The Easiest Chocolate Cake Recipe on the Planet
Very Easy Chocolate Cake Recipe
How Easy can a Chocolate Cake Be?
Super easy. Okay, that's a mighty big claim but as chocolate cakes go this one is extremely easy and what's more it makes a nice, big moist cake that would satisfy a large family. It's also an excellent recipe for beginner cooks.
Why bother with with a packet mix when you make a fresh chocolate cake in a hop, skip and jump around the kitchen?
Fresh ingredients are always best as you know exactly what's going into the cake and what's more, it tastes 100% better than a packet mix cake. I've made it dozens of times and never had a failure yet.
This cake requires a largish size cake tin, square or round...bigger than a sponge tin, as the mixture will veer dangerously close to spilling over the sides if the tin is too small.
What You'll Need
Ingredients
butter or margarine
eggs
sugar
self-raising flour
cocoa
milk
vanilla essence
Hint: Don't overcook this cake,as it may turn out a little too dry. You want it nice and moist.
Implements
large mixing bowl
measuring cup
flour sifter
spatula
electric beaters
large cake tin
Method
Sift dry ingredients into a large mixing bowl
Add softened butter, milk , eggs and vanilla essence
Mix with electric beatures for three minutes
Pout into a large, greased baking tin
Cook in a moderate oven for 35 to 40 mins fan-forced [but keep an eye on it as ovens can vary. I'd be checking at the 30 minute mark]
When cool, Ice with chocolate icing and sprinkles or coconut, M&M's or 100s and 1000s if desired
Some General Tips About Cake Making
- Always pre-heat your oven before you start mixing the ingredients. This way the oven temperature will be just right when your ready to cook
- Unlike sponge cakes, butter cakes can be left to cool in the tin for a little while. Attempting to invert the cake straight from the oven makes it a little more prone to breaking up
- For greasing the pan, spray oils from a can are by far the easiest method. If you do it the old fashioned way with butter, warming the empty tin in the oven for a minute will make it easier to spread
- Test the cake for readiness by spearing the centre with a knife or skewer. If it comes out clean, your cake is done
- If your cake is brown enough but still soft in the middle you can prevent further browning by placing some baking paper on top of the cake
