Moist & Decadent Chocolate Cake
Updated: Sep 18, 2020
Since I began selling cakes, it took me a while to find the perfect chocolate cake recipe, until I finally stumbled upon a recipe by Bake Like a Pro. After trying this recipe, I was sold! It is so moist and full of that rich chocolate flavour that you want out of a chocolate cake. I did make a few slight adjustments based on what ingredients I have most available to me, and I almost always add raspberries in mine too, which adds a delicious citrus flavour that compliments the cake so well!
So if you're looking for a crowd pleaser, then I'd definitely recommend giving this chocolate cake a go! Recipe below :)
Prep time: 20 minutes │ Cook time: 1 hour │ Total time: 1 hour 20 minutes Yield: Two 8 inch chocolate cakes (for layering).
1 and ¼ cups (250g) unsalted butter
8 ounces (250g) 50% dark chocolate
2 and ¾ cups (550g) granulated sugar
2 tablespoons (30ml) instant coffee
¾ cup (175ml) hot water
2 cups (300g) flour
½ cup (55g) cocoa powder
½ teaspoon (3g) baking soda
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) salt
½ cup (125ml) milk
2 tablespoons (30ml) vegetable oil
1 cup (62g) frozen raspberries tossed lightly in a teaspoon of flour (optional)
1) Preheat oven to 150°C (302°F) and lightly grease two 8 inch cake tins.
2) In a double boiler, gently melt the butter, chocolate, and sugar. Mix the coffee with the boiling water, and add this to the mixture as well. Stir every now and then to quicken the melting process.
3) Once completely melted, remove from heat and allow to cool for 5 minutes.
4) Whilst the mixture is cooling, sift the flour, cocoa powder, baking soda, baking powder and salt into a bowl.
5) Once 5 minutes have passed, return to the chocolate mixture and mix in the milk with a hand mixer (or whisk). If you are using a stand mixer, then do this on a low speed with the paddle attachment.
6) Add in the eggs one by one, mixing well in between each addition.
7) Mix in the vegetable oil.
8) Mix in the sifted dry ingredients until just combined.
9) Evenly pour the mixture into the two cake tins. If you are adding in the raspberries, then distribute them evenly on top of the cake, without getting any too close to the sides of the tin, and then push them into the batter with your fingers. This is more for aesthetic purposes, so that the berries don't create holes in the sides of your cake. But if you don't mind having the berries showing on the sides, then you can simply fold them into the mixture before distributing them into the tins.
10) Bake in the oven for 1 hour, or until a toothpick comes out clean. Refrain from opening the oven too early, otherwise this can cause your cake to sink in the middle. Every oven is different, so if you feel like you need to check your cake earlier, then I would recommend checking it only after 45 minutes have passed. If you prefer not to bake two separate cakes, and would like to bake the cake in one tin, then pour into one tin and bake for 2 hours.
11) Let the cake completely cool and then serve/decorate it however you like. I would recommend pairing it with my chocolate swiss meringue buttercream recipe which you can find here, or if you're looking for something simpler, then some freshly whipped cream and fruit goes great as well! :)
If you do try this recipe out or have any questions, then please leave me a comment below! I'd be happy to answer any questions. Also, I'd love to see pictures if you try this recipe out, so don't forget to tag me on Instagram @cakesbymk.nz :)