Dolly Varden chocolate cake

  1. Preheat the oven to 180°C on standard bake (160°C on fan bake, but avoid using fan bake as it causes excessive peaking during baking). Prepare cake tin by spraying liberally with oil spray.
  2. Place milk and cream of tartar in a small glass, stir and set aside for 5 minutes. In a small bowl, place oil, eggs and vanilla extract, and stir to combine.
  3. Into a large mixing bowl, sift flour, cocoa, caster sugar, baking soda and baking powder.
  4. Scrape all of the milk mixture into the egg mixture and stir, then add the wet ingredients to the dry ingredients. Using a hand mixer, mix to combine, then slowly add hot water and mix well until you have a smooth batter.
  5. Pour the mixture into the prepared tin and bake for 1 hour 20 minutes, checking the cake regularly during the last quarter of cooking time, or until a cake skewer comes out clean when inserted into the cake.
  6. Cool for 15 minutes in the tin, then remove and cool completely on a wire rack.
  7. Once fully cool, wrap the cake in plastic wrap or place it in an airtight container if you plan to decorate it the following day, or wrap it in tinfoil, followed by plastic wrap and then freeze it.
  8. Decorate the cake.

The Great New Zealand Birthday Cake Book


Dolly Varden Cake tin

320 ml Milk

1½ tsp cream of tartar

160 ml oil

200g of eggs, lightly beaten (4 eggs, approx.)

2 tsp vanilla extract

360 g plain flour

140 g cocoa

580 g caster sugar

2 tsp baking soda

1 tsp baking powder

200 ml hot water