Best Chocolate Cake Recipe

This is a really easy yet exceptional Chocolate Cake that truly tastes of chocolate. The crumb is beautifully tender and moist, and it keeps for up to 5 days. It requires no beater, just a wooden spoon.

Frost generously with Chocolate Buttercream Frosting for a terrific birthday cake, afternoon teas or to take to gatherings. For a richer, fudgier chocolate cake, try this Chocolate Fudge Cake.

A photo showing half a Chocolate Cake frosted with Chocolate Buttercream on a white cake stand with a large slice partially pulled out
A photo showing half a Chocolate Cake frosted with Chocolate Buttercream on a white cake stand with a large slice partially pulled out

This is the Chocolate Cake

If you’ve been reading for a while, you know that sometimes I get real stubborn about doing certain things the “right way”. And there’s also a time and a place for shortcut recipes and quick dinners.

Then there’s recipes like this Chocolate Cake which tick all the boxes – it’s easier than the way I’ve been making everyday cake for most of my life, and the results are better.

You’ll love how it really does taste of chocolate even though it’s only been made with cocoa powder (the secret is to add boiling water – it makes the chocolate flavour “bloom”).

You’ll love how tender the crumb is, and how it stays moist for 4 to 5 days.

You’ll love how the cake can stand on its own so you could just dust it with icing sugar then serve slices with dollops of cream on the side. Though of course, smothering it with frosting never hurts….

Chocolate Cake with Chocolate Buttercream Frosting on a white cake platter with a piece cut out, photographed from overhead
Chocolate Cake with Chocolate Buttercream Frosting on a white cake platter with a piece cut out, photographed from overhead

This is the famous Hershey’s Chocolate Cake recipe which I tried on the recommendation of Michelle from the Brown Eyed Baker (one of the first places I go in hunt for baked goods). I tried it without massively high expectations, because I thought “how much better can this be than the usual, being such a simple recipe?”

I love being proved wrong when it comes to food. So wrong in fact, that even though I tinkered with the recipe multiple times, I landed right back where I started using the recipe exactly as written.

I truly think this might be the only recipe on my entire blog that I’m publishing from another source without changing the ingredients at all. It’s unheard of! But to me, it’s perfect as it is. I don’t see myself using any other recipe for an everyday Chocolate Cake, ever again.

How to make Chocolate Cake

How to make Chocolate Cake

Incredibly quick and easy

My friend Jo from Jo Cooks calls this the Lazy Ass Chocolate Cake. And rightfully so, because it’s astonishingly quick to make the batter, with all the ingredients mixed up in one bowl using a whisk.

There’s no need to cream butter like the usual recipes because this one is made with oil which is the reason why this cake is beautifully moist. No more dry chocolate cake! πŸ™ŒπŸ» (Also means this is more forgiving than most, having once accidentally left it in the oven for 15 minutes longer than necessary and it still wasn’t dry).

Close up photo of a slice of Chocolate Cake with Buttercream Chocolate Frosting on a white dessert plate with a fork partially cutting into it.
Close up photo of a slice of Chocolate Cake with Buttercream Chocolate Frosting on a white dessert plate with a fork partially cutting into it.

I’m publishing this recipe as part of the Moist Chocolate Cake Recipes posted yesterday! So here it is, dolled up for Easter. The same cake in the photos above, the same frosting and a chocolate cake. I’ve provided directions in the notes of the recipe for how I made that chocolate recipe.

A Chocolate Cake with Buttercream Frosting decorated with small speckled Easter eggs and tiny fluffy yellow chicks.
A Chocolate Cake with Buttercream Frosting decorated with small speckled Easter eggs and tiny fluffy yellow chicks.

My everyday Chocolate Cake

Easter aside, I call this my everyday Chocolate Cake because it’s just that – my new favourite to make for any occasion. There will be times that call for a  mud-cake like Fudge Cake made with both cocoa powder and melted chocolate. There will be times that call for intensely dark chocolate cakes. There will be times that you need / want the nutty brownie-like Flourless Chocolate Cake. And there will be times you’re after one that’s light-as-air, a delicate chiffon cake.

