Chris’s Simple Moist Chocolate Cake is a wonderfully moist and delicious treat that’s easy to make and perfect for sharing with family and friends. It’s made to fit a 20 x 30cm cake pan, just like many of Chris’s other cakes.
Chris’s Simple Moist Chocolate Cake – The Irish Baker Abroad
Give this recipe a go and let us know what you think! It’s a perfect treat for those who appreciate traditional Irish baking with a rich chocolate flavour.
Recipe
| Ingredient | Metric | Imperial / Cups |
|---|---|---|
| Eggs | 2 medium | 2 medium |
| Granulated sugar | 100g | ½ cup |
| Dark soft brown sugar | 100g | ½ cup |
| Vegetable or sunflower oil | 100ml | ⅓ cup + 1 tbsp |
| Buttermilk | 300ml | 1¼ cups |
| Boiling water or brewed coffee | 120ml | ½ cup |
| Plain flour | 200g | 1¾ cups |
| Unsweetened cocoa powder | 70g | ⅔ cup |
| Baking powder | 1 tsp | 1 tsp |
| Baking soda | 1 tsp | 1 tsp |
| Salt | Pinch | Pinch |
Tip: You can use baking powder only (about 2½–3 tsp total) if preferred. The texture will be slightly different but still delicious.
Use buttermilk if possible. If unavailable, add about 2 tbsp of vinegar or lemon juice to 300ml of regular milk, stir and let it stand for 5–10 minutes. This activates and neutralises the baking soda, helping to keep the cake moist. Regular milk can work as the acid in brown sugar and cream of tartar in baking powder also help, but for best results use buttermilk.
Sunflower oil is recommended for moisture, but vegetable oil or melted butter can be used in the same amounts according to your preference.
Coffee can replace the boiling water to deepen and intensify the chocolate flavour.
Icing
| Ingredient | Metric | Imperial / Cups |
|---|---|---|
| Icing sugar | 335g | 2¼ cups |
| Cocoa powder | 50g | ½ cup |
| Melted butter | 85g | ¾ stick |
| Milk | 60ml | ¼ cup |
| Vanilla essence | 1 tsp | 1 tsp |
The icing is optional. For a less sweet option, try a milk or dark chocolate ganache instead.
Bake the cake at 180°C (356°F) for exactly 30 minutes. Check with a skewer or knife to ensure it is fully baked. It’s fine to ice the cake while it’s still slightly warm.
All the best,
Chris – Your Irish Baker Abroad
How to Store Chris’s Moist Chocolate Cake
Store the cake in an airtight container at room temperature for up to 3 days. If iced, keep it covered to prevent the icing from drying out. For longer storage, refrigerate the cake wrapped tightly in cling film for up to a week.
Can You Freeze Chris’s Moist Chocolate Cake?
Yes, this cake freezes very well. Wrap the cake tightly in cling film and then in aluminium foil before freezing. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.
Why Is My Chocolate Cake Not Moist?
If your cake turns out dry, it may be due to overbaking or not using enough fat or liquid. Ensure you measure ingredients accurately, use buttermilk or the milk and vinegar substitute, and avoid overbaking. Adding oil instead of butter can also help keep the cake moist.
Experience Authentic Irish Food in Person
Learn to bake authentic Irish scones and bread in a local home in Galway. This is a wonderful way to connect with Irish food culture and bring a real skill home with you.
Book: Traditional Irish Homemade Baking Scones and Bread class in Galway
For those who love traditional Irish baking, you might also enjoy exploring Irish soda bread recipe, Irish Soda Scones, and Chris’s Traditional Irish Soda Bread. For a rich dessert twist, try Chris’s Chocolate Guinness Cake or the Guinness Chocolate Brownies. And if you love Irish comfort foods, don’t miss our collection of 8 Irish comfort foods that taste like home.
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