White Sugar
The uniform size of the...
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Cakes
Rich Chocolate Cake
20 mins
30 mins
Easy
10
This rich chocolate cake is deeply chocolatey, moist, and absolutely delicious. It’s easy to make and perfect for any occasion. Serve it simply or layer it with chocolate icing - either way, it’s always a winner.
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- Ingredients
- Method
Ingredients
- 2 cups Chelsea White Sugar
- 1 ¾ cup plain flour
- ¾ cup cocoa
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- ½ cup oil
- 1 cup strong black coffee (cold)
- 1 cup sour milk or yoghurt
- 2 eggs
Chelsea Products in Recipe
Reviews
3
What did you think of this recipe?
Lesley mac
This is an easy recipe that always works well. The cake is delicious, and even better on the next day. I use less sugar and it is great.
5
Keri
Imagine this ... a deep, rich brown lava which smells (and tastes, of course I licked the bowl) amazing. Got that image? Now picture it flowing over the sides of your cake tin in thick, sticky waves, and down into the depths of your oven. You cook it 10 minutes more and now it has a crispy crust, but molten centre. Another 10 minutes, a little less molten but nowhere near cooked. Yet another 10 minutes, and now you're smelling all the overflow on the bottom of the oven. We're not talking a few drips here, we're talking half the batter. Turn it down and cover with tinfoil, and another 10 minutes ... and as I write, I'm still waiting for it to finish cooking. In summary, if what you're going for is a chocolate scented kitchen and chocolate coated oven, this is your recipe. If you want a single chocolate cake which remains within the tin, halve the recipe. I have no clue how long to cook it for as mine is still going ... .
1
Debra Meichtry
Absolutely the best, moist chocolate cake recipe! This is my go to for a rich choccy birthday cake or indeed an everyday cake. It is just so easy. I put two small pottles of yoghurt in it. Enjoy!
5
Method
Sift dry ingredients in a large bowl and mix.
Mix liquid ingredients together well.
Add wet ingredients to dry ingredients and mix.
Bake in 19 cm round tin 180°C for 50 minutes or split into 2 round tins and bake 180°C for 30 minutes.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
3
What did you think of this recipe?
Lesley mac
This is an easy recipe that always works well. The cake is delicious, and even better on the next day. I use less sugar and it is great.
5
Keri
Imagine this ... a deep, rich brown lava which smells (and tastes, of course I licked the bowl) amazing. Got that image? Now picture it flowing over the sides of your cake tin in thick, sticky waves, and down into the depths of your oven. You cook it 10 minutes more and now it has a crispy crust, but molten centre. Another 10 minutes, a little less molten but nowhere near cooked. Yet another 10 minutes, and now you're smelling all the overflow on the bottom of the oven. We're not talking a few drips here, we're talking half the batter. Turn it down and cover with tinfoil, and another 10 minutes ... and as I write, I'm still waiting for it to finish cooking. In summary, if what you're going for is a chocolate scented kitchen and chocolate coated oven, this is your recipe. If you want a single chocolate cake which remains within the tin, halve the recipe. I have no clue how long to cook it for as mine is still going ... .
1
Debra Meichtry
Absolutely the best, moist chocolate cake recipe! This is my go to for a rich choccy birthday cake or indeed an everyday cake. It is just so easy. I put two small pottles of yoghurt in it. Enjoy!
5
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ingredients
- 1 Tbsp instant coffee granules
- ¾ cup water
- 2 cups Chelsea White Sugar
- 1¾ cups Edmonds Standard Grade Flour
- ¾ cup cocoa powder
- 2 tsp vanilla essence
- 2 tsp Edmonds Baking Soda
- 1 tsp Edmonds Baking Powder
- ½ tsp salt
- 2 eggs
- 1¼ cups Meadow Fresh Milk (or Rice/Soya Milk)
- ½ cup sunflower or soya oil
Icing Ingredients
- 1½ cups Chelsea Icing Sugar (225g)
- 2 Tbsp cocoa powder
- 50g butter, softened (or Olivani Spread)
- 2-3 Tbsp hot water
learn about baking
How to Choose SugarFor Baking?
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