This is the only chocolate cake recipe you will EVER need!! If you have been looking for one, then look no further because this is it!!!
When I first started my blog, I knew I had to have a chocolate cake that was moist and delicious. This recipe is my go-to recipe for kid’s birthday cakes and treats for the kids. We can double the mixture when making birthday cakes, so you get a higher cake and two levels. I tend to double the mixture and bake two separate cakes, and then stack them once cooled and iced.
This cake is so delicious, rich and moist you will be making it all the time. It gets better with time as well.
Today I have iced the cake with a basic chocolate icing. When doing a fancier or birthday cake you could also do a buttercream. It’s so easy to make, you can make this cake with one bowl and a whisk! although I tend to use my electric mixer or Thermomix to mix my ingredients. It stays moist for days and doesn’t dry out.
This recipe is for the true chocolate fans!!
Understanding the science behind baking is crucial. Moisture in cakes is largely influenced by the balance of wet and dry ingredients, as well as the baking time and temperature. Here are some key factors to consider:
Tips:
Avoid Overmixing: Overmixing can develop the gluten in the flour, leading to a denser cake. Mix just until the ingredients are combined.
Oil vs. Butter: Oil tends to produce a moister cake compared to butter because it remains liquid at room temperature.
Baking Soda and Baking Powder: Ensure they are fresh to give your cake the necessary rise and a tender crumb.
Consistent Heat: Preheat your oven and ensure it maintains a steady temperature. Using an oven thermometer can help.
Middle Rack: Bake your cake on the middle rack for even heat distribution.
Check Early: Start checking your cake a few minutes before the recommended time. Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
Avoid Overbaking: Overbaking can dry out your cake. Remove it from the oven as soon as it’s done and allow it to cool.
Achieving the perfect moist chocolate cake is a blend of science and artistry. By paying attention to your ingredients, mixing methods, and baking techniques, you can create a cake that’s not only moist but also bursting with rich chocolate flavor. Whether for a special occasion or an everyday treat, this ultimate guide will help you bake a cake that’s sure to impress. Happy baking!
Best Chocolate Cake
Course: DessertDifficulty: Easy10-14
servings15
minutes25
minutesIngredients
2 eggs
1/2 cup brown sugar
1/3 cup caster sugar
40g olive oil
1 teaspoon vanilla extract
95g all-purpose flour
25g organic cacao powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
Directions
- Pre-heat your oven to 350 degrees (170 degrees Celsius). Line a square or round cake tin with baking paper. Set aside.
- In a large bowl, combine eggs, sugars, oil and vanilla extract. Whisk together until just combined.
- Add into the bowl flour, cacao powder, baking powder, baking soda, salt and milk and whisk again or use a hand mixer to combine the ingredients. Do not over mix. The batter will be thin.
- Pour the cake mixture into your prepared cake tin and bake on the middle shelf for 25-30 minutes. Check the cakes cooked at the 25-minute mark by inserting a toothpick or skewer in the center and if it comes out clean its ready.
- Allow the cake to cool completely before removing it and icing it.
