Melt & Mix Chocolate Cake | No Mixer Needed!

By Editor On Oct 1, 2024

Published: Sep 30, 2024 by Lucy · This post may contain affiliate links · 10 Comments

This one bowl melt & mix chocolate cake recipe is simply delicious! A moist chocolate cake packed with flavour… and best of all, you don’t even need a mixer!

Just melt then mix the ingredients together and bake. It’s as simple as that!

Close up of a slice of chocolate cake on a white plate.

If you are looking for an easy chocolate cake recipe, look no further!! This melt and mix chocolate cake recipe with cocoa powder and coconut is a moist chocolate cake that is rich with chocolate flavour and no mixer is required!

For when you want something a little less decadent than a chocolate mud cake or oreo mud cake, but still super rich and moist, this melt and mix cake is the perfect chocolate cake recipe!

Inspired by Donna Hay’s melt and mix chocolate cake, this cake is my go-to for delivering a chocolate hit with minimal effort!

Melt and mix chocolate cake covered with chocolate buttercream, on a white cake stand.

Why You’re Going To Love This Recipe

So easy – you just need 1 bowl, 1 baking tin and 5 minutes to prepare this cake!
No mixer chocolate cake – all you have to do to make this chocolate cake is melt and mix!
Moist chocolate cake – this cake is light but moist, thanks to the addition of coconut.
Versatile – this chocolate cake is perfect for birthday parties and celebrations as well being a cake tin staple. Dress it up with chocolate buttercream, top with whipped cream and fresh berries, or enjoy plain.
Conventional and Thermomix – both methods are written in the recipe card at the end of the post.

What You Need

This no mixer cake is made from a handful of basic ingredients, you probably already have them in your pantry and fridge!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Ingredients needed to make the melt n mix chocolate cake weighed out and placed in individual bowls.

Butter – I prefer to use unsalted butter, but you can use salted butter if you prefer.
Cocoa powder – use a good quality cocoa powder like Nestle or Cadbury if you can. Either Dutch-processed or natural cocoa powder is fine.
Caster sugar – also known as superfine sugar.
Desiccated coconut – unsweetened desiccated coconut.
Plain flour – also known as all-purpose flour.
Baking powder – this is a rising agent and will help the cake rise and stay light and fluffy in texture.
Milk – either full cream or light milk (full cream is my preference).
Eggs – use room temperature eggs for the best results. I use large size eggs which weigh approx. 60g each.

A wedge of chocolate cake with buttercream icing on a serving plate.

Equipment Required

Microwave safe bowl and microwave, or Thermomix – for melting the butter and mixing the ingredients.
Sieve – for sieving in the flour and cocoa.
23cm (9″) round cake tin – lined with baking paper.
Oven – I specify fan forced temperatures. If you have a conventional oven, just increase the temperature by 10-20 degrees Celsius.

Step By Step Instructions

This easy chocolate cake recipe just requires 3 simple steps: melt, stir and bake!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Melt The Butter

Preheat the oven.

Place the butter into a microwave-safe bowl and melt in the microwave.

Step 2 – Mix In The Wet & Dry Ingredients

Add the milk and eggs to the melted butter and whisk to combine. Add the sugar and desiccated coconut.

Sift the cocoa powder, plain flour and baking powder into the melted butter mixture.

Flour, cocoa powder and baking powder in a sieve over the bowl of butter and eggs.

Mix until all ingredients are well combined.

The combined chocolate cake batter in the mixing bowl.

Step 3 – Bake

Pour into the lined cake tin. Place in the preheated oven and bake for 45-50 minutes.

The cake batter poured into the lined baking tin.

Serve the cake on its own, or slathered with chocolate buttercream, or lightly dust with sifted icing sugar.

Close up of the cake topped with chocolate buttercream.

Expert Tips

Don’t over-mix the cake batter – this can produce a dense cake.
Don’t over-cook the cake – otherwise it may become dry.
To test the cake is cooked – insert a skewer into the middle of the cake. If it comes out with just a few crumbs attached, the cake is cooked.
If topping with buttercream – allow the cake to cool completely before spreading with buttercream.
Storage – store in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months.

FAQs

Can I freeze this melt and mix chocolate cake?

Absolutely! Wrap the un-iced cake well and freeze for up to 3 months. Thaw in the fridge overnight.

What is the melt and mix method of cake making?

Instead of creaming softened butter with sugar, the butter is melted before being combined with the sugar.

What can I top this melt and mix cake with?

You can top the cake with chocolate buttercream icing, whipped cream, or a dusting of icing sugar just prior to serving!

Close up of a forkful of cake on a white plate.

For more easy and delicious chocolate cake recipes guaranteed to satisfy ANY chocolate craving, check out these other popular recipes:

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