Charlie's easy peasy chocolate cake

    1 hour 55 min

    Here is my first ever attempt at a chocolate cake. I adore chocolate, and hot chocolate fudge cake is my favourite dessert. I've always wanted to make one, so I had a go at making one from scratch, this is the result, I made it for mothers day, and the whole family enjoyed it after lunch, it went down a treat!!! It is very chocolaty, rich and fudgy, the cake itself is very rich, moist and delicious. It's perfect by itself for true chocoholics or can be enjoyed with cream, or ice cream to cut through the richness. It's perfect for birthdays, special occasions or just to make for fun.


    Yorkshire, England, UK
    9 people made this

    Makes: 1 chocolate cake

    • 225g/8oz plain flour
    • 350g/12½oz caster sugar
    • 85g/3oz cocoa powder
    • 1½ tsp baking powder
    • 1½ tsp bicarbonate of soda
    • 2 free-range eggs
    • 250ml/9fl oz milk
    • 125ml/4½fl oz vegetable oil
    • 2 tsp vanilla extract
    • 250ml/9fl oz boiling water
    • 200g/7oz plain chocolate FOR THE CHOCOLATE ICING
    • 200ml/7fl oz double cream FOR THE CHOCOLATE ICING

    Prep:20min  ›  Cook:35min  ›  Extra time:1hr cooling  ›  Ready in:1hr55min 

    1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
    2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Beat the mixture with a wooden spoon or whisk until smooth & combined.
    3. Add the boiling water to the mixture, a little at a time, until smooth. The cake mixture will now be very liquid, but don't worry
    4. Divide the cake batter between the sandwich tins (I used two 8 inch silicone ones for easy removal) and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
    5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
    6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool, or until thick enough to spread over the cake. I wait until the cakes have completely cooled and then the icing mixture is normally ready to use
    7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins. Place on a cooling rack
    8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake. If necessary, use a sharp bread knife to level off the cakes to create a flatter surface.
    9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. The cake looks great at this point and has a very rustic look to it. I finished off my cake with some pre-bought chocolate swirls and stars to add the finishing touches, it would also look great with white chocolate buttons, or some melted white chocolate drizzled over the top, please feel free to let your imagination run wild and experiment

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