You want to find an easy chocolate cake recipe, meaning you don’t want an overly complicated one that takes forever to make. I hear you! That’s why this is literally the easiest easy chocolate cake recipe EVER. Seriously. It’s on par with my emergency microwave chocolate cake (which you should totally check out if you ever need cake in a hurry!). You might even say this is the best chocolate cake recipe in the world…
Ok well maybe I’m a little biased but it is pretty darn good I can guarantee that! And when I say it’s easy I really do mean easy. It uses my personal favourite (and oh so simple) all in one cake method. Meaning, you weigh out all the ingredients in one bowl and mix it. Then all you need to do is bake it, cool it and decorate it. See – I told you. It’s the best easy chocolate cake recipe EVER!
There’s something so deeply satisfying about a good chocolate cake. That rich chocolatey flavour teamed up with satisfyingly soft sponge and a gooey frosting… I don’t know about you but I’m drooling already!
If you’re wanting to make a more special chocolate cake, you might like my simple chocolate celebration cake instead. It has lots of tips on how to easily turn a chocolate cake into a beautiful showstopper!
Not used an easy chocolate cake recipe before? Don’t worry! Here’s some tips to help you along the way.
Here is what you will need to serve 10.
For the Sponge Layers
For the Chocolate Frosting
*I use loose bottomed but it’s not essential
Lightly grease the base and sides and line the base of the two sandwich tins with baking paper – set to one side until they’re needed. Oh, and preheat your oven to 180°C/Fan 170°C.
Next, place all the sponge ingredients into an electric stand mixer or a large bowl with an electric hand whisk. Take care to heed my notes! (Room temp, melted etc)
Aaaaand give it a good mix until everything is smooth and blended nicely. Please take care to not over mix here – only beat just until it’s smooth, blended and there’s no more lumps of butter.
Divide the mixture between your two lined sandwich tins and smooth out with a spatula. If you’re oven is particularly bad at creating domes in the middle, put a slight dip in the centres to combat it.
Now bake in the preheated oven for 15-18 mins until a skewer inserted into the centre comes out clean and the edges are just starting to come away from the tin. Please be careful not to over bake them – that is guaranteed dry cake territory! Check with a skewer at around the 13 min mark just in case. All ovens are different and, believe it or not – you know yours better than anyone else! Go with your gut, just try not to open the door too early.
Ok, so that is what it looks like when you over dip the centre to combat doming. My bad. The plus side? No one is gonna have any idea that crevice exists once it’s decorated! So take the cakes out the tins and pop them upside down on a rack to cool completely.
To make the chocolate frosting, sift the icing sugar into the bowl of a stand mixer (or a large bowl with an electric hand whisk) then add in the softened, cubed butter.
Begin mixing very slowly until you can’t see any more icing sugar (or you’ll end up in a mushroom cloud of sugary goodness!) then scrape the bowl down and mix on medium/high until really light, smooth and fluffy.
Melt the dark chocolate in a bowl in the microwave in 10 second intervals. Make sure to stir well between each time. Once it’s melted pour it into the bowl and mix again until evenly incorporated. You may want to scrape down the bowl once during this stage.
We’re not going complicated here. We’re going to go for the ever so technical ‘slap on and smear’ method. Sounds great doesn’t it?!
Let’s find a nice flat plate, cake board or cake stand to pop our first layer on.
There we go. Now take half the icing, slap it on and smear it evenly over the whole layer.
Now this may not look like your average Michelin starred pastry chef’s cake but it still looks incredibly appetizing doesn’t it?!
Next, take the other sponge layer and place it upside down (bottom side up) on top of the frosting. This will give us a nice flat top without any effort at all. Finally, smear the remaining frosting over the top of your cake, stand back and marvel at your handy work.
I don’t know about you but I feel like doing a Mrs Doubtfire with this cake, don’t you?? “Well hellooooooooo!”
It looks SO good doesn’t it? If you don’t inhale this whole, store it covered (in a tin or covered cake stand) at room temperature and consume within 3-4 days.
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This beautifully simple 'dump it in' all in one chocolate cake is perfect for any and all occasions!
Grease & line both sandwich tins and preheat the oven to 180°C/Fan 170°C.
Place all the sponge ingredients into a stand mixer (or large bowl with electric hand whisk) and mix until smooth.
Divide between the two tins and bake for 15-18 mins until a skewer inserted into the middle comes out clean. Remove from the tins and put on a cooling rack to cool completely.
Beat together the butter and icing sugar on low until combined. Then beat on medium until very light and fluffy.
Pour in the melted dark chocolate and beat again until smooth and even in colour.
Put a sponge layer on a plate or cake stand. Spread half the frosting over the top.
Place the other sponge layer bottom side up on top of the frosting. Spread the remaining frosting over the top.
*I use loose bottomed but it’s not essential
Store covered at room temperature and consume within 3 days.
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