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Simple Chocolate Cake

Simple Chocolate Cake

A simple chocolate cake to make tea time more fun for you and your guests!

Serves: 6-8 people
Cake Recipe and Photo Source: Chococraft
Frosting/Filling Recipe: Developed by Carma Spence from a variety of sources



  • 4 oz plain chocolate, chopped into small pieces
  • 3 Tbsp milk
  • 1/2 cup unsalted butter or margarine, softened
  • Scant 1 cup light muscovado sugar*
  • 3 eggs
  • 1-3/4cups self–raising flour
  • 1 Tbsp cocoa powder
  • 1 quantity Chocolate Buttercream, for the filling
  • Icing sugar and cocoa powder, for dusting

Chocolate Buttercream

  • 1 cup unsalted butter, softened (but not melted!)
  • 3-1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 2 tsp vanilla extract
  • 4 Tbsp heavy cream



  1. Preheat oven to 350 degrees F. Grease two 7 in round sandwich cake tins and line the base of each with non-stick parchment baking paper.
  2. Place the chocolate and the milk in the top pot of a double boiler**. Put water in the bottom pot and bring to just below the simmering point. Place the pot containing the chocolate mixture on top. Leave for about 5 minutes, until the chocolate softens, then stir until smooth. Leave the top pot over the bottom pot, but remove from the heat.
  3. Cream the butter or margarine with the sugar in a mixing bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the chocolate mixture until well combined.
  4. Sift the flour and cocoa over the mixture and fold in with a metal spoon until evenly mixed. Scrape into the prepared tins, smooth level and bake for 35-40 minutes or until well risen and firm. Turn out on to wire racks to cool.
  5. Sandwich the cake layers together with a thick, even layer of chocolate buttercream. Dust with a mixture of icing sugar and cocoa just before serving.

Chocolate Buttercream

  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.
  2. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn the mixer on at the lowest speed (this helps prevent the dry ingredients from blowing all over you and your kitchen) until the sugar and cocoa are absorbed by the butter.
  3. Increase the mixer speed to medium and add vanilla extract and cream.
  4. Beat for 3 minutes.
  5. If you prefer your frosting/filling to be stiffer, add a little more powdered sugar. If you want your frosting/filling to be thinner, add additional cream, 1 Tbsp at a time.


* Muscovado sugar is a type of partially refined to unrefined sugar with a strong molasses content and flavor. It contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier.

**If you don’t have a double boiler, you can use a small saucepan and a heatproof bowl that will fit over it.

Make sure your kitchen is well-equped for baking. Read Basic Baking Equipment

You can find more great recipes and product reviews from our friends at the Village Bakery.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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