Moist Chocolate CakeThe easiest, most delicious cake in the entire world!

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Moist Chocolate Cake I’ve had this Moist Chocolate Cake recipe written down for years and years, it’s off the back of a cocoa packet – can’t remember which one – but I’ve made it many times and it always turns out…

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Moist Chocolate Cake

I’ve had this Moist Chocolate Cake recipe written down for years and years, it’s off the back of a cocoa packet – can’t remember which one – but I’ve made it many times and it always turns out beautiful.  Great for birthday cakes!

 

serves
8
time needed
prep cook
ingredients
7
difficulty
Medium
rating (click to rate)
4.0 based on 27 ratings, click to rate

Ingredients

  • 1 cup Water
  • 2 Eggs lightly beaten
  • 1 1/4 cups Sugar, Castor
  • 125 grams Butter
  • 1/2 cup Cocoa
  • 1/2 tsp Bicarbonate Soda
  • 1 1/4 cups Flour Self-Raising

Method

  1. Preheat oven to 190ºC conventional or 170ºC fan forced.
  2. Line a 20cm cake pan base with baking paper and lightly grease sides of pan.
  3. Combine water, sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves.
  4. Bring to boil, reduce heat & simmer uncovered for 2 minutes. Transfer to a bowl.
  5. Cool to room temperature (or overnight in the fridge covered in plastic wrap).
  6. Add flour and egg and beat until just combined. Pour into pan and bake for 40 minutes.
  7. Cool in pan 10 minutes then turn onto cooling rack.

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Notes

Recipe Hints and Tips:
  • This Moist Chocolate Cake can be frozen.  Double wrap in plastic wrap and place un-iced in the freezer for up to four weeks.
  • Very nice with Chocolate Frosting or Cream Cheese Icing.
  • Can be made into cupcakes or muffins.  Just grease tin well and reduce the cooking time.
  • Sandwich with raspberry jam and cream for an instant Black Forest Cake.
  • Recipe can be doubled.

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