MOIST CHOCOLATE CAKE

This Recipe Serves 5-6

Who doesn’t love a Moist Chocolate Cake? This Moist Chocolate Cake recipe will have you baking it ever so often.

One bite & you’ll see why this velvety beauty is worth making. This cake is so moist & by far the best chocolate cake I’ve ever tasted thanks to my trial & errors in creating this recipe.

Moist Chocolate Cake Ingredients:

2 cups all purpose or cake flour

½ cup cocoa powder

2 cups castor sugar

50 grams (4 tablespoons) butter

2 teaspoons baking powder

1 ½ teaspoons bicarbonate of soda

2 eggs

½ cup vegetable oil

1 teaspoon vanilla essence

¼ teaspoon salt

1 cup boiling water

2 ½ teaspoons instant coffee granules

1 cup milk

For the topping:

150 grams milk chocolate

4 tablespoons milk or fresh cream

Method:

Preheat oven to 180° Celsius or 356° Fahrenheit.

Prepare a baking tin by greasing it with a little spraying oil or butter & set aside.

Next, add the butter to a microwave safe bowl. 

Heat the butter in the microwave for 30 seconds or until the butter has melted. Set aside & allow to cool

Thereafter, add the all purpose or cake flour, baking powder & the bicarbonate of soda to a mixing bowl

Add in the castor sugar. Next, add in the cocoa powder & the salt

Mix all of the dry ingredients well & set aside whilst we prepare the wet ingredients

To a heat resistant bowl, add in the instant coffee granules

Pour in the boiling water

Thereafter, pour in the milk. One large coffee done, don’t drink it though, it’s for the cake

Pour the vegetable oil & vanilla essence to the coffee mix

Remember the melted butter from the beginning? Add the melted butter to the coffee mix

Add in the eggs & mix well until everything is well incorporated

Add the wet ingredients (coffee mixture) to the dry ingredients (flour mixture).

Combine well but do not over mix. It should form a rich & chocolatey cake batter

Pour the chocolate cake batter into the prepared baking tin.

Bake for 30-35 minutes at 180° Celsius or 356° Fahrenheit

Gently stick a skewer or a knife through the cake, if it comes out clean then your Moist Chocolate Cake is ready, if not then allow it to bake for a few minutes longer with supervision.

Allow the cake to sit in the baking tin for at least 10 minutes before flipping it over. This cake is super moist & fragile so if you remove it from the pan whilst still hot, it will break.

After 10 minutes, flip the cake over

Allow the cake to cool, in the time being, prepare the chocolate ganache.

Break the chocolate into pieces & add to a microwave safe bowl. I used Cadbury Dairy Milk Chocolate for this ganache

Next, add in the milk or fresh cream

Heat in the microwave for 30 seconds. Remove & give it a mix until a smooth ganache forms

Thereafter, spread the chocolate ganache over the cake

Thereafter, spread the chocolate ganache over the cake 

Using a big knife, carefully slice the cake into cubes or however you prefer

Plate & serve this delicious Moist Chocolate Cake as is or with a side of whipped cream or ice cream

Notice how moist the inside of this chocolate cake is.

Store this Moist Chocolate Cake in an airtight container in a cool place for up to 1 week