Baking a simple chocolate cake?!

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If the hot chocolate powder is instant then no. If it is made using milk then it should be ok. I would recommend using cocoa powder though as it has a stronger flavour.

If you only have one baking tray then make the mixture for the cake, pour half into the tray and bake.

Once one half has baked, remove it to cool on a wire rack and add the remaining mixture into the baking tray to cook the second half of the mixture.

Once baked and cooled add a filling to the top of one of the cakes, such as: jam, buttercream, etc and then place the other cake on top of it.

Good Luck!!

Experience

This is an almost-flourless chocolate cake that is very easy to prepare.

Ingredients
10 ounces bittersweet or semisweet chocolate, chopped
1 cup unsalted butter, cut into small pieces
5 large eggs
1 1/4 cups sugar
5 tablespoons all purpose flour
1 1/2 teaspoons baking powder

Method
Heat oven to 325°F.

Butter and flour 10-inch-diameter springform pan with 2 3/4-inch-high sides.

Stir chocolate and butter in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Beat eggs and 1 1/4 cups sugar in large bowl until well blended and beginning to thicken.

Sift flour and baking powder over eggs and fold in. Gradually fold in chocolate mixture. Transfer batter to prepared pan.

Bake cake 20 minutes. Cover pan with foil. Bake until tester inserted into center comes out with moist crumbs still attached, about 30 minutes longer. Uncover cake; cool in pan on rack [cake will fall as it cools]. Can be made 1 day ahead. Cover; let stand at room temperature.

Cut around pan sides to loosen cake. Release pan sides. Cut into wedges.

The Easiest Chocolate Cake Ever

8oz self-raising flour
3tbsp cocoa
2tsp baking powder
8oz margarine
8oz caster sugar
4 eggs beaten
10tbsp milk


Sieve the first three ingredients into a bowl
(or processor bowl)
then add the margarine caster sugar beaten eggs and milk and beat until combined
Tip into two well-greased round baking tins
bake at 160 degrees C for about 40 minutes
Test with a finger seee if the sponge springs back
when it does its ready
Cool on a wire rack and finish with icing of your choice


Topping
Chocolate ganache
Pour 4floz double cream into a saucepan
4oz of broken dark or milk chocolate
Allow to melt
whisk to blend
refrigerate until it reaches spreading consistency
Spread over the cake
makes enough to top one 8” cake
To make enough to fill and cover double the quantities


Chocolate butter icing
Beat 3oz butter until soft
Sift in mix of 6oz icing sugar and 1oz of cocoa depending how strong you want the icing
Add a tbsp boiling water and beat until well blended
cut cake in half
spread with butter mix

no, that powder is not as intense as cocoa powder...do you have chocolate syrup? you can use that

That will probably not work.

this is a brilliant recipe for a chocolate cake.
it doesn't matter how much of the stuff you use as long as it follows this pattern:
however many ounces of flour/sugar/butter you use, you have to use half that number of eggs. e.g. if you use 4oz flour/sugar/butter you will only need 2 eggs.

the ingredients for this cake are:
10oz self rasing flour
10oz butter/margarine
10oz sugar (caster prefferably)
5 eggs
cocoa powder (hot chocolate powder will not work)
slash of milk
2 tablespoons of veg oil
1 teaspoon baking powder

Method:
mix the butter and sugar together in a bowl until creamy (can use a electric hand mixer is much easier)
then add the flour, eggs, oil, baking powder and milk
mix again until smooth and creamy
add in about 4 tablespoons of cocoa powder.
then grease (or line with baking parchment) the round tin.
pour half of the mixture you have made into this tin
bake on gas mark 5/6 until it has risen and looks cooked (about 1/2 an hour)
you can test to see if it cooked by getting a wooden skewwer or knife and sticking it through the top of the cake to the bottom and pull it out. if it has cake mixture on it then it is not ready yet.
once it is cooked take it out and tip it out onto a cooling rack.
the grease the tin again and pour the seecond half of the micture into the baking tin and cook again. this way you have two halves of the cake and only have to use one baking tin. once both halves are cool you can put them togethre. but you need to put buttercream in the middle first. you can make this buy mixing icing sugar, butter/margarine and cocoa powder togther in a bowl. dont worry about the quantities just jepp adding bts of this and that until it tastes nice!! spread this on to one side of one of the cakes and then put the other on top. sprinkle with icing sugar and cocoa powder and voila!
hope this helps :)