Molten Chocolate Lava Cakes
One mix, a completely different dessert. The same Chocolate Cake & Cupcake Mix bakes into gooey individual lava cakes with a molten centre.
You add: Butter & milk (per pack) + a square of chocolate for each ramekin
Chocolate Cake & Cupcake Mix
Regular price
$8.99
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.
Try 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.
Ships from Auckland, New Zealand · Arrives in 1–3 business days
Order by 12pm NZT for same-day dispatch
Order by 12pm NZT for same-day dispatch
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
Make It Your Own
One pack, so many twists. Here are a few ideas to get you started — then show us what you make.
Fudgy Chocolate Cupcakes
The crowd-pleaser. The same mix makes a batch of rich, fudgy cupcakes — perfect for lunchboxes, parties and bake sales.
You add: Butter & milk (per pack) + your favourite icing
Chocolate Cake-Mix Oreo Bars
Soft chocolate cake sandwiched with a cream-cheese frosting layer — a rich, crowd-pleasing bar that comes together fast.
You add: Butter, cream cheese, vanilla & icing sugar (for the frosting)
View full recipe →
Baked Chocolate Donuts
Our Chocolate Cake & Cupcake Mix bakes beautifully into doughnuts — no deep-frying, just a donut tin.
You add: A donut tin + your favourite glaze or frosting
View full recipe →
Chocolate Cake Christmas Trifle
A stunning dark-chocolate trifle assembled in minutes — the ultimate easy Christmas showstopper.
You add: Cream, icing sugar, vanilla, chocolate sauce, berries & fresh fruit
View full recipe →
2-Ingredient Chocolate Cake-Mix Cookies
The easiest cookies going — just the chocolate cake mix and water bake into rich, crackly cookies.
You add: 1.5 cups water — that's it
View full recipe →
Upside-Down Chocolate Banana Skillet Cake
Nostalgic and a little bit special — chocolate cake over caramelised bananas, baked and flipped in a skillet.
You add: Butter, brown sugar, bananas & warm spices
View full recipe →
Spiced Red Wine Skillet Cake with Poached Pears
An elegant dinner-party dessert — spiced red-wine poached pears standing in a rich chocolate skillet cake.
You add: Bosc pears, red wine, warm spices, honey + egg, oil & vanilla
View full recipe →
Ultimate Chocolate Buttercream
Light, fluffy and almost mousse-like — the more you whip it, the better it gets.
You add: Butter, icing sugar, cocoa, milk & vanilla
View full recipe →
Wickedly Good Peanut Butter Icing
All the icing — this peanut-butter frosting is fluffy, moreish and made for chocolate cake.
You add: Peanut butter, icing sugar, butter, vanilla & a little cream
View full recipe →Made something with your Chocolate Cake & Cupcake Mix?
Show us what you made →
Secrets: Answered
Tips & tricks from our kitchen
Tap the tin on the bench for an even crumb
Use oil instead of butter for a moister cake
Regular price
$8.99
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.
Try 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.
Ships from Auckland, New Zealand · Arrives in 1–3 business days
Order by 12pm NZT for same-day dispatch
Order by 12pm NZT for same-day dispatch
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
Make It Your Own
One pack, so many twists. Here are a few ideas to get you started — then show us what you make.
Molten Chocolate Lava Cakes
One mix, a completely different dessert. The same Chocolate Cake & Cupcake Mix bakes into gooey individual lava cakes with a molten centre.
You add: Butter & milk (per pack) + a square of chocolate for each ramekin
Fudgy Chocolate Cupcakes
The crowd-pleaser. The same mix makes a batch of rich, fudgy cupcakes — perfect for lunchboxes, parties and bake sales.
You add: Butter & milk (per pack) + your favourite icing
Chocolate Cake-Mix Oreo Bars
Soft chocolate cake sandwiched with a cream-cheese frosting layer — a rich, crowd-pleasing bar that comes together fast.
You add: Butter, cream cheese, vanilla & icing sugar (for the frosting)
View full recipe →Baked Chocolate Donuts
Our Chocolate Cake & Cupcake Mix bakes beautifully into doughnuts — no deep-frying, just a donut tin.
You add: A donut tin + your favourite glaze or frosting
View full recipe →Chocolate Cake Christmas Trifle
A stunning dark-chocolate trifle assembled in minutes — the ultimate easy Christmas showstopper.
You add: Cream, icing sugar, vanilla, chocolate sauce, berries & fresh fruit
View full recipe →2-Ingredient Chocolate Cake-Mix Cookies
The easiest cookies going — just the chocolate cake mix and water bake into rich, crackly cookies.
You add: 1.5 cups water — that's it
View full recipe →Upside-Down Chocolate Banana Skillet Cake
Nostalgic and a little bit special — chocolate cake over caramelised bananas, baked and flipped in a skillet.
You add: Butter, brown sugar, bananas & warm spices
View full recipe →Spiced Red Wine Skillet Cake with Poached Pears
An elegant dinner-party dessert — spiced red-wine poached pears standing in a rich chocolate skillet cake.
You add: Bosc pears, red wine, warm spices, honey + egg, oil & vanilla
View full recipe →Ultimate Chocolate Buttercream
Light, fluffy and almost mousse-like — the more you whip it, the better it gets.
You add: Butter, icing sugar, cocoa, milk & vanilla
View full recipe →Wickedly Good Peanut Butter Icing
All the icing — this peanut-butter frosting is fluffy, moreish and made for chocolate cake.
You add: Peanut butter, icing sugar, butter, vanilla & a little cream
View full recipe →Made something with your Chocolate Cake & Cupcake Mix?
Show us what you made →
Secrets: Answered
Tips & tricks from our kitchen
Tap the tin on the bench for an even crumb
Use oil instead of butter for a moister cake
What's inside
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