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Moist Chocolate Cake

I know many people are obsessed with light, spongy, fluffy, chiffon cakes. This recipe is quite the total opposite, so am I. I’m obsessed with dark, rich, moist cake. Oh, and it MUST be chocolate. I can’t think of any other cakes that are dark. Today is my hubby’s birthday, who just turned 30-something today (not sure if he wants me to mention his age here, hee hee ). We’ve made a pact several years ago not to crack our heads over buying gifts on special occasions like birthdays, Valentine’s day, Christmas, etc. Can you imagine how many gift ideas we have to come up with every year?? To be able to spend every day together is really the best gift we could wish for. Major goose bumps alert! Haha! Even though we promised each other no gifts, that doesn’t mean I can’t show some PDA (Public Display of Affection), right? Sorry guys, please “bear” with me! This moist chocolate cake is specially dedicated to him. Happy Birthday, my tiger! 
 

 

Ingredients:
1 3/4 cups (350 g) caster sugar
1 3/4 cups (245 g) all-purpose flour
3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-processed)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup (240 ml) hot water or coffee (omit coffee if you are baking for children)
1 cup (240 ml) milk
1/2 cup (120 ml) corn or vegetable oil
1 1/2 tsp vanilla extract

Chocolate Frosting:
6 oz (180 g) semi-sweet / bitter sweet chocolate chips
1 cup (226 g) unsalted butter – room temperature
1 1/3 cup (186 g) confectioners’ (powdered or icing) sugar
1 1/2 tsp vanilla extract

Serves about 12 slices

Recipe source: Joy of baking (with slight modifications)

moist chocolate cake ingredients

Ingredients for chocolate cake.

Chocolate Cake:
Preheat oven to 180°C /350°F. Prepare and grease 2 cake tins (9-inch). If you only have one, you will have to bake it in 2 batches (like me). In a large bowl, using a hand mixer or stand mixer, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

I'm using a hand whisk to mix all the ingredients. Just felt I needed to tone my arms :-P. Feel free to use a hand mixer or stand mixer.

I’m using a hand whisk to mix all the ingredients. Just felt I needed to tone my arms :-P. Feel free to use a hand mixer or stand mixer.

g

 

In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract.

egg and coffee mixture for moist chocolate cake

 

Add the wet ingredients to the dry ingredients and whisk until combined. The batter is quite watery and that is okay.

g

 

Evenly divide the batter between the two tins and bake for about 25 -30 minutes or until a skewer inserted into the center of the cake comes out clean.

moist chocolate cake batter

Because my oven can only fit one tin at a time and I only have one tin  🙁 , I’m baking the cake in two batches.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

moist chocolate cake

Don’t worry about the cracked top as we will be covering it with a frosting. If it really bothers you, you could slice off a little of the uneven top.

 

moist chocolate cake

Like this 🙂 .

If you are using one tin, let the cake cool for about 10 mins before removing it. Grease the cake tin again and pour in the remaining batter and bake.

Ingredients for chocolate frosting.

Ingredients for chocolate frosting.

 

Chocolate Frosting:
Melt the chocolate in a microwave or over a bain marie (hot water bath). Stir it gently and set aside to cool at room temperature.

Bain Marie method: Bring 1/3 pot of water to boil and lower the heat. Put the chocolate chips in a bowl on top of the pot and the heat will melt the chocolate.

Bain Marie method: Bring 1/3 pot of water to boil and lower the heat. Put the chocolate chips in a bowl on top of the pot and the heat will melt the chocolate.

Add the butter in a medium sized bowl and beat the butter (using a hand mixer) until smooth and creamy (about 1 min).

Okay, I switched to using a hand mixer as my arms are tired :-P

Okay, I switched to using a hand mixer as my arms are tired 😛 .

Add the sugar and beat until it is light and fluffy (about 2 mins).

Unless you want powdered sugar flying all over the place, mix the sugar with the butter using a spatula first before turning on the mixer.

Unless you want powdered sugar flying all over the place, mix the sugar with the butter using a spatula first before turning on the mixer.

how to make chocolate frosting

 

Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

how to make chocolate frosting

 

how to make chocolate frosting

Done! Looks a little like peanut butter, eh? 😀

Let’s build the cake!

Take a large dollop of frosting and spread it on one cake.

 

how to frost a cake

 

Take the 2nd piece of the cake and cover.

chocolate cake with frosting

This is one tall cake!

With the remaining frosting, spread it all over the two-tier cake. Using a flat spatula or long knife will definitely help you to achieve a smoother finishing.

moist chocolate cake with frosting

So tempted to cut into it but will have to wait!

Decorate as you like or serve it as it is.

moist chocolate birthday cake with frosting

🙂  🙂

moist chocolate cake with frosting

moist chocolate cake with frosting

 

 

Full Instructions:

Chocolate Cake:
Preheat oven to 180C /350F. Prepare 2 9-inch round cake tin. If you only have one, you will have to bake it in 2 batches (like me). In a large bowl, using a hand mixer or stand mixer, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, water (or coffee), milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until combined. The batter is quite watery and that is okay. Evenly divide the batter between the two tins and bake for about 25 -30 minutes or until a skewer inserted into the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.
If you are using one tin, let the cake cool for about 10 mins before removing it. Grease the cake tin again and pour in the remaining batter and bake.

Chocolate Frosting:
Melt the chocolate in a microwave or over a bain marie (hot water bath). Sitr it gently and set aside to cool at room temperature.
Add the butter in a medium sized bowl and beat the butter (using a hand mixer) until smooth and creamy (about 1 min). Add the sugar and beat until it is light and fluffy (about 2 mins). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Let’s build the cake! Take a large dollop of frosting and spread it on one cake. Take the 2nd piece of the cake and cover. With the remaining frosting, spread it all over the two-tier cake. Using a flat spatula or long knife will definitely help you to achieve a smoother finishing. Decorate as you like or serve it as it is.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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