This one is for all the other times when you just want a great, classic Chocolate Cake. Which in my world, is 80% of the time! –

A moist Chocolate Cake with Chocolate Buttercream Frosting on a white cake platter with a slice cut and partially pulled out and a stack of dessert plates next to it.

A slice of Chocolate Cake with Chocolate Buttercream Frosting on a white dessert plate with a fork, ready to be eaten.

Chocolate Cake 

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Chocolate Cake Recipe

This is the everyday Chocolate Cake I make over and over again. The crumb is tender and moist, it truly tastes of chocolate (rarer than you might think!) and you only need one bowl and a whisk. It's the famous Hershey's "Perfectly Chocolate" Cake , one of the few recipes I've used from another source with no changes to the ingredients at all (yes it's Perfect!)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 -10 slices


  • 1 3/4 cups / 265g plain / all purpose flour
  • 3/4 cup / 55g cocoa powder , unsweetened (Note 2)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda (bi-carb soda)
  • 2 cups / 440g white sugar (Note 1)
  • 1 tsp salt
  • 2 eggs (~55-65g / 2 oz each)
  • 1 cup / 250 ml milk (low or full fat)
  • 1/2 cup / 125 ml vegetable oil (or canola)
  • 2 tsp vanilla extract
  • 1 cup / 250 ml boiling water
  • 1 1/2 batches Chocolate Buttercream Frosting (slide scaler on recipe)


  1. Preheat oven to 180C/350F (standard) or 160C / 320F (fan/convection).
  2. Read Note 4 regarding shelf positions.
  3. Grease 2 x 22cm/9" cake pans with butter, then line the base. (See Note 3 regarding springform pans and other pan sizes).


  1. Sift flour, cocoa, baking powder and baking soda into a large bowl. Add Sugar and salt. Whisk briefly to combine.
  2. Add eggs, milk, oil and vanilla. Whisk well to combine until lump free - about 30 seconds.
  3. Add boiling water and whisk to incorporate. The batter is VERY thin (see video).
  4. Pour batter into cake pans.


  1. Bake for 35 minutes or until a wooden skewer inserted into the centre comes out clean. See Note 4 regarding cook time if pans are on different shelves.
  2. Cool for 10 minutes, then turn out onto wire racks upside down (Note 5).
  3. Cool completely before frosting. I frosted the cake with my Chocolate Buttercream Frosting (scale recipe up by 50%).

Recipe Notes:

1. Sugar -

 I use caster / superfine out of habit for all baking recipes, but regular is ok too.

2. Regular cocoa powder 

works just fine here, but dutch processed will make it a slightly more intense chocolate flavour. I use regular for this cake.

3. SPRINGFORM PAN (important): 

Even the best ones are not 100% leakproof so with very thin batters like with this cake, you will get a small amount of leakage. The best way to combat this is to "plug" the space where the sides meets the base with butter, and place a tray on the bottom of the oven to catch drips (don't put cake pans on the tray, it affects heat circulation).

OTHER PANS (use same oven temp per recipe):

This works great in a bundt pan (50 minutes) or a single 22cm/9" pan (40 - 45 minutes).
The original Hershey's recipe also suggests the following pan sizes which I have not tried myself:
* 13 x 9 x 2" / 33 x 22 x 5 cm rectangle pan, 35 - 40 minutes
* 3 x 8" / 20cm round pans, 30 - 35 minutes
Quick way to make cake pan liner for base: take a piece of baking paper and fold in half, then quarters, then keep folding so it's a small long triangle. Line up the pointy end with the middle of the cake pan, then snip the end off at the edge of the cake pan. Unfold and voila! A near perfect round cake pan liner that fits your pan perfectly!


