Simple and delicious – this sums up my basic chocolate cake recipe perfectly! The sponge is soft, fluffy and couldn’t be easier to bake. There are no complicated steps that seem impossible, or fancy ingredients that you can never find in the shops. I simply use my basic vanilla cake recipe, and add a sprinkle of cocoa powder – it really is that simple!
I tend to keep this chocolate cakes quite light, but feel free to adjust the cocoa powder depending on your taste. If you prefer a richer chocolate flavour, add a bit more cocoa powder and a bit less for an even lighter chocolate taste. I would always recommend that you use a good quality cocoa powder for your cake, and NEVER use hot chocolate powder, this really makes a difference to the overall flavour
I love to pair these with a delicious chocolate frosting, either a plain chocolate buttercream or my mouth watering Nutella buttercream frosting. Trust me, the double chocolate is always a good idea!
Ingredients
- 115 g / 4 oz Self Raising Flour
- 115 g / 4 oz Margarine (I always use Stork)
- 85 g / 3 oz Caster Sugar
- 2 Medium Eggs
- 1 Tablespoon Milk
- 2 Tablespoon Cocoa Powder, More or less, to taste
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside
- Place the self raising flour, margarine, eggs and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the cocoa powder until fully combined and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Once cool, ice and decorate as you please.
- Store in an airtight container, and keep in a cool, dry place for up to 4 days.
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