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Moist chocolate cake with dark chocolate sauce recipe


  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Olive oil cake

This cake is not only quick and easy to make, it also tastes fab! It's an incredibly moist chocolate sponge cake, with a rich, dark chocolate sauce. This cake will satiate any chocolate lover's craving. Enjoy as a decadent dessert or as a birthday cake.

95 people made this

IngredientsServes: 9

  • For the chocolate cake
  • 150g plain flour
  • 200g caster sugar
  • 5 1/2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 egg
  • 1/2 teaspoon salt
  • 125ml milk
  • 1/2 teaspoon lemon juice
  • 4 tablespoons olive oil
  • 4 tablespoons groundnut oil
  • 1 teaspoon vanilla extract
  • 125ml boiling water
  • For the dark chocolate sauce
  • 3 tablespoons water
  • 100g caster sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 pinch salt
  • 1/2 teaspoon vanilla
  • 15g unsalted butter

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat the oven to 150 C / Gas 2. Lightly grease a 20x20cm or similar sized dish.
  2. In a bowl, mix together the dry ingredients - flour, sugar, cocoa and bicarbonate of soda.
  3. In another bowl, mix together the wet ingredients - egg, salt, milk, lemon juice, oils and vanilla extract. Then add the boiling water and stir to incorporate.
  4. Mix the wet and dry together, folding in until just combined. Try not to over-mix. Quickly pour the batter into the prepared dish.
  5. Bung into the oven for 1 hour. Check for doneness by inserting a skewer; if it comes out clean, it's ready. Allow to cool.
  6. For the sauce - place the water and sugar in a saucepan and stir until the sugar is dissolved. Add the cocoa, salt and vanilla and stir until incorporated. Turn off the heat and add the butter, stir until incorporated. Serve warm poured over the cake. Enjoy!

See it on my blog

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Reviews & ratingsAverage global rating:(17)

Reviews in English (16)

can i jus add 8 tablespoons of olive oil if i dont have groundnut oil?-21 Mar 2012

Very very tasty! Sickly, but in a good way. Didn't rise very much, if at all, but it didn't seem to affect the cake itself. One note though; the ingredients call for 4 tbsp each of olive and groundnut oil, but they're not mentioned in the method. I assume the oil is added to the wet ingredients, or was it removed from the recipe?-31 Aug 2010

My first ever review of anything! This cake was so easy to make and tasted amazing! Everyone went back for more. The very small piece left even tasted amazing the next day. Thanks so much for sharing-16 Dec 2011


  • 1 ½ cups all-purpose flour
  • 1 cup Dutch-processed unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 ½ cups stout beer
  • 1 tablespoon vanilla extract
  • 1 tablespoon instant espresso powder
  • 1 ½ cups white sugar
  • 1 cup butter
  • 2 large eggs
  • ½ cup mayonnaise
  • 1 (4 ounce) bar dark chocolate, chopped

Preheat the oven to 325 degrees F (165 degrees C). Grease three 8-inch round cake pans and line bottoms with parchment paper.

Sift flour, cocoa powder, baking soda, salt, and baking powder into a large bowl.

Combine stout, vanilla extract, and espresso powder in separate bowl and stir.

Beat sugar and butter together in another bowl until creamy, scraping sides occasionally. Add eggs, one at a time, mixing after each addition. Beat in mayonnaise. Alternate adding the flour and stout mixtures, 1/3 at a time, beating after each addition. Fold in dark chocolate just until combined. Split batter between the 3 prepared pans and level out the tops.

Bake in the preheated oven until a toothpick inserted into the cakes comes out clean, about 35 minutes. Cool in the pans for 15 minutes, then run a knife around the edge and flip onto a cooling rack. Let cool completely.


Recipe Summary

  • 1 cup margarine
  • 1 ¾ cups white sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups milk
  • 2 ½ cups all-purpose flour
  • 6 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.

In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


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Fantasticly easy and delicious recipe! Use the best quality chocolate available. Occasionally, I sprinkle a powdered sugar design or drizzle chocolate ganache on top. Excellent with an great bottle of Port to end a meal with company, as a small slice goes a long way.

