Moist Chocolate Cake

Moist Chocolate Cake

Author: Rumki Paul
Course: Dessert/Snacks
Cuisine: World
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 8-10 Persons

Chocolate Cake Moist is the most exemplary dessert recipes worldwide. It is one of the most well-liked dessert by everyone from kids to adult. Chocolate Cake has been winning everyone’s heart from years with its inimitable taste. Any birthday party is incomplete without a cake and Chocolate Cake has occupied the top place in the wish list. There is no time bounding to have Chocolate cake for chocolate lovers. You can have it anytime whenever you have craving for this classic yum.

To bake a perfect Chocolate Cake homemade is an ultimate desire for every chocolate lover and upcoming bakers. But preparing a perfect Chocolate Cake Moist is not an easy task. Many things can go wrong or not up to the mark because of some basic mistakes. It is one the greatest achievements to bake a perfect Chocolate Cake on first attempt.

A Chocolate cake recipe is a precious gem for every baker. There are hundreds of recipes for each variety of chocolate cake. It’s not an easy task to pick one recipe which will perfectly match the availability of your ingredients, the kitchen equipment. In fact, I have tried some of my friends’ recipes but sometimes I didn’t have all the equipment and sometimes the range of temperature of the oven was the issue.

Hence, certainly after so many experiments, I got a pretty good idea to fix all the problems to make a perfect Chocolate Cake Moist and came up with an easy solution. After applying all my experiences which I have learnt during this journey, I finally got a perfectly moist, rich and tempting Chocolate Cake.

Chocolate Cake Recipe Moist with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe.

I was always avid for baking a Chocolate Cake easy. Since my childhood, I am a crazy chocolate lover. My Dad used to stay away from home for his job and whenever he used to visit us during vacations, he always made sure to bring abundant chocolates for me. The day I successfully baked the perfect Chocolate Cake Moist was like a dream come true. That was a memorable day of my life which makes me nostalgic and eager too.

Chocolate cake recipe moist that I am sharing with you today is very handy. I have tried my level best to combat to make the recipe as simple as possible. I have not used any fancy kitchen equipment for the recipe, not even a hand blender. If you follow my recipe step wise, then you will come up with your desired Moist Chocolate cake.

If you are new to the baking world and don’t want to go for complex and long process, then you are in right place. Sometimes, you can get an amazing result after following some simple steps. In this recipe, I have shared the method of preparing the base. I have not used any filling or icing here. To make this step also simpler, you can just pour some chocolate syrup over the top of the cake.

Chocolate Cake Types

Chocolate cake is prepared in numerous varieties all over the world and each of this variety is a masterpiece. Every variety has its own individual taste, flavour and texture. Though they are very close to each other but are prepared with completely different compositions. Basic Chocolate Cake, Chocolate Fudge Cake, Double Chocolate Cake, Triple Chocolate Cake, Moist Chocolate Cake, Sponge Chocolate Cake are few crazily popular variations in Chocolate Cakes.

Chocolate Cake how to make

For the Chocolate Cake Easy recipe first, I have taken soft butter and sugar together and whisked it with the help of a whisker till they mixed evenly. Then added an egg which is at room temperature and whisked them very nicely till the mixture become fluffy. I have added vanilla essence too in this recipe. It enhances the flavour of the dish.

On the other hand, I have sieved all purpose flour, cocoa powder, baking powder, baking soda and salt together and mixed them very nicely.

After mixing all the wet ingredients together I have added the sieved flour mixture into the wet ingredients slowly and mixed them with the help of a spatula. I have mixed the flour with cut and fold method.

Then I have transferred the batter into the cake tin and placed it into the preheated oven for 25-30 minutes at 170 degrees. It took me 27 minutes to bake the cake perfectly. I have picked toothpick test method to check the cake.

What is Cut and Fold method?

It is a folding technique which is used to combine the dry ingredients like flour, cocoa powder with the wet ingredients like eggs, butter etc. With the help of this method, air is trapped into the batter.

What is Toothpick test Method?

It is test method to check whether your cake is fully baked or not. Take a toothpick and put it inside the Cake to check whether it is done or not. If the toothpick comes out clean, then baking is done. Take the Cake tin out of the oven and put it on a grill to cool off.

How to store Chocolate Cake Moist?

It is always better to have it within 24 hours after cooling down. If you are staying in a cold place, then you can store it in an air tight container for 2 days in a cool dry place.

But during summers, it is always better to refrigerate it and consume it within 5 days. When you keep any cake in fridge, it always makes the cake a bit dry. Always make sure to have it at room temperature to enjoy the best taste.

Why is it important to sieve the dry ingredients for a cake?

Sieving is a very important part of preparing a cake.

How to make a chocolate cake moist?

I have added Luke warm milk and hot black coffee for the recipe. Both work great together to moist the cake. If you have any problem with coffee, then you can use plain hot water too instead of coffee. But coffee powder enhances the flavour of the cake.

I have used 8-inch tin for preparing this cake. I have baked this cake in a fan oven. The time may vary in case of an electric oven or a gas oven.

Ingredients:

• ½ and 1/3 cup All-purpose flour
• 1/3 cup Dark Cocoa Powder
• 1 cup Caster Sugar
• 1 Egg, at room temperature
• ¼ cup unsalted Butter, softened
• ½ tablespoon Vanilla Essence
• ½ cup Milk, Luke warm
• ½ cup hot Black Coffee
• ¼ teaspoon Salt
• ½ teaspoon Baking soda
• 1 teaspoon Baking powder
• ½ teaspoon Butter for greasing the Cake tin

1. Preheat the oven at 190°C/170°C Fan/Gas 5.
2. On the other side, grease a cake tin (8 inch diameter) and cut a piece of parchment paper to fit the bottom of the tin.
   

3. Sieve the flour, cocoa powder, salt, baking soda and Baking powder together and mix all the ingredients thoroughly. Keep the mixture aside.
   
   
   

4. Take soft butter into a mixing bowl.
   
   

5. Pour the Caster Sugar into the mixing bowl and whisk it with the help of a whisker. Mix all the ingredients evenly for 1-2 minutes.
   

   Tip: If you don’t have Caster Sugar then replace it with powdered sugar.
   

6. Add Egg into the bowl and whisk it till the mixture become smooth.
   

   Tip: Always use room temperature egg for better result.
   

7. Add vanilla essence and mix it well.
   

8. Pour Luke warm milk into the bowl and mix it nicely.
   

9. Add hot black coffee into the mixture and give a quick mix with the whisker till the batter is even and smooth.
   

   Note: I have added 1 teaspoon coffee in half cup of hot water for preparing the black coffee.
   

10. Add half of the Flour mixture (Step 3) into the mixture first and mix it with a spatula.
11. Mix it with cut and fold method. In this way, your batter will remain airy.
12. Then add rest of the Flour mixture and mix it with same process.
    

13. Pour the mixture into the cake tin (Step 2).
    

14. Put the cake tin into the middle of the oven for 25-30 minutes.
    

15. Go for a toothpick test. Take a toothpick and put it inside the Cake to check whether it is done or not.
16. If the toothpick comes out clean, then baking is done.
17. Take the Cake tin out of the oven and put on a grill.
    

18. Allow it to cool off for half an hour.
19. Take the Cake out of the tin and remove the wax paper.
20. Place it on a plate and allow it to cool down completely before cutting.