Curly Wurly Cake

Serves 8-12

1 Hour + cooking/cooling time Medium


450g plain flour, sifted

440g caster sugar

60g Dutch cocoa, sifted

2 tsp bicarbonate of soda, sifted

1 tsp sea salt

1 tsp instant coffee powder

2 tbsp white vinegar

1 tsp vanilla bean paste

180ml Azalea Grapeseed Oil

500ml full cream milk

18 Curly Wurly chocolates, to decorate



215g butter, softened to room temperature

315g icing sugar mixture

50g Dutch cocoa

1 tsp vanilla bean paste

1 heaped tbsp sour cream


Sea salt



To make the cake, preheat a fan forced oven to 160ºC. Grease and line 2x16cm round cake tins.


In a large bowl, whisk together flour, sugar, cocoa, bicarb, salt and coffee powder.


In a separate bowl, whisk together vinegar, vanilla, Azalea Grapeseed Oil and milk.


Add the wet ingredients to the dry ingredients and whisk until a smooth batter is formed. Divide the batter evenly between prepared cake tins and bake 50-55mins until the cakes are cooked through (the cakes will spring back when gently pressed and when you insert a skewer into the centre of the cakes it will come out clean). Allow the cakes to cool in their tins for 30 mins before turning out onto a baking rack to cool completely.


To make the icing, using an electric beater, whisk together all ingredients until smooth. Slowly add just enough milk to allow the icing to come to a fluffy and easily spreadable consistency.


Once the cakes have cooled completely, spread a few tablespoons of icing onto one of the cakes then sandwich the remaining cake on top. Decorate the cake with icing to coat completely then arrange Curly Wurly chocolates around the sides of the cake, pressing gently into the icing to secure.