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…

Download This Recipe ($1)

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

Print Pin
Servings: 15
Author: Maria Jose

Ingredients

  • 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)

Instructions

  • 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!

Notes

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)
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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  • First!!!

    Maria… that is such a moutwatering picture! I’m already drooling, but I’m at work now :( :( Else I prolly would have started baking right now… sighhhh! At this rate, I might have to widen the doors in my house ( won’t fit through them any more, lol :D)

    It will be 6 months since our wedding at the end of july and now I know exactly what I’m gonna bake… muwahahahaha :D

    I don’t think I can ever truly tell you how much I LOVE ur blog :D Thanks a zillion times!!!

    Cheers,
    Sajna

    P.S… the b’day gift sure seems to be doing wonders :) That’s a soooper foto!!!

    • Dear Saj,

      Thanks a bunch! I guess it was holiday time for you, how come you are at  office? Congrats on your 6 month anniversary! I used to make something special every month till our first anniversary, now it feels like a long time ago, hhmmm….  I do hope you’ll like the cake.

      Thanks again sweetie for the good words :)

      Cheers
      Maria

      • Hello :)

        It is the holiday season here! And most people are already on vacation, but I’m saving up all my vacation days to take them out in december-january… so I get atleast 1 month in India :) :)

        I wanted to make something special every month too.. but Sinosh (my husband) was teasing me.. lol :D So I stopped before I started! hehe :D

        Have fun!
        Sajna :)

          • I’m not sure if we will be in India for xmas and New year, it looks like we will be able to go only in january… but we certainly want to escape the terrible cold here during winter… :) And yes, I surely am looking forward to celebrating the half a year anniversary! In the next 2 months, I think I will have a lot of baking and cooking to do… It’s sinosh’s b’day and soon after that is Ramzan and then in 10 days time it’s onam! I certainly like (read LOVE!) July-august-september :D :D

          • Like you really need someone else telling you how awesome this cake is? Never the less I think it is the nicest chocolate cake I’ve ever had, and is the only one I will make in the future. Chocolate cake is generally a disappointment, the texture seems too bread like, often not dark enough or chocolatey enough.

            This is how I have always thought chocolate cake should be, but never was. I don’t know why I didn’t make it when I first found your recipe. Damn my patience!

            I read someone used brown sugar, I might try that next time to see if it gives a hot fudge quality.

          • haha :) I dont mind hearing it again and again ;)

            Thank you so much for taking time to share your feedback here. I’m glad that it worked out perfectly for you..

            Hope you like the brown sugar version too..

            Cheers
            Maria

      • Hi Maria, I tried this receipe today thinking ill get a wet texture but mine turned out pretty dry. Any thoughts ? Baked at 180 deg fan for 24mins by then it started cracking at the top so I took it out. Also I found the batter very watery – is that how it is supposed to be? I wasn’t sure about the watery consistency hence added some extra flour to thicken the batter to prevent it from leaking through the mould.

        • Hi Anusha – Yes, the cake batter is very liquidy. I guess adding extra flour will affect the texture of the cake. Also, the temperature is given for without fan, so I guess that can also be a reason. I do hope you get to try it again and it comes out well. Dont worry about the batter being too watery, it comes out ok.

          Cheers
          Maria

  • First!!!

    Maria… that is such a moutwatering picture! I’m already drooling, but I’m at work now :( :( Else I prolly would have started baking right now… sighhhh! At this rate, I might have to widen the doors in my house ( won’t fit through them any more, lol :D)

    It will be 6 months since our wedding at the end of july and now I know exactly what I’m gonna bake… muwahahahaha :D

    I don’t think I can ever truly tell you how much I LOVE ur blog :D Thanks a zillion times!!!

    Cheers,
    Sajna

    P.S… the b’day gift sure seems to be doing wonders :) That’s a soooper foto!!!

  • hmm interesting…i suppose the heating together milk, butter, oil & coco powder makes a difference? 

      • Hi Maria, I am a regular visitor to ur blog n itz truly amazing….wonderful job..keep it up!! I  just tried the moist choco muffins n came out well n in 5 minutes the whole lot vanished…it was too yummy & thanks again for the sincere efforts n mouth watering recipes…how far has ur book reached?

        • Hi Shaalu,

          Thanks a ton dear :) Its a pleasure to know that you visit this space regularly :) Book’s work is still going on, sadly I wasnt able to make much progress yet :( Hope it works out soon…

          Cheers
          Maria

        • Hi Shaalu,

          Thanks a ton dear :) Its a pleasure to know that you visit this space regularly :) Book’s work is still going on, sadly I wasnt able to make much progress yet :( Hope it works out soon…

          Cheers
          Maria

  • hmm interesting…i suppose the heating together milk, butter, oil & coco powder makes a difference? 

  • I am always game for a new Chocolate cake recipe and one which looks so sinful,I am sure would taste spectacular.Bookmarked to try immediately!!

