Moist Chocolate Cake

YIELD: 3 to 5 servings

TOTAL TIME: 40-45 mins


For the batter:

  • Sugar 2 cups

  • Flour 1 3/4 cups

  • Cocoa 3/4 cup

  • Baking Soda 1 1/2 tsp

  • Baking Powder 1 1/2 tsp

  • Salt 1 tsp

  • 2 eggs

  • Milk 1 cup

  • Oil 1/2 cup

  • Vanilla Extract 2 tsp

  • Boiling Water 1 cup

For the icing: (Optional)

  • Butter 1 cup

  • Cocoa 1 1/2 cup

  • Powdered Sugar 2 cups

  • Milk 2/3 cup

  • Vanilla Extract 1 tsp


  1. Preheat oven to 360F / 180C. Grease and flour two 9-in baking pans and set aside.

  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt. You can also use a blender.

  3. Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth for about 3 minutes.

  4. Stir in boiling water.

  5. Make sure the batter is runny and pour it evenly between the two pans and bake for about 30-35 minutes, to check whether its done, insert a tooth pick in the centre and make sure it comes out clean with just a few moist crumbs attached to it.

  6. Let it cool for about 10 minutes before removing from pans.

  7. In the meantime, prepare a chocolate buttercream frosting.

  8. Use a standing mixer to beat the butter until fluffy.

  9. Add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.

  10. Cut each cake horizontally. Smear the frosting evenly taking 2 -3 heaped tbsp over the first layer of cake and cover with second layer. Continue the process with remaining layers of cake and buttercream frosting Spread buttercream frosting evenly with a spatula all over the cake.


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