The Easiest of Chocolate Cake Recipes

Easy Chocolate Sponge Cake
Photo © Elaine Lemm
Ratings (19)
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: Serves 6 - 8
Nutritional Guidelines (per serving)
313 Calories
16g Fat
37g Carbs
6g Protein
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Nutrition Facts
Servings: Serves 6 - 8
Amount per serving
Calories 313
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 19%
Cholesterol 114mg 38%
Sodium 477mg 21%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 8%
Protein 6g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This chocolate cake recipe is voted one of the best chocolate cakes ever by my friends and family. The cake is both rich, moist and so, so easy to make.

This is an old recipe and comes from Kathleen Grant. 

Ingredients

  • 6 oz/175g sugar
  • 6 oz/ 175g of either margarine or half margarine and half softened butter
  • 3 large eggs, beaten
  • 1 ½ tsp baking powder
  • 5 oz/ 140g self-raising flour
  • 1½ oz/40g cocoa
  • 2 tbsp warm milk
  • 2 tbsp boiling water

Steps to Make It

  1. Preheat the oven to 180 C/350 F/Gas 4

  2. In a large baking bowl cream the sugar with the margarine and butter until light and fluffy and very pale in color. You can use either an electric hand whisk, wooden spoon, or fork (obviously makes it easier). the electric whisk

  3. Add the beaten egg a little at a time and again beat well.

  4. Sieve the cocoa with the flour and baking powder. Fold gently into the butter and egg mixture. Finally, add the milk and boiling water, stir well.

  5. Grease 2 x 7"/18cm cake tins. Divide the mixture between the two tins, and gently spread to create a smooth surface.

  6. Bake in the preheated oven for 20 to 25 minutes until risen. To check the cake is cooked insert a metal skewer into the center, it should come out clean with crumbs on it, not cake mixture.

  7. Remove the cakes from the tins and leave to cool on a wire rack. Once cooled decorate as desired.

You can fill the cake with jam, jam, and cream or a chocolate icing. The spreadable icing can also be used on the top of the cake.

Who Was Kathleen?

Kathleen Grant the mother of one of my oldest friends. Sadly, Kathleen died several years ago and her recipe book, written over a number of years, was found when sorting through her belongings. Interestingly, Kathleen uses margarine in the recipe; it was written at a time when margarine was preferable to butter which was in short supply after WW1.