My Mum’s easy chocolate cake recipe is super simple to prepare. Everything goes in one bowl, then you walk away and make a cup of tea while the electric beaters whip the cake together for you. Finish with a simple chocolate icing and some sprinkles to make it fancy.
My Mum’s easy chocolate cake recipe is super simple to prepare. Everything goes in one bowl, then you walk away and make a cup of tea while the electric beaters whip the cake together for you. Finish with a simple chocolate icing and some sprinkles to make it fancy. I have fond memories of eating a slice of this cake as an after-school treat. Heaven forbid I brought some to school. I would be hounded by classmates wanting some too!

MUM’S EASY CHOCOLATE CAKE

Makes: one 20cm round cake      Difficulty: Easy

EQUIPMENT:

20cm round cake tin

INGREDIENTS:

Cake:

200g Caster Sugar
85g Unsalted Butter, softened
190ml Milk
1 teaspoon Instant Coffee granules
2 large eggs, lightly beaten
150g Self Raising Flour, sifted
1 ½ tablespoons Cocoa Powder, sifted
¼ teaspoon Bicarbonate Soda
1 teaspoon Vanilla Extract

Chocolate Icing

130g Icing Sugar Mixture
1 teaspoon Cocoa Powder, sifted
2 teaspoons Butter, softened
100s and 1000s for decoration

METHOD:

Preheat oven to 180 degrees Celsius (160 degrees fan-forced; 350F).

Into the bowl of a hand mixer or electric mixer add the caster sugar, instant coffee granules, self-raising flour, cocoa powder and bicarbonate soda.

Turn the beaters on slow speed and add the milk, eggs, softened butter, eggs and vanilla. Turn the speed up to high and beat ingredients together for 3 minutes. Stop to scrape down the sides of the bowl occasionally.

Pour the cake batter into the greased cake tin. Check the oven has reached the correct temperature. Set your kitchen timer for 45 minutes.

Place cake on middle rack in centre of the oven. The cake is ready when a skewer inserted into the middle comes out clean and the dome springs back when lightly pressed. If not done yet, put back in the oven for another 5 minutes and re-check. Repeat until fully cooked.

Allow the cake to cool in the tin for 10 minutes. Invert the cake onto a wire rack to cool completely.

While the cake is cooling prepare the icing. In a medium bowl sift 1 cup of icing sugar mixture with 1 teaspoon of cocoa powder. Add the softened butter and trickle in some water. Stir the icing mixture together until all combined. Keep adding small amounts of water to achieve the desired consistency.

Spread the chocolate icing sugar on the cake once it’s cool. Sprinkle the top with 100s and 1000s to finish.

BAKING TIPS:

  • The cake will store for up to 3 days in an airtight container at room temperature
  • You can omit the coffee granules if you like.

Mum's Easy Chocolate Cake

Mum's Easy Chocolate Cake
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My Mum’s easy chocolate cake recipe is super simple to prepare. Everything goes in one bowl, then you walk away and make a cup of tea while the electric beaters whip the cake together for you. Finish with a simple chocolate icing and some sprinkles to make it fancy.
Servings: people at least
Units:

Ingredients

Instructions

  1. Preheat oven to 180 degrees Celsius (160 degrees fan-forced; 350F). Grease the base and sides of a 20cm round cake pan with non-stick spray.
  2. Into the bowl of a hand mixer or electric mixer add the caster sugar, instant coffee granules, self-raising flour, cocoa powder and bicarbonate soda.
  3. Turn the beaters on slow speed and add the milk, eggs, softened butter, eggs and vanilla. Turn the speed up to high and beat ingredients together for 3 minutes. Stop to scrape down the sides of the bowl occasionally.
  4. Pour the cake batter into the greased cake tin. Check the oven has reached the correct temperature. Place cake on the middle rack of the oven and bake for about 45 minutes. The cake is ready when a skewer inserted into the middle comes out clean and the dome springs back when lightly pressed.
  5. Allow the cake to cool in the tin for 10 minutes. Invert the cake onto a wire rack to cool completely.
  6. While the cake is cooling prepare the icing. In a medium bowl sift 1 cup of icing sugar mixture with 1 teaspoon of cocoa powder. Add the softened butter and trickle in some water. Stir the icing mixture together until all combined. Keep adding small amounts of water to achieve the desired consistency.
  7. Spread the chocolate icing sugar on the cake once it’s cool. Add sprinkles on top to decorate.

Baking Tips

  • The cake will store for up to 3 days in an airtight container at room temperature
  • You can omit the coffee granules if you like

 Easy chocolate cake recipe with chocolate icing that can be made in one bowl.