    Congrats to all the giveaway winners!!

  • I am always game for a new Chocolate cake recipe and one which looks so sinful,I am sure would taste spectacular.Bookmarked to try immediately!!

    Congrats to all the giveaway winners!!

  • OHHH MY God!!!, I actually won it?? I cant believe it, OHHH I am sooo very excited! no words to express my happiness!!! Thankyou sooooo much!!!…..

  • OHHH MY God!!!, I actually won it?? I cant believe it, OHHH I am sooo very excited! no words to express my happiness!!! Thankyou sooooo much!!!…..

  • And because of my excitement I completely forgot to mention about those gorgeous cupcakes,,,,,they loook soo yummy….and nice clicks!!! and thankyou for sharing such a easy and yummy recipe….was really hunting for a recipe like this…you read my mind!!!

  • And because of my excitement I completely forgot to mention about those gorgeous cupcakes,,,,,they loook soo yummy….and nice clicks!!! and thankyou for sharing such a easy and yummy recipe….was really hunting for a recipe like this…you read my mind!!!

  • Hi Maria,

    I am in state 2 as mentioned in your mail.. Unlucky me :)

    Ur cake looks so delicious… im definitely going to try this some time..

    I have just started my cooking experiments recently.. till now the results were good :) Thanks to you for such great recipes

    Regards,
    Sumy

  • Hi Maria,

    I am in state 2 as mentioned in your mail.. Unlucky me :)

    Ur cake looks so delicious… im definitely going to try this some time..

    I have just started my cooking experiments recently.. till now the results were good :) Thanks to you for such great recipes

    Regards,
    Sumy

  • Maria, That cake looks delicious..! And such a rich dark color, very tempting. Congrats to the winners and am sure the lens will add to the magic of the site.. so clap clap for the b’day gift :)) and here is to more delightful pics on ur site.

  • Maria, That cake looks delicious..! And such a rich dark color, very tempting. Congrats to the winners and am sure the lens will add to the magic of the site.. so clap clap for the b’day gift :)) and here is to more delightful pics on ur site.

  • Hey Maria penne,

    I am already half way to my kitchen as I am writing this….So many things running thro my head. The name mentioned in the gift coupon, is that my name??? Still perplexed..If it is, then my acceptance speech is running thro my head…ha ha ha…..Looks like I am only “running”…..I have never won anything like this before…So thank you dear….The new lens is really working……ohhhhh…so much to write…wish I could speak to you sometime…..
    Meanwhile take care both of you

    • Preethikoche,

      Its your name sweetie :) Looks like the giveaway helped you in burning some calories with all the running ;) I’ve sent you a mail, please reply to that so I can send you the coupon, okies?

      You too take care…

      Cheers
      Maria

  • Hi maria, Just made the cupcakes. It was heavenly!As u mentioned it was just sweet enough even with ganache, I added more sugar, you know me, and it was perfect. Was the batter thinner than regular cupcakes?I added a tad more of flour as well.thanks fo rteh recipe:)

    • Thanks a lot Shabs dear :) I was so thrilled to hear that you tried it on the same day itself! Yeah for you, I think we need to put a double dose of ganache ;) The batter is actually flowy n not thick.

      Thanks again dear :)

      Cheers
      Maria

  • Congrats to the winners!!
    Maria,
    I just love ur blog beyond words!!
    I can see that you have not added any flavour here.Is it not necessary coz egg is being used?Also could you please tell me how you decorated your cup cake as shown in the pic?
    BTW,great clicks..congrats for a wonderful birthday gift….

    • Hi closeupsmile,Thank you! I didnt use any flavors but the eggy smell wasnt there. If you want may be you can add a tsp of vanilla essence. The decoration used is a readymade one. I think its made with gumpaste or something like that. You can check that in your baking supplies shop.CheersMaria

  • Hello maria,cake looks yummy.The standard cup i have is 250 ml,by 1 cup flour how much grams does it mean,cud u explain as cup measurements may vary

  • Hello maria,cake looks yummy.The standard cup i have is 250 ml,by 1 cup flour how much grams does it mean,cud u explain as cup measurements may vary

    • Hi Reshma,

      Thank you!

      My cup is 240 ml, approx. 1 cup flour is equal to 155-160 gms (approx). Hope this helps…

      Hope you get to try this one, happy baking!

      Cheers
      Maria

  • This recipe is something which I looked forward to in my life..But I’ll have to wait till I set up my new kitchen…Can you suggest how to bake this cake in a microwave Oven?

    • Hi Rajani,

      Thanks :) hhmm does your MW have convection mode? In that case, you can bake in that. After switching on the convection mode, follow the same procedure.

      Hope it helps…

      Cheers
      Maria

  • hi maria
                  i tried ur cake recipie today .my cake become fudge.it didnt come out how i wanted.could u be able to figure out where  imight have gone wrong as i am very new in baking.million thanks for ur blog which is a real help to people like me.
    many thanks
    Nisha 

    • Hi Nisha,

      Thank you so much for trying this recipe.

