Ultra Moist Chocolate Cake

So tell me… are you a curiosity-kills-the-cat kinda person like me? In that case, I’m not testing your patience. Here are the winners of the giveaway…

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Winners of Amazon Gift Coupons:

  1. Sonia Thomas
  2. Preethi
  3. Maria John
  4. Sanyukta
  5. Tina R.M

Winners of the Cupcake Giveaway:

  1. Seeba
  2. Reena

Thank you so much for your lovely comments. It does make us feel wonderful.

Ok, now after reading the name of the winners, you will be in either of the 3 states below:

1. You got lucky today and too excited to think about anything else…

2. You didn’t get lucky and think “yeah, it always happens to me, I aint that lucky” and start to grumble about how unlucky you are.

3. You couldn’t care less about the giveaway n stuff. You are too busy with other stuff to fret about such silly things…

Let me tell you something… irrespective of your state of mind, I definitely want you to please care about this recipe. This is absolutely worth it! I waited almost 6 years for this recipe! Yep… 6 loooong years! This recipe is from a professional baker. I’ve been having this cake almost every other week for the past 6 years but the recipe remained a mystery to me. I speculated about the ingredients and techniques for long and wondered, how can anybody bake something so so moist and yummy. I got a shock of my life when I got the recipe finally!

Download This Recipe ($1)

There weren’t any ingredients from the alien world or complicated techniques as I had speculated. That again proves something, you don’t have to be complicated or extra ordinary or even different to be special in life. I guess being simple n easy is the best! Anyways, coming back to the cake, it was just like any other cake recipe, in fact it is just sooo simple and easy, you wouldn’t believe me! The end result is so magically moist and you feel like drowning in that deep dark rich brown goodness. Ok, I think that’s enough talk! The thing I liked most about the cake is that, its not too sweet, even if you top it up with some ganache. You will be able to still think straight & act normal even after having a huge slice of it. Yeah…  I dont like ‘a piece of cake’ controlling my behaviour ;)

Yeah yeah… ok here’s the recipe, but I wanna share something else with you before that (please bear with me a minute). So we celebrated the fifth b’day in a grand way, I suppose. Yep, it was pretty grand for us, considering the fact that we are not the type who make every event into an occasion, this was pretty grand. Ok what I was trying to say is that, MariasMenu got her b’day wishes, you got your return gift, but what about the b’day present for the b’day baby? Ohh yes! She also got a gift, yep a new lens! You’ve already seen the work of the lens in the Chicken Tomato Roast. I dont know whether you noticed any difference there, did you? You know what… I’ve this habit of trying to relate each n every situation in my life to some proverbs/wise saying/ old saying. Here’s how I feel about the new lens in my hands… “pattikku muzhuvan thenga kittiyathu pole” or “Korangante kaayil poomala kittiya pole” ;) ( I guess translation will not give you the exact idea, so my non Malayalee friends, please excuse me :) ) what to say, it’s a tie!

Ultra Moist Chocolate Cake Recipe
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Please check out these cupcakes at Swapna’s place. Thanks a lot dear! Nisha also tried these cake, please check out her version here. Thank you Nish! There is another version here, thank you so much Priya!

So here is the recipe for the Ultra Moist Chocolate Cake:

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Ultra Moist Chocolate Cake

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Servings: 15
Author: Maria Jose


  • 1.5 cups Milk
  • 100 gms Butter (1/3 cup + 2 tbsp approx)
  • 1/4 cup Oil (I used sunflower oil)
  • 1/2 cup Coco Powder (I used Hershey’s)
  • 1 cup Self Raising Flour (Refer notes for substitute)
  • 1 Egg (beaten, room temp)
  • 1/2 tsp Baking Soda (refer notes)
  • 1 cup + 2 tbsp Sugar (250 gms)


  • Preheat the oven @ 180 C/350-375 F, 10 mins before baking. Heat together milk, butter, oil & coco powder till the butter melts. Let it cool to room temperature (btw, dont get disappointed if you dont get the dark brown colour at this stage, you will get it once the cake is baked). Add flour, baking soda, sugar & beaten egg to the cooled wet ingredients. Beat it well using an electric beater or hand whisk till it is mixed well. You can either use it to make cupcakes or cake. I made a 9 inch loaf & 10 standard size cupcakes with the above qty. Bake in the preheated oven for 15- 20 mins for the cupcake & 25- 30 mins for the loaf cake. The baking time can vary depending on each oven.
  • For cupcakes: Line your cupcake tin with paper liners (I use 2 liners per cupcake) & pour 3 tbsp of batter in each case. I’m referring to the standard size muffins here.
  • For cake: Grease your cake tin well & line with parchment/baking paper. Pour the batter.
  • For Ganache:
  • Whipping cream – 1/2 cup
  • Baking chocolate – 3/4 cup (I usually use Hershey’s Milk Chocolate Chips. You can also use Hershey’s semi sweet chocolate chips for this)
  • Place the baking chocolate/ chocolate chips in a bowl. Heat the whipping cream on low flame till small bubbles start appearing around the edges. Pour the heated cream to the bowl with choc chips. Let it rest for 5 mins. Whisk it using a manual whisk. This will give you a liquid consistency ganache. If you want to thicken the ganache for spreading, place the bowl on some ice & whip it. It will start thickening. Spread the ganache on cooled cupcakes/cake. Enjoy!


This is an extremely moist cake, so I wont suggest it for making it as a layer cake. You can store the cake (without ganache/icing) @ room temp for 3-4 days in an air tight container. The original recipe calls for baking powder. But I’ve read somewhere that for chocolate cake, baking soda is good. The explanation for that is Baking soda will react with coco powder and gives a darker colour to the cake. I used castor sugar for the recipe for easy blending of ingredients. However you can use the regular sugar. You can serve this cake as a dessert along with a scoop of your fav ice cream :) Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
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