Moist Chocolate Cake

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 17 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

This Chocolate Cake is one of the most delicious and moist cakes you’ve ever tried! It’s simple, quick and filled with chocolate flavour!

It’s topped with a rich chocolate ganache and its best served hot! It needs just few simple ingredients that everyone has in their pantry.

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Not only is perfect for any occasion but the simplicity and appearance it has, is spectacular. Your family and friends will love it and am sure it will become your New Favourite!

 

You can also decorate it however you want like add some American buttercream or even white chocolate ganache!

This cake is best served directly and especially with some vanilla ice cream on the side.

You can store it in an airtight container or covered in plastic wrap in the fridge or at room temperature in a cool spot! It lasts for about 5 days.

Check Out my Youtube Video Tutorial:

Moist Chocolate Cake

Preparation Time:

15 Minutes

Cooking Time:

25 Minutes

Total Time:

40 Minutes

Serves:

8

Level of Difficulty:

Easy

Description

This Chocolate Cake is one of the most delicious and moist cakes you’ve ever tried! It’s simple, quick and filled with chocolate flavour!

Ingredients

Cake

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 5 tbsp oil
  • 1 tbsp vinegar
  • 1 tsp vanilla extract
  • 1 cup hot water

Ganache

  • 200g semisweet chocolate, chopped
  • 1/2 cup cream

Instructions

  1. Cake: In a bowl sift all the dry ingredients and mix until combined.
  2. Then add in your oil, vinegar, vanilla extract and hot water. Mix until you have a well incorporated mixture.
  3. Grease with non-stick cooking spray a 8-inch cake tin and line the bottom with parchment paper to prevent it form sticking.
  4. Bake for 25 minutes at 175°C (until a toothpick inserted into the centre comes out clean)
  5.  Ganache: In a microwave safe bowl add your chocolate and cream. Microwave it until fully melted and mix it every 30 seconds.
  6. When your cake is out of the oven, remove it from the cake tin and place it on a cooling rack to cool down. Then transfer the cake in your serving dish.
  7. Pour over your ganache and serve! You can now decorate the cake however you want!

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