Simple Chocolate Cake Recipe | Nan’s Recipe

Looking for the best simple Chocolate Cake recipe? Well you’ve found it! This moist and light Chocolate Cake is made using seven basic ingredients and will be ready to enjoy in less than one hour. This cake is versatile and can be doubled, halved or even made into cupcakes. You can also freeze this cake when it is both iced and un-iced.

One of the first recipes I shared on the blog was for my Great Nan’s Chocolate Cake.  That was year ago and it’s time to revamp it. This is a recipe I grew up with, enjoying cakes made by both my Nan and then my Mum.  My sister and I would sit on the kitchen bench, eagerly helping Mum sift ingredients, add them to the bowl and then fight over who got to lick the spoon.

Why you will love this recipe:

• Cooking with Kids – It’s a great recipe to make with kids, with sifting, melting, stirring and egg cracking involved.  I’ve never had a failure when making this cake, it really is that easy to throw together.
• Versatile – I like to make it in an 18 x 28cm slice tin or a loaf tin, but you can really bake it any sized tin. In the past we’ve used round, ring and slice tins – you just need to adjust the baking time.
• Budget – this Chocolate Cake doesn’t actually include any chocolate and just a few simple ingredients is all that you will need.
• Freezer friendly – this cake can be frozen for up to three months.

How to Make this Simple Chocolate Cake Recipe:

This Chocolate Cake honestly couldn’t be easier to make, all you need to do is:

1. Melt the butter
2. Add the remaining ingredients and mix until smooth.
3. Transfer to your prepared baking dish and bake until cooked through when tested with a skewer.

Tips for making my Nan’s Simple Chocolate Cake:

• You can use a variety of cake tins for this recipe, please not the baking time will vary if using a different tin to the one specified in the method below.
• I like to make this simple Chocolate Cake using a slice tin as it goes further and cuts into smaller size pieces which is great for the kids.
• This cake can be baked in a variety of cake tins, please note the cooking time will vary if using a tin other than the one specified in the method below.
• You can freeze this cake either iced or un-iced for up to three months.
• You can also make this recipe as muffins, find the cooking instructions here.
• The BEST way to enjoy this cake however, is by cutting off a big end piece (the best slice!) while it’s still warm and alongside a glass of milk – yum!
• Ice cake using this easy Chocolate Icing recipe and decorate as desired.
• You can find the Thermomix instructions for this recipe here.

More Easy Cake Recipes:

• One Bowl Lemon Cake
• Orange Cake Recipe
• Vanilla Butter Cake
• Magic Custard Cake Recipe
• Butterfly Cakes
• Simple Strawberry Cupcakes
• Lemon and Poppy Seed Cake
• One Bowl Banana and Strawberry Bread
• Double Chocolate Banana Bread Recipe

Nan’s Chocolate Cake – Back to Basics

Lauren

This moist and light Chocolate Cake is made using seven basic ingredients and will be ready to enjoy in less than one hour. This cake is versatile and can be doubled, halved or even made into cupcakes. You can also freeze this cake when it is both iced and un-iced.

4.33 from 28 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Snacks

Cuisine Australian

Servings 12 people

Calories 119 kcal

Equipment

• Loaf Tin

Ingredients

  

1x2x3x

• ▢ 90 grams butter
• ▢ 2 tablespoons cocoa
• ▢ 2 eggs
• ▢ ½ teaspoon vanilla extract
• ▢ ¾ cup caster sugar
• ▢ 1 & ¼ cups self raising flour
• ▢ ½ cup of milk

Instructions

 

• Preheat your oven to 170 degrees celsius (fan forced) and line the base of a loaf tin.
• Melt the butter in the microwave and set aside to cool slightly.
• Sift flour and cocoa into the bowl of an electric mixer, then add all the other ingredients.
• Beat for approximately 2 -3 minutes until ingredients have all combined and the mixture is smooth.
• Pour into the cake tin and bake for 35 minutes or until a skewer inserted in the middle comes out clean.
• Allow cake to cool in the tin for five minutes before transferring to a wire rack to cool completely.

Notes

• I like to make this simple Chocolate Cake using a slice tin as it goes further and cuts into smaller size pieces which is great for the kids.
• This cake can be baked in a variety of cake tins, please note the cooking time will vary if using a tin other than the one specified in the method below.
• You can freeze this cake either iced or un-iced for up to three months.
• You can also make this recipe as muffins, find the cooking instructions here.
• The BEST way to enjoy this cake however, is by cutting off a big end piece (the best slice!) while it’s still warm and alongside a glass of milk – yum!
• You can find the Thermomix instructions for this recipe here.

Nutrition

Serving: 0gCalories: 119kcalCarbohydrates: 23gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 23mgPotassium: 60mgFiber: 1gSugar: 13gVitamin A: 69IUCalcium: 27mgIron: 1mg

Keyword Budget Recipes, Cakes

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

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