First Prize Chocolate Cake {Recipe}

Everybody needs a good basic chocolate cake recipe and they certainly don't get any easier than this.

Put all of the ingredients into a bowl and mix it together for 3 minutes. That’s it.

No fancy baking super powers required (and certainly a lot easier than a packet mix!)

Better still it tastes great, cuts like a dream, and it makes two loaf cakes so you can serve one up for morning tea and pop the other one in the freezer for a rainy day.

Did I mention that it's a prize winning recipe too? This darling little cake won me first prize in the Chocolate Cake category at the 2013 Mornington Peninsula Group CWA Competition. Just sayin.....

Recipe: 1st Prize Chocolate Cake

Recipe adapted from Merle Parish’s two chocolate cake recipes in Merle’s Kitchen (2012)


1¾ cups self raising flour, sifted
1¼ cups caster sugar
½ cup cocoa, sifted
2 tsp bicarbonate soda, sifted
pinch salt
125g unsalted butter, softened and chopped up
2 eggs, room temperature, lightly whisked
1 tsp vanilla extract/essence
1 cup milk, blood temperature.

ICING (enough for one cake)

1 cup icing sugar, sifted
1 tsp cocoa, sifted
10g butter
1½ – 2 Tblsp boiling water


  • Preheat oven to 170 C.
  • Grease and line base of two medium loaf baking tins (mine measure 21.5cm x 11.5cm x 5.5cm)
  • Place the flour, sugar, cocoa, bicarbonate soda and salt into your mixing bowl and mix them together so everything is evenly mixed through.
  • Add the butter, eggs, vanilla and milk and mix on low speed until everything has combined.
  • Increase mixer speed to medium and mix for 3 minutes.
  • Using a scraper, check that no lumpy unmixed bits are stuck at the bottom of the bowl. If there is, dislodge with the scraper and mix again at medium speed for 30 seconds.
  • Divide the batter evenly between the prepared baking tins and bake for 40-45 minutes (or until your kitchen smells like chocolate cake and a skewer inserted into the cake comes out clean).
  • Allow the cakes to cool completely in their tins, resting on a cake rack or trivet.
  • If not using straight away (or freezing), wrap the cooled cakes well with cling wrap. Store on the bench top overnight.

To make icing

  • Unwrap your cake and put it on a serving platter.
  • Put butter and 1½ tablespoons of boiling water into a cup and mix so that the butter melts (this gives you a shinier icing).
  • Mix sifted icing sugar and cocoa in a roomy bowl.
  • Pour over hot melted butter water and mix together to achieve a smooth, lump free icing.
  • If the icing is too thick, add half a teaspoon more of boiling water and mix through.
  • Ice cake straight away (otherwise the icing will start to form a crust in your bowl).
  • Enjoy!


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