Quick Mix Chocolate Cake

10 Ingredients

Icing

2/3 cup icing sugar
250grams spreadable cream cheese, at room temperature

1/2 cup plain flour
2 cup self-raising flour
1 cup full cream milk
150grams salt-reduced butter, melted
125grams blueberries (to serve)
1/2 cup cocoa powder (and 3 tbs for icing extra)
3 extra large free range eggs, lightly whisked
1 1/3 cup brown sugar

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Preheat oven to 150°C fan-forced. Grease a square 20cm (base) cake pan. Line the base and sides of the pan with baking paper.

Step 2 of 4

Sift the flours and cocoa powder into a large mixing bowl. Stir in the brown sugar. Make a well in the centre; add the butter, milk and eggs. Mix with a wooden spoon until cake batter is just combined.

Step 3 of 4

Pour the mixture into the prepared cake pan and gently tap the pan on a bench to release any large air bubbles. Bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Stand in the pan for 10 minutes before turning onto a wire rack to completely cool.

Step 4 of 4

For the icing; Spoon the cream cheese into a medium bowl. Sift the icing sugar and cocoa together over the cream cheese. Mix until well combined. Refrigerate until ready to use. Spread icing over the top and sides of the cake before serving. Top with blueberries, if using. Tip 1: This is a great cake to get the children to help in the kitchen as it is all mixed in a bowl. Tip 2: This cake can be sliced, wrapped and frozen for lunch boxes. Tip 3: Leftover cake can be rolled with icing into chocolate cake pops and dipped in melted chocolate.