Chelsea

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Chocolate and Caramel Cake

By Liz Jarman
Chocolate and Caramel Cake
8 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 40 mins
  • Serves
    8
Ingredients

    125 grams Butter
    1 cup of Chelsea White Sugar
    1 Egg
    1 Cup of Milk
    1 Tbsp Chelsea Golden Syrup
    1 tsp Baking Soda
    Dash of Vanilla
    1 1/2 heaped cups of plain flour
    1 tsp of Baking Powder
    Pinch of salt
    1 Tbsp of Cocoa powder

    Chelsea Chocolate Icing to top

Method

    Cream the butter and Chelsea White Sugar until pale, then add the egg and beat well.
    Heat milk, Chelsea Golden Syrup and baking soda in a pot or microwave. Add this to the creamed mixture and mix all together thoroughly. Add vanilla, then sifted flour and baking powder.
    Pour 2/3rds of the mixture into a 20 cm cake tin and to the remaining mixture, add the cocoa. Pour on top of mixture in baking tin and swirl around a bit with a skewer. Bake in oven at 170 deg C for 40 - 45 minutes, or until cake springs back when touched.
    Ice with Chelsea Chocolate Icing when cold. This recipe can be made in a roasting pan by doubling the ingredients.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
52
(2 reviews)


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yummy, easy to make and cooks up a dream.

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I iced this cake with caramel icing

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