Simple chocolate cake

Simple chocolate cake
  • Serves icon Serves 10
  • Time icon Takes 20 minutes to make, 20-25 minutes to cook, plus cooling

This is a really easy chocolate cake recipe. Once you’ve made the cake itself, you can dress it up any way you fancy – for example, you could fill it with whipped cream and jam instead of chocolate icing. Or, after icing or buttercreaming, why not decorate with colourful sweets or chocolate buttons for a birthday cake?

Then when you’re feeling confident with your baking, take it up a level, with our triple chocolate layer cake.

We’ve also got a chocolate mud cake recipe, and John Waite’s super-moreish chocolate cola cake recipe to check out.

Nutrition: per serving

Calories
728kcals
Fat
51g (31g saturated)
Protein
6.5g
Carbohydrates
66.2g (55g sugar)
Salt
0.8g
Calories
728kcals
Fat
51g (31g saturated)
Protein
6.5g
Carbohydrates
66.2g (55g sugar)
Salt
0.8g

Ingredients

  • 225g butter, softened, plus extra for greasing
  • 225g caster sugar
  • 4 large free-range eggs
  • 100g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp cocoa powder
  • A little milk

For the icing

  • 250g dark chocolate
  • 250g butter, softened
  • 175g icing sugar

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm sandwich tins with a little butter and base line with baking paper. In a bowl, beat together the butter and sugar with an electric hand whisk until light and fluffy.
  2. Add the eggs, 1 at a time, beating after each addition. Sift in the flour, baking powder and cocoa, then lightly fold into the mixture.
  3. Add a little milk until you have a dropping consistency, then divide between the tins.
  4. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
  5. Melt the chocolate in a bowl over a pan of simmering water, then cool slightly. In a bowl, beat the butter and icing sugar together with an electric hand whisk until light and fluffy, then fold in the melted chocolate.
  6. Spread some icing over 1 of the cakes, top with the other cake and the rest of the icing.

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Read what others say...

  1. I don’t normally bake, but this cake was so delicious I put fresh cream in the middle and on top, even my family commented on,
    Such a simple recipe
    Thank you xx

  2. Hi. I baked the simple chocolate cake following your ingredients and it came out good🙂 I’m so glad I came across it. 🙂

    I just wanted to ask what the icing ingredients would be for one simple chocolate cake.

    I made the icing following your icing ingredient but forgot that your icing ingredient was for 2 cakes🤦‍♀️

    Now I still have some chocolate icing left over

    1. Hi Fahima, if you’d like half the icing in this recipe, you can use the following ratio: 125g dark chocolate, 125g butter, softened and 88g icing sugar – using the same method.

  3. Can I just ask if the flour is correct at 100g only? Is this more of a fudgy textured cake? Thank you. I bake at a cafe and might try it out tomorrow! :)

    1. Hi Bell, we would recommend using 1-2 tbsp of milk until the batter achieves a dropping consistency. Thanks for getting in touch!

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