Easy Chocolate Cake
By Chelsea SugarA cake that's easy and deliciously chocolatey. What more could you ask for!12 servings
Prep time 10 mins
Cooking time 50 mins
1 3/4 cups Edmonds Standard Grade Flour
1/2 cup cocoa powder
2 tsp Edmonds Baking Powder
1 cup Chelsea White Sugar
125g Tararua Butter
2 Tbsp Chelsea Golden Syrup
1 1/2 cups Meadow Fresh Original Milk
2 tsp Edmonds Baking Soda
1 tsp vanilla essence
1 1/2 cups Chelsea Icing Sugar
1 Tbsp cocoa powder
50g Tararua Butter, softened
2 Tbsp Water
Preheat oven to 180°C bake. Grease and line a high-sided 20cm round cake tin.
Mix together the Edmonds Standard Grade Flour, cocoa, Edmonds Baking Powder and Chelsea White Sugar.
In separate bowl, melt the Tararua Butter and Chelsea Golden Syrup together (about 1 minute on high in the microwave usually does it).
In another bowl whisk the eggs, then whisk in the Meadow Fresh Original Milk, Edmonds Baking Soda and vanilla. Add both the butter mix and the egg/milk mix to dry ingredients and beat on medium for 1 minute.
Spoon into prepared tin and level the surface. Bake for 50-60 minutes, until the top of the cake bounces back when lightly pressed and a skewer inserted into the centre comes out clean. Cool in tin for 10-15 minutes, then transfer to a wire rack to cool completely.
Place all icing ingredients in a medium bowl. Beat on low to combine, then increase speed to high and beat until smooth and creamy. Spread onto cooled cake.