Chocolate cake recipe

Mrs Carter’s Excellent Chocolate Cake

This is my favourite chocolate cake to make when I need a cake in a hurry.  It’s one of those magical cake recipes that require you to melt the butter, rather than think far enough ahead to take the block of butter out of the fridge, leave it for several hours to reach room temperature, then beat it for hours with sugar and eggs until it’s light and fluffy… by the time someone has done all that they could have made a dozen of these babies.

Mrs Carter is my mum’s best friend, in case you were wondering if I’d made her up.


1 3/4 cups SR flour

1/2 cup cocoa

1 cup millk

1/2 teaspoon bicarbonate soda

1 1/4 cups caster sugar

125g butter, melted and cooled

2 large eggs

dash of vanilla

Method:Place the sugar in a bowl, add sifted dry ingredients. (you can use an electric mixer, or not if you’re handy with a wooden spoon)

Add melted butter, milk and vanilla.  Beat for two minutes.  Add eggs, beat again until well combined.

Pour batter into a greased 20cm (8in) round tin.  Bake in oven 180/350 for 40 minutes.

Cool in the tin for five minutes before turning out on a wire rack to cool completely.

Cover with an obscenely thick layer of chocolate frosting.

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