Go Back
–+ servings
A slice of rich, moist chocolate cake with glossy chocolate frosting, part of 7-Ingredient Cake Ideas Recipes.

7-Ingredient Chocolate Cake

This chocolate cake recipe uses only 7 main ingredients for the sponge and is topped with a simple chocolate ganache. It's perfect for busy bakers who want a delicious dessert without a lot of fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling and Chilling 40 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Calories: 565
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the sponge
  • 220 g unsalted butter, softened
  • 220 g caster sugar
  • 200 g self-raising flour
  • 4 large eggs
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 3 tbsp cocoa powder
  • 2 tbsp milk
  • 1 pinch salt
For the ganache
  • 300 ml double cream
  • 300 g dark chocolate, chopped

Equipment

  • 2 x 20cm cake tins
  • saucepan
  • bowl
  • Cooling rack
  • Palette knife

Method
 

  1. Preheat your oven to 180°C (160°C fan/gas 4). Grease and line two 20cm cake tins.
  2. In a large bowl, beat the softened butter and sugar until pale. Add the remaining sponge ingredients and beat until well combined.
  3. Divide the mixture evenly between the prepared cake tins and smooth the tops.
  4. Bake for 20-25 minutes, or until an inserted skewer comes out clean. Cool in the tins for 10 minutes, then remove from the tins and let them cool completely on a wire rack.
  5. To make the ganache, gently heat the double cream in a saucepan. Place the chopped dark chocolate in a bowl.
  6. When the cream is just about to boil, pour it over the dark chocolate. Let it stand for 2-3 minutes.
  7. Whisk the ganache gently until it is smooth and glossy. Let it cool for 10 minutes, then chill for about 30 minutes, until it has a spreadable consistency.
  8. Place one cooled sponge on a cake stand, top-side down. Spread about 1/3 of the ganache over it.
  9. Place the second sponge on top, top-side up, and press gently to secure it.
  10. Ice the top and sides of the cake with the remaining ganache, smoothing it with a palette knife.
  11. Serve in large slices.

Nutrition

Calories: 565kcalCarbohydrates: 49.7gProtein: 6.7gFat: 39gSaturated Fat: 23gFiber: 1.7gSugar: 36g

Notes

If you don't have self-raising flour, use plain flour and add 2 teaspoons of baking powder for every 150g of flour.

Tried this recipe?

Let us know how it was!