Donna Hay’s Melt & Mix Chocolate Cake is the answer to your cake making dilemmas! It’s the most deliciously moist cake… and best of all, you don’t even need a mixer! Simply stir all of the ingredients together and bake. It’s as simple as that!
I’ve been making Donna Hay’s Melt & Mix Chocolate Cake for years. It’s my go-to cake when I need something really, really quick. And you can always count on Donna Hay for a kick-ass cake recipe.
Although I’ve loved this cake recipe foreeeeever – I have to say that it got a serious workout while we were in Canada earlier in the year. We stayed in an apartment that had a kitchen… but not a whole lot of baking equipment in it. I’m not one to go without cake for long periods of time (by long periods, I’m referring to days… or hours!), and so this cake was made quite a few times while we were overseas.
I love that you don’t need a mixer or beaters… in fact, all you need is a bowl and a spoon (oh and a microwave or stovetop to melt the ingredients). Then it’s just a matter or mixing everything together and popping it into the oven. To be honest, a lot of the time when I make this cake, I don’t even bother to sift any of the ingredients – I know, I know… I’m naughty. But this is meant to be a quick and easy cake and no-one has ever complained!
You can keep Donna Hay’s Melt & Mix Chocolate Cake nice and simple and sift a little icing sugar or cocoa over the top, OR make it even sweeter by slathering over some frosting. Like I said before, I’m pretty naughty so it’s usually frosting all the way for me (umm… and Maltesers… and Lindt balls)!
You guys are going to LOVE this cake. Between this one, my old fashioned chocolate cake and my favourite chocolate mud cake… you’re going to be in chocolate cake heaven!
Donna Hay's Melt & Mix Chocolate Cake (No Mixer Needed!)
Ingredients
- 250 g butter melted
- 90 g (3/4 cup) cocoa powder sifted
- 300 g (1 1/3 cup) caster sugar
- 120 g (1 1/2 cup) desiccated coconut
- 190 g (1 1/2 cup) plain flour sifted
- 1 1/2 tsp baking powder
- 185 g (3/4 cup) milk
- 3 eggs lightly whisked
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line a 23cm round cake tin with baking paper and set aside.
- Place the butter into a microwave-safe bowl.
- Melt on 50% power for 2 minutes (or until melted).
- Add all remaining ingredients to the bowl and mix until well combined.
- Pour into the prepared tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out with just a few crumbs.
- Serve on it's own, sprinkle with cocoa powder or icing sugar, or slather with frosting!
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Grease and line a 23cm round cake tin with baking paper and set aside.
- Place the butter into the Thermomix bowl. Melt for 3 minutes, 100 degrees, Speed 2.
- Add all remaining ingredients to the bowl and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds or until completely combined.
- Pour into the prepared tin and bake for 45-50 minutes or until a skewer inserted into the middle comes out with just a few crumbs.
- Serve on it's own, sprinkle with cocoa powder or icing sugar, or slather with frosting!
Delicious.
Thank you!! xx
Hi,
Will the recipe work if I omit the dessicated coconut?
Followed the recipe exactly, was ok, , probably wouldn’t make it again, a bit heavy
Mine came out very dry and crumbly! Flavours nice but not lovely and moist like I intended. Cracks on the top too. I cooked for minimum time as well. Is my oven a bit hot?
Hi Caroline, yes I would say that your oven might be running a little hot if it cracked on top. Try cooking it on a slightly lower temperature and on the shelf furtherest away from the heat source. xx