Super Easy Chocolate Cake

finished chocolate cake on a wooden board

Say hello to the BEST quick and easy chocolate cake from scratch recipe! Made in a sheet pan, this single layer cake is fluffy, moist and completely delicious – AND it only takes 35 minutes to make.

5 from 35 votes

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Course: sweet

Cuisine: cakes and cupcakes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: serves

Calories: 190kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, stand-mixer or Thermomix
Oven

Ingredients

2 tbs cocoa powder
150 g (1 cup) self-raising flour
225 g (1 cup) caster sugar
125 g (½ cup) milk
2 eggs room temperature
1 tsp vanilla extract
30 g (2 tbs) butter melted

For the icing

150 g (1 ¼ cup) icing sugar
1 tbs cocoa powder
1-2 tbs hot water

Instructions

Conventional Method

Grease and line a 20cm sheet pan and set aside. Preheat oven to 170 degrees celsius (fan-forced).
Sift the cocoa powder and self-raising flour into a bowl.
Add the caster sugar, milk, eggs, vanilla extract and melted butter. Beat for 2-3 minutes or until smooth and creamy.
Pour into the prepared tin and bake for 25-30 minutes or until a skewer inserted into the middle comes out with a few crumbs on it. Set aside to cool before turning out onto a wire rack.
To prepare the icing, sift the icing sugar and cocoa powder into a bowl. Add the hot water and mix until smooth and slightly runny. If your icing is too thick, add a little more water.
Working quickly, spread the icing over the cake (use a hot knife to help spread the icing).
Decorate with sprinkles (optional).

Thermomix Method

Grease and line a 20cm sheet pan and set aside. Preheat oven to 170 degrees celsius (fan-forced).
Melt the butter for 2 minutes, Speed 1, 100 degrees.
Add the cocoa powder, self-raising flour, caster sugar, milk, eggs and vanilla extract. Mix fo 10 seconds, Speed 4 (MC removed).
Scrape down the sides of the bowl and mix for a further 20 seconds, Speed 4 (MC removed).
Pour into the prepared tin and bake for 25-30 minutes or until a skewer inserted into the middle comes out with a few crumbs on it. Set aside to cool before turning out onto a wire rack.
To prepare the icing, place the icing sugar and cocoa powder into the TM bowl. Press Turbo 5-10 times to sift.
Add the hot water and mix on Speed 6 until smooth and slightly runny (you'll need to scrape down the sides of the bowl partway through mixing). If your icing is too thick, add a little more water. Working quickly, spread the icing over the cake (use a hot knife to help spread the icing).
Decorate with sprinkles (optional).

Notes

RECIPE NOTES & TIPS

Baking tips - the cake will be ready when a skewer inserted into the middle comes out clean. Allow the cake to cool completely before adding the icing, otherwise, it will melt and drip down the sides of the cake.
Icing sugar - I recommend you sift the icing sugar to avoid lumps. You can use either soft icing sugar mixture or pure icing sugar, however 'soft icing mixture' will result in a softer icing, 'pure icing sugar' sets harder.
Consistency of icing - you want the icing to be spreadable but not so thin that it runs off the cake. If the icing mixture is too thin, just add a little more sifted icing sugar. If too thick, carefully add a little more hot water.
Storing - this cake is best eaten in the first day or two, but will keep in an airtight container at room temperature for 3-4 days.
Freezing - the un-iced cake can be frozen (whole, or cut into pieces) for up to 3 months. Before freezing, allow it to cool completely. Then, wrap the cake well and place it into an airtight container in the freezer. To thaw, leave the cake in the fridge overnight, or at room temperature for around 2 hours before serving. The iced cake can be frozen too, but the icing is so easy to make that I recommend freshly icing and decorating the thawed cake when ready to serve.

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