Anytime Chocolate Cake

This Anytime Chocolate Cake recipe requires no special mixing methods or ingredients. It’s just super moist, chocolaty and delicious!. If you have a bowl and 10 minutes to spare you’re in business. Having been a baker most of my working life, I know chocolate cakes can be a bit of a pain, with most recipes requiring lots of ingredients, which more often than not don’t seem to be in the cupboard. They usually have a long list of fiddly directions zand a tine size you don’t have. I’ve made thousands, so I know all about it.

The cake can be frozen unfilled for up to a month and will keep well in an airtight container for up to a week, preferable in the fridge.

So, here is my easy chocolate cake just for you.

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5 from 2 votes

Anytime Chocolate Cake

This recipe will make an 18cm (7 inch) cake: using two shallow sandwich tins

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8 portions

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Teatime Treat

Cuisine: British

Ingredients

For the cake batter

• 3 large eggs UK Large
• 175 g caster sugar
• 175 g unsalted butter
• 2 good rounded tablespoons cocoa powder
• 150 g self-raising flour If you only have plain flour see my Notes below
• 6 g baking powder 1 1/2 teaspoons
• 5 g vanilla extract 1 teaspoon
• Pinch salt

For the vanilla buttercream:

• 75 g unsalted butter at room temperature
• 150 g icing sugar
• 1 teaspoon vanilla extract

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

Before you start

• Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
• Grease the tins well with butter and line the bottoms with a circle of baking parchment.

Method

• Place all your ingredients into the mixing bowl making sure they are completely incorporated, however, avoid over mixing as this will result in a tough cake.

  Divide the mixture equally between the tins. Smooth the tops with a palette knife and make a slight dip in the centre

  Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip.

  Remove from the tin and leave to cool on a cooling rack. Leave the paper in place if you don’t intend to fill the cake immediately.

For the filling:

• Beat the softened butter and vanilla extract with an electric whisk

   Add in the icing sugar gradually, beating well as you go

  To Assemble the Cake

   Now place one cake upside down on your plate. Spread the buttercream over the cake

  Put the cake on top, the right way up. Sprinkle the top with sieved icing sugar

   

If you only have plain flour then you will need to add an EXTRA 1 1/2 teaspoons (6g) of baking powder for this recipe. That's Baking Powder NOT Baking SODA.

Check with a skewer at the 25 minute stage, depending on your oven it may be cooked.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

You may also like my Salty Chocolate Brownies HERE

Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Recipes, Teatime Treats, Snacks, Party Food