin and ice with Chelsea Chocolate Icing when cool.

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Reviews

Average Rating

(5 reviews)

Would be nice if the image used for this was of the actual recipe, this image does not match the recipe and has been sourced from another website with a very different recipe!

Pritty epic

Hi
does anyone know if this cake is ok to freeze. i'm wondering about doing this for a birthday cake but want to make it in advance.
CHELSEA SUGAR:
Yes, you can freeze the cake.

Wanted to share this on Facebook but no Facebook Share button.
CHELSEA: Hi there, thanks for your feedback. We are working on a resolution for this!

It turned out well but I wish the recipe mentioned that the milk and syrup would curdle when boiled. I ended up chucking it out the first time as I figured I'd done something wrong.