Fantastic! The trick was using high-quality chocolate, and fully incorporating the egg and chocolate. It looked beautiful and tasted like a giant truffle. It melted in our mouths.

I must agree completely with the previous reviewer. Hard to understand how this is named "moist". Far from it. Similarly, I found it bland. A little sweetness might help. But I have had many chocolate cakes that were not sweet but somehow had much more flavor. I will not make this again.

Definitely easy, but wasn't overly impressed with the result. I found it a bit dry and it didn't keep very long. I also thought the flavor a bit bland. Might try it again and doctor things up a bit, but will probably try some other recipes first.

Extraordinarily easy, and very very good. I'll try it again with even better quality chocolate. Very very rich - this is for chocoholics only.

Great recipe, super easy to make and it's delicious. It's super rich. I made it with dark chocolate and it was great but I might add a raspberry sauce drizzle on it next time.

I love this recipe. it's quite easy to make and it's delicious. I actually made them into little cupcakes and added half a teaspoon of vanilla(the cooking chocolate I had wasn't that great and needed a kick)but it turned out perfect. it's the perfect thing for St. Valentine's day.

Wonderful cake. I wouldn't change a thing.

Excellent cake. Made it with a milk chocolate bar from Trader Joe's for a birthday. Thought about sifting powdered sugar on top, but thought the birthday girl would like to keep her eyebrows.

Wow! Incredibly easy and a wonderful result. It is best served warm as the center becomes slightly molten in quality. As previously suggested, make sure the eggs are whisked to a good volume for the best result.

An exceptionally well done flourless chocolate cake. I couldn't wait untill it was finished cooling to have a bite. The cake is very simple and yet very decadent, I am suprised at how quickly it was done. I can see how it could be the basis of so many differing variations. Rember to beat the eggs quite well, I have had other recipies which did not turn out so well because I did not beat the eggs or egg whites untill quite volumized.

I've made this cake several times using a variety of chocolates. Always good. Try this. bottom layer of dark, top layer of milk chocolate, drizzled with a warm caramel. Fabulous!

I almost didn't make this cake based on a few of the reviews, but I'm glad I did. This is a delicious, easy, flourless chocolate cake recipie. My guests loved it with fresh whipped cream. Yummie!

I've made this several times. Nice go-to dessert as I always have the ingredients on hand. It took a little longer to bake in my oven - 30 min. Garnished with whipped cream, raspberry coulis and fresh raspberries. YUM!

I used a mix of semi-sweet and bittersweet chocolate - pure chocolate heaven - of course not for those who prefer white or milk chocolate. The cake did not rise much, but was very moist.

Very disappointed with the result. Wasted the ingredients. Will not make this again!

I know I didn't do anything wrong, I followed the recipe word for word. It was just too eggy almost like a chocolate omelette

This recipe was wonderful - it's my husband's favorite. I serve it with raspberry sauce or fresh berries and he always asks for more.

I love dark chocolate and so was pre-disposed to like this cake. But my husband does not, and yet he asked for seconds, which should tell you this cake is FABULOUS. For flourless chocolate cake, this cake turned out to be very light in texture, with wonderful flavor. Instead of a ganache, I frosted it with a vanilla buttercream which, believe it or not was great with it. Made it for Christmas, making it again for an intimate NY eve dinner.


How to Make Chocolate Cake

Ok are you ready to make the best chocolate cake ever? Here&rsquos how to do it:

  • Prep: Preheat your oven to 350F. Prep your cake pans.
  • Mix wet ingredients: Start by combing the granulated sugar with the, eggs, oil and vanilla extract and beat them together until fluffy. Then add sour cream and beat until well combined.
  • Combine dry ingredients
  • Alternate adding half the wet and dry ingredients at a time and beat until incorporated.
  • Pour into prepared pans dividing the batter evenly.
  • Bake: These cakes bake at 350F for 20-24 minutes. Rotate your pans in the oven halfway through baking to allow for even baking.
  • Cool to room temperature before frosting.

