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Prep 5 mins
Cook 30 mins
The ingredients for this cake are simply stirred together in a bowl, it's the easiest chocolate cake you will ever make, and close to the best you've ever tasted too! This recipe was given to me by a bloke I worked with some 30 years ago. He used to regularly share his mothers chocolate cake with his mates at work. He would only give me the recipe if I promised him that I would always call it "Mrs. Clancy's Chocolate Cake" after his mum. Here it is...
- Melt butter in a large saucepan, add cocoa and stir until smooth.
- Add sugar, beaten eggs, flour, milk and vanilla.
- Stir together and pour into a greased ring tin and bake at 170-180°C for approximately 30 minutes.
- A Kuglehopf or Bundt tin works best.
What a fantastic chocolate cake!!!!! Moist, Dark and so yummy with clotted cream. It was very easy to make a real hit with everyone who tried it. I didn't have a ring tin so used one large sandwich tin but it didn't seem to make much difference. Mrs Clancy, you deserve a medal!!
Mrs. Clancy is a star. This cake is so easy to make and so tasty. The chocolate flavour is subtle which perfectly suits the one here who is not too fond of chocolate. Grease the cooking tin liberally. I had trouble getting the cake out in one piece, meaning I didn't get it out in one piece. By the way, I used Australian measurements -- from a North American point of view, that meant I used 1/4 cup of cocoa.
I always like to try a cake recipe where I don't need to cream the butter first. This was a nice moist chocolate cake. The instructions were easy to follow as well. I only made a 1/2 recipe and used a loaf pan - approx 22 minutes baking time. Thank you for sharing.