      From your comment, I guess the cake was kinda undercooked, Is that what you meant by fudge? Though I’ve specified a baking time in the recipe, it might be different for your oven. Since you said that you are new to baking, I will just tell you some general tips…

      1. Always preheat the oven at the specified temp for a minimum of 10 mins before baking.

      2. Keep the cake tin in the middle rack of the oven.

      3. I normally switch on the top n bottom heating mode of the oven.

      4. Do not open the oven for the first 10-15 mins of baking the cake.

      5. If you feel that the top part is cooking fast n the center is not cooked yet, place a sheet of al.foil over the cake tin. It will prevent over browning of the top portion.

      I hope this helps… did any of the above steps go wrong with your baking?

      I do hope it comes out well next time :)

      Cheers
      Maria

      • Thank u so much for the reply.I have regained my confidence after reading ur reply.will try in couple of days time and let u know the result

  • Hey Maria

    Appreciate your kind gesture. Thanks for the Amazon gift coupons. :))))

    The cupcakes are gorgeous… lucky are those who receive these in Bahrain!

    Cheers,
    Tina

  • Maria this cake is so heavenly. Tried it out, by far the softest n most moist cake iv had…also they slice so beautifully!!! Thanx a ton for the recipe!!!!

  • Hi Maria,
    I would like to try making this cake, but it shows baking soda. could u suggest a substitute for that also cause i can’t get baking soda anywhere here. :( was all ready to make it today, but then since i didnt  know wat to do about baking soda, has put it off to another day after i get ur reply :)

    • Hi Ann,

      I do hope you got my email reply. Anyways, as I’ve mentioned in the notes section of the recipe, the original recipe calls for baking powder. So you can use that instead. For this particular cake use the same qty of baking soda ok.

      I do hope you get to try this soon n you will like it too. Please do share your feedback.

      Happy baking!

      Cheers
      Maria

  • hai Maria,

      Am a regular visitor of your site.All your recipes are awesome.i had tried couple of recipes,all came out well.Thanks for sharing your sweet recipes to all of us.This cupcakes looks yummy!!!!i will try it soon.I have to know  that this can able to bake in microwave,if so please let me know.

    Thanks and regards
    Greeshma

    • Hi Greeshma,

      Thanks a lot for the lovely comment! Its great to know that you rty recipes from here regularly.

      If your MW have convection mode, then you can bake these. After switching on the convection mode, follow the same steps.

      Hope it helps…

      Cheers
      Maria

  • Hi Maria,

    Thank you for the amazon coupon..

    The cake looks awesome.. will be trying it out and will let you know how it came.. :)

    • Hi Maggiee,

      I havent tried it with egg substitute. But may be you use yogurt as a substitute. May be try with a small qty n see if it works. For the above qty, try using 1/3 cup of beaten yogurt. Hope it works.

      Please do share your feedback, if you try it.

      Happy baking!

      Cheers
      Maria

      • hey

        thnkz for letting me knw d subsitute.. im a experimenter u knw what i did i didnt add eggs nd did d whole procedure .. it came out well just i wsnt sure abt tempertature i ws making wid estimates.. i use microwave convection can u plz tell me does the intenity differs from d oven.? hw much temp shud i use in convection? thnkz for ur kind reply :)

        • Hi Maggiee

          wow! Its a good thing that it came out well without any eggs or egg substitutes, may be I should also try it that way…. I havent baked in MW yet dear, so I’m not sure about the temp setting and stuff. But I guess, you can use the same temp as oven in MW convection too.

          Cheers
          Maria

        • Hi Maggiee

          wow! Its a good thing that it came out well without any eggs or egg substitutes, may be I should also try it that way…. I havent baked in MW yet dear, so I’m not sure about the temp setting and stuff. But I guess, you can use the same temp as oven in MW convection too.

          Cheers
          Maria

  • This looks so yummy, I am already salivating !!!!!! I will try this one for sure once I get my oven home….

  • thanks a bunch maria for the amazon giftcard…hugs dear…
    ultramoist cake ,ur pics say it all…sinfully,decadent and super duper moist cake..thanks for sharing..mmm….loved tht last pic which is screaming n inviting me to hv a spoonful..yummo…

  • Omg!!..Maria..they are so sinfully inviting..i am soo gonna try them….This is my first time on your blog..and…i LUV your space!!..Keep up the good work!!

    • Thank you so much Asma! Hope you get to try them soon & like it too. Please try other recipes also when time permits.

      Hope to see you here often :)

      Cheers
      Maria

  • Maria….the number of people who have tried this recipe n’ had great results are so many….i mean i have already seen this recipe with a link back to ur blog from atleast 3 other blogs…..;)…..i’m dying to try this now…..:)

  • hey..just tried this cake…as I too am a sucker for plain cakes. It was absol amazing! everyone loved it. just one query though..my cake sunk in the middle..i used regular flour + baking pwder. do i also add the baking soda? maybe I shud have left out the soda…what do u think?

