You know those days when a craving hits, or friends surprise you with a visit, and you just *need* a delicious cake but don’t have hours to spend in the kitchen? Yep, I’ve been there! I remember vividly the time I had to throw together a last-minute get-together. A quick peek in my pantry revealed just a few basics, and honestly, I was a little stressed. But that’s when I discovered the magic of 7-Ingredient Cake Ideas Recipes (No Fuss). It was a revelation! Baking doesn’t have to be complicated. This simple chocolate cake, made with just a handful of ingredients, proved that effortless can be absolutely delicious. Trust me, this is the go-to recipe for when you want amazing results without the fuss.
Why You’ll Love These 7-Ingredient Cake Ideas Recipes (No Fuss)
Seriously, what’s not to love about this cake? If you’re looking for simple baking recipes with minimal ingredients, you’ve hit the jackpot. Here’s why you’ll be making this one again and again:
- Super Quick: From mixing bowl to oven in no time at all. Perfect for those spontaneous cake cravings!
- Minimal Ingredients: You probably have most of this stuff in your pantry *right now*. No last-minute store runs needed!
- Effortlessly Delicious: It tastes like you spent ages on it, but nope! Just pure, chocolatey goodness.
- No Fuss Baking: We’re talking straightforward steps that even a beginner baker can nail.
Gather Your Simple Ingredients for 7-Ingredient Chocolate Cake
Okay, let’s get down to business! The beauty of this super-easy chocolate cake is that you probably have most of what you need hiding in your kitchen right now. No fancy ingredients here, just simple stuff that comes together like magic. Seriously, gather these, and you’re halfway there!
For the Sponge
Here’s what you’ll need for that delightful chocolate cake base:
- 220g unsalted butter, softened – make sure it’s nice and soft, not melted!
- 220g caster sugar
- 200g self-raising flour
- 4 large eggs – give them a quick whisk before you start if you like.
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp cocoa powder – for that deep chocolatey flavor.
- 2 tbsp milk
- 1 pinch salt
For the Ganache
And for that luscious chocolate topping:
- 300ml double cream
- 300g dark chocolate, chopped – use good quality chocolate if you can, it makes a difference!
Effortless Steps for Your 7-Ingredient Chocolate Cake
Alright, let’s get this deliciousness made! Honestly, putting this cake together is where the “no fuss” really comes in. You’ll be amazed at how simple it is. Remember that time I totally forgot about a friend’s birthday until the morning of? Yep, this was my lifesaver! I just threw everything in and ended up with a stunning chocolate cake that people raved about. It’s proof that 7-Ingredient Cake Ideas Recipes (No Fuss) are the real deal. You can find more easy ideas over on our recipes page, but let’s get this one baked!
Preparing the Cake Tins and Oven
First things first, let’s get that oven preheated to 180°C (that’s 160°C if yours is a fan oven, or gas mark 4). While it’s warming up, grab your two 20cm cake tins, give them a good grease, and line the bottoms with baking parchment. Easy peasy!
Mixing the Cake Batter
Grab a big bowl and plop in that softened butter and caster sugar. Beat them together until the mixture is looking pale and fluffy – it’s like magic happening right there! Now, chuck in the self-raising flour, eggs, baking powder, vanilla extract, cocoa powder, milk, and that little pinch of salt. Beat it all until it’s wonderfully combined. Don’t overmix, just get it all happy together.
Baking and Cooling the Sponge
Divide that gorgeous batter evenly between your prepared tins. Give the tops a little smooth. Now, into the oven they go for about 20-25 minutes. You’ll know they’re ready when a kebab skewer poked in the middle comes out clean. Let them chill in the tins for 10 minutes – this stops them from breaking – then flip them out onto a wire rack to cool completely. Patience now!
Making the Chocolate Ganache
While the cakes are cooling, let’s whip up the ganache. In a saucepan, gently heat the double cream until it’s just about to bubble around the edges – don’t let it boil over! Pop your chopped dark chocolate into a bowl. Pour that hot cream right over the chocolate. Let it sit there for a couple of minutes, just letting the heat do its thing. Then, gently whisk it until it’s all smooth, glossy, and looks amazing. Let it cool for about 10 minutes, then pop it in the fridge for around 30 minutes until it’s thick and spreadable. I usually give it a stir halfway through.