Preparing Your Cake Pans for Baking

Believe it or not, how you prepare your cake pans can have a huge impact on the finished product. Why? Because a properly prepped cake pan allows your cake to bake throughout and also makes it easier for you to remove the cake from the pan after it&rsquos cooled. Here is how I prep my pans for this chocolate cake recipe:

  • Line the pans: I recommend lining the bottom of my pans with parchment paper or a Silpat silicone baking mat. This helps the cake easily release from the pan.
  • Grease the sides of the pan with Crisco vegetable spread
  • Add flour: Coat the grease with a mixture of flour and cocoa powder. Lightly dust and then empty any remaining flour out of the pans
  • For flat cake tops: I recommend using bake even stripes to help make these cake flatter on top, which means less of a dome and less wasted cake!

Moist chocolate cake

1. Preheat the oven to 180 °C. Grease a 20-cm Bundt tin well.

2. Sift together the flour, cocoa, baking powder, bicarbonate of soda, salt and coffee in a large bowl, then add the sugar.

3. Whisk together the inkomazi, oil, eggs and vanilla. Add to the flour mixture and mix together until well combined.

4. Carefully add the boiling water to the cake batter. Beat together thoroughly until smooth.

5. Spoon the batter into the prepared cake tin. Bake for 35–40 minutes, or until a skewer inserted in the centre comes out clean.

6. Remove from the oven and allow to cool for about 10 minutes, then remove from the tin and cool completely.

7. For the frosting, combine the butter and cream in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat.

8. Place the chocolate pieces in a glass bowl, pour the cream mixture over the chocolate and stir in the vanilla and coffee. Allow to stand for about 3-5 minutes to soften the chocolate or chocolate chips completely. Stir until smooth.

9. Cover the cake with chocolate ganache frosting and decorate with chocolate shavings or grated chocolate.

Cook's note: For a layered cake, bake in 2 x 22-cm cake tins for 30-35 minutes. Sandwich and cover the cakes with ganache, and decorate with chocolate shavings.


This recipe is an extract from Dorah Sitole – 40 Years of Iconic Food, published by Human & Rousseau and retailing for R380 at all good book stores.

Recipe by: Dorah Sitole View all recipes

Dorah Sitole needs no introduction. With an immense career spanning 40 years in the food industry, she has paved the way for young food writers, specifically food writers of colour, to thrive in South Africa.


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  • Flour: This recipe calls for all purpose flour however you can substitute equal parts gluten free flour to make this a gluten free chocolate cake.
  • Sugar: I use a mix of granulated sugar and light brown sugar for extra softness and flavor.
  • Cocoa powder: I recommend using good quality unsweetened cocoa powder. I like using Hershey’s unsweetened cocoa powder however Dutch processed dark cocoa powder can be used for an even richer / bitter chocolate taste.
  • Baking powder andBaking soda: Act as leaveners for the cake.
  • Salt: Adds flavor to the cake and balances out the sweetness.
  • Milk: I use 2% in this recipe.
  • Canola oil: I prefer oil in this cake instead of melted butter. It produces a moister cake with better crumb. You can substitute melted coconut oil in place of the canola oil if you prefer!
  • Eggs: They make the cake rich and fudgey. Make sure to bring your eggs to room temperature for a smooth batter.
  • Vanilla: Adds the perfect amount of flavor to the cake.
  • Hot coffee: Strong hot coffee intensifies the chocolate flavor and creates a silky batter!

Best Filling For Chocolate Cake Recipes : A decadent and moist Chocolate Cake recipe with the . / These chocolate cake recipes check all the right boxes

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Raspberry Chocolate Layer Cake | Chocolate Cake & Ganache . from www.lifeloveandsugar.com Looking for cake frosting recipes? Are you an absolute sweet lover with a big love for chocolate? Check out these 18 chocolate cake recipes to upgrade your dessert tastes better from scratch. It's much less sweet than american buttercream and whips up to be silky and light. These chocolate cake recipes check all the right boxes Jennifer steinhauer, food & wine magazine. Here are some of the most delicious chocolate recipes you can try at home. Best layer cake filling ideas and recipes.