If your oven is large enough for both cake pans to be on one shelf, place the shelf in the middle of the oven. If it's not large enough, put one shelf 1/3 of the way down the oven, then the next shelf below it (check to ensure cake pan fits). If cakes are on separate shelves, take out the top one at 35 minutes per recipe, then move the bottom one up to the top shelf and bake for a further 5 minutes.
5. I turn the cakes out upside down so the flat base becomes the surface used for frosting. Flat surface just looks nicer when you cut into the cake! This cake comes out pretty level, but if you want to be extra neat, feel free to level the cakes using a serrated knife.


as pictured in post and in the Easter Recipes post: baby chicks $2, speckled chocolate eggs and shredded paper all from Woolies. Chocolate basket made as follows: blow up balloon to the size you want the basket to be, place with tied end down in a rice bowl or something it fits in. Melt baking chocolate in microwave (about 1/2 cup chips/buttons), then transfer into small ziplock bag. Snip corner, then drizzle chocolate over exposed half of balloon. Let set in fridge, then carefully release air from balloon. Voila! Chocolate basket! Fill with shredded paper, eggs and chicks.


Keeps in an airtight container for up to 5 days and is still lovely and moist. Refrigerate if frosted and it's very hot where you are. Freezing not ideal because it's such a moist cake that it makes the crumb a bit wet so while it still looks like cake, when you eat it the texture is almost like chocolate pudding cake. Still tasty, just not as cakey as it should be.

8. DIFFERENT COUNTRIES, different measures - 

This recipe will work with cup measures whether you are in Australia, US, Canada or anywhere else in the world (except Japan, please use weights provided).
Measuring cup sizes in the US and Canada are slightly different to the rest of the world, including Australia. While for most recipes, the difference is not enough to affect the outcome of the recipe, for baking recipes, it can mean the difference between success or an epic fail. I always test my cakes and cookies using both Australian (rest of world) and US cups to ensure it works for both. Usually it's fine, such as this Chocolate Cake (either recipe has enough flex and/or difference is relative across the ingredients). If not, I provide ingredient measures for different countries.

9. Nutrition

 is per serving, cake only, assuming 12 servings.



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Learn how to make a moist chocolate cake that will leave your guests wanting to order bis!

There's no denying that chocolate cake is one of our darlings and shares space with the carrot cake  in our hearts! But when it comes to chocolate, we hardly find someone who does not like it, right? Whether for birthdays, snacks or even dessert, chocolate cake pleases all audiences: it has low-carb , vegan ,  flour-free ,  mayonnaise and even zucchini . Today, I will show how easy it is to make a  moist chocolate cake that has the mass that is the dream of every for moist, fluffy and soft that only! Check out how to prepare this marvel!

simple moist chocolate cake recipe
Chocolate chip cake with chocolate syrup and granules

Ingredients of Moist Chocolate Cake


  • 6 eggs 
  • 6 tablespoons chocolate powder 
  • 2 cups wheat flour 
  • 2 cups sugar 
  • 1 cup milk 
  • 1 tablespoon baking powder


  • 3 tablespoons chocolate powder 
  • 4 tablespoons sugar 
  • 2 cups milk 
  • 2 teaspoons margarine

moist dark chocolate cake recipe
Stuffed chocolate cake

Method of preparation of Moist Chocolate Cake


Begin by separating the whites from the gems - and if you have difficulties at this stage, the Goody has already taught you some easy tricks to separate the whites from the gems .
In the mixer, place the whites and beat them in snow.
Then add the egg yolks and sugar and beat again.
Now add the wheat flour, the chocolate powder, the yeast and the milk and beat again for a few more minutes.
Pour the dough into a previously greased form and bake it in a preheated oven at 180ΒΊ C or until, when you stick a toothpick, it comes out clean.


In a milk pan or pan over medium heat, put all the ingredients and stir until the syrup thickens.
When you get to that point, turn off the fire.
Pour the syrup over the already unformed cake.

Tip of the WholeGood: With a fork, drill holes in the surface of the already baked cake to make it easier for the syrup to penetrate the dough! This will make it even more moist and flavorful.

moist chocolate cake recipes
Chocolate cake with chocolate syrup

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Moist Chocolate Cake 4 Delicious Recipes

A moist chocolate cake is always welcome when it comes to dessert or even a sweeter snack! We have 4 options easy chocolate moist cake recipe to try!

