Extremely Rich & Moist Chocolate Cake Recipe.

Warning: This recipe is not for any chocolate lover, it is only for those who would die without the existence of chocolate and its goodness.

This is one of my favourite chocolate recipes, I hope you will enjoy it as much as I do. Here is the recipe for this luscious cake. I will be posting the icing recipe and display the finished cake, so do look out for it.

Extremely Rich & Moist Chocolate Cake (Serves 6)

1/2 cup unsalted butter
1 cup white sugar (You may reduce this if you prefer it not to be too sweet)
2 small eggs
3/4 tsp vanilla extract
3/4 cup milk
1 & 1/4 cup all-purpose flour
3 tbsp unsweetened cocoa powder
3/4 tsp baking soda
A pinch of salt

1. Preheat oven at 175°C, grease and flour 2 cake tins with cocoa powder.
2. Sift flour, cocoa, baking soda and salt into one bowl.
3. Cream butter and sugar with electronic mixer, until light and fluffy. Beat eggs in very slowly, one by one. Stir in vanilla extract.
4. Combine in flour mixture alternatively with milk, mixing until incorporated. Pour into the 2 cake tins.
5. Bake for 20 to 25 minutes, or when a skewer comes out clean when poked into the middle of the cake.
6. Allow the cake to cool in the cake tin for 10 minutes before removing it to cool completely on a cooling rack.

Please note that the oven temperature and baking timing varies across ovens. Results for this cake will depend on the relationship you have with your oven. Here are some photos to guide you along.

The cake mixture waiting to be placed into my oven.

One layer of the cake cooling off on the cooling rack.

The 2 layers waiting to be iced.

Watch out for the rest of this post, for the icing recipe and finished cake.

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30 Responses to “Extremely Rich & Moist Chocolate Cake Recipe.”

  1. amanda ling Says:

    yum yum …!!!

  2. Frank Says:

    Love your site. Were you the person who made the comment on my blog? If so, thanks. I went to Singapore in 2006 and loved it.

  3. amsiewong Says:

    Hey Frank, yes that was me. Thank you for visiting my blog and I’m glad you loved Singapore. 🙂 Return again soon, this country changes a lot in a short span of time, heh.

  4. amsiewong Says:

    amanda ling: 😀 Thanks! Next time I’ll bake for you and Raymond.

  5. Chocolate Icing Recipe. « Curious Foodie. Says:

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  6. Sherxr Says:

    Hi again! I love Chocolate cakes ever since I started to learn how to bake!
    Here are some suggestions that could make this cake even more decadent:
    (1) Use chocolate instead of cocoa powder. (Cocoa powder tends to dry out the cake.) You could melt your butter with the chocolate over bain-marie. And mix in before addition of flour.
    (2) Try cutting down the amount of flour. I have tried a cake with only 2 tbsp of flour. Mmmmm melts in your mouth!! But it doesn’t hold its shape as well.
    (3)Increase the amount of butter so that your recipe actually is close to that of a pound cake(sugar, eggs, flour, fats at the same quantity).
    Try it out! Have fun!!! 🙂

  7. amsiewong Says:

    This sounds really good Sherxr, thanks. 😀

    Just a question, how much chocolate do I actually use? Gosh I’m drooling at the thought of baking this cake already… :P~~~~

  8. Rosie Says:

    “My favourite”, a chocolate cake and oh this one looks SO tempting and rich, I just want to dive in and have a taste right now lol 😀

    I am adding your site to my foodie blogroll on my site so I can visit and view your wonderful creations time and time again 😀

    Rosie x

  9. amsiewong Says:

    Awww Rosie you’re so sweet! As sweet as a chocolate cake. 🙂 Thanks for adding me to your blogroll.

  10. Sherxr Says:

    Hm… I seem to add as much chocolate as I could get my hands on! 😛 Hahahah.. There’s never too much chocolate. Ok.. calm down…
    Somewhere between 100g to 200g should be a safe bet.
    Sorry I bake without recipes most of the time. Especially my breads. So it takes a while for me to quantify a recipe!:P

  11. amsiewong Says:

    Hey Sherxr, I shall reach that stage one day. When I simply bake with all the feeling and love I have for each ingredient, without reference to a recipe…haha how philosophical!

    Will let you know how my chocolate cake turns out, with your fabulous tips.

  12. Sherxr Says:

    For super moist cake, try putting few splashes of creme de cacao on the cake before the icing..:)
    We patissieres love our alcohol!!!!

  13. amsiewong Says:

    Mmmm I could even poke holes in the cake and allow all that goodness to seep through. 🙂 Thanks for the tip! I’d love to venture into baking pastries soon. I remember baking flaky pastry and its extensive amount of steps involved!

    Do you have any recipes for toffee-nut syrup? I bought a huge bottle from Starbucks in NYC and I’ve no idea what to do with it, besides adding it to my coffee. And it expires in a year. 😦

  14. Sherxr Says:

    Hm… I suggest a good ol’ trifle. It’s really simple and you can experiment with all the ingredients you have at hand. Will email my suggestions to you.
    Else you can make the english favourite.. Sticky Toffee Pudding!!!!
    Actually any english pudding (choc) will go wonderful with this syrup!
    You can thicken your syrup with some cream or cornstarch.
    Have fun!!!! And Toffee sauce is actually real simple to make. (Just Sugar and Cream!)

  15. John Says:

    Good post! I’m gonna go and read some more.

  16. amsiewong Says:

    John: Thank you for visiting. 🙂

  17. Michelle Says:

    Am definitely going to try out this recipe. Thanks for sharing. Just one thing, the milk as in fluid or powder?

  18. suezie10 Says:

    This cake sounds scrumalicious!! What temperature do I bake the cake in if I put the whole mixture into one cake tin…and for how long? Thanx 🙂

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