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Moist chocolate cake

Original Post: Jun 23 2012, Edited and updated: Feb 12 2015.

Its going to be very difficult for me to describe this intense chocolate cake experience in few words. It’s so good that you have to bake one and experience it yourself. I am sure, you will never get to the ingredients part if I start to describe. A few words are more than enough to know how good the cake is: moist, yum, all in one bowl, crowd puller, romantic & how come it got over so quickly.



Moist chocolate cake with Whipped chocolate ganache, For chocolate ganache recipe, click here.

It’s almost four years now since I started using this recipe and now this cake is the base for the other chocolate cakes like the Black forest cake, German chocolate cake and birthday cakes. The cake comes out so beautifully that I haven’t had a chance to try any other recipe. Always makes me feel like a Proud Baker.



Original recipe is from, One Bowl Chocolate cake III, but I made a few changes to them. I reduced 1/2 cup sugar from the original recipe as I was going to serve my cake with chocolate Ganache (is french word for melted chocolate glaze) poured on top. I didn’t want the end product to be very sweet. Like wise I quantity of salt is also reduced.

Preparation time: 15 minutes, Baking time: 30-35 minutes
Makes: 2 9″ round cakes
Easy to half or double the recipe

The Ingredients you will need are:

1 & 1/2 cups white sugar
1 & 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Preheat oven to 350 degrees F (175 degrees C). Grease 2 nine-inch round pans if you want to layer some frosting between. Baking in two pans also helps in easy assembling but if you don’t have two pans of same size, bake in a larger pan, it works just fine. Lay a parchment paper on the pan, this helps in removing the cake easily from the pan.

It’s a one bowl cake, so in a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 4 minutes on medium speed of mixer.

Stir in the boiling water last. Batter will become thin, do not fear, it will turn out great.

Pour evenly into the prepared pan or pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.

Like I mentioned before in other recipes:  Cakes from scratch have to be timed carefully in the oven because every oven is different. Start checking it with a toothpick 5 minutes before the given time or after every 5 minutes until the toothpick comes out mostly clean.

Once taken out of the oven, let it cool for 15-20 minutes, then remove to a wire rack to cool completely.



Pour over  chocolate ganache and serve with some fresh berries or spread a layer of whipped chocolate ganache or frosting. It’s a basic chocolate cake so built other cakes using them as a base.



Below is the first time I baked the caked, poured chocolate ganache over the cake and arranged with strawberries cut in length wise. Looked like a lotus in center.


Happy cooking

7 Responses to Moist chocolate cake

  1. Hi! Do you think this is possible for cupcakes? :) Thanks!

  2. Lovely blog! Thank u for sharing! I cant wait to try this as cupcake!

  3. This is my go to recipe, EVERY single time! Comes out just as Sne has described in her post and is the most moist and yunmiest chocolate cake I’ve ever had till date.

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