Cheat your way to this totally delicious, sticky, gooey easy chocolate cake. With chocolate sponge, chocolate fudge icing and chocolate chunks! This cake is ALL about the chocolate.
Because we use store-bought chocolate fudge icing and great big chunky chocolate Wispa bits, this quick chocolate cake recipe reduces the time and effort required to prepare a delicious chocolate cake while still maintaining its rich flavour.
Chocolate Victoria sponge cake with lashings of delectable chocolate fudge icing and lots and lots of huge, chunky chocolate bits is what this cake is unapologetically all about.
It’s a cheat recipe that looks entirely homemade, and tastes amazing!
It’s the perfect chocolate birthday cake idea – simple, tasty, and just who wouldn’t want a slice of this to celebrate a birthday with?!
Chocolate Cake Ingredients
- 180g unsalted butter – at room temperature
- 180g caster sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 180g self raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
- 400g chocolate fudge icing – we use the Betty Crocker fudge icing
- 110g Cadbury Wispa bites – or any other chocolate you wish to top your cake with
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Equipment Needed
- two 6-inch cake tins – I use silicone bakeware as the cakes just flip out so easily.
- mixing bowl
- wooden spoon
- small bowl
- fork
- teaspoon
- tablespoon
- weighing scales
- cake skewer or knife
- cooling rack
- butter knife
- cake stand or plate
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How To Make Our Easy Chocolate Cake Recipe
Make our delicious quick chocolate cake recipe and you’ll be amazed at how simple it is to prepare and enjoy!
Step One – Preheat the oven and prepare the cake tins
- Preheat the oven to 180C / 350C / Gas Mark 4
- Grease two 6-inch cake tins with butter.
Step Two – Mix up the easy chocolate cake batter
- Add the butter and sugar to a mixing bowl and mix together until they’re creamy, fluffy and light.
- In a separate small bowl beat the eggs together with the vanilla extract.
- Slowly pour the egg mixture into the buttery and sugar and mix well to combine the ingredients together.
- Sift the flour, cocoa and baking powder into the bowl and fold gently into the eggs, butter and sugar mixture. If you need to you can add 2 tbsp of milk to loosen the cake batter.
Step Three – Bake the chocolate Victoria sandwiches
- Divide the cake batter equally between the two cake tins, smooth over with the spoon to fill the tins.
- Bake in the oven for around 15 minutes or until when a skewer is inserted into the middle of the cake it comes out clean.
- Once cooked, remove from the oven and allow to cool completely in the tins on a cooling rack.
Step Four – Decorate the cake
- When the cakes have cooled down completely. Place the one chocolate Victoria sandwich sponge cake onto a cake stand.
- Use 1/4 tub of icing to sandwich the cakes together, one on top of the other.
- Spread the rest of the icing over the top and sides of the cake. No need to be neat here – just think of this as a nice rustic, happy cake!
- Finally, press the pieces of chocolate chunks into the icing on top of the cake.
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Easy Recipe Variations For Chocolate Cake
- Use orange flavouring instead of vanilla and cover the top with chunks of Terry’s Chocolate Orange.
- Top with a cream cheese frosting instead of chocolate.
- Sandwich the two sponges together with peanut butter it goes so well with chocolate fudge icing!
Do You Enjoy Cake? Try These Scrumptious Recipes
- Banana Bread – delicious easy banana loaf that’s simple to make, uses up your old bananas and is great alongside a lovely cuppa!
- Easy Easter Cake – a delicious simple sponge cake, topped with frosting and chocolate bunnies and of course mini eggs!
- Victoria Sandwich With Raspberries And Cream – an indulgent summery cake that’s filled to bursting with fresh, juicy raspberries, sweet sticky jam and lashings of cool whipped cream.
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Easy Chocolate Cake
A super easy rich and indulgent chocolate cake that's perfect for any celebrations... or just because you fancy eating cake!
Ingredients
- 180g unsalted butter
- 180g caster sugar
- 3 medium eggs
- 1 tsp vanilla extract
- 180g self raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
- 400g chocolate fudge icing
- 110g chocolate chunks
Instructions
- Preheat the oven to 180C / 350C / Gas Mark 4
- Grease two 6-inch cake tins with butter.
- Add the butter and sugar to a mixing bowl and mix together until they’re creamy, fluffy and light.
- In a separate small bowl beat the eggs together with the vanilla extract.
- Slowly pour the egg mixture into the buttery and sugar and mix well to combine the ingredients together.
- Sift the flour, cocoa and baking powder into the bowl and fold gently into the eggs, butter and sugar mixture. If you need to you can add 2 tbsp of milk to loosen the cake batter.
- Divide the cake batter equally between the two cake tins, smooth over with the spoon to fill the tins.
- Bake in the oven for around 15 minutes or until when a skewer is inserted into the middle of the cake it comes out clean.
- Once cooked, remove from the oven and allow to cool completely in the tins on a cooling rack.
- When the cakes have cooled down completely. Place the one chocolate Victoria sandwich sponge cake onto a cake stand.
- Use 1/4 tub of icing to sandwich the cakes together, one on top of the other.
- Spread the rest of the icing over the top and sides of the cake. No need to be neat here – just think of this as a nice rustic, happy cake!
- Finally, press the pieces of chocolate chunks into the icing on top of the cake.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 653Total Fat: 34gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 113mgSodium: 460mgCarbohydrates: 83gFiber: 3gSugar: 59gProtein: 7g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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