    • Hi Sheebs,

      Thanks dear! Nice to know that you liked it. The cake usually sunks in the middle if there is a temp difference or something like that. Did you open the oven in between baking? It can cause a temp difference & as a result cake can sunk.

      Cheers
      Maria

    • Hi Sheebs,

      Thanks dear! Nice to know that you liked it. The cake usually sunks in the middle if there is a temp difference or something like that. Did you open the oven in between baking? It can cause a temp difference & as a result cake can sunk.

      Cheers
      Maria

  • I tried this cake 2 days back and it was just fabulous!!  So easy to make and super-yummy too. Am planning to make it again soon. Thanks a lot for sharing this great recipe, Maria..

  • Hi Maria,

    I tumbled upon your website while finding some recipes for eggless cakes/baking! And I LOVED it! Have a small query though,

    Since we are vegetarians (no eggs either) would you kindly suggest me an alternative I can use? Also, can that be applied to most of the recipes? Any other ingredient that I need to replace while I bake without eggs?

    Thank you :)

  • Hi maria… That picture is soo YUMMY!! Actually i would like to try this recipie.But still am n doubt  wht s baking soda??Baking soda and cooking soda are same??

    • Hi Amies,

      Thank you! Baking soda is a raising agent used in baking & yes its same as cooking soda. Hope you get to bake this & like it too…

      Happy baking :)

      Cheers
      Maria

  • Hi Maria,I am new to your site but really liked the recipes that you have put up.I have already tried your ultra moist chocolate cake and it was yummmm:)Thanks a lot for sharing.Keep posting.

    • Hi Anjana,

      Welcome to MM! I’m happy to know that you like the recipes posted here. Thanks for trying the chocolate cake & also for sharing your feedback here :)

      Please try out other recipes too when time permits.

      Cheers
      Maria

  • Dear Maria,

    This is by far the best Chocolate cake I’ve ever made! It was such a hit and in the last two weeks, I’ve made it three times :) My two year old son keeps asking for this ‘thothaith thaith” at every meal-time.You’ve made me a very happy baker;I’ve tried at least 12 choc’ cake recipes in the past and this is surely the best! Thankyooooo :)

    • Dear Sharon,

      You are welcome sweetie & thanks a ton for such a huge compliment :) I’m really happy that you liked this cake. One more thing…. I’m always thrilled to hear that little ones enjoyed the recipes posted here :)

      Thanks for the comment too..

      Cheers
      Maria

  • Hi,

    I came across your site while looking for an easy recipe for a moist chocolate cake. Mine is always dry and crumbles. thanks. The recipe seems easy but the thanks is for the notes which make the recipe easier and provide the substitution for self raising flour. Will bake this cake this weekend and post my experience here. Thankyou.

  • Hi Maria,
    What a fabulous cake… Looks amazing… Gonna try it out this weekend :) Is it ok to bake this in a standard 9″ cake tin??

    Regards,
    Shauna

  • Hi Maria, Just wanted to say a big thankyou for sharing this recipe. I made it yesterday for a family birthday and must say it is honestly the best chocolate cake i have ever made and tasted by far!!!

     I made it using Nestle’ cocoa powder as Hersheys’ is hard to find in Australia and expensive too yet it still turned out amazing! I can’t wait to try some more of your recipes now.

     Thanks again,   Nicole

    • Hi Nicole,

      Nice to know that the chocolate cake was a hit at your place :) Thank you so much for the comment!

      Hope you get to try some other recipes also… Happy cooking!

      Cheers
      Maria

  • Hi Maria. Im a new reader of your blog. a total newbie to cooking. I tried this cake recipe as i had bought a new microwave oven and people couldnt believe that i had made it. It turned out awesome. Thanks Maria. Now i cant wait to try out pineapple upside down cake :) Thanks so much.

    Akshata

    • Hi Akshata,

      Welcome to MariasMenu! Its exciting to know that the chocolate cake was a hit :) Thanks for trying it & also for leaving a comment here. Hope you will like the pineapple upside down cake too…

      Happy baking!

      Cheers
      Maria

  • Hi Maria. I am so glad that I came across your webpage and could finally bake a proper chocolate cake. In all the excitement I had almost missed out on the oil :). Thanks a ton. Will start trying out your other recipes as well :)

  • Hello Maria,

    I am new to your site and just happy that I got the right site. I
    prepared this cake yesterday, but the cake was sticking to the bottom. I
    didn’t use any parchment paper as  I am not getting it here. I just
    buttered the pan generously and prepared it. Though the cake was very
    tasty and moist, can you tell me an alternate way to prevent cake
    sticking to the pan. Can butter paper be used (I heard that it must not
    be used for oven, Is that so? )

    I am planning to bake this cake tomorrow as I am hosting a party. Awaiting your early updates.

