Chocolate Cake by Carol Kearns

This is a great cake to make – quick, easy, deliciously moist and it tastes VERY chocolatey.

Surprisingly, it isn’t made from 70% dark chocolate; instead you use the much cheaper ingredients of cocoa and evaporated milk – making it perfect for everyday baking.

Don’t stint on the quality of the cocoa though.  While others come back from their holidays in France loaded down with bottles of wine, I bring back Van Houten’s cocoa.  You can also use Green & Black’s cocoa – easier to get hold of and equally good.

Chocolate Cake

(makes 8-10 slices)


 6 tbsp evaporated milk
25g cocoa, sifted
125g self rising flour, sifted with 1 tsp baking powder
125g caster sugar
125g soft butter or baking margarine (I like to use Stork)
2 medium eggs
1 tsp vanilla extract

Chocolate Fudge Icing

 25g butter or margarine
125g icing sugar, sifted
15g cocoa, sifted
1 tsp vanilla extract
1 tbsp evaporated milk

You will need

a 2lb / 900g loaf tin
non-stick liner or butter and greaseproof paper
a cocktail stick
Smarties, white chocolate buttons, etc (optional)


  • In a small saucepan, heat the evaporated milk until hot. Stir in the sifted cocoa and allow to cool.
  • Preheat the oven to 180°C/Gas 4.
  • Lightly grease and line the loaf tin – or simply pop in a liner.
  • Place all the remaining cake ingredients into the bowl adding the cooled cocoa mixture.
  • Beat the mixture with an electric hand mixer for 2 minutes then turn into the tin and level the surface.
  • Bake for about 50 minutes until well risen and the surface springs back when the surface is lightly pressed with a finger.
  • Leave the cake to cool in the tin for 10 minutes then remove it and stand on a cooling rack.
  • When the cake is cold, melt the butter or margarine in a saucepan. Remove from heat and stir in the remaining icing ingredients. Beat until smooth and thick.
  • Spread on top of the cake using a palette knife. Decorate with Smarties, white chocolate buttons or other fun decoration, if using.

Click HERE for the print version of the recipe  

Chocolate Cake with Chocolate Fudge Icing

4 thoughts on “Chocolate Cake with Chocolate Fudge Icing

  • 31/01/2016 at 11:55 am

    Fantastic – looks delicious!

    • 31/01/2016 at 1:01 pm

      Thanks, it is – much more than the ingredients would lead you to expect. I’m quite chuffed with this recipe – posting a blog shortly to tell how it was developed, Carol

  • 09/02/2018 at 5:12 am

    I had to chuckle reading about you coming back from France laden with cocoa instead of wine! For us it’s jars of apple compote – great on porridge or with yoghurt and hard to find in the UK.
    This cake looks delicious. A colleague regularly makes the Bero book version. It’s a best seller at our charity cake sale.

    • 09/02/2018 at 4:06 pm

      Hi, Jean
      It is funny what continental ‘treats’ we bring back with us that would be regarded as just so ordinary in their country of origin!
      This is the first recipe I developed to work in a loaf tin. It’s great for charity cake sales as you can bake 3 in the oven at the same time and it’s less bulky to transport than round cakes. It’s always a best seller when I make it (that and lemon drizzle!) and everyone always says how chocolatey it tastes – a real winner.
      Thanks for getting in touch, it’s always lovely to know that the someone is reading the posts!
      Best wishes, Carol


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