Moist chocolate cake recipe – free easy moist chocolate butter cake recipe
This moist chocolate cake recipe yields a delicious dark and moist chocolate cake. The cake tastes good on its own and tastes even better when frosted with butter icing or chocolate ganache.
Ingredients and cake tin sizes:
| Round tin sizes |
6 inches |
8 inches |
10 inches |
12 inches |
| Square tin sizes |
5 inches |
7 inches |
9 inches |
11 inches |
| Butter |
85g |
170g |
340g |
680g |
| Soft Brown Sugar |
125g |
250g |
500g |
1000g |
| Self raising flour |
112g |
225g |
450g |
900g |
| Salt |
a pinch |
a pinch |
a pinch |
a pinch |
| Cocoa powder |
20g |
40g |
80g |
160g |
| Baking powder |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
| Sodium bicarbonate |
3/8 tsp |
3/4 tsp |
1 1/2 tsp |
3 tsp |
| Eggs |
1 1/2 |
3 |
6 |
12 |
| Milk |
50 ml |
100 ml |
200 ml |
400 ml |
| Vanilla essence |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
| Rum (optional) |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
| Water |
50 ml |
100 ml |
200 ml |
400 ml |
| Hot water |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
| Instant coffee granules |
1/2 tsp |
1 tsp |
2 tsp |
4 tsp |
Method:
Preheat oven to 170 degrees Celsius.
Sift flour, cocoa powder, baking powder, sodium bicarbonate and salt for 3 times. Leave aside.
In another bowl, mix the hot water and instant coffee granules to a paste. Leave aside.
In another separate bowl, beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition.
Fold in the sifted ingredients into the creamed mixture alternately with water and milk, starting and ending with flour.
Finally add vanilla essence, rum, coffee paste and combine well.
Pour the batter into a well greased and floured cake tin. Bake the cake for 50 to 60 minutes or until a skewer inserted in the centre of the cake comes out clean.
Remove cake from oven and let it cool completely before decorating it.
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