Easy Chocolate Cake & Frosting

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Easy Chocolate Cake & Frosting has both dark chocolate and cocoa in the rich cake, With a silky smooth milk chocolate in the frosting itt makes a delicious treat. As the title infers this is a very easy cake to make. It does take time, but much of that is waiting for the cake to cool.

Using both cocoa powder and dark chocolate in the cake really gives an intense chocolate flavour. That is for the cake. Then for the frosting we use milk chocolate. With just a little cream and some butter it all makes a great frosting.

Put the cake together with the frosting and we have a great tea time treat or dessert.

The recipe will fit a 9 inch (23cm) round cake pan, as I used, or an 8 inch(20cm) square pan.

Easy Chocolate Cake & Frosting


Dark Chocolate – I used 70% dark chocolate but a lower level of cocoa solids might suit some palates.

Sugar – Caster or granulated is best.

Flour – Plain or all purpose.

Vegetable Oil – a flavourless oil is best, though melted and cooled butter will work too.

Milk – Whole or semi-skimmed(2%) is fine.

Eggs – It is best to beat the eggs before adding them into the mixture.

Cocoa Powder – to add to the intense chocolate flavour.

Vanilla Extract – for extra flavour.

Baking Soda – just a little to aid the rising.

Salt – to bring out the flavours.

Milk Chocolate – for the frosting, contrasting so well with the dark cake.

Cream – Double/heavy cream to make the frosting.

Unsalted Butter – for the frosting to create a silky smooth top on the cake.

Easy Chocolate Cake & Frosting

Process for Easy Chocolate Cake – Frosting

The process is actually very straightforward. Simply mix the milk, cocoa and dark chocolate in a saucepan. Then heat them, stirring, until the chocolate melts and everything combines.

Mix all the dry ingredients, sugar, flour, baking soda and salt together.

Whisk the vanilla, oil and eggs into the dark chocolate mixture, then stir in the dry ingredients too.

Pour the batter into the can pan of choice and bake in a preheated oven at 160C/140C Fan/325F, for about 30 to 35 minutes.

Melt the milk chocolate together with the cream on a bain-marie(double boiler) stirring from time to time. When that is all combined take the bowl off the heat and whisk in the butter.

When the cake and the frosting are both completely cooled whisk the frosting again until it is pale in colour.

Spread the frosting over the cake and chill for about 15 minutes before slicing and serving.

My Cake

Easy Chocolate Cake & Frosting

After 35 minutes of baking my cake was ready. I let it cool down before covering it with frosting.

I then enjoyed a rather large slice. The cake flavour was intense, with a soft texture. The silky smooth and creamy frosting was just perfect too. The combination of dark chocolate cake and milk chocolate frosting was simply wonderful.

Easy Chocolate Cake & Frosting – Video

Another easy cake recipe is Easiest Iced Lemon Cake.

Easy Chocolate Cake & Frosting

Recipe by geoffcooCourse: Cakes, DessertsDifficulty: Easy


Prep time


Cooking time




  • 90g(1/2 cup + 1 1/2 tbsp, based on scooping packed flour into a 250ml cup) plain flour

  • 150g(3/4 cup) caster sugar

  • 113g(4 oz) dark chocolate, chopped

  • 40g(6 tbsp) cocoa powder

  • 120ml(1/2 cup) milk

  • 80ml(1/3 cup) vegetable oil

  • 2 medium eggs(large in USA), beaten

  • 5ml(1 tsp) vanilla extract

  • 1.5g(1/4 tsp) salt

  • 1g(1/4 tsp) baking soda

  • 227g(8 oz) milk chocolate, chopped

  • 80ml(1/3 cup) double cream

  • 113g(1/2 cup) unsalted butter


  • Preheat the oven to 160C/140C Fan/325F. Grease and line a 9 inch round(23cm) cake pan(or 8 inch – 20cm square one), and flour the sides.
  • Mix the sugar, flour, salt and baking powder together.
  • Place the milk, dark chocolate and cocoa powder into a saucepan and stir until they are fully combined.
  • Place the saucepan on a gently heat and, stirring occasionally, mix everything until the chocolate has fully melted.
  • Whisk the vanilla, oil and beaten eggs into the chocolate mixture.
  • Stir in the dry flour mixture until fully combined.
  • Pour the mixture into the prepared cake pan and shake to level it off.
  • Bake the cake for 30 to 35 minutes, until it has risen and a skewer poked into the centre comes out clean.
  • Leave the cake to cool.
  • Place the milk chocolate and the cream into a large bowl, over a pan of gently simmering water. Make sure the bubbling water doesn’t touch the underside of the bowl.
  • Stir the chocolate and cream from time to time until it has heated and fully melted and combined.
  • Take the bowl off the heat and whisk the butter into the chocolate mixture.
  • Set the frosting aside to cool completely. You can put it in the fridge to speed up the process.
  • Whisk the cooled frosting until it has turned a pale colour. Then spoon it onto the cooled cake and spread it all over the top.
  • Chill the frosted cake for a short while before slicing.

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