celebrating 130 years 1884-2014

Chocolate Layer Cake

By Chelsea Sugar
Chocolate Layer Cake
16 servings
  • 10 reviews

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

    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
    600g (4 cups) Chelsea Chocolate Icing Sugar
    1/2 cup (125ml) Meadow Fresh Original Milk
    2 tsp vanilla essence 


    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. Add Chelsea Chocolate Icing Sugar, 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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Average Rating
(10 reviews)

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


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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