Indecently Easy Milk Chocolate Cake

by bfbaker


Now, as I mentioned in a previous post this week, I was spoilt rotten at the NEC cake exhibition and was gifted with a beautiful new food mixer (I have fallen in love with it completely now; how did I cope without a dough hook before?! I know, I know, lazy mare…). So, to say thank you, I thought I’d use my mixer for the very first time on a beautifully moist, chocolatey cake to say thank you. This is a ridiculously simple recipe and perfect for whipping up a sweet treat in a hurry. One of those no muss or fuss and fanciness bakes just a cake like you’d find at your gran’s house or in your local tea room (we all have those…right?)…

It isn’t a dark and decadent chocolate cake, it’s quite sweet. If that isn’t your bag – it isn’t really mine – then use a 70% (or more) chocolate in the batter instead of milk.

Also, I chose to top mine with a handful of roughly chopped hazelnuts, you don’t have to but I quite like to inject a different flavour and texture to break this up a bit. Honeycomb, chocolate buttons or walnuts would work just as well in my humble opinion…such a maverick over here.


200g plain flour, sifted

200g light brown sugar

200g unsalted butter

2 medium free range eggs

3 tbsp cocoa powder

1 tsp baking powder

1 tsp vanilla extract

200g milk chocolate, melted

Butter Icing

200g icing sugar

90g unsalted butter

3 tbsp cocoa powder

1 tbsp milk

1/2  tsp vanilla extract


1.    Preheat your oven to 190 and grease two 9″ cake pans.

2.    Cream together butter, sugar and vanilla.

3.    Beat your eggs and add into the bowl with the butter and sugar. Pop in flour, baking powder and cocoa.

4.    Start melting your chocolate in a bowl over a pan over boiling water.

5.    Combine melted chocolate to the batter and distribute evenly between the two pans.

6.    Bake for 18/22 minutes, until the skewer comes out clean.

7.    Leave to cool and begin preparing your butter icing.

8.    Combine together the butter and vanilla, add in the icing sugar, cocoa and milk until you get a nice chocolatey icing. This doesn’t make oodles of icing sugar but because of the use of milk chocolate in the cake, the sponge itself is more sweet the rich and not a lot of icing is needed! Roughly chop a handful of hazelnuts and haphazardly (or neatly, whatever floats your boat) decorate and enjoy!