    Thanks a ton for a sumptuous cake :-)

    • Hi Hema,

      Thanks for trying this recipe. About the cake sticking to the pan, make sure the cake cools and then try to transfer it from the baking pan. Its best to use parchment paper, but if its not available generously greasing the tin is the next best thing to do.

      I’m not sure about the butter paper. Sorry I’m not of much help :(

      Hope your cake turns out great for the party.

      Have fun!

      Cheers
      Maria

      • Thanks for your response Maria. The cake still stuck to the pan even after generously applying butter. But I still got a round cake out of the pan, though it left a single layer stuck to the pan. But covered the flaws with generous application of chocolate frosting. It was perfect and everybody just loved it and asked for extra servings ;) Thanks a ton again. Now going on a search for parchment paper… Where are you based on?

    •  Hi hema , i had go through ur problem, for that u can do onething
      butter the pan nicely and spread all purpose flour and tap it ,dont touch. hope this will help u..
      Love,
      Bindhya.

  • Hi Maria,
    A friend of mine suggested your site on FB ..have been following your recipes since then .I finally baked this cake and I must say it was so easy to make..Your recipes are lovely..and it inspires me to try more of them…

    • Hi Divya,

      I’m really happy to know that this site inspires you to try out new recipes, thank you! Please convey my special thanks & regards to your friend also for recommending this page :)

      Cheers
      Maria

  • Hey dear….thank u so much for this awesome recipe…i made it as a Heart shaped cake for our wedding anniversary …my hubby fell in luv with the cake as soon he tuk a bite of it….keep posting….take care
    Jemy Boben

    • Hi Jemy,

      Bleated anniversary wishes to you! Hope you had a great day.

      Thanks dear for baking this cake on your anniversary. I’m really glad that it came out well :)

      Cheers
      Maria

  • Hi Maria,
    Yesterday was my daughter’s b’day . We always buy a cake from outside every year. Since I have tried a few recipes from your site successfully , I thought of baking this cake , and it came out very well. She likes all stuff made with chocolate and she loved this one. Thanks you very much.
    I have a small doubt though, is whipping cream same as wonder whip, I tried ganache with wonder whip from foster Clark but it doesn’t set after applying to cake, it was still moist. I would like to know what went wrong,so I will be prepared for next time.
    Thanks once again.
    Regards
    Jincy

    • Hi Jincy,

      I’m really thrilled to know that you baked this cake for your daughter’s b’day! Thank you very much :)

      As far as I know wonder whip is whipping cream powder, but for ganache, I think its best to use liquid whipping cream rather than whipping cream powder. I havent tried ganche with wonder whip, so I dont know about it. Please do try ganache next time with liquid whipping cream. Hope this helps :)

      Cheers
      Maria

  • Maria kutti…enjoyin ur vacation? havin a good time in bbay?? tried this out to give it to some family friends…as cupcakes with choc ganache..everyone loved it !! It was really ultra moist… :0

  • hey… thanks fr posting this recipe…i baked it for a friend at the eleventh hour.. and turned out one of the best moist cakes EVERRRR… i am keeping it as my all time fav recipe now.although it took longer fr me to bake in the convection microwave..thanks yt again!!

    • Hi Jaspreet,

      Great to know that this is the best moist cake you ever had, thanks a ton dear! Hope your friend also enjoyed the cake. Thanks for the comment too :)

      Cheers
      Maria

  • Hey guys, I just made this cake for my fiancee, it’s his birthday today. I spent quite some time online looking up for a very moist chocolate cake and it was 1000% worth it! Wonderful cake, very moist and delish! My fiancee and friends who came over looooved it! I had a chocolate frosting on top and it was a perfect combination. Thank you so much!

  • My cousin made this cake yesterday for a family BBQ and it was to die for. I just had to know her secret so herei am in the process of making it myself. Very moist. Very delicious. Topped with a almost syrupy chocolate ganache and vanilla ice cream. Thank you for making something so delicious available to us baking rookies with a method so easy to follow.

    Xx LeRoy

    • Hi LeRoy,

      Thank you very much for your wonderful feedback! I’m happy to know that you find this recipe easy to follow and that it worked well for you. A special thanks to your cousin also :)

      Cheers
      Maria

  • hihi maria , 

    may i know the milk you mentioned is what kind of milk ??
    can i mix milk powder + water to get that ? 

    • Hi Xiao,

      I think you got the answer already right from FB page :)? Anyways, I’ve used fresh milk for this recipe and I havent tried it with milk powder.

      Cheers
      Maria

  • Hi I am based in the uk, so took me quite a while to adjust the recipe from cups into grams and mls. I have used a very large loaf tin, so the cake took forever to cook, but it is worth it!! Delicious!!! Thankyou.

