Skip to Content
icon
×
image
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 150 tries to get just right – and anyone who’s tasted this flop-proof bake will tell you it was well worth it.

Enjoy showstopping results time after time, whether you’re an experienced baker or junior chef.

SKU: 0601-07-0811
  • Sugar
  • Wheat Flour (Gluten)
  • Corn Starch
  • Cocoa Powder
  • Raising Agents
  • Salt
  • Flavourings
  • Yeast Extract
    • Egg
    • Wheat
    • Gluten
    • Halaal
    • Kosher Parev
    • Eggs: 3 x Extra Large or Jumbo Eggs
    • Oil: 1 Cup (250 ml) Canola or Sunflower Oil
    • Coffee: 2 t (10 ml) Coffee Granules to Make 1 Cup (250 ml) Fresh, Hot Coffee
    • 1 x Springform Tube Pan (23 cm x 7 cm) or 2 x Cake Pans (20 cm / 22 cm) or 12-Cup Muffin Pan For Cupcakes (7 cm x 3 cm Deep)
    • Electric Beater
    • Spatula
    • (Oven Rack in Middle Position)
    • Tube Cake: 35 - 40 Minutes at 180°C
    • Layer Cake: 30 - 35 Minutes at 180°C
    • Cupcakes: 15 - 20 Minutes at 190°C

    CHOCOLATE CAKE – AS ILLUSTRATED ON BOX

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

    CHOCOLATE CUPCAKES – MAKES 18

    Line a muffin pan with paper cups and fill 2/3 full with cake batter.

    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 microwave).
    • Finish cake with a final 4 minutes on high.
    • Rest in the dish for 10 minutes to firm before turning out.


    Variation: Chocolate Mousse Layer Cake

    Basket

    Your Basket is Empty