Kells Chocolate Cake Mix (2kg)


Our uniquely formulated cocoa powder blends are the cornerstone for this scrumptious chocolate cake mix. Chocolate lovers everywhere will love the dark colour and strong chocolate flavour which identifies this as a premium chocolate cake. Ideal for slabs for layer cakes, tray bake sheets, unit cakes or individual queen cakes and cookies. Containing natural flavours and colours, bakers just need to add water, egg and vegetable oil.


12 in stock

*Refer to product description before confirming purchase.
Actual product packaging supplied may differ from image.


Ingredient Declaration: Sugar, Fortified* WHEAT Flour (GLUTEN) (with Calcium lron, Niacin, Thiamin), Cocoa Powder(5%), Raising Agents: (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Emulsifiers (Sodium Stearoyl -2-lactylate, Polyglycerol ester of fatty acids, mono and diglycerides of fatty acids) Rice Flour, Salt, Preservative: (Sorbic Acid), Thickener : (Xanthan Gum), Acidity Regulator : (Potassium Carbonate)

*Flour is produced so as to comply with the requirements of the Food safety Act. (EC) No 1169/2011, Calcium carbonate purity meets the criteria under (EU) No 231/2012

Allergen information: Contains wheat, gluten (wheat). Made in a facility that also handles egg, milk and soya.’
Suitable for Vegetarians: Yes
Suitable for Vegans: No

Additional information

Weight2 kg

2kg (€9.99), 12.5 kg (€56.25)

Nutritional Information

Typical values per 100g of the product supplied by Kells Energy: 371kcal / 1553kj Fat: 2.6g (of which saturates): 1.8g Carbohydrate: 78.3g (of which sugars): 48.6g Fibre: 6.6g Protein: 5.4g Salt*: 1.97g * Salt equivalent includes sodium in raising agents. Added salt is lower.

Suggested Recipe

For an 8 inch diameter round celebration cake Chocolate Cake Mix: 640g Egg: 225g Water: 160g Vegetable Oil: 130g Suggested Method: 1. Use an electric mixer with a beater attachment 2. Mix egg, oil and water in a jug until smooth, then add to the premix in the mixing bowl. 3. Mix on slow speed for 1 minute and then 4 minutes on fast speed. 4. Place mix into a greased or paper lined 8" round tin. 5. Bake in a domestic fan oven at 130°C for 1 hour 30 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked. 6. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weight you require. 7. We recommend you allow the cake cool in the tin for 10 minutes before turning out onto a wire rack. 8. Once it is cooled, wrap it and store it in a cool dry place. For best results decorate the cake within 48 hours of baking and the cake should be eaten within 10 days of baking. Tip: If the cake peaks in the oven too much, the oven may be a little hot, so reduce the oven temperature.


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