Moist Chocolate Cake Delicious Recipes
A delight with different forms of preparation.

It's hard not to like chocolate cake, especially if it's a moist chocolate cake , whether for breakfast, snack or even dessert.

If you are dieting and think that you can not eat a slice of one of these moist chocolate cakes the homemade chocolate cake recipe at first, the recipes in this article will find a healthier option to satisfy the will without no faults.



luxury cakes recipes vegan chocolate cake

The first choice of moist chocolate cake is a traditional recipe. In the ingredients for basic chocolate cake recipe with cocoa powder the healthy vegan chocolate cake.

- Ingredients for the cake -

  • 2 cups baking flour
  • 2 cups sugar
  • ¾ cup of cocoa
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 teaspoon salt
  • 1 cup of  milk
  • 1 cup vegetable oil
  • 1 and ½ teaspoon vanilla flavor
  • 1 cup hot water
  • 1 package of chocolate nuggets

- Ingredients for coverage -

  • 300ml of cream
  • 1 teaspoon of butter
  • 500g of culinary chocolate

- Method of preparation -

  1. Preheat the oven to 160 degrees (the cake has to cook slowly).
  2. Beat all ingredients very well, except water and pips.
  3. When all is well mixed, add water and beat again until soft. Finally, add the nuggets.
  4. Put the dough in a greased and floured form and bake it. After 40 minutes, raise the temperature to 180 degrees and allow to cook another 10 minutes.
  5. Check to see if it is already cooked with the toothpick test. Once cooked let cool in shape and unmold.
  6. For the topping, light the cream with the butter. When this melts add the broken chocolate into pieces and let it melt, mixing from time to time. Remove from heat and apply over cake.


MOIST Chocolate Cake

Another option to vary the previous one, which takes less ingredients but which also gives a damp consistency. we make easy moist chocolate cake recipe.

- Ingredients -

  • 125g hot milk
  • 125g chocolate powder
  • 4 whole eggs
  • 100g of sugar
  • 60g of sunflower oil
  • 150g of flour
  • 1 tablespoon baking powder

- Method of preparation -

  1. Start by heating the milk to a boil.
  2. Add the chocolate and mix well.
  3. Beat whole eggs with sugar at full speed until frothy.
  4. Add the oil and milk with chocolate. Mix.
  5. Finally the flour and the yeast, wrapping with the spatula.
  6. Transfer the dough to a previously greased margarine and sprinkled with flour.
  7. Bake in a preheated oven at 190 degrees for about 30 minutes, or long enough to dry the stick.
  8. Uncover and choose the cover that suits you best, such as nutella, ganache, melted chocolate or powdered sugar.


moist chocolate cake recipes

To give a distinctive flavor to the moist chocolate cake, coconut is an excellent choice as it blends well with the consistency and flavor of the chocolate and it is world's best chocolate cake recipe.

- Ingredients for the cake -

2 cups sugar
1 cup butter at room temperature
3 eggs separated the egg yolks
4 tablespoons of chocolate powder
2 cups wheat flour
2 cups whole milk at room temperature
50g grated coconut
1 tablespoon baking powder for cakes

- Ingredients for the coverage of brigadier -

1 can of condensed milk
1 tablespoon butter
4 tablespoons of chocolate powder

- Method of preparation -

  1. In a bowl, sift the wheat flour and chocolate together. Mix with a fork until uniform. Reserve.
  2. In a medium bowl, beat the egg whites. Book as they will be used at the end of the recipe.
  3. In a large bowl, whisk together until smooth and creamy, sugar, egg yolks and butter.
  4. Add to the cream above, the flour and chocolate sifted, alternating with the milk. Again, beat, to be homogeneous.
  5. Add the grated coconut and mix well until the dough is even.
  6. Place the egg whites over the cake mixture and sieve the yeast over them. With the aid of a fork, gently mix the whites with the dough until all is well incorporated.
  7. Pour the batter into a greased and greased 27 or 28 cm shape, and place in a preheated oven at 180 ° C for about 45 minutes. Test the toothpick to see if the cake is already roasted.
  8. After roasting, remove the cake from the oven and leave in the baking dish for about 5 minutes.