  • Hi Maria, really great recipe! Its in the oven as I am writing this, added a efw falvourings but don’t know how it will turn out (was putting in vanilla and rum) however when it was made, the batter was very runny. Worried if I have made a mistake :( usually batters are thick and creamy mine just ran..I did had to convert all into grams…broke my measuring cups :(

    • Hi Nadia,

      Thank you! I do hope your cake came out well. Dont worry about the runny batter. It’s supposed to be like that.

      Majority of the readers prefer cup measurement, hence I give it that way.

      Cheers
      Maria

      • Thanks maria for your reply! :D i used to use cups measurements, but since it is broken…end up converting it :(…

        it turned out excellent!! but since i usually dable with changing this and that it seemed a little heavy? perhaps because i used olive oil. Made another today with valrhona cocoa to see how the taste differs with hershey ^_^ (currently cooling it as i type)

        can’t wait!!

        speaking of cocoa do you have any favourite cocoa powder? (its the first time I’m using valrhona :) )

        • Hi Nadia,

          Unless, its specifically mentioned in the recipe, I think it’s better to use sunflower oil for baking. The cake is actually very soft and light in texture.

          I normally use Hershey’s for baking, but recently I tried Hintz brand and I’m happy with that too :)

  • Hi Maria! This recipe is seriously amazing and so easy! I wish I took a better picture. I topped it with ganache made with low fat milk, and I added a tsp of vanilla essence to the recipe. Everyone thought it was fabulous. Thanks again for this!

    I baked it in a round tin and it took around 45 mins to bake perfectly. Given the size of the tin I think I could have doubled the recipe to make it higher. It was only about 1.5 inches high after baking. Thanks and keep up the great work!

  • Hi Maria
    ‘I tried this cake today .Must tell you  the process is very easyyyy and tastes superb.!!!

    But only the baking time drove me crazy .I think my new oven(not microwave) with convection is the culprit….could you pls suggest how long shld i bake  @ 180 .
    As chocolate cakes are all time fav in my house .And this recipe will top my list.Thank you for sharing….Great!!!!!!! keep going…….

    Ambily

    • Hi Ambily,

      Thanks dear :)

      I think the baking time varies for each oven. I’ve given the time took for me in the recipe. Was this the first thing you baked in your new oven?

      Cheers
      Maria

    • Hi Ambily,

      Thanks dear :)

      I think the baking time varies for each oven. I’ve given the time took for me in the recipe. Was this the first thing you baked in your new oven?

      Cheers
      Maria

  • hi Maria,
    tried making this cake yesterday and it was absolutely delicious!! my husband and 3 year old son relished it…
    Thank you so much…

    Alison

  • Hi Maria,
    Made this cake yesterday..it was yummy!!!!!!!!!!!!!!!one of the best chocolate cakes i ever made.was very soft and delicious…i had doubts when i saw the runny batter but i boldly went ahead:)i could make some 12 cupcakes and a cake with the measurement u specified…thanks a lot for it!!keep posting:):)

    • Hi Merrit,

      Thanks dear! Yeah, everybody gets a bit scared when they see the runny batter, but it’s like that only :) I’m so happy that you liked it.

      Cheers
      Maria

  • Hi Maria,
    I have tried a number of your recipes but I keep coming back to this cake!!! Its yummy and a favorite with my family…I haven’t yet managed to shoot a pic of this cake but will try to do so the next time I bake and mail it to you…thanks for this yummmmm recipe…..

    • Hi Anandi,

      Thank you! Nice to know that this cake is a favourite of your family :) would love to see your cake pic. Hope you get to take a pic next time.

      Cheers
      Maria

  • I have never EVER baked a cake before from scratch – I am a total rookie when it comes to baking desserts; for some reason, I felt like making this…and not just for myself, but for guests!!!

    It’s such a non-fuss recipe! It turned out awesome!

    I didnt have enough chocolate for the ganache but I used the 80g of dark chocolate i had to make into a chocolate syrup….I melted the chocolate with 1 small can of sweetened condensed milk with a table spoon or two of milk. It soaked into the already moist cake and the result was YUM!!! 

    Leftovers stayed YUMMY for days!

    Thank you for this recipe!!!

    • Hi Trini,

      Thanks a bunch dear! I’m really excited to know that this cake turned out well in your first attempt and was appreciated by the guests too :)

      Cheers
      Maria

  • I tried this cake today and it turned out like a brownie, didnt rise much.. was more flat but it tasted good.
    is there any tip to make it fluffy?  i used a 8″ pan. and i divided the entire measure by half as i felt your measure might over flow in my 8″ pan. Your images loook wow. mine tasted good, but looked more like brownies :)

    • Hi Suman,

      Sorry to hear that your cake didnt come out perfect! Though I’m not sure why it happened like that, my guess is…

      either the oven temp was high or the cake was baked for a long time? Also, if the raising agent (baking powder/baking soda) is not fresh (i mean if it’s nearing expiry) then it may affect the cake at times.

