Easy Chocolate Cake Recipe

This Easy Chocolate Cake Recipe will make you the most popular person at the party. It’s light, rich and just sweet enough. Brilliant for those days that you want to rustle up a cake and only have 2 eggs and need to feed 6-8 people. If you are not a cake maker, this will become your cake, you don’t even need a beater.

Easy Chocolate Cake
Preparation time
Cooking time
Total time
Delicious Chocolate Cake using everything you have in your store cupboards, no mixer needed, light crumbly texture, serve with or without icing, lovely as dessert with ice-cream or a lovely cake to serve with afternoon tea.
Recipe type: Cake
Cuisine: South African
Servings: 8
  • For the cake:
  • 2 cups flour
  • 2 cups sugar
  • 1 cup water
  • ½ cup sunflower oil
  • ¼ cup Green & Black cocoa powder (or a good quality cocoa powder)
  • 115 grams/ ½ cup butter or margarine, cut into small cubes
  • 2 eggs slightly beaten
  • ½ Cup buttermilk
  • 1 teaspoon vanilla essence
  • 1 teaspoon bicarbonate of soda
  • Icing:
  • 60 grams butter
  • 3 Tablespoons buttermilk or mix 1 Tablespoon of natural yoghurt diluted in 2 Tablespoons of milk
  • 3 heaped Tablespoons cocoa powder
  • 260g icing sugar, sifted
  1. Preheat the oven to 160 degrees Celsius
  2. Line and grease a 26cm spring form cake tin with greaseproof paper and set aside.
  3. In a large bowl using a wooden spoon, mix the flour and the sugar together.
  4. In a measuring jug make up or pour out the buttermilk, crack the eggs and gently with a fork beat but do not over whip the eggs and the buttermilk, add the vanilla essence and bicarbonate of soda, set aside.
  5. In a pot, add the water, oil, cocoa powder, butter and warm gently until the butter melts, do not boil the mixture.
  6. Add the butter and cocoa mixture to the flour and sugar, mix quickly using a wooden spoon.
  7. Stir the buttermilk egg mixture into the flour and cocoa mixture and stir well. The mixture will look incredibly runny but that it what makes it light and delicious.
  8. Pour the cake mixture into your greased tin.
  9. Bake at 160 degrees Celsius for 30-35 minutes or until a toothpick comes out clean.
  10. Cool the cake completely in the cake tin.
  11. For the icing
  12. Put a medium sized pot on a low heat.
  13. Add and melt the butter, buttermilk and cocoa together, add the icing sugar and vanilla essence and stir until the icing is creamy.
  14. Pour the icing over the cake work quickly as the icing sets quickly.
  15. You can omit the icing and simply dust the cake with icing sugar.
  16. Serve a slice of cake with vanilla ice-cream or clotted cream, strawberries or raspberries.
If you can't find buttermilk you can use natural live Greek yoghurt or Philadelphia cream cheese.

For the cake:
Put 4 Tablespoons natural live Greek yoghurt or 4 Tablespoons of Philadelphia cream cheese in a measuring jug, add a splash of milk and stir to a paste then add milk to the125ml mark.

For the icing:
If you can't find buttermilk you can use:
1 Tablespoon of natural live Greek yoghurt or Philadelphia cream cheese, diluted in 2 Tablespoons of milk.







This is the cake mixture ready to go into the cake tin.

It is like liquid chocolate, this is what makes the cake so light and delicious.

Use this cake to make a delicous show stopping Nutella Chocolate Mousse Cake