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Chocolate Cake & Cupcake Mix
Regular price
$6.00
Shipping calculated at checkout.
Award-Winning Chocolate Cake & Cupcake Mix
Gold Medal • Dutch-Processed Cocoa • Makes 12 cupcakes or one 8" cake
Meet the chocolate cake that won Gold for its rich flavour and impossibly tender crumb. This luxurious mix starts with premium New Zealand ingredients—pure milk powder, cane sugar, and just a tiney touch of roasted coffee to deepen the chocolate notes.
For the chocolate itself, we use Dutch-processed cocoa for that smooth, intense, almost velvet-like richness bakers swear by. The result? A cake that’s ultra-moist, fluffy, and deeply chocolatey every time.
Just add eggs, oil, and water. Bake into 12 cupcakes or a single 8-inch celebration-ready cake. Perfect for birthdays, cravings, and everyday indulgence.
Why you’ll love it:
-
Premium NZ ingredients
-
Deep chocolate flavour from Dutch cocoa + a pinch of roasted coffee
-
Foolproof: moist, fluffy, bakery-quality results
-
Makes 12 cupcakes or one 8” cake
425-gram package.
Made in New Zealand from the finest local and imported ingredients.
Ingredients: Cane Sugar, Wheat Flour, Dutch-processed cocoa, Milk Powder, Sodium Bicarbonate (raising agent), Espresso Powder, Sea Salt.
Allergens: Contains Wheat, Dairy.
Store in a cool dry spot.
Directions:
Add from your pantry:
- 1 large egg
- 1/4 cup vegetable oil
- 1 cup boiling water (3/4 cup for cupcakes)
- 1 teaspoon vanilla extract (optional)
Preheat the oven to 180°C/350°F
Prepare two 8-inch cake pans by lining them with baking paper and spraying the edges lightly with oil. Not using paper will likely lead to the cake sticking to the pan as it's very moist. If you do not have baking paper, use a spring-form pan and grease and coat with flour and cocoa. In a large bowl, add eggs, oil and vanilla (optional). Mix at medium speed for 2 minutes with a whisk/mixer until slightly frothy. Add in mix. Mix will be dry and crumbly. Stir in the boiling water last, mix well until lumps dissolve. Batter will be thin, this is the secret to super moistness. Pour batter evenly into the prepared pans. Bake for 30-35 minutes in the preheated oven until the cake tests done with a toothpick or a knife pulling out mainly clean. Remove from oven, and leave in the pans for 10 minutes. Remove cake and leave to cool completely on a wire rack before icing.
For Cupcakes: Line the cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 18-22 minutes. Cool completely before frosting. See our website for icing and additional recommendations.
Regular price
$6.00
Shipping calculated at checkout.
Award-Winning Chocolate Cake & Cupcake Mix
Gold Medal • Dutch-Processed Cocoa • Makes 12 cupcakes or one 8" cake
Meet the chocolate cake that won Gold for its rich flavour and impossibly tender crumb. This luxurious mix starts with premium New Zealand ingredients—pure milk powder, cane sugar, and just a tiney touch of roasted coffee to deepen the chocolate notes.
For the chocolate itself, we use Dutch-processed cocoa for that smooth, intense, almost velvet-like richness bakers swear by. The result? A cake that’s ultra-moist, fluffy, and deeply chocolatey every time.
Just add eggs, oil, and water. Bake into 12 cupcakes or a single 8-inch celebration-ready cake. Perfect for birthdays, cravings, and everyday indulgence.
Why you’ll love it:
-
Premium NZ ingredients
-
Deep chocolate flavour from Dutch cocoa + a pinch of roasted coffee
-
Foolproof: moist, fluffy, bakery-quality results
-
Makes 12 cupcakes or one 8” cake
425-gram package.
Made in New Zealand from the finest local and imported ingredients.
Ingredients: Cane Sugar, Wheat Flour, Dutch-processed cocoa, Milk Powder, Sodium Bicarbonate (raising agent), Espresso Powder, Sea Salt.
Allergens: Contains Wheat, Dairy.
Store in a cool dry spot.
Directions:
Add from your pantry:
- 1 large egg
- 1/4 cup vegetable oil
- 1 cup boiling water (3/4 cup for cupcakes)
- 1 teaspoon vanilla extract (optional)
Preheat the oven to 180°C/350°F
Prepare two 8-inch cake pans by lining them with baking paper and spraying the edges lightly with oil. Not using paper will likely lead to the cake sticking to the pan as it's very moist. If you do not have baking paper, use a spring-form pan and grease and coat with flour and cocoa. In a large bowl, add eggs, oil and vanilla (optional). Mix at medium speed for 2 minutes with a whisk/mixer until slightly frothy. Add in mix. Mix will be dry and crumbly. Stir in the boiling water last, mix well until lumps dissolve. Batter will be thin, this is the secret to super moistness. Pour batter evenly into the prepared pans. Bake for 30-35 minutes in the preheated oven until the cake tests done with a toothpick or a knife pulling out mainly clean. Remove from oven, and leave in the pans for 10 minutes. Remove cake and leave to cool completely on a wire rack before icing.
For Cupcakes: Line the cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 18-22 minutes. Cool completely before frosting. See our website for icing and additional recommendations.