quick + easy chocolate cake

Another oldie but a goodie – my mother-in-law, Nee remembers this cake as being the first cake she ever cooked. So quick and easy – you simply throw all ingredients in to a bowl and mix on high for 3 minutes. Whack it in the oven and Viola! You’re left with a cake that’s light and fluffy; just good, honest, no-fuss cooking; not too rich and the ultimate go-to cake for when you have friends popping round.

I always seem to be searching for a bit of a pick-me-up come 3 o’clock, a little treat to go with a hot cuppa to get me through to dinner time. This choccie cake really hits the spot! And if there’s one thing better than a piece of this chocolate cake, it’s licking the beater!

I love chopped walnuts on top, but by all means substitute them for whatever you see fit. Kids always love smarties or sprinkles, even more so if you give them the creative license to decorate it themselves. Or slather on some chocolate icing and leave it at that.

Using minimal ingredients that you already have in the pantry and fridge – it’s one that you’ll reach for again and again. A small cake, it’s perfect for little helpers to get stuck in – Charlotte loves measuring out the flour and sugar and Annabelle’s getting good at cracking the eggs. (A little bit of shell never hurt anyone did it?)

If Nee makes it – you know it must be good.

Happy cooking!

quick + easy chocolate cake

1 x cup of castor sugar
1 x cup of self raising flour
2 x tablespoons of cocoa
2 x eggs
3 x tablespoons of butter, melted
1/2 cup of milk
1 x teaspoon of vanilla extract

chocolate icing

1 x tablespoon of butter, melted
1 x cup of icing sugar
1 x tablespoon of cocoa
A dash of milk
A dash of boiling water

A handful of chopped walnuts, to decorate (optional)

  • Preheat the oven to 170℃ (fan forced) and grease and line a small round cake tin.
  • Simply throw all ingredients in to a bowl of a stand mixer (or use hand beaters instead) and beat on high for 3 minutes.
  • Using a spatula, scrape out in to the prepared tin and bake in the oven for approx 40 minutes or until a cake skewer comes out clean when inserted.
  • Place on a wire rack to cool.
  • Ice with the chocolate icing and scatter walnuts over the top if desired.

    To make the icing: in a small bowl add the melted butter, icing sugar and cocoa. Stir using a fork, adding a little bit of milk gradually until it has all come together nicely. You can also add a dash of boiling water to help it along. 

Lo’s tips

  • I melt the butter in the microwave to speed things along.
  • I like to cook it in a slower oven – 170℃, because I think it results in a lighter cake. If you’re short on time however, you can cook it at 180℃ instead. It should take about half an hour to cook.

If you make this chocolate cake please leave your comments below. x


  1. Hi Laura, this has been a well used recipe in our house which was passed down from my mother in law about 35 years ago. It is still a go to recipe for me as it never fails – add some rich icing, sprinkles and my family will still devour it.

    Liked by 1 person

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