Chelsea

celebrating 130 years 1884-2014

Celebration Chocolate Cake with Berry Icing

By Chelsea Sugar
Celebration Chocolate Cake with Berry Icing
12 servings
  • 3 reviews

  • 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, Chelsea 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
53
(3 reviews)


Can fresh berries be used instead of frozen?
CHELSEA: Yes absolutely, they would be delicious :-)

Oh my gosh it was amazing!!!

image description

made this, was a great success very moist

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