Chelsea

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Chocolate Layer Cake

By Chelsea Sugar
Chocolate Layer Cake
16 servings
  • 14 reviews

  • Difficulty Moderate
  • Prep time 45 mins
  • Cooking time 50 mins
  • Serves
    16
Ingredients

    3 1/2 cups Edmonds Standard Grade Flour
    1 cup cocoa powder
    4 tsp Edmonds Baking Powder
    2 cups Chelsea White Sugar
    250g Tararua Butter
    4 Tbsp Chelsea Golden Syrup
    4 eggs
    3 cups (750ml) Meadow Fresh Original Milk
    4 tsp Edmonds Baking Soda
    2 tsp vanilla essence

    Chocolate Buttercream Icing
    400g Tararua Butter, softened
    3 3/4 cups Chelsea Icing Sugar (560g)
    1/4 cup cocoa powder (20g)
    1/2 cup (125ml) Meadow Fresh Original Milk
    2 tsp vanilla essence 

Method

    Preheat oven to 180°C bake. Grease and line 2 x 20cm round cake tins (6cm deep).

    Sift Edmonds Standard Grade Flour, cocoa and Edmonds Baking Powder into a large bowl. Mix in Chelsea White Sugar. Set aside. Melt Tararua Butter and Chelsea Golden Syrup together. In a separate bowl, whisk together eggs, Meadow Fresh Original Milk, Edmonds Baking Soda and vanilla.

    Add the Tararua Butter and Meadow Fresh Original Milk mixtures to dry ingredients and beat to combine. Divide equally between the prepared tins and bake for 40-50 minutes, until a skewer inserted into the centre comes out clean. Cool in tins for 10 minutes, then transfer to a wire rack to cool completely.

    Chocolate Buttercream Icing 
    Beat Tararua Butter with an electric mixer until pale. Sift in Chelsea Icing Sugar and cocoa powder. Add Meadow Fresh Original Milk and vanilla essence and beat slowly until incorporated. Increase speed and beat for a few minutes until smooth and creamy.

    Trim and level the top of each cake, then cut each cake in half horizontally to form 4 layers. Place first layer on a board or plate. Spread buttercream icing evenly on top of the bottom layer and place the second layer on top. Repeat with the third layer. Place the fourth and final cake layer on top upside-down, so that the bottom of the cake layer becomes the top of the cake. 

    Coat top and sides of cake with a thin layer of buttercream icing. Place in fridge to chill for 30 minutes, then coat with a second layer of buttercream.  Decorate as desired

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Reviews

Average Rating
4.514
(14 reviews)


Made this cake it was beautiful for our grandson.
Then used the construction cake as his cake and used that butter icing for the icing ,
It was so easy and got lots of praise .
thanks Chelsea

image description

Absolutely amazing!
Made it for my friends 30th and everyone loved it. I also added a chocolate drizzle and hokey pokey on top (mainly for aesthetic) which worked really well.

Can you update this recipe please. Chelsea no longer make Chocolate Icing Sugar as a product, so the icing recipe needs to be updated. I have asked for this to be corrected before and nothing has been done.
Thank you.

Looks good however I can't find anywhere that sells that icing sugar and the raspberry flavored icing sugar Chelsea produced. They are good products

I made this for my grandson's 6th birthday. He loved it. It was very moist.

yummmmm

Best cake I have ever made, my son loved it for his birthday, it looked amazing and tasted delicious.

I love the recipe and I want to make some cakes for my son's birthday.

this sucked jk it was epic

Best cake I’ve ever made!

Love this! Made it for my kids and was a big hit. All of them loved it.

Love to try this cake! Can I use high grade flour for this one?
Chelsea Sugar:
Yes, you can use Edmonds High Grade Flour.

Love this cake! It’s my go-to birthday cake, it’s so versatile and it impresses every time! Just a question - can I use this recipe as a sheet cake? Will it rise enough?

Took some time and preparation, but tasted delicious. I'd make it again.

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