      Hope it comes out perfect the next time :)

      Cheers
      Maria

  • Hi maria,
    I have tried your Eggless chocolate cake and the other one with wheat flour, both were super. Can i try this ultramoist cake with wheat powder instead of All purpose flour, so that it will be healthy.My husband dont like to make cake with Maida
    Ligy

    • Hi Ligy,

      Nice to know that the cakes came out well for you. Thanks for trying them :)

      I havent tried this cake with wheat flour yet, but I think it willl make this cake dense. The texture of this cake is so soft and light and I doubt you will get the same texture if you use atta.

      May be you can try with a small qty n see how it works…

      Cheers
      Maria

  • Hi Maria,
    I am a first timer in your blog. I would like to ask how is it possible to prolong the shelf life of your cake? What do I add? Thanks so much!

    • Hi Lyra,

      I usually dont store cakes for more than a cake except for the Christmas fruit cake.

      If you want to store it for 1-2 weeks, you can store it in fridge and if for longer time, you can freeze it.

      I dont know about adding any special ingredient to the cake to increase its shelf life…

      Cheers
      Maria

  • Maria… it came out excellant.. but it was too moist tht i could not cut it…podinju pokuaarunnu… is it becos it required some more baking time? I took it out after 25 minutes of baking and when the tooth pick inserted came out clean.. it was greatly cracked on top also. I baked the tray in the middle with heat option set to both sides! Pelase help.

    • Hi Priya,

      There can be several reasons why the cake crumbles…

      if the cake is cut before it’s cooled completely, it crumbles

      over beating the batter can cause the cake to crumble

      does any of this apply to you? I do hope it comes out perfect next time.

      Cheers
      Maria

      • Hi Maria,
        I think the over beating applies to m… the final beating should have been with hand I feel rather than the Hand mixie, Amma used to saytaht earlier – after putting flour dont beat a lot. I wanted to get an opinion from you. I am going to bake a secial birthday cake – a professional one. I have used Fondant earlier .. but taste wise tahts not good. What do you say. I want it to be edible and ould love to do some royal icing lace on top as well. Prefer white color also :-)

        • Hopefully it comes out well next time :) About the icing, I’m not an expert on it dear.. I actually do very little icing, so my knowledge is limited. I havent tried fondant and royal icing, so I’m really sorry I cant be of much help :(

          The only white coloured icing I’ve used is whipping cream icing, cream cheese icing and butter icing. Out of these, my fav is cream cheese.

          Hope your b’day cake comes out perfect! All the best and have fun baking and icing :)

          Cheers
          Maria

          • Thanks MAria.. I will try out and let you know.. also want to experiment on Red velvet cake witha  natural color. Will let you know the outcome.

    • Hi Cath,

      Though I havent tried making it with coffee, I think you can do that. The qty depends on how much coffee flavour you want in your cake. If you are looking for a strong coffee flavour, you can use 1 tbsp instant coffee powder in 1/2 cup hot water and add this to the cake batter.

      Also, please check the sugar qty also if you are using strong coffee solution as well. It’s not a very sweet cake.

      Cheers
      Maria

  • Hi Rekha,

    First of all a very happy b’day to your daughter! Thanks a bunch for selecting this recipe to bake on a special occasion :). I’ve never tried baking with coconut oil, sounds like a good idea!

    Cheers
    Maria

  • Hi Anitha,

    Sorry to hear that the cake didnt turn out well. I’m not sure why it happened like that. I use Hershey’s cocoa powder. Did you check the expiry date of he cocoa powder you used?

    Cheers
    Maria

  • Hi Maria, i tried my 1st chocolate cake with the help of your recipe,but it didnt turn out good,it was very bitter, i guess the cocoa powder was too much in it. Apart from that it had a very bland after taste,as that of the flour itself…..is there a specific order in which we add the dry ingredients,to the chocolate & butter mixture.I added sugar,flour and then baking soda…..
    It was however very moist.

    • Hi Ish,

      Sorry to hear that the cake didnt turn out well for you :(

      From your comment, I assume either the cake batter wasnt mixed well or the cake was undercooked. I dont know how the bitter taste can come, may be you can try with another brand coco powder.

      There is no particular order in adding, since everything is mixed together. Hope your cake comes out well next time..

      Happy baking and all the best!

      Cheers
      Maria

  • Hi Maria..am baking a cake for the first time and that too in my convection microwave, searched for lots of easy recipes, and somehow came upon this one of yours, always loved dark soft cakes..specially my husband loves cakes…so wanted to to try out.. really many many thanks, it came out so well…was very yummy..will surely recommend this recipe..also very encouraging that my first trial was a success..Thanks a ton!

