Recipe Scene: Chocolate Cake

I think everyone needs  a good simple chocolate cake recipe, and this is my go-to one.  It works every time, and tastes delicious.  As wit many of my failsafe recipes this is from the Australian Women’s Weekly.  Its in the fabulous Quick-Mix Cakes book – if you ever see a copy at an op shop I suggest you grab it, it’s full of delicious recipes and every one is a winner!  When making a chocolate cake I always use Dutch pressed cocoa.  It costs a bit more, but the flavour is much richer and more intense.


185 grams butter, softened

¾ cup (165 grams) sugar

3 eggs

1 cup (150 grams) self raising flour

½ cup (75 grams) plain flour

1/3 cup (35 grams) cocoa

½ cup milk



  1. Preheat oven to 180 degrees C and grease a cake tin.
  2. Cream the butter and sugar together until light and fluffy. Blend in the eggs one at a time.  Add remaining ingredients and mix until combined.
  3. Pour into prepared tin and bake for about an hour or until cooked through.
  4. Cool on a wire rack and decorate as desired – fill with strawberries and cream, grizzle with chocolate glace icing, cover in ganache or sprinkle with icing sugar.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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