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Source: thebestcakerecipes.com

I mean, just look at those crumbs. Recipe from good food magazine, april 2004. Besides its wonderful taste, this recipe is appealing because there is no baking involved and it is the main component of the cocoa blends and gives body to the finished chocolate. Take these recipes, for example: Chocolate cake recipes are a dime a dozen, but a few stand out as a head above the rest.

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Discover 19 types of frosting and learn how to make them, including vanilla buttercream, cream cheese frosting, and more! Find easy to make recipes and browse photos, reviews, tips and more. Relevance popular quick & easy. Recipes to bake with kids. It's not only easy and quick, it's uniquely versatile.

I have not made this recipe as cupcakes ( i love my ultimate chocolate cupcake recipe) but if you do you will want to fill each liner 2/3 full with batter. I mean, just look at those crumbs. I used white chocolate ganache as filling in between layers and dark chocolate. Recipes to bake with kids. 30 best chocolate cake recipes you'll ever try.

Source: www.sweetandsavorybyshinee.com

Chocolate cake recipes are a dime a dozen, but a few stand out as a head above the rest. I have not made this recipe as cupcakes ( i love my ultimate chocolate cupcake recipe) but if you do you will want to fill each liner 2/3 full with batter. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. The best chocolate cake recipe ever! Here are some of the most delicious chocolate recipes you can try at home.

Collection of our favorite chocolate cake recipes & beautiful images from the feedfeed global community of homecooks, chefs, bloggers, & food the chocolate cakes featured here were shared with us by members of the feedfeed community who added #feedfeed to images ofread more >. It's much less sweet than american buttercream and whips up to be silky and light. Try these 11 best and delicious chocolate recipes at home. This paleo chocolate cake recipe is fluffy, light and airy. In a small sauce pan add.

Source: www.lifeloveandsugar.com

Tips, tricks & recipes for chocolate cake fillings including mousse & ganache. Take these recipes, for example: Try other chocolate cake recipes including chocolate brownie cake chocolate marble cake, or chocolate birthday cake. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. It is so moist and rich in chocolate flavor!

Cakes on august 6, 2018. Chocolate ganache is a 2 ingredient recipe with virtually endless uses. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. Water, cocoa powder, chocolate chips, whipped cream, and sugar. Looking for cake frosting recipes?

Source: www.sweetandsavorybyshinee.com

In a small sauce pan add. Find easy to make recipes and browse photos, reviews, tips and more. Looking for cake frosting recipes? Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife. The ganache and cream cheese chocolate buttercream this is my own version of the chocolate microwave mug cake.

30 best chocolate cake recipes you'll ever try.

Source: www.bakedbyanintrovert.com

Plus, tips from a pastry chef make your chocolate cake fillings irresistible!

Source: grandmotherskitchen.org

The ganache and cream cheese chocolate buttercream this is my own version of the chocolate microwave mug cake.

Source: www.wickedgoodies.net

This chocolate cake is like making your own chocolate bar.

Source: assets.epicurious.com

Make sure to check out the entire collection!

It's not only easy and quick, it's uniquely versatile.

The best thing about this filling was that the strawberries were whole and they remained whole during the cooking process, so the cake was that much wish there were some cake left.

Discover 19 types of frosting and learn how to make them, including vanilla buttercream, cream cheese frosting, and more!

Jennifer steinhauer, food & wine magazine.

Stunning german chocolate cake recipe made using rich chocolate cake layers, a classic coconut pecan filling and a chocolate buttercream.

Source: news.yummyeveryday.com

Trusted chocolate cake recipes from betty crocker.

Source: news.yummyeveryday.com

Anyway, we can move on to the chocolate ganache.

Source: www.handletheheat.com

This chocolate cake is like making your own chocolate bar.

Source: www.lifeloveandsugar.com

Hershey's special dark cocoa powder ($3, target).

I mean, just look at those crumbs.

I mean, just look at those crumbs.

Source: lifeinlapehaven.com

Decadent cakes, cookies, fudge, and cheesecakes.

