First posted: Jun 19, 2013

Ultimate Easy Chocolate Cake


I know that my friends from outside South Africa are thinking that it’s not often that I post anything at all these days that isn’t peskily geo-blocked because of the TV show, so I thought that the perfect solution to that, was this. Something to really make up for the past few weeks of neglect. A chocolatey-delicious cake that stands its ground as a kiddies tea-time treat cake, a grown-ups celebration cake and an all round smashing any-day cake.

This recipe is adapted from the much-loved 6 minute chocolate cake recipe in my book, ‘bitten“. And it’s my perfect chocolate cake. It sits very comfortably between light and fluffy and gooey and dense (because we all know how that argument goes), and it’s oh-so-chocolatey – which is the whole point isn’t it? Add to that the most decadent frosting of peanut butter and dark chocolate and it instantly becomes the epitome of a cake crowd-pleaser. And all this is achieved without the faffing-about of melting chocolate, and with the ingredients all thrown together in one bowl. So already you know where I’m going with this – time saved making the cake means more time actually eating the cake. I usually don’t even grease a cake tin, but simply spray my trusty (disheveled looking but much loved) roasting tin and hey presto.

I hope that you’ll make it soon, and eat it, and be smitten with it too. Once you have, I hope you’ll agree that ‘ultimate’ wasn’t taking things too far?



Cooks in:        Serves:6

  • 1 cup sugar
  • 1 cup cake flour, sifted
  • 3/4 tsp baking powder
  • 3/4 baking soda
  • 3 level Tbsp cocoa powder
  • 1 heaped tsp instant coffee granules
  • A pinch of salt
  • 2 eggs
  • 1/2 cup milk
  • 1 Tbsp cooking oil
  • 1 tsp vanilla essence
  • 1/2 cup boiling water
Instant Icing
  • 1 (very) heaped Tbsp smooth peanut butter
  • 1 (very) heaped Tbsp nutella spread
  • 1-2 Tbsp boiling water

What to do

1. Pre-heat your oven to 180C and spray or grease your favourite cake tin.

2. Add the sugar to a large mixing bowl, then sieve over the flour, baking powder, baking soda and cocoa. Then add in the coffee and salt.

3. In a measuring jug, whisk together the eggs, milk, oil and vanilla essence, and add to the dry ingredients.

4. Slowly add the boiling water, mixing as you pour it in and mix until everything is just combined.

5. Pour into the cake tin and bake for 20 minutes, or until the cake is just cooked through and a skewer inserted into its centre comes out clean.

6. To make the icing, mix the ingredients until smooth, altering the quantities to suit your preferred consistency.

7. Ice the cake and serve as soon as possible.

Photo from 'Bitten' by Warren Heath.

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