Wednesday, January 2, 2019

Moist Chocolate Cake Recipe

Dear Reader,

I haven't posted here much because I got a baby and life became suddenly very busy. I was on twitter and I saw someone bake a horrendous cake and it disturbed me so much that, as sleep deprived as I am, here I am, at 23:17, writing this recipe instead of sleeping so that I can be fresh for my very energetic 7 month old tomorrow. 

This recipe is easy and delicious and I hope it makes baking a pleasure. 

Moist Chocolate Cake: 

Yours doesn't have to look like this, but it will taste just as good.



225g Flour (sifted)
85g Cocoa Powder (sifted)
320g Caster Sugar
7.5g (1.5 tsp) Bicarbonate of Soda
7.5g (1.5 tsp) Baking Powder
5 ml Vanilla Paste (2 tsp Vanilla Extract)
2 Eggs
250ml Milk
125ml Vegetable Oil (I use Olive Oil)
250ml Boiling Water

Chocolate Cream Cheese Frosting:

100g Dark Chocolate
100g Milk Chocolate
200g Cream Cheese
400g Icing Sugar (sifted)


Cake sprinkles.

Important Equipment you will need: 

  • 2 x 20 cm round cake tins
  • Two baking sheets
  • Mixer for frosting (or just a wooden spoon if you are strong)
  • Piping bag and nozzle or Palette Knife
  • A plastic/glass measuring jug
  • A pot (for bain marie)
  • A metal bowl to fit completely over the pot.


Preheat oven to 160 °C on fan mode, or at 170 °C conventional mode.
Line cake tins with baking sheets using butter as adhesive.

In a bowl or mixer, mix all the cake ingredients together, except the boiling water. When mixture is thoroughly mixed, add boiling water gradually until mixture is really loose and watery. Don't panic. It is supposed to be watery. Put cake mixture into a jug and pour into the cake tins equally, and put into oven. Bake for 40 minutes or until cakes is cooked. Check if the cakes are cooked by poking three with a skewer from each tray, and the skewer should come out dry. If it comes out wet, leave in the oven for 5 more minutes. 

Put cakes aside and let them cool down completely. While they are cooling, make the frosting. 

Melt dark and milk chocolate in a bowl by placing the bowl of chocolate over a pot of barely simmering water. This is called a bain marie. When chocolate is melted, let it cool so that you do not feel the heat with your hand, while the chocolate is still liquid. While the chocolate cools, whip some cream cheese until it is creamy and fluffy. Add half the icing sugar and whisk. Then add the last half of the icing sugar and whisk. When icing sugar and cream cheese are well incorporated, add the melted chocolate and mix gently until well mixed.

With a palette knife, or even a spoon, sandwich the cakes with icing and use the rest of the icing to cover the cake. It doesn't need to be perfect.  


This one had 3 layers. Yours will have just two. :)

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