Chocolate Cake: the decadent recipe for a moist chocolate cake

Chocolate…what’s not to love? We are big fans of all things chocolate, and they don’t get more chocolatey than this moist chocolate cake. It’s an easy, decadent dessert recipe—rich in chocolate flavor, with a moist, fudgy, and decadent crumb.

Although it’s a layer cake, it’s pretty easy to make. Simply make your batter with a few pantry staples, and then make the glaze. Use this glaze to fill and frost the cake. It’s easy to customize the topping to your liking (we have a few delicious topping ideas below, so make sure to check it out!). You will love this rich chocolate cake…the perfect dessert for chocolate lovers!

Moist Chocolate Cake Ingredients

Eggs – use eggs at room temperatureVanilla extract – this is for flavor.

Oil – oil contributes moistness to this cake, don’t substitute it for butter.

Cocoa powder – use unsweetened cocoa powder.

Flour – use all-purpose flour.

Baking Soda and baking powder – these two ingredients result in a high rise.

How To Make Chocolate Cake Step-By-Step

Use a springform tin. Grease the tin and line with greaseproof baking paper. Grease the paper as well, and dust with flour. Start by making the chocolate sponge. First, mix the wet ingredients until smooth. Sift in the dry ingredients and stir until there are no lumps left. Pour this into the prepared cake tin and bake. Set aside to cool completely.

In the meantime, make the glaze and stir until smooth. Allow to cool and thicken. Slice the cake in half to create two layers. Use the cooled glaze to fill the cake and sandwich the two layers together. Use the rest of the glaze to cover the cake completely.

How To Make Chocolate Buttercream

You can also make chocolate buttercream for this recipe. Beat together 1 ¼ cups softened butter, 3 ½ cups powdered sugar, ¾ cup cocoa powder, 3 tbsp cream, ¼ tsp salt, 1 tsp vanilla extract.

Can You Make Chocolate Cake Ahead?

You can make the chocolate cake ahead of time and then assemble and frost it on the day of serving. Wrap the cake layers tightly with plastic wrap, and keep the frosting in the fridge.

Tips For The Best Chocolate Cake

To make this dairy-free, use vegan butter, and almond milk.

Use a gluten-free flour blend to make this cake gluten-free.

As an egg substitute, use any of the following:

1/4 cup of plain yogurt (use per 1 egg in the recipe)1/4 cup mashed banana (use per 1 egg in the recipe)1/4 cup unsweetened applesauce (use per 1 egg in the recipe).

How To Decorate Chocolate Cake

There are plenty of ways you can decorate this cake.

Use vanilla buttercream, cream cheese frosting, or a chocolate ganache.

Sprinkle the cake with chocolate chips, chocolate shavings, coconut nuts, or caramel.

How To Store Chocolate Cake

Store the cake in a cake tin, or another airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Instructions

Line a springform tin with greaseproof paper, grease, and sprinkle with flour.

For the cake: In a bowl put the eggs, sugar, vanilla, vinegar, oil, milk and whisk it well.

Add flour, cocoa powder, salt, baking soda, and baking powder.

Mix it all well and pour the mixture into a round pan. Bake it at 180°C for 30 minutes.

For the glaze: In a pot add sugar, cocoa powder, salt, cornstarch, milk, and vanilla.

Mix it well and place it on heat. Mix until it thickens and add butter. Let the butter melt while mixing it. Leave it to cool.

Cut the cake into two pieces.

One-half place on a plate and spread one-half of the glaze.

Place the other half of the cake and spread the rest of the glaze all over the cake. Serve.

Notes

Add a teaspoon of instant coffee to the cake batter to accentuate the chocolate flavor!