Chocolate Cake Express

READY IN: 47mins
Recipe by Karen Elizabeth

I'm not a great baker, but I have never had a flop with this cake. it is simple to prepare, yet rich, moist and dense, always enjoyed. From Readers Digest : Quick And Thrifty Cooking

Top Review by Chef on the coast

My voracious dessert eaters kept asking when they could eat this yummy cake. I had to make them wait 30 minutes after it came out of the oven so they wouldn't burn themselves. lol The smell while it was baking was heavenly! I didn't realize this until I was making it - but there are no eggs in this! I was very surprised in a good way at how high it rose and how light and fluffy and moist. I doubled the recipe for a 9x13 pan. I also omitted the powdered sugar on top as we had this with ice cream. Since I doubled the recipe - I used 1/2 cup applesauce and 1/2 cup vegetable oil as I don't have sunflower oil or access to it anywhere. A wonderful recipe and one I will be adding to my recipe files! Made for the May 2009 Aussie/NZ recipe swap.

Ingredients Nutrition


  1. Preheat the oven to 190 C / 375°F.
  2. Grease and flour a 20 cm cake tin.
  3. Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.
  4. Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.
  5. Continue stirring until thoroughly blended, but do not over-mix.
  6. Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.
  7. Do not over bake, the secret to this cake is its moistness.
  8. Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.
  9. Sift the icing sugar over the top, and serve.

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