Easy Easter Chocolate Cake

Makes 1 Cake



250ml (1 cup) cake flour
185ml (3/4 cup) Huletts White Sugar
62ml (1/4 cup) cocoa
10ml (2 t) baking powder
2ml (1/2 t) salt
5ml (1 t) vanilla essence
3 large eggs
125ml (1/2 cup) cooking oil
250ml (1 cup) warm water

Glacé Icing
250ml (1 cup) Huletts Icing Sugar
25ml (11/2 T) cocoa
2 t soft margarine
A few drops vanillla essence
1 T boiling water



  1. Grease a cake pan suitable for microwave baking.
  2. In a mixing bowl, sift all the dry ingredients together and mix.
  3. Beat the eggs, vanilla essence and oil together and mix in with dry ingredients.
  4. Add the water and mix until the batter is lump-free.
  5. Bake in microwave oven for 8 - 10 minutes on the highest setting.
  6. Remove from microwave oven and leave to rest for 2 - 3 minutes before turning out.
  7. Alternatively - preheat oven to 180° C and bake for 30 – 40 minutes or until a skewer comes out clean when inserted.
  8. Leave to cool completely before icing the cake.

For the Glacé Icing

  1. Sift the Huletts Icing Sugar and cocoa together. Add soft margarine and vanilla essence.
  2. Pour in boiling water and beat well. Spread over cooled cake immediately and leave to rest.
  3. Decorate as desired.