Assembling Your No Fuss Cake
Once your cake sponges are totally cool (super important!), place one on your cake stand, cut-side down. Spoon about a third of that lovely ganache onto it and spread it out. Pop the second sponge on top, cut-side up, and give it a little press. Now, the fun part! Ice the top and sides with the rest of the ganache, piling it in the middle and working your way out. Smooth it with a palette knife for that fabulous finish. Get ready to slice and enjoy!
Ingredient Notes and Substitutions
Okay, let’s chat specifics! The beauty of these 7-Ingredient Cake Ideas Recipes (No Fuss) is that we’re keeping things simple. For the self-raising flour, if you only have plain flour lurking around, no panic! Just whisk in 2 teaspoons of baking powder for every 150g of plain flour. Easy fix! And for the chocolate, while dark chocolate is amazing for that rich ganache, you can totally use a good quality milk chocolate if that’s what you have. Just know it’ll be a bit sweeter, so adjust your sugar if you feel the need.
Tips for Success with 7-Ingredient Cake Ideas Recipes (No Fuss)
Achieving a fantastic bake with minimal effort is totally doable! For this recipe, make sure your butter is properly softened; it should indent easily with your finger but not be greasy. This helps it cream beautifully with the sugar. When mixing the batter, don’t go overboard! Just mix until everything is combined. Overmixing can make the cake a bit tough, and we’re all about that tender, moist crumb here. Dr. Thompson always reminds us that using good quality ingredients, like decent cocoa powder and chocolate, makes a huge difference, even in simple recipes. Also, ensure your eggs are at room temperature – they mix in much better! You can learn more about our approach to quality at our About page.
Frequently Asked Questions About Easy Cake Recipes
Got some burning questions about whipping up this easy chocolate cake? Don’t worry, I’ve got you covered! These little tips should help make your baking journey even smoother.
Can I make this cake ahead of time?
Absolutely! This cake is actually even better the next day. Once it’s completely cooled, you can store it in an airtight container at room temperature for about 3 days.
What if I don’t have cocoa powder?
No cocoa powder? No problem! You can still make a delicious cake. Just replace the cocoa powder with an extra 3 tablespoons of self-raising flour, and you’ll have yourself a lovely vanilla cake instead!
How do I store leftover cake?
Leftovers are rare in my house, but if you do have some, pop the cake in an airtight container. Store it at room temperature for up to 3 days. It stays wonderfully moist!
Can I use a different type of chocolate for the ganache?
Definitely! While dark chocolate is classic, you can use milk chocolate for a sweeter ganache, or even white chocolate. Just be aware that different chocolates have varying sugar and cocoa butter content, which might slightly alter the thickness and sweetness.
Estimated Nutritional Information
Here’s a rough idea of what you’re getting with a slice of this yummy chocolate cake. Remember, these numbers are estimates and can totally vary depending on the exact brands of ingredients you use! One slice typically clocks in around: 565 calories, 49.7g carbohydrates, 6.7g protein, and 39g fat.
Share Your Baking Creations!
I would absolutely LOVE to see your versions of this easy chocolate cake! Did you bake it for a special occasion, or just because? Snap a picture and share it with me on social media, or drop a comment below to tell me how it turned out. Sharing is caring, and I can’t wait to see your delicious creations! If you have any special tips or questions, feel free to reach out via our contact page!
7-Ingredient Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 180°C (160°C fan/gas 4). Grease and line two 20cm cake tins.
- In a large bowl, beat the softened butter and caster sugar together until the mixture is pale.
- Add the self-raising flour, eggs, baking powder, vanilla extract, cocoa powder, milk, and salt to the bowl. Beat everything together until well combined.
- Divide the cake batter evenly between the prepared tins and smooth the tops.
- Bake for 20-25 minutes, or until an inserted skewer comes out clean. Cool the cakes in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- To make the ganache, gently heat the double cream in a saucepan until it is just under boiling point.
- Place the chopped dark chocolate in a bowl. Pour the hot cream over the chocolate, ensuring it is fully covered, and let it stand for 2-3 minutes.
- Gently whisk the ganache until it starts to combine and becomes glossy. Let it cool for 10 minutes, then chill in the refrigerator for about 30 minutes, or until it has a spreadable consistency.
- Once the cake sponges are cool, place one sponge on a cake stand with the cut side down. Spread about one-third of the ganache over it.
- Place the second sponge on top, cut side up, and press down gently to secure it. Ice the top of the cake with the remaining ganache, piling it in the centre and spreading it towards the edges. Gradually bring the ganache down the sides of the cake, smoothing it with a palette knife.
- Serve in generous slices.
