You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

Easy Chocolate Cake

I felt the urge to do some baking and decided I would make a chocolate cake, though was really busy so didn’t have the time to go to a lot of trouble making one. I decided to make this one again as it is so simple to make and has always proven a big hit on menus over the years. It is chocolate fudge cake like in texture and taste though not as heavy.

I usually fill it with a chocolate ganache but wanted something different as I find a dark chocolate ganache too heavy for my own tastes. I am not a fan of white chocolate or cream cheese but when you mix them together with some fresh cream they taste like the ice cream you get in an ice cream cone and nothing like white chocolate nor cream cheese.



To make this gluten free use gluten free plain flour and 2 tsp xanthan gum instead of regular flour.

Plain Flour – 250g

Caster Sugar – 350g

Coco Powder – 75g

Bread Soda/Bicarbonate of Soda – 1.5 tsp

Baking Powder – 1.5tsp

Eggs – 2

Sunflower Oil – 120ml

Full Fat Milk – 250ml

Vanilla Extract – 3tsp

Boiling Water – 225ml

Oil – 2 tbsp


Cream Cheese – 180g

White Chocolate – 200g

Cream – 200ml



Getting Ready…

You will need – 2 x 20cm cake tins, 1 stand or hand mixer (a whisk will also do), a large bowl, wire cooling racks, 1 spatula, 1 small pot, 1 wooden spoon, 1 pastry brush, baking parchment and a scissors.


Pre-heat your oven to 180c GM4


Tear or cut a square, bigger than your cake tin, of baking parchment. Fold this in half then into a triangle, keep folding it into a triangle until you have a thin triangle. Place the tip in the center of your cake tin then cut the outside bit at the rim. This should unfold into a circle which will fit the base of your cake tin.


Using the pastry brush and 2tbsp of oil lightly grease the cake tins then place the baking parchment you cut down to line the base. Do this for both tins.


Add all the ingredients, apart from the water and icing ingredients, into a bowl and mix until the mixture is smooth and glossy, about 2 minutes.


Slowly drizzle the boiling water in and keep mixing till it is totally incorporated into the mix. Don’t worry if it looks watery, it is meant to.


Pour the mix evenly between the two tins then place in your oven and bake for 25-35 minutes. Check to see if it is cooked by placing a knife or skewer in the center, if it comes out dry and clean the cake is cooked.


Remove from the oven and allow cool on wire racks


To make the icing place the cream in the small pot and heat till it is almost boiled.


Add the chocolate to the near boiling cream and stir until it melts.


Remove from the heat and allow to cool for a couple of hours, stirring every now and then.


When cool mix in the cream cheese. If it doesn’t thicken straight away stick it back in the fridge for another hour or two.


Place one half of the cake on a plate or cake stand then layer the top with the icing, gently place the other half on top and coat the entire thing in the rest of the icing


Liam’s Tip…

To cut a cake without making a mess, heat your knife under a hot tap or in boiling water then cut into the cake, heat the knife again ensuring the blade is clean then cut into the cake to get your slice. You will get lovely neat slices if you dip the knife in the water each time you cut into the cake, cheesecake etc

    • Eileen Murray
    • 8th March 2017

    This is definitely my new favourite Chocolate cake. So moist. Like a fudge cake. Thanks Liam. Would love to try it with coffee instead of cocoa

    • Oonagh
    • 16th March 2017

    Would it work with coconut oil instead of sunflower oil, please Liam?

    1. I am afraid not, it is too heavy so the cake won’t rise. Either vegetable or sunflower oil have to be used.

    • colette carey
    • 16th March 2017

    hi liam. would this be ok for tomorrow if baked today??? my daughter’s birthday is tomorrow and this sounds perfect. love the recipes and tips

    1. Hi Colette, it will be good for 4 days after baking it so you will be fine.

    • Jill Christian
    • 17th March 2017

    Hi Liam. Does the cake need to be stored in the fridge? Thanks

    1. Yes as there is cream cheese in the topping.

    • Pauline Beck
    • 21st March 2017

    Can I ask which cream to use ? Single /double ?

    1. Always single unless I state otherwise. Double cream isn’t used very much in Ireland.

    • Eileen
    • 1st March 2018

    Would love to try this but don’t have these size tins. Could I use one 24cm round tin & bake for longer?? Thanks a mill

    1. Yes you can and will have to bake for longer so make sure to check it throughout the cooking

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Close Cookmode