Rich Chocolate Perfection.
Bake irresistibly moist chocolate cakes and fluffy cupcakes with the Gold Award-winning Secret Kiwi Kitchen Dark Chocolate Cake & Cupcake Mix.
Crafted in New Zealand using premium local and imported ingredients, this indulgent baking mix blends rich Dutch-process cocoa with a pinch of locally roasted coffee to enhance the chocolate flavour without tasting like coffee. The result is a beautifully soft, moist cake with a deep chocolate finish that’s perfect for any occasion.
Simply add eggs, oil and water to create a delicious 20cm cake or 12 fluffy cupcakes with minimal effort. Whether you’re decorating with buttercream, a dusting of icing sugar or your favourite dessert sauce, this easy-to-use mix delivers bakery-quality results every time. It’s also the perfect base for elegant desserts, including spiced red wine poached pears for an impressive dinner party centrepiece.
Features:
- Gold Award-winning Dark Chocolate Cake & Cupcake Mix
- Rich Dutch-process cocoa with a hint of locally roasted coffee
- Moist, fluffy texture with deep chocolate flavour
- Coffee enhances the chocolate without tasting like coffee
- Simply add eggs, oil and water
- Makes one 20cm cake or 12 cupcakes
- Ideal for cakes, cupcakes and creative desserts
- Easy-to-use baking mix with bakery-quality results
- Made in New Zealand using premium local and imported ingredients
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
- Secret Kiwi Kitchen Edible Dried Flowers for beautiful botanical cupcakes
Create memorable homemade cakes and cupcakes with a premium baking mix that’s quick to prepare, wonderfully versatile and guaranteed to impress family, friends and guests alike.
Looking for a beautiful dinner party dessert that is super simple and easy to make? Try using this mix in this spiced red wine poached pear recipe.
Allergens: Contains Wheat, Dairy.
Quantities are for the large mix – half for the small mix
Add from your pantry:
- 2 large eggs
- ½ cup vegetable oil
- 2 cups boiling water (1 ½ cups for cupcakes)
- 2 teaspoons vanilla extract (optional)
Ingredients: Cane Sugar, Wheat Flour, Dutch Process Cocoa, Milk Powder, Sodium Bicarbonate (raising agent), Espresso Powder, Sea Salt.
Allergens: Contains Wheat, Dairy.
Method:
- Preheat the oven to 180°C/350°F
- Prepare two 20cm cake pans by lining with baking paper and spray 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 springform pan, grease it, and coat it with flour and cocoa.
- Add eggs, oil and vanilla (optional) in a large bowl. Mix at medium speed for 2 minutes with a whisk/mixer until slightly frothy. Add in the mix. The mix will be dry and crumbly.
- Stir in the boiling water last, and mix well until lumps dissolve. The 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 are done with a cake tester pulling out mainly clean.
- Remove from the oven, and leave in the pans for 10 minutes. Remove the cake and leave it 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.
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