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Home | Dessert | The Moistiest Chocolate Cake Recipe

The Moistiest Chocolate Cake Recipe

Yet another chocolate cake and yes this one is also different
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The Moistiest Chocolate Cake Recipe featured image

“A moist texture with an excellent taste”


Nadin Melamed

Original Recipe Author

We know so many chocolate cake recipes are out there, and many of them are delicious. Nonetheless, this recipe here deserves a place on the best chocolate cake recipes list!

It’s moist, flavorful, and so soft that once you try it once, there’s no going back to old recipes!

The Moistiest Chocolate Cake Recipe intro
Table of Contents[Hide][Show]
  • Why this Moistiest Chocolate Cake Recipe is A MUST-try:
  • Frequently Asked Questions: Moistiest Chocolate Cake Recipe
  • The Moistiest Chocolate Cake Recipe
  • your time to shine:+−
    • Oh, and we almost forgot!

Why this Moistiest Chocolate Cake Recipe is A MUST-try:

  • It could possibly be the moistest, most delicate chocolate cake you’ll ever have!
  • It’s not hard to make at all.
  • It’s made with cocoa powder, leaving you with a rich flavor that neither chocolate chips nor melted chocolate could replicate!
  • Bottom line: This recipe is too addictive, so if you’re making this for family and friends, ensure you have enough to go around!

Frequently Asked Questions:
Moistiest Chocolate Cake Recipe

What size cup did you use?

You can use a measuring cup to get the recipe correct. If you want more batter, just double the amount for each ingredient.


Can I use a mixer?

Sure, just don’t over-mix!


Don’t the egg whites need to be whipped?

No, there’s no need to whip them.


Do you make the original amounts, or do you double them?

Use the regular amounts for a medium-sized rectangular baking pan or a round 9” (24 cm) pan. For bigger baking pans, double the quantities. 


The Moistiest Chocolate Cake Recipe featured image

The Moistiest Chocolate Cake Recipe

Yet another chocolate cake and yes this one is also different
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Course: Dessert
Cuisine: Mediterranean

Ingredients

For the cake:

  • 2 eggs
  • 1 cup self-rising flour
  • 1 heaping tbsp. instant coffee
  • 1 tsp. baking powder (5 g)
  • 4 fl. oz. heavy cream (125 ml)
  • 1½ tbsp. vanilla sugar (20 g)
  • ⅔ cup sugar
  • ½ cup oil
  • ¾ cup milk
  • ½ cup cocoa powder—tastes much better than chocolate milk mix

For the ganache:

  • 4 fl. oz. heavy cream (125 ml)
  • 3½ oz. dark chocolate 60% (100 g—it’s much tastier than regular dark chocolate)

Instructions

  • Mix all cake ingredients by hand. Remember to pour the milk in gradually until the batter is slightly runny.
  • Pour batter into a well-oiled, medium-sized pan.
  • Bake in a preheated oven at 350°F (180°C) for about 35 minutes.
  • Tip: for the cake to come out moist, before the baking time is up, check if the cake is wobbly by tapping the oven rack.
  • If it doesn’t wobble, that’s a sign that it’s baked, and you can check it with a toothpick that should come out with moist crumbs.
  • Microwave the ganache ingredients for 20-second intervals just until melted, and mix well.
  • Pour ganache over the cake and enjoy.

Tips

  • For a non-dairy version:
    Replace milk with water.
    Replace heavy cream with non-dairy whipping cream (like Rich’s topping) or coconut cream.
DID YOU MAKE THIS RECIPE?We’d love to know how it turned out! Please let us know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag us @sharethecook

your time to shine:

Want a chance to feature on our site? comment down below or send us your pictures @sharethecook


Oh, and we almost forgot!

This Moistiest Chocolate Cake Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!


Category: Dessert, Cake, Chocolate CakeTag: chocolate, chocolate cake, Nadin Melamed, simple recipe
Previous Post:Sour Cream Cake in 10-Minutes featured imageSour Cream Cake in Just 10 Minutes
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