Chelsea's Favourite Chocolate Cake

By Chelsea Sugar · chelsea.co.nz

2 hrs 10 min

A moist chocolate cake made by processing wet and dry ingredients together, baked until a tester comes clean.

prepPreheat oven to 180°C / 350°F (160°C / 320°F for fan forced)
prepGrease and line a 23–25 cm cake tin with baking paper
1 Tbsp instant coffee granules	Dissolve coffee in water	Process all cake ingredients until smooth	Pour into tin, bake 180°C / 350°F, 80–90 min	Cool completely on wire rack	Ice the cooled cake
180 ml water
400 g Chelsea White Sugar
220 g Edmonds Standard Grade Flour
75 g cocoa powder
2 tsp vanilla essence
2 tsp Edmonds Baking Soda
1 tsp Edmonds Baking Powder
½ tsp salt
2 eggs
300 ml Meadow Fresh Milk (or Rice/Soya Milk)
120 ml sunflower or soya oil
225 g Chelsea Icing Sugar	Whisk icing sugar, cocoa & butter	Add hot water, beat until spreadable
2 Tbsp cocoa powder
50 g butter, softened (or Olivani Spread)
2–3 Tbsp hot water

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