Dessert / Food styling

Homemade ‘Easy’ Chocolate Cake


The source and creator of this wonderful and ‘easy’ chocolate cake is Donna Hay.



Homemade 'Easy' Chocolate Cake | Au Petit GoûtHomemade 'Easy' Chocolate Cake | Au Petit Goût

As the French love to say when a recipe is guaranteed to come out perfectly, “c’est inratable.” This chocolate cake recipe will always deliver for you. Whether or not you are inspired to bake that day, if you choose the right baking pan and follow the recipe to the letter, you can expect…


Homemade 'Easy' Chocolate Cake | Au Petit Goût


The perfect chocolate cake. We were invited by our next door neighbors to have dinner with them, and I wanted to share a homemade cake that I knew they would love. I immediately thought chocolate, an ingredient that most of us crave all the time. I couldn’t go wrong with it. I chose my best cake stand. I happen to have one that is pure enamelware with a cute ribbon finish. Needless to say, it once again turned out perfectly. This round cake pan will do the trick. The rest of the ingredients are standard and easy to find in our pantry. We came back home late at night. After all, we just needed to walk a few steps to get home.

My daughter was already sleeping in my arms, and happy after an evening enjoying goat-cheese stuffed pork loin in a red wine balsamic sauce. Mouthwatering. Thank you Kristi and John for an unforgettable time around your dinner table.


Cosmos in Bloom| Au Petit Goût

Would love to hear how this recipe did for you. No doubt yours will come out perfect too. Inratable!
Homemade 'Easy' Chocolate Cake
Cook time
Total time
Recipe source: Donna Hay dessert recipes.
: Dessert
: International
Serves: 8
  • 250g butter
  • 1⅓ cups brown sugar
  • 3 eggs
  • 2 cups plain (all-purpose) flour
  • 1½ teaspoons baking powder
  • ⅓ cup (35g) cocoa powder
  • 1 cup (250ml) sour cream
  • 250g dark chocolate, melted
  • chocolate glaze
  • 150g dark chocolate, chopped
  • ⅓ cup (80ml) pouring (single) cream
  1. Preheat oven to 160°C (325°F). Grease a 22cm cake tin. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy. Add the eggs and beat well. Sift the flour, baking powder and cocoa over the butter mixture, add the sour cream and chocolate, and mix until just combined.
  2. Pour the mixture into the tin and bake for 55 minutes–1 hour or until just set. Cool in the tin.
  3. To make the chocolate glaze, combine the chocolate and cream in a saucepan over low heat and stir until smooth. Allow the glaze to stand for 5 minutes before spreading over the top of the cake.

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