The best and easiest chocolate cake recipe ever! (all-in-one method)

The best and easiest chocolate cake recipe ever! (all-in-one method) from carow48

nut free kids can help can make in advance ok to freeze
Category Cakes and biscuits recipes
ServesNot stated
Prep time10 mins
Cook time45 mins

gransnetter ratings

Ease of finding ingredients 9.5
Ease of cooking9.167
Success with kids7.2
Success with adults7.667
Overall Mark8


225g (8oz) self-raising flour
3 tbsp cocoa powder
2 tsp baking powder
225g (8oz) soft margarine
225g (8oz) caster sugar
4 eggs - beaten
6 tbsp milk
4 tbsp boiling water

Handy Hint

This is such a versatile recipe. Make up as a single large cake or smaller ones. I also cook this recipe in a swiss roll tin to use as the base for a "Black Forest Trifle" which is a great twist on our classic British trifle. Use the chocolate cake, (with a little suitable liqueur such as Kirsch or Amaretto) top with tinned black cherries or cherry pie filling, then custard and finally cream and grated chocolate and toasted almonds to decorate.


1. Sieve flour, cocoa & baking powder into a large bowl, (or electric mixer bowl).
2. Add the margarine, sugar, beaten eggs and milk.
3. Start to beat the mixture, (preferably with an electric mixer), until the ingredients begin to combine and then add all the boiling water. Continue to beat until the mixture is well combined and pale.
4. Place mixture into a large 8" cake tin, 2 x 8" sandwich tins or into individual muffin or smaller cake moulds.
5. Bake at 160 degrees C for about 45 mins for the large single cake, 30 mins for the sandwich cake or 20 mins for individual ones. The cake will come away slightly from the side of the tin when done. Be careful not to overcook or burn it! Test the cake with a skewer which will come out clean when it is done.
6. Cool and finish with a filling or icing of your choice. My all-time favourite for a special occasion is a chocolate ganache filling topped with raspberries.
7. To make the ganache, gently heat 500ml double cream with 200g block of Bourneville chocolate until the chocolate melts into the cream. Then beat thoroughly and chill in the fridge for at least an hour. The mixture will thicken and become spreadable. This amount is sufficient to fill & top the 8" cake - you can use a fork to decorate the top with lines which will look very attractive and professional.

gransnetter Reviews

From: cakengifts121 on Wed 07-Jun-17 11:57:44 Overall rating: 0.0
I love this cake!!! Thank you for blogging about it. Very Nice Article…
From: Anon on Fri 10-Mar-17 05:52:06 Overall rating: 5.8
From: Anon on Fri 10-Mar-17 05:52:04 Overall rating: 5.2
From: LaraGransnet on Thu 09-Mar-17 12:43:36 Overall rating: 10.0
Absolutely delicious. Made it in a bundt tin so baked for about 20mins longer than recipe and turned it beautifully. Also added a chocolate glaze as the finishing touch. Very easy cake to make.
From: Carmy on Sat 20-Aug-16 20:04:32 Overall rating: 10.0
Quick and easy and very moist. Only trouble was the ganache took a long time to set. An alternative to the Ganache would be 600 ml cream and 200g chocolate. Melt in pan then whip it with a whisk and spread over top of cake and in middle. Delicious.