Chocolate Cake & Cupcake Mix
Our Gold Award-winning Chocolate Cake & Cupcake Mix has a little secret. Alongside rich Dutch-process cocoa, we've added just a pinch of locally roasted coffee to enhance the chocolate flavour without tasting like coffee. The result is an irresistibly moist, fluffy cake with a rich chocolate finish. Simply add eggs, oil, and water to create one delicious 8-inch cake or 12 cupcakes.
Please note: We are currently shipping products in our New Zealand packaging. For US Nutrition Facts, please refer to this page.
Make it your own by adding:
- Dark, milk or white chocolate chips
- Fresh or frozen raspberries
- Orange zest
- Chopped toasted hazelnuts or walnuts
- A spoonful of espresso for an even richer chocolate flavour
- A handful of our edible dried flowers for beautiful botanical cupcakes
Perfect for:
- Birthday cakes
- Celebration cakes
- Cupcakes
- Layer cakes
- Sheet cakes
- Cake pops
Made in New Zealand using premium local and imported ingredients.
Order by 12pm PT for same-day dispatch
Shopping from New Zealand? Visit our NZ site
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. Bakefor 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.
Sugar, Wheat Flour, Cocoa Powder 14%, Whole Milk Powder (Contains Emulsifier (Soy Lecithin), Raising Agents (Sodium Bicarbonate, Calcium Phosphate), Sea Salt, Acidity Regulator (Sodium Acid Pyrophosphate), Coffee Extract.
Contains: Gluten, Wheat, Soy, Milk.
Serving size: 35g · Servings per pack: 12
Per serving: Energy 530 kJ · Protein 2.5 g · Fat, total 0.9 g · — saturated 0.5 g · Carbohydrate 26.5 g · — sugars 18.3 g · Sodium 286 mg
Per 100g: Energy 1514 kJ · Protein 7.1 g · Fat, total 2.6 g · — saturated 1.4 g · Carbohydrate 75.7 g · — sugars 52.3 g · Sodium 817 mg
Tap the tin on the bench for an even crumb
Use oil instead of butter for a moister cake
Our Gold Award-winning Chocolate Cake & Cupcake Mix has a little secret. Alongside rich Dutch-process cocoa, we've added just a pinch of locally roasted coffee to enhance the chocolate flavour without tasting like coffee. The result is an irresistibly moist, fluffy cake with a rich chocolate finish. Simply add eggs, oil, and water to create one delicious 8-inch cake or 12 cupcakes.
Please note: We are currently shipping products in our New Zealand packaging. For US Nutrition Facts, please refer to this page.
Make it your own by adding:
- Dark, milk or white chocolate chips
- Fresh or frozen raspberries
- Orange zest
- Chopped toasted hazelnuts or walnuts
- A spoonful of espresso for an even richer chocolate flavour
- A handful of our edible dried flowers for beautiful botanical cupcakes
Perfect for:
- Birthday cakes
- Celebration cakes
- Cupcakes
- Layer cakes
- Sheet cakes
- Cake pops
Made in New Zealand using premium local and imported ingredients.
Order by 12pm PT for same-day dispatch
Shopping from New Zealand? Visit our NZ site
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. Bakefor 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.
Sugar, Wheat Flour, Cocoa Powder 14%, Whole Milk Powder (Contains Emulsifier (Soy Lecithin), Raising Agents (Sodium Bicarbonate, Calcium Phosphate), Sea Salt, Acidity Regulator (Sodium Acid Pyrophosphate), Coffee Extract.
Contains: Gluten, Wheat, Soy, Milk.
Serving size: 35g · Servings per pack: 12
Per serving: Energy 530 kJ · Protein 2.5 g · Fat, total 0.9 g · — saturated 0.5 g · Carbohydrate 26.5 g · — sugars 18.3 g · Sodium 286 mg
Per 100g: Energy 1514 kJ · Protein 7.1 g · Fat, total 2.6 g · — saturated 1.4 g · Carbohydrate 75.7 g · — sugars 52.3 g · Sodium 817 mg
Tap the tin on the bench for an even crumb
Use oil instead of butter for a moister cake
Real ingredients, nothing to hide
The good stuff that goes into every pack — and nothing that shouldn't.
Dutch-Processed Cocoa
Dutch-processed for a smoother, darker, less-bitter chocolate hit — it's why the crumb bakes up so deeply cocoa.
Deep & dark
A Whisper of Coffee
A quiet hit of coffee you'll never taste as coffee — it just makes the chocolate taste more like chocolate.
The secret
Marlborough Sea Salt
Hand-harvested Marlborough sea salt — clean, mineral and bright. The quiet seasoning that makes everything else taste more like itself.
Small but mighty