- Method of preparation of the cake cover -

  1. Bring all the ingredients on top, over low heat, stirring constantly, so that it does not form lumps. The right spot for Brigadier is when the dough begins to fall off the bottom.
  2. When the icing is ready and the cake is cooled, pour it over the cake and it is ready.



It may seem like a dubious combination, but when tested, you will see that the zucchini imparts moisture to the cake dough without interfering with the taste.

- Ingredients -

  • 4 eggs
  • 50g of honey
  • 100g of dark chocolate
  • 200g raw zucchini, peeled and grated
  • 100ml of milk
  • 100g of oatmeal or crushed oats
  • 1 teaspoon baking soup

- Method of preparation -

  1. Separate the yolks from the egg whites. Add the honey to the yolks and beat well.
  2. Melt the chocolate in the microwave, being careful to go stirring regularly so the chocolate does not burn.
  3. Mix the chocolate with the yolks and the honey, mixing quickly.
  4. Add zucchini and milk and beat again. Then add the oatmeal and the yeast and mix well.
  5. Finally, add the beaten egg whites, being careful to incorporate one tablespoon of egg whites at a time.
  6. Bake in a pre-greased and dusted with flour, 180 degrees, for about 20-30 minutes.
  7. Let it cool, untangle and it's ready.

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This is the base recipe of the loaf from my new series on 3 Recipes for Various Preparations! Let's start by making three base recipes, a white vanilla cake, an anthill cake and another chocolate cake. Come on? Hmmm You made a mouthful, did not you? Then share with friends and see how simple it is to get different results from the same base! Choose one and hand it in the dough!

vanilla cake recipe


(Each recipe goes 2 eggs in the form of 15 cm)

  • 2 eggs
  • 2 tablespoons of wheat flour
  • 2 tablespoons of crystal sugar
  • 1 teaspoon tip of baking powder
  • 1 teaspoon vanilla essence


(Each recipe goes 2 eggs in the form of 15 cm)

  • 2 eggs
  • 2 tablespoons of wheat flour
  • 2 tablespoons of crystal sugar
  • 1 teaspoon tip of baking powder
  • 1 tablespoon full of granules


(Each recipe goes 2 eggs in the form of 15 cm)

  • 2 eggs
  • 1 tablespoon of wheat flour
  • 1 tablespoon chocolate powder
  • 2 tablespoons of crystal sugar
  • 1 teaspoon tip of baking powder

Whisk the eggs and sugar until it forms a firm cream, which drips but does not drain. Approx. 10 min.

Sift the flour and baking powder (chocolate or granulated) and gently add to the eggs. Not to knock, just to incorporate.

Place in the greased and floured form, and bake in preheated oven at 180 degrees for approx. 30 min.

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Let's start a series of cakes recipes, using a basic recipe that will surprise you! It is very easy and fun to play with the variety of flavors! Today the tip will be the "basic vanilla cake recipe".

This is the only vanilla cake recipe you’ll ever need! It bakes up soft, buttery, and moist, with a fine, delicate crumb. So easy it’s practically foolproof, and it all comes together in just one bowl. Simple, versatile, and so delicious!

There is no better way to celebrate a birthday, holiday, or big occasion than with a gorgeous layer cake.

I love to bake cakes and my family loves it too. Some of our favorites include Chocolate Cake, Red Velvet Cake, and Carrot Cake.

But lately, our favorite is this simple, perfect vanilla cake.

Why bake vanilla cake from scratch?

I am a firm believer that nothing beats scratch-made. There is something so blow-your-mind fantastic about a homemade dessert that is freshly baked from simple, wholesome ingredients.

I grew up mostly on prepackaged desserts and treats made from a mix, but my grandmother used to bake for special occasions. My mom always made a big deal about her from-scratch cakes and would make sure I tasted. She wanted me to see the difference, and I definitely did!

