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Chocolate Cake
Chocolate Cake
Bake Mixes

Chocolate Cake

650 g

Rich, chocolatey, and still moist on day three (if it lasts that long!). Ina Paarman’s Chocolate Cake took around 120 tries to get just right – and anyone who’s tasted this flop-proof bake will tell you it’s well worth it.

Enjoy showstopping results time after time, whether you’re an experienced baker or a novice.

SKU: 0601-07-0811
  • Sugar
  • Wheat Flour (Gluten)
  • Corn Starch
  • Cocoa Powder
  • Raising Agents
  • Salt
  • Flavourings
  • Yeast Extract
    • Dry Mix: Wheat, Gluten
    • Added Ingredients: Egg
    • This product has been manufactured in a factory that uses tree nuts.

    Dry Mix (Box Contents)

    • Dairy Free
    • Halaal
    • Kosher Parev


    Cake (When Baked as per Box Instructions)

    • Ovo Vegetarian
    • Eggs: 3 x Extra Large or Jumbo Eggs
    • Oil: 1 Cup (250 ml) Canola or Sunflower Oil
    • Liquid: 1 Cup (250 ml) Hot Water plus 2 t (10 ml) Coffee Granules or Plain Hot Water
    • Cake Tins (2 x 20 cm)
    • Or 12-Cup Muffin / Cupcake Tin (3 cm Deep) & Paper Cupcake Holders
    • Electric Beater
    • (Oven Rack in Middle Position)
    • Layer Cake: 30 - 35 Minutes at 180°C
    • Cupcakes: 15 - 20 Minutes at 190°C
    • Microwave: 5 Minutes + 4 Minutes on High

    CHOCOLATE CAKE – AS ILLUSTRATED ON BOX

    • Adjust the oven rack to the middle position and preheat the oven to 180 °C.
    • Butter the tin/s generously and line the bases with baking paper or spray with a non-stick cooking spray.
    • Beat the eggs and oil for 30 seconds on high speed, until well blended.
    • Add the hot, black coffee or hot water, and beat until blended.
    • Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined.
    • Divide the mixture between the prepared tin/s.
    • Place in the oven. Bake for 30 - 35 minutes at 180 °C. The cake is done when a thin-bladed knife inserted in the centre comes out clean or the cake pulls away slightly from the sides of the pan.
    • Cool the cake in the tin/s for 10 minutes. Turn out onto a cooling rack. Do not ice until the cakes are completely cold.


    CHOCOLATE CUPCAKES – MAKES 18

    • Fill the cupcake holders ⅔ full with cake batter using an ice cream scoop or tablespoon.
    • Bake for 15 - 20 minutes at 190 °C.


    MICROWAVE INSTRUCTIONS

    TESTED IN A 650 & 750 WATT OVEN

    • Use a 22 cm x 8 cm funnelled microwavable dish, lined with absorbent kitchen paper.
    • Cook on high for 5 minutes. Leave to stand for 5 minutes (in the microwave).
    • Finish off the cake with a final 4 minutes on high.
    • Rest in the dish for 10 minutes to firm before turning out.

    CAKE TRUFFLES
    These truffles are made from cake offcuts.



    Icing Kits are available in     Chocolate and Vanilla flavours. Icing kits include the flavoured icing mix, piping bag, and nozzle.

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