Kids' Delight One - bowl Versatile Chocolate Sponge: cake or cupcakes; dairy free option

dit

A gorgeously light and tender cake so easy, children can make it.

(updated 9/2025; first posted 2015 

Easy-Peasy Chocolate Cake 

This cake is not only delicious and easy, it's still - despite the years since posted - relatively wallet friendly.  It is also very versatile.  Choose between an eat-one-layer-now, freeze-one-layer for later for small households, a double layer cake, cupcakes or cake + cupcakers, all with a choice of with various kid-loving toppings.

All that's needed to make it is a bowl, a wooden spoon and something to bake it in.  If you haven't got a cake tin, try a very clean preferably ceramic casserole dish.

Once served, leftovers will probably be in short supply but it's better eaten on on the day anyway. Stale or defrosted cake is perfect for trifle.

The  recipe comes from the late Michael Barry, the head of London's first commercial radio station. 

Cost: £2.50'ish; cream, fruit, jam extra (9/25) more for plant option
Feeds: 4-8

Ingred:  
   6 oz/175 gm self raising flour (plain flour, add 2 tsp baking powder)
   4 heaped tablespoons cocoa powder (NOT drinking chocolate)
   1 heaped teaspoon baking powder
   1 heaped teaspoon bicarbonate of soda
   4 oz/125 gm caster sugar
   5 fl oz/150 ml sunflower oil
   5 fl oz/150 ml dairy or plant milk
   1 tsp vanilla
        or orange or peppermint essence (opt)
   2 large or 3 small eggs

FILLING:    
    Double dairy or plant Cream
    Fresh fruit or low-sugar jam

Method:

Preheat Oven: 160c /325F

Grease and flour choice of:

1 x round springform tin, 23.5cm/9.5 inch 

(bottom layer must be is flush with sides)

2 x sandwich cake tins, 18cm/7inch

square 23cm/9 inch

rectangle 23x33cm/9x13inch

12 hole cupcake or muffin tinLine chosen tin with greaseproof paper/fill cupcake tin with paper liners

One-bowl wonder yields light, tender crumbed 23.5cm single layer (undecorated) 

 

1. Put everything except the filling in a big bowl.  Beat with a wooden spoon or whisk until smooth, Lightdark brown and creamy. 
2. Pour into cake tin/s or fill cupcake liners 2/3 full, gently bang on working surface to settle batter
3. Bake 35-45 mins for cake, 20-25 mins for cupcakes.  Check 5-10 minutes before the end of the cooking time; a skewer or point of sharp knife should come out clean.  Cool in tin 10 mins; remove from tin, peel off paper on the bottom; rest top side up on cooling tray.  When completely cool:   
4. Single Cake: serve as is with topping of choice (see below), or use a serrated knife and slice carefully into two layers. (If cake is too thin to slice, cut it into two halves.) 
5. Double Layer Cakes: Spread jam over bottom layer (home-made Instant Jam is good).  Whip cream until it holds its shape; spread on top of jam. Cover with top layer of cake, dusting lightly with icing sugar or other suggested topping
6. Cupcakes: Frost with No Icing Sugar Icing OR split and stuff as with cakes OR make a cone shaped depression using a small sharp knife, set cone aside, fill with whipped cream and/or a little chopped fruit or jam; replace cone;  top with icing sugar or light buttercream  frosting

Variations: 

• spread jam on top and sprinkle with dried unsweetened coconut
• substitute jam with store-bought caramel sauce

Recipe by Michael Barry; Method by B  Lee Bright Sun Enterprises. Method may not be republished without the blogger's written consent.