Chelsea's Favourite Chocolate Cake
2 hrs 10 min12
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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