Moist Chocolate Cake
I’ve had this Moist Chocolate Cake recipe written down for years and years. I think I found this recipe off the back of an old cocoa packet – but I can’t remember which brand of cocoa! But I have made this recipe many manyu times and it always turns out just beautifully. This is the recipe that I always use at home for the boys birthday cakes, and I particularly love this recipe because it doesn’t actually contain chocolate (well yes cocoa – but not actual melted chocolate)
Moist Chocolate Cake is my go-to cake of choice – I like to ice it in a beautiful buttercream vanilla icing – or for a birthday cake – I make it a bit naughtier by icing it with zesty cream cheese icing!
Our Moist Chocolate Cake is suitable for freezing, just allow it to cool to room temperature, double wrap the cake in plastic wrap (ensuring you wrap it tight enough to try and get as much air out as possible), then freeze for up to two months. Make sure you write on the outside with a marker the date you baked you cake and the contents.
If you want to make this cake that little bit richer – follow these suggestions:
Substitute the water for milk or cream.
Use Dutch Cocoa in place of standard cocoa
Replace the caster sugar with brown sugar
Here are some delicious icing suggestions for Moist Chocolate Cake:
For other delicious Chocolate Cake Recipes if this one doesn’t sound right for you – try one of these!
Preheat oven to 190ºC conventional or 170ºC fan forced.
Line a 20cm cake pan base with baking paper and lightly grease sides of pan.
Combine water, sugar, butter, cocoa and bicarbonate of soda in medium saucepan; stir over heat, without boiling, until sugar dissolves.
Bring to boil, reduce heat & simmer uncovered for 2 minutes. Transfer to a bowl.
Cool to room temperature (or overnight in the fridge covered in plastic wrap).
Add flour and egg and beat until just combined. Pour into pan and bake for 40 minutes.
Cool in pan 10 minutes then turn onto cooling rack.
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.