Moist Chocolate Cake


Servings 8
Time Needed Prep
Ingredients 7
Difficulty Medium

Rating (click to rate)

3.8 based on 39 ratings.


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

Nutrition Information

Qty per
42g serve
Qty per
Energy 80.57375kcalcal 193.46407818159kcalcal
Protein 3.2575gg 7.8215204663619gg
Fat (total) 1.045gg 2.5091293591245gg
 - saturated 0.47gg 1.1285079414244gg
Carbohydrate 14.455gg 34.707621900617gg
 - sugars 1.1025gg 2.6471915008946gg
Dietary Fibre 0.59375gg 1.4256416813208gg
Sodium 285.62mgmg 685.79667708436mgmg

Nutritional information does not include the following ingredients: Water, Butter, Cocoa

Please Note - Nutritional information is provided as a guide only and may not be accurate.

An easy and delicious basic chocolate cake recipe

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!

Moist Chocolate Cake


  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.

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.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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