It made a big impression and I’ve wanted to bake from scratch ever since. And best of all, I quickly learned that it’s not any harder than using a boxed mix. If you keep basics like flour, sugar, butter, and eggs on hand, and you know how to properly measure ingredients, then you can totally do this! This recipe comes together in just one bowl, so it’s super easy and you won’t have a ton of dishes to wash. No sweat!

And you will be amazed at the difference scratch makes. This vanilla cake is so incredibly light, soft, moist, and delicate, and the flavor is off the charts. Buttery, rich, and sweetly perfumed with fragrant vanilla. You’ll never go back to the box!

vanilla cake recipe

You will need for Vanilla Cake Recipe:

  • 3 cups whole wheat flour
  • 2 cups of sugar
  • 1 cup of milk
  • ¾ cups of oil
  • 3 eggs
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla bean or 20 drops of essence

How to prepare Vanilla Cake Recipe:

Preheat oven to 180 ° C. Grease and flour a shape and set aside.

In a container, mix the eggs with sugar, if you have a wire whisk helps a lot. Add the oil and mix well, then add the milk and the vanilla.

Finally, incorporate the sifted flour with the yeast.

Bake for about 30-40 minutes, or until the cake is completely roasted!

Optional cover to Vanilla Cake Recipe:

  • 4 tablespoons of icing sugar or crystal sugar
  • ½ cup orange juice
  • Mix the sugar well with the orange and place over the hot cake.

For you to transform this basic recipe into orange cake, anthill, guava, marble, chocolate, cornmeal and other varieties, follow the next posts.

Enjoy your food!

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The red velvet cake, also known by its English name red velvet cake , is a very popular red cake in the United States of America - find out at the end of this recipe more details about the red velvet cake. Generally this cake is stuffed and decorated with the popular cream cheese and is associated with celebrations such as birthday parties, weddings, baby showers, among others.

Happy Valentine's Day 2019 Cake
Valentine's Day Cake

If you've always wanted to do how to make red velvet cake check out our tips and photos step by step here at ChocolateCakeRecipe! Below we share with you the recipe for red velvet cake.

We makes one of the desserts the red velvet cake. But in the program the cake did not turn red. Good, but the recipe below is yes! ;-) Did not give time to test, but stay. [When I do I promise I'll put it here, okay?] Let's go to the recipe? Write down! Ah! This red velvet cake is original recipe, okay? 

      YIELD: 10 TO 12 SERVINGS

RED VELVET CAKE romantic valentine day ideas


For the Cake Dough:

2 tablespoons butter, at room temperature
1 1/2 cups sugar
60 g of red food coloring
3 tablespoons cocoa powder
Pinch of salt
2 eggs
1 cup buttermilk
1 teaspoon of vinegar
1 teaspoon vanilla extract
2 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
Butter, to coat the mold

For the icing:

5 tablespoons of wheat flour
1 cup of milk
1 cup of sugar
2 tablets of butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
Special Equipment: Cake mold of 30 cm by 43 cm, paper-butter.


Preheat the oven to 180 ° C.

In a blender equipped with the shovel-shaped beater, beat the butter and sugar until it forms a cream. Meanwhile, in a small bowl, make a paste with the red food coloring, cocoa and salt. Remove the bowl from the mixer and add the paste, stirring by hand. In a measuring cup, mix the eggs with the buttermilk and add to the batter. Add the vinegar and the vanilla and then the flour and baking soda. Stir until smooth, without stirring.

Grease the pan. Put the wax paper on top. Spread the butter paper. Pour the dough into the pan and smooth the surface to even the dough using a spatula. Bake the cake until a toothpick comes out clean, about 30 minutes. Remove from the oven and let cool in the pan.

For the icing:

Heat all the ingredients in a medium saucepan. Beat until the frosting thickens, about 15 minutes. Allow to cool slightly before use.

