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This is an absolutely foolproof recipe for a Moist Chocolate Cake. I’ve made it so many times, and it never lets you down.
The recipe uses standard baking ingredients and involves pretty much just mixing the wet ingredients into the dry ingredients and baking. At the last stage, hot coffee is folded through, which keeps the cake super moist. Alongside this, the chocolate cake is kept moist with the use of yogurt and oil in the wet ingredients. It ensures a soft cake that isn’t dry at all.
Table of Contents
The chocolate cake here is filled with whipped cream that has a tablespoon of icing sugar folded through. And topped with a simple chocolate ganache (melted chocolate + cream) plus berries. But decorate however you like!
Why you will love this recipe
- Rich and moist chocolate cake that everyone will enjoy!
- Making this cake is so easy, but no one will ever guess because it’s so luxurious.
- It’s versatile! Bake it as a two-tier round cake and put filling between the layers, or as a single larger cake.
Ingredients
- All-purpose flour (plain flour) – No specialty flour needed for this cake.
- Superfine sugar (caster sugar) – Granulated sugar can be used, but the finer sugar is preferred.
- Cocoa – You can’t have a chocolate cake without it!
- Baking powder and baking soda (bicarbonate of soda) – Using the two leaveners together ensures the cake is as fluffy as it is moist.
- Oil – You want a flavorless oil, like vegetable, groundnut, or sunflower. It’s one of the secrets to keeping the cake moist.
- Milk – Preferably whole milk; just avoid skim milk.
- Yogurt – Plain, unflavored yogurt adds to the richness.
- Eggs – I most often use free-range eggs.
- Vanilla extract – Make sure it’s pure vanilla, not the imitation.
- Coffee – The final secret to this chocolate cake. You want a strong-brewed coffee that’s still hot. You can use instant coffee if you prefer.
Filling and topping ideas
- Chocolate Ganache – Making a chocolate ganache is very simple and one of my favorite ways to decorate the cake. To fill the middle and pour on top, crack 7 oz (200 g) dark chocolate into a heatproof bowl. Heat 10 fl oz (300 ml, about 1 1/4 cups) heavy (double) cream on medium heat until just simmering. Pour over the dark chocolate and leave for 5 minutes. Then whisk together until smooth and glossy. If you only want to ice the top of the cake, halve this.
- Whipped cream – I like to fill the middle of the cake with whipped cream and then spread chocolate ganache on top. Just whip the cream to soft peaks with a spoon of confectioners’ (icing) sugar to add sweetness.
- Buttercream icing – Sometimes I find this a bit sweet, but since this cake is not too sweet itself and has a real dark chocolate flavor, it works well. You can find a great Chocolate Buttercream recipe here.
- Fresh fruit – Sometimes simple is best. This chocolate cake is so moist that you don’t always need some icing or ganache on top. Top with a sprinkle of fresh berries and it’s delicious; perhaps add a spoon of crème fraiche or thick heavy (double) cream when it comes to serving up, dolloped on top of each slice.
Frequently asked questions
For a layer cake like this, it’s best made in 9-inch (23 cm) loose-bottomed cake pans (sandwich tins). For an unfilled cake, you can use one deep 9-inch (23 cm) springform cake pan, but it will dip in the middle if you do it that way. This doesn’t bother me; I prefer it like this, as it becomes more like a pudding with a bowl of cream and berries.
If you don’t have yogurt, you can swap for full-fat crème fraiche or sour cream.
Yes, wrap tightly in a few layers of plastic wrap while it’s still ever so slightly warm and pop it in the freezer. It will keep for a few months.
Other baking recipes you may like
If you like this chocolate cake, then you have to try my Chocolate Mud Cake, Chocolate Courgette Cake, or No Bake Chocolate Cheesecake. For smaller chocolaty bites, go with Triple Chocolate Brownies, Chocolate Muffins, or Mini Biscoff Cheesecakes.
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
If you tried this Simple Moist Chocolate Cake or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Simple Moist Chocolate Cake
Ingredients
- 8.75 oz all-purpose flour (plain flour), about 2 cups
- 13.25 oz superfine sugar (caster sugar), about scant 2 cups
- 2.5 oz cocoa, about generous 3/4 cup
- 2 tsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp fine sea salt
- 4.25 fl oz flavorless oil, such as vegetable, groundnut, or sunflower; about generous 1/2 cup
- 4.25 fl oz milk, about generous 1/2 cup
- 4.5 oz plain (natural) yogurt, unflavored; about generous 1/2 cup
- 2 large eggs
- 1/2 tbsp vanilla extract
- 1.75 fl oz strong hot coffee, can be made using instant or fresh
Instructions
- Preheat the oven to 355°F (180°C), gas mark 4.
- Grease and line two 9-inch (23 cm) loose-bottomed cake pans or one deep 9-inch (23 cm) springform cake pan
- In a large mixing bowl, whisk together the flour, the superfine sugar, cocoa, baking powder, baking soda, and sea salt.
- In a large measuring jug, whisk together the oil, milk, yogurt, eggs, and vanilla.
- Pour the wet mixture into the dry ingredients and mix together. Fold in the hot coffee and divide between the pans/ or pour into one pan.
- If baking 2 cakes, bake for around 25 minutes. If baking 1 large cake, bake for around 35 minutes. Check the sponge with a skewer or toothpick to make sure it is cooked all the way through. Leave to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Then decorate however you like.
Notes
- For the best results and to ensure your cake comes out great, grab your kitchen scale and weigh out the ingredients, preferably in metric because it’s more accurate. It’s the way bakers ensure consistency in any baked good! The cup measurements are provided simply for reference.
- If using a deep 9-inch (23 cm) springform cake pan, the cake will dip ever so slightly in the middle. This makes a perfect dip to fill with whipped cream and berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is by Georgina Hayden. Georgina is an award-winning food writer, cook and presenter from North London. As well as publishing three cookbooks, she writes for The Telegraph, Delicious Magazine and The Observer Food Monthly. Her book, Greek-ish, is full of vibrant, simple and delicious Greek-ish recipes.
While labor intensively, this is hands down the BEST cake I have ever made, seen, or eaten. My guests were going for thirds. I haven’t made it again for fear I will gain 100 lbs eating every last bite for myself. Stellar.