If you’ve arrived here, you’re probably looking for a supremely decadent and moist chocolate cake recipe, and well done, you’ve found it! This indulgent dessert will have you slipping into a chocolate coma faster than you can say diabetes, and in all honesty you will not even care. So, buckle up and get ready to overdose on chocolatey goodness, with possibly the most gratifying cake in town!
Moist Chocolate Cake
Equipment
- 1 Sieve
Ingredients
- 120g (4oz) Unsalted Butter
- 80g (3oz) Dark Chocolate (70%)
- 350g (12oz) Caster sugar
- 100g (2) Egg
- 6g (1tsp) Vanilla Extract
- 250g (9oz) Milk Room Temperature
- 220g (8oz) All-purpose flour
- 84g (3oz) Cocoa
- 10g (2tsp) Baking Powder
- 6g (1tsp) Baking Soda
- 250g (9oz) Black Coffee
Instructions
- Line 2 watertight springform cake tins with baking paper, grease with Butter, and dust with Cocoa Powder. If your oven can only fit one tin at a time, split the ingredients and cook in 2 batches
- Pre-heat the oven to 190℃ (375°F, Fan 170°C, Gas Mark 5)
- Put 80g of Dark Chocolate and 120g Butter in a bowl and melt together, either in a microwave, or by placing on top of a small saucepan of boiling water
- Meanwhile, in a separate bowl, combine 220g of All Purpose Flour, 82g of Cocoa Powder, 10g of Baking Powder, and 6g of Baking Soda, then mix thoroughly
- Once the Chocolate and butter have melted, add 350g of Caster Sugar, 2 Eggs, and 6g of Vanilla Extract and blitz with an electric hand mixer until completely combined
- Concurrently, take 250g of Black Coffee (your basic Americano, please don't use instant), place in a saucepan and bring to the boil
- While the coffee is heating up, pour 250g of Milk into the cake mix and give it another blast with the mixer. Then, add the Flour, Cocoa, and Baking powder concoction and blitz once again. Don't mix any longer than is absolutely necessary, air is your enemy.
- Finally, slowly add the boiling Coffee while operating the mixer in your spare hand. This will result in a very watery mixture
- Pour this mixture into the per-prepared cake tins, and bake in the centre of the oven until you can poke it with a toothpick and it comes out clean. This should take around 40 minutes
- When cooked, remove from the cake tin as soon as is feasible and leave to cool on a wire rack
- Once cool, slather liberally with dark chocolate ganache, including a layer between the two sponges. See the extra notes if you are useless at this (like I am)
- When ready, overdose on pure, unadulterated chocolatey goodness!
Nutrition
Some Tips on Decorating your Decadent and Moist Chocolate Cake
As mentioned in the recipe, I’m particularly bad at decorating cakes, so here’s my tip on making the thing adequately presentable. Following the cooling process, those chocolatey sponges will have shrunk a little around the sides, and you can use that to your advantage. So, clean and reassemble the springform cake tin, and line it at the bottom with some baking paper. Then, place the first sponge at the bottom, ensuring an equal gap around the edges, and pour in half the ganache, using a spoon to push it down the sides and cover the top. Once satisfied, place the second sponge on top and repeat the process. After successfully bathing the creation in chocolate, place it in the fridge for an hour or so, until cool. Then, to get the cake out, gently warm the sides of the cake tin with a teatowel soaked in hot water until you can see the chocolate begin to melt slightly, and carefully open the springform hinge.
A Few Additional Pro Moves
Though it is wholly impossible to improve upon, there are a few variations that will add an extra dimension to the decadent and moist chocolate cake. Firstly, you can use a more interesting chocolate for the ganache in order to add an extra element to the flavour profile. My personal favourite is Lindt ‘Orange Intense’ dark chocolate with almonds, but, knock yourself out and experiment with whatever takes your fancy. In addition, budding cake-ologists can try decorating the top of their creation with whatever sparks your interest, from fruit or nuts, to cream, or even more chocolate, the options are limitless!
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