Unmount the cake on a board and cut into quarters from the longer side. To assemble the cake, cover one of the rooms with a little frosting. Sprinkle with 1/4 of the pecans. Add another layer of cake and repeat. Continue until the last layer is added. Cover the top of this last layer with frosting and sprinkle with the remaining pecans.


If you do not have a heart-shaped shape, use a normal round shape and, after the cake is cooked, cut the figure with a knife. It's the ideal cake for Valentine's Day.
Happy Valentine's Day 2019 Cake
Best Price Valentine's Day Cake

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Moist Dark Chocolate Cake Recipe

You even like chocolate cake, but look for an easy recipe and make it look good! Then you're in the right place! Our recipe also includes a very sweet and delicious icing to cover the cake!

Do you have your visiting mother or mother-in-law? So, it's a good time to show what's in the kitchen! Invite her to help and indulge herself to the delight that this chocolate cake is! Check out the recipe here!

Moist Dark Chocolate Cake Recipe

Dark chocolate cake


  • sugar: 2 cups;
  • boiling water: ½ cup;
  • baking soda: 1 tablespoon;
  • chocolate powder: 1 cup;
  • wheat flour: 3 cups;
  • yeast for cake: 1/2 teaspoon;
  • oil: 1 cup;
  • eggs: 3 units;

(To the roof)

  • dulce de leche: 1 can;
  • margarine: 1 spoon;
  • chocolate powder: 2 tablespoons;

Moist Dark Chocolate Cake Recipe

Method of preparation:

  • Break the eggs into a container.
  • Add the oil, flour, sugar and chocolate (or chocolate).
  • Mix well and add boiling water.
  • Keep stirring.
  • The secret to the cake getting dark is baking soda. You can join him, though.
  • You will then pour the dough into the previously greased and floured form.
  • Place the preparation in the oven, with medium temperature, for 40 minutes.
  • To cover the butter, margarine and chocolate in a pan.
  • To finish, cut the cake to pieces and spill the top.

Indulge yourself with this temptation of dark chocolate! Serve in a snack or as dessert!

»

How to Make Butterfinger Cake Wafers

Cake pops or balls are a great and unique way to deliver cakes without having to modify a recipe.

Small in size, they can be enjoyed by children and adults for any occasion.


  1. Makes approx. 48 cake balls
  2. Your Favorite Chocolate Cake Recipe
  3. 1/4 to 1/2 cup chocolate frosting
  4. 1 sachet (14 ounces / 400g)) dark sweet chocolate melts
  5. Butterfinger candy, crushed (so much or little for your choice, to add on the cover as well as
  6. toppings)


flourless chocolate peanut butter cake

Bake the cake. Follow the specific recipe you are using, including its suggested ingredients, cooking

utensils and dishes, steps or instructions, oven temperatures and cooking times.

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Best Chocolate Cake with Frosting

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Moist Chocolate Cake Recipe Easy

Preparation :  60 MIN
Yield Yield : 8 servings

Moist Chocolate Cake

Ingredients for Moist Chocolate Cake Recipe

    2 cups of sugar
    3 gems
    1 tablespoon margarine or butter
    2 cups (tea) of wheat
    1 cup of cornstarch
    1 tablespoon baking powder
    2 cups milk
    1 cup of chocolate nescau power
    3 egg whites beaten

Method of preparation for Moist Chocolate Cake Recipe

    Put in the bowl of the mixer, sugar, egg yolks and margarine
    Beat until whitish cream
    Sift the wheat, cornstarch and baking powder 2 times
    Boil 1 cup of milk, and dissolve the chocolate
    Mix the rest of the milk out of the fire
    Continue beating cream at speed 1
    Go between milk and dried sifted
    Lastly add the egg whites
    Put in round shape with center hole, greased and floured with chocolate
    Bake in medium oven, preheated for about 40 minutes, or until golden brown

Additional Information for Moist Chocolate Cake Recipe 

    This cake is moist without needing syrup. If you want to make a syrup of condensed milk with chocolate.

Moist Chocolate Cake Recipe Easy

Moist Chocolate Cake Recipe Easy

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