Anyway, we can move on to the chocolate ganache.

These decadent chocolate cake recipes are perfect for any occasion.

Source: chowhound3.cbsistatic.com

Make sure to check out the entire collection!

Six layer chocolate cake with toasted marshmallow filling and malted chocolate frosting.

This paleo chocolate cake recipe is fluffy, light and airy.

Source: www.sweetandsavorybyshinee.com

Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.


Milk Chocolate Layer Cake

Dark chocolate has long been the favorite child of pastry chefs and gourmands, but a good milk chocolate cake is hard to find. We've created this recipe for those who crave the lighter taste and creaminess of milk chocolate. The ganache that serves for the filling and icing is truly luscious. All you'll need to finish is a big glass of ice cold milk!

Ingredients

  • 1/4 cup (50g) vegetable oil
  • 4 tablespoons (57g) butter, softened
  • 3/4 cup (149g) sugar
  • 2 large eggs, room temperature
  • 6 ounces (170g) milk chocolate, chopped (about 1 cup) and melted
  • 1/4 teaspoon salt
  • 2 1/2 cups (305g) King Arthur Unbleached Cake Flour
  • 2 tablespoons Cake Enhancer, optional but very helpful
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon vanilla
  • 1/4 cup (21g) dried whole milk
  • 1/4 cup (21g) natural cocoa or unsweetened cocoa, Dutch-process or natural
  • 1 cup (227g) buttermilk, room temperature
  • 1 cup (128g) Marshmallow Fluff, optional for filling one layer

Instructions

For the ganache: Place the chopped chocolate in a medium-sized bowl. Heat the cream until just boiling and pour over the chocolate. Slowly stir until completely melted and lump-free. Set the bowl in the fridge to chill while you make the cake.

Preheat the oven to 350°F and prepare your chosen pan(s) by spritzing well with cooking spray.

For the cake: Place the oil, butter, sugar, and eggs in the bowl of your mixer. Beat on medium speed for 2 minutes. Stop the mixer and scrape down the bowl.

Add the melted milk chocolate, salt, flour, Cake Enhancer, baking soda, vanilla, dried whole milk, cocoa powder and 1/2 cup of the buttermilk. Beat on medium speed for 1 minute. Stop again and scrape the bowl.

Perfect your technique

Milk Chocolate Layer Cake

Add the remaining buttermilk and beat for 30 seconds.

Pour the batter into the pan(s), and bake: for 8" rounds, 18 to 24 minutes for 9" rounds, 20 to 28 minutes for cupcakes, 15 to 18 minutes. For a 13" x 9" x 2" pan, bake 25 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean, with just a few moist crumbs.

Rest the cake in the pan for 10 minutes, then turn out onto a rack to cool completely.

To prepare the ganache: The chilled ganache should now be the consistency of chocolate pudding. Place it in the bowl of your mixer and whip with the whisk attachment until thick, light, and fluffy. Be sure to scrape the bottom of the bowl to fully incorporate all of the chocolate.

To assemble the cake: Using a long serrated knife, divide each cake round into two layers. Place one layer on your serving plate and spread with a 1/2"-thick layer of the whipped ganache. Add another layer of cake.

If you're using Marshmallow Fluff for filling, pipe a ring of ganache around the top of the second layer as a border, then fill it with 3/4 to 1 cup Fluff. The border of ganache will keep the marshmallow from oozing out the sides of the cake.

Add another layer of cake, another layer of ganache, and the final layer of cake. Ice the rest of the cake with the remaining ganache.

Serve at room temperature refrigerate any leftovers, well-wrapped, for up to 5 days.


Baking pans

I baked this in a square 8 x 8 x 1½-inch (20 x 20 x 4 cm) cake pan as I wanted a nice height. You can use any regular round, square or rectangular cake pan that holds approximately 6 cups.

For baking layer cakes, you can divide the batter and fill two 8-inch (20-cm) round or square pans. The baking time will be shorter if you divide the batter into two pans.

Hope you’ll love this as much as I do! Make somebody’s day by gifting this wonderful chocolate cake! Enjoy – &hearts Celia