Chocolate Cake with Jaffa Icing Recipe NZ

Ingredients

Chocolate Cake

175g butter, softened
1¾ cups Chelsea white sugar
1 tsp vanilla essence
3 eggs
½ cup cocoa
2 cups Edmonds Standard Grade Flour
2 tsp Edmonds Baking Powder
1 cup Meadow Fresh milk
Chocolate Buttercream Icing
Orange Buttercream Icing - Replace milk with orange juice and add the fine zest of one orange. Orange food colouring can be added as needed to colour the icing.

Method

Preheat the oven to 180˚C. Grease 2 x 22cm deep round cake tin and line the base with baking paper.
Cream the butter, sugar and vanilla essence until light and fluffy. Add the eggs one at a time, beating well after each addition.
Sift the cocoa, flour and baking powder together and add to the creamed mixture alternately with the milk. Divide mixture between the prepared tins.
Bake for 30-35 minutes or until the cake springs back when lightly pressed and a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
When cold, sandwich cakes together with Chocolate Buttercream Icing and top with Orange Buttercream Icing.

Mia

Amazing chocolate cake swapped Jaffa icing for chocolate and added a dusting of coconut on top

Patricia lee Maxwell

Love baking from Edmond,s cooking book highly recommended for anyone

Beau

Yum

Chocolate Cake with Jaffa Icing