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Easy chocolate cake recipe

Danielle Colley
Danielle Colley

Many cakes are a science to get right. Cream this, add that little by little, always stirring anti-clockwise or it will fail and shame you. Not this cake. This is a throw it in the bowl, mix it up and go kind of cake that is perfect for little hands and busy people.

Easy peasy chocolate cake
Easy peasy chocolate cake. Photo: Danielle Colley

Ingredients Brought to you by Essential Kids

For cake 

  • 250g Western Star unsalted butter, room temperature
  • 2 cups caster sugar
  • 4 eggs, room temperature
  • 1 cup milk
  • 2 ½ cups plain flour
  • 5 teaspoon baking powder
  • 6 tablespoons cocoa powder
  • 1 teaspoon vanilla paste

For icing

  • 1 cup icing sugar
  • 125g cream cheese, cold
  • 100g Western Star unsalted Butter, room temperature
  • 4 tablespoons cocoa powder
  • 1 punnet strawberries, washed and chopped to serve


Preheat your oven to 180ºC. Grease and line a 25cm diameter cake tin.

Place your butter, eggs, sugar and milk in a bowl and mix together with your beaters. Add your flour, cocoa, baking powder and vanilla and mix for a further 8-10 minutes until all combined and creamy.

Pour into the tin and bake for 45-60 minutes until a skewer comes out clean.

Leave to cool in the tin for about 10 minutes before taking out and cooling it on a rack.

Don’t attempt to ice it until it is completely cool.

Using beaters, mix your icing sugar, cocoa and butter together with 3 tablespoons of water. Add your cream cheese in one go and continue beating for 6-7 minutes until light and creamy.

Spread over your cake and top with strawberries.




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