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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 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  
  • Dry Mix: Wheat, Gluten
  • Added Ingredients: Egg
  • 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

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