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Simple Moist Chocolate Cake

Side angle of moist chocolate cake filled with cream and topped with berries and ganache
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Such a simple chocolate cake that is deep in flavour and unbelievably moist too. It's the perfect celebration cake. Recipe by Georgina Hayden.

Ingredients

Scale
  • 250g plain flour
  • 375g caster sugar
  • 70g cocoa
  • 2 teaspoons baking powder
  • 1.5 teaspoons bicarbonate baking of soda
  • 1/2 teaspoon fine sea salt
  • 125ml flavourless oil (vegetable, groundnut, sunflower)
  • 125ml milk
  • 125g natural yoghurt (unflavoured)
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 50ml strong hot coffee (can be made using instant or fresh)

Instructions

  1. Preheat the oven to 180c/ 350f/ gas mark 4.
  2. Grease + line 2 x 9" loose bottomed cake tins or 1 x deep 9" springform cake tin.
  3. In a large mixing bowl whisk together the flour, the caster sugar, cocoa, baking powder, bicarbonate of soda and sea salt.
  4. In a large measuring jug whisk together the oil, milk, yoghurt, eggs and vanilla.
  5. Pour the wet mixture into the dry ingredients and mix together. Fold in the hot coffee and divide between the tins/ or pour into one tin.
  6. 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 tins for 10 minutes, then transfer to a wire rack to cool completely. Then decorate however you like.

Notes

If using 1 x deep 9" springform tin,  the cake will dip ever so slightly in the middle. This makes a perfect dip to fill with whipped cream and berries.

Find it online: https://desertislanddishes.co/moist-chocolate-cake/