Tag Archives: Cake

How To Make An Easy Chocolate Cake

Here is how to make an easy chocolate cake:


For the 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

For the chocolate icing

  • 200g/7oz plain chocolate
  • 200ml/7fl oz double cream


  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
  • For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  • Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  • Divide the cake batter between the sandwich tins 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.
  • Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
  • 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 for 1–2 hours, or until thick enough to spread over the cake.
  • 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.
  • Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  • Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

Quick mix sponge cake

Here’s a no fuss, fool proof all in one cake, where the ingredient are quickly mixed together.
The following quantities and baking instructions are for a deep 20cm/8 inch round cake tin or a 20 cm/ 8 inch ring mould.

115g/4oz/1 cup self raising flour
I tablespoon baking powder
115g/4oz/0.5 cup of soft margarine
115g/4oz/0.5 cup of pasta sugar
2 (size 3) eggs

The cake can be made up to 2 days in advance, wrapped in clear film or foil and stored in an airtight container. The cake can be frozon for up to three month.


  • Preheat the oven to 160°C/325°F/gas 3. Grease the round cake tin, line the base with grease proof paper and grease the paper, or grease and flour the round mould.
  • Sift the floud and baking powder into a bowl. Add the margarine, sugar and eggs.
  • Beat with a wooden spoon for two to three minutes, the mixture should be pale in color and slightly glossy
  • Spoon the cake mixture Into the prepared tin and the smooth the surface. Bake for 20-30 min. To test if cooked press the cake lightly in the center. If firm the cake is done, if soft cook for a little longer.

The following amounts are for a 2-egg, single quantity cake as above. Increase the amount proportionally for larger cakes.

  • Chocolate. Fold one table spoon cocoa powder blended 1 tbsp boiling water into the cake mixture.
  • Citrus. fold 2 tsp of finely grated lemon, orange or lime zest into the cake mixture