Moist Chocolate Cake

Moist Chocolate Cake

Best chocolate cake I ever baked, this recipe is definitely a keeper. Instead of a big loaf, I baked a mini loaf and six cupcakes. I gobbled up one slice and three cupcakes so far... yummm! The cake is so moist and rich, it tastes so good even without frosting.

The original recipe is from kak izan on MyR, I have made some minor changes to it.

Ingredients (5" x 8" loaf pan):
1 cup cake flour
1 tsp baking powder
1 cup caster sugar
2 large eggs
125g unsalted butter
1 tsp vanilla essence

Chocolate Paste:
½ cup cocoa powder
½ tsp instant coffee (I used Moccona's Temptation)
¼ cup sugar
½ cup hot water
¼ cup evaporated/fresh milk
Pinch of salt

Directions:

  1. Preheat the oven to 180 degree C. Grease the loaf pan and line the bottom with baking paper.
  2. Chocolate Paste: Combine cocoa powder, instant coffee, sugar, hot water and salt in a medium mixing bowl. Whisk the mixture until the sugar is melted, then add in milk and mix well. Set aside for later use.
  3. Sift together flour with baking powder for 2-3 times. Set aside.
  4. In a large mixing bowl, beat butter together with sugar until creamy. Add in vanilla essence, and eggs one at a time. Beat until light and fluffy.
  5. Fold in sifted flour in batches, alternate with chocolate paste. Start with flour and end with flour.
  6. Bake for 45-50 minutes.

Comments :

28 comments to “Moist Chocolate Cake”
Sarah C. said...
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Thanks for posting about this. Your cake looks wonderful and is more my style than the fancy ones everyone is afraid to cut or that I am too unskilled to frost!

Lydia said...
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Hi Sarah, this cake is great with chocolate ganache. I am also too unskilled to frost, but with ganache is ok, cos just pour it over. :D

Mat Gebu said...
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Sky..kek nie mmg sedap...dah try tadi dan i dah makan 2 slices..habiss laa kolestrol mesti naikk!!!!!

Lydia said...
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hehehe... kolestrol sy pun naik juga. doc dah pesan jgn makan terlebih gula, i makan juga kek ni!! Lepas simpan dlm peti sejuk lagi sedap tau... masih ada stock.

Takemi bawa gi office hari tu, semua kata sedap. Takyah cari resepi kek choc lagi.

Mandy said...
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love your photos! may i know what software you used to add the wordings? they look like one from the magazine!
Oh, and the chocolate cake is to die for!

Lydia said...
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Hi Manly, I am using MS Publisher to add those wording as I do not have Photoshop. You can do lots of things with the Publisher.

Design for Money said...
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Mmmm... is great chocolate cake. chocolate... more chocolate ;)

ovenhaven said...
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Hi there, I bloghopped my way here. This cake looks so moist and decadent! Thanks for sharing the recipe :)

Anonymous said...
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hi lydia, u mentioned u used ms publisher. i tried, but it doesn't seem meant for photos enhancement? how did u usually use it to publish blog? thx for help!!

Lydia said...
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hi, i used ppt only to include the wording and some shades. for photo enhancement you need photoshop or you may try this website www.picnik.com. I usually use either MS Photo Manager or picnik to edit the photo.

Hanie Suriya said...
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Hi, this cake looks really good, but i was just wondering, is it possible to substitute cake flour with AP flour? i have yet to find cake flour here in UK. thanks!

Lydia said...
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hi hanie,
You can use AP if cake flour is not available. Cake flour aka super fine flour, so the texture of cake using CF will be finer than AP.
Another option is to mix AP with some corn flour (white colour), 4/5 AP & 1/5 corn flour.

Happy baking!

Anonymous said...
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Hi

I can't resist anything made with chocolate and this moist chocolate cake looks so tempting and beautiful. Would you mind if I tried this cake and then post the recipes in my website. I will of course, acknowledge you there too.

Thanks for sharing such a beautiful recipe.

Cheers
Olivia
www.foodlovepassion.blogspot.com

Lydia said...
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Hi Olivia,

Pls go ahead. hope you like this recipe.

cheers,
Lyd

Fuzzy said...
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Hi Lydia,

I was searching for moist chocolate cake and came arcoss your blog. Glad to see wonderful comments and I've given it a try. Indeed the cake was moist. Thanks for sharing the recipe.
Question: How come my cake turn out to be a bit "flaky", meaning when I cut the cake, bits and pieces fell out. What have I done wrongly?

Lydia said...
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Hi Fuzzy,

Thanks for trying out this recipe. I'm not sure what went wrong, could it be the knife you used and the cutting motion? Try to keep the cake in the fridge prior to serving, it helps to hold the shape better when cutting.

Anonymous said...
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Hey,
I am actually a newbie at baking, and I really want to try out this recipe. It would only be my third time baking, and I don't understand what you mean by folding in the flour with the paste. Can you please explain that to me in more detail? Thanks for this wonderful recipe.

Lydia said...
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When baking, we usually use a spatula or wooden spoon to fold. Some people may use hand. Add in ingredients (eg. flour, nuts, fruits) into batter a little at a time. Scrape the bottom of the bowl with spatula, take batter and "fold" it over other batter. Do it quickly but gently, do not simply stir (stirring will produce heavy cake). Repeat the process until all ingredients are well combined.

Hope this helps.

Anonymous said...
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Thank you! I do understand it now. Thanks a lot! I can't wait to try it out! and I cant thank you enough :D thanx once again

ain said...
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Hi Lydia, i just baked this wonderful chocolate cake. Based on the reviews that u got fm your visitors, I gambled and made 5times its original recipe for the first time...whoa what a relief it turned out good! I will decorate mine however with ganache and chocolate ribbons to make it look fancy for a birthday tomorrow;) Thanks for sharing this recipe. Reliable recipes are hard to comeby these days. I will definitely try more of your recipes fm now on:P

Lydia said...
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ain,
Thanks for compliments and glad that you like this cake too. Can't wait to see your decorated cake!

ain said...
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really, would u like to see it? Where should i post it for u to see?

Lydia said...
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I checked your blog twice, no choc cake there yet... you can post it on your blog n let me know once it is up. thanks ya!

Anonymous said...
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Hi Lydia,
My name is Abby,I came across your blog and was searching for the best chocolate cake to for my friend who's pregnant now.Your chocolate cake looks so yummy and moist too..I have few questions to ask before I start baking this cake..can I substitute cake flour with plain flour and if I do that whats the measurement of the plain flour and baking powder will be..secondly is it possible to skip using the instant coffee..pls do let me know this..thanks

Lydia said...
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Hi Abby,
Sure you can use all purpose flour, but I would recommend cake flour as it produces smoother texture than all purpose flour.
1 cup of cake flour = 1 cup of all-purpose flour minus 2 tablespoons. Baking powder wise, 1 tsp will be ok. As for the instant coffee, you can omit it if can't take it during pregnancy. Adding instant coffee will enhance the choc taste in cake.
Happy baking!

DG said...
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Hi Lydia,

Thanks for sharing this wonderful recipe. I tried it and found the cake delicious and really moist. I hope you don't mind that I share this recipe in my blog.

Lydia said...
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DG,
Thanks for the feedback and glad that you like this recipe, feel free to share it on your blog.

Hikmah said...
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I just baked this cake & I used e Valrhona cocoa... It's too chocolatey & a bit jelak.... Or is it I had too much of it? ;p
You're a great baker blogger, Lydia. You seem to know all the Asian food :) Thanks for the great blog!

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