Chocolatey Tea Cake

Recipe created by Chef Ashian Topno

A tea cake that’s yummy and perfect at any time of the day.

Recipe Ingredients

Ingredient Weight
To make a perfect batter:
Pillsbury™ Egg free Tea Time choco mix 1 kg
Water 430gm
Refined Oil 225gm
To make it gorgeous:
Dark Chocolate Ganache 500gm
Salted peanuts 100gm


Ready, set, go:
  1. Mix ingredients: Use slow speed using paddle attachment and mix for 1 minute.
  2. Scrape the mixing bowl: From the sides and bottom.
  3. Mix again: Keep mixing the batter for 3 minutes on medium speed.
  4. Pour: Choose your favourite mould and pour the batter into it. We went for a rectangular one this time!
  1. Bake at: 170oC | Bake for: 30-35 minutes.
  2. Cooling: Refrigerate for 2-3 hours.
  1. Pour: Warm the dark chocolate ganache and pour the over cool cake.
  2. Garnish: Use salted peanuts. You can also customise this as per your customer’s preference.
  3. Chill: Once again, chill the cake for 1-2 hours till the ganache sets in.


  1. Chilling: Always chill the cake before pouring ganache into it. This will help the ganache to stay over the cake and not seep in.
  2. 2 stages of pouring: Ensure the ganache is poured in two stages. This will help in evenly coating of ganache over the cake.
  3. Pro tip for customers: Tell your customers to warm the cake for 30 seconds before having it. Trust us, they will keep coming back!