Chris’s Simple Moist Chocolate Cake – The Irish Baker Abroad
This cake is really moist and delicious. It’s easy enough to do and the kids are gonna love it. I made it to fit my 20 x 30cm cake pan like all my other cakes.
Give it a go and let me know what you think!
Recipe
2 medium eggs
100g | ½ cup of granulated sugar
100g | ½ cup of dark soft brown sugar
100ml | ⅓ cup + 1tbsp of vegetable or sunflower oil
300ml | 1¼ cup of buttermilk
120ml | ½ cup of boiling water (or brewed coffee)
200g | 1¾ cup of plain flour
70g | ⅔ cup of unsweetened cocoa powder
1 tsp of baking powder
1 tsp of baking soda
Pinch of salt
You can also go with baking powder only. About 2 1/2 – 3 tsp total in the cake. The texture will be a bit different then but still good
Use buttermilk if you can get some. If not add about 2tbsp of vinegar or lemon juice to 300ml of regular milk, stir and let it stand for about 5-10 minutes. This helps to activate and neutralize the baking soda and make the cake more moist. You should get away with regular milk as the acid in brown sugar and from the cream of tartar in the baking powder get the job done. But for best results use buttermilk
I used sunflower oil but you could use vegetable too or switch it out with butter if you prefer that. The amounts are the same. Oil makes it more moist. It’s a matter of preference
Coffee can be used in place of the water. This adds a depth of flavor and helps to intensify the chocolate flavor.
Icing
335g | 2 ¼ cups of icing sugar
50g | ½ cup of cocoa powder
85g | ¾ stick of melted butter
60ml | ¼ cup of milk
1 tsp vanilla essence
The icing is optional. If you prefer something less sweet you could go with a milk chocolate or dark chocolate ganache
Bake the cake at 180C/356F for 30 minutes exactly. Check with a skewer or knife after just to be sure it’s fully baked. I let it cool for a few minutes after but it was still warm when I iced it. No harm
All the best
Chris – Your Irish Baker Abroad
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