    • Hi Smitha,

      Great to know that the cake turned out well in your first attempt itself. Thanks a lot for selecting this recipe and also for sharing your feedback here :)

      Cheers
      Maria

  • Hi dear Maria,
    This is teena ur cuz from kply now in kuwait.Fisrt of all a big applause to ur ‘venture’.Its getting better each day.Ur chocolate cupcake turned out really well.I didn’t bake till the time u specified i guess it varies according to the oven we use.I made this specially for my elder one Anushka and both the kids really liked it.Thanks a lot.We r proud of u.:)

    • Dear Teena,

      How are you? So nice to hear from you :)

      Thanks a bunch for your encouraging words dear.. yeah the baking time varies for each oven.. I’m really happy that the cake came out well for you.

      Hope your little ones are doing good..

      Take care,
      Maria

  • Hi Maria – Tried this recipe last evening. Kids wanted to gobble the whole thing. Saved some . Acted as bait for breakfast ( idlis) .for this morning. Worked like a dream. Hubby tried one as morning snack – can’t stop praising. So thanks my dear! :)

  • Hay Maria

    I tried your cake receipe it came out very well and tasted good I also tried your eggless choco cake receipe as well both came out well I am very happy I tumbled onto your website because whenever I tried making cake it used to end up in a disaster I love your recipes simple to make and very tasty thank you for posting and keep writing

  • Hi Priya,

    Thanks a ton for your sweet and kind words of appreciation, it means a lot to me :)

    Great to know that you could successfully bake with the recipe posted here. Also a big than you for recommending my site to your friends and family.

    Best wishes,
    Maria

  • Best chocolate cake ever. Liked how it wasn’t overly sweet and very moist. I was going to make the ganache frosting and needed a cake to go with it. I was pleasantly surprised when I saw this cake had that frosting. Made it with a friend who had never made a cake from scratch. She couldn’t believe how easy it was and how much better tasting than a box. Will definitely make this cake again and again.

    • Hi Sheighlah,

      Thanks a bunch for your great feedback, appreciate it very much. Really happy to know that you and your friend enjoyed baking and having this cake :)

      Cheers
      Maria

  • Hi maria,
    I made this cake for my husband’s b’day recently – it was a hit with my family and friends. This cake is so easy to make and comes out so well – the rich chocolaty colour is amazing! Since my husband is a chocoholic i put a chocolate icing on top !!! The result was awesome rich chocolate cake!! Thanx for sharing

    • Hi Deepa,

      Bleated b’day wishes to your husband! I’m really happy that the cake turned out well and the b’day boy enjoyed it :)

      Thank you so much for sharing your feedback here.

      Cheers
      Maria

  • The cupcakes tasted HORRIBLE. I couldn’t just get what it tasted like. They all got wasted. Would never try the recipe again.

  • Omg!! I just made this cake and it was perfect!!!! Thanks so much!!!! So yummy so tasty so perfect!!! If I want to make a larger cake or more cupcakes do I double the quantities of the ingredients?

  • I posted a comment yesterday. Since this recipe has got a record number of comments, I am not sure whether it really reached you. Not able to find mine. Want to thank you and say that this is such a great recipe. The cake came out looking lovely and dark, super moist and yummy. Thanks a ton !! With your help, I am now officially a baker ..yay !! I loved the texture of the cake, the way it is not overly sweet, just everything about it. Thank you again, God bless.

    • Hi Kat,

      Your comment did reach me :) Sorry, it took some time to appear on the site.

      I’m really happy that you liked this cake. So baker, what are you going to bake next :)?

      Thanks a lot dear for sharing your comment here, appreciate it very much.

      Cheers
      Maria

  • Hi Maria!
    I want to try this out tomorrow, but you said you wouldn’t suggest to layer it. What if you bake two separate batches then put one on top of the other would that work?

    • Hi Mar,

      First of all my apologies for the delayed reply :( Yes, you can bake 2 different cakes and layer it.

      I do hope you got to tried this one and liked it too..

      Cheers
      Maria

  • hmmmm im really hoping to make this kind of super moist cake for years .. I have seen this on your blog and checked the other versions using the same recipe but yours looked the best among the rest . How did u make it so wet looking that it shines when its photographed (super/very moist) lol while the others looked a bit dry compared to yours? well im basing it on the pics they posted. I really really love how this cake looked like. It looks so delicious and the melt in your mouth type of cake which I really love to make.

    • Thank you very much Jenny! I didnt do anything different from the recipe, I just followed the recipe to the T and I’ve shared my extra tips in the notes section :) I take the food pics in Natural light to do maximum justice to the recipe, may be that’s the reason.

      I do hope you get to bake it soon and it works well for you too.. Happy baking and all the best!!

      Cheers
      Maria

          • Hi Maria ! Merry Christmas to you and your family ! :) The cake turned out great ! Love it . The texture is “melt in your mouth” kind that I always hope to make with the other recipes i have but I can’t seem to make. And this is the recipe I have been looking for and the one I will keep forever. <3 Thanks so much again ! and Happy Holidays! i will try to post a picture of it later :) I have done lots of batches after the test bake was a success lol

  • hmmmm im really hoping to make this kind of super moist cake for years .. I have seen this on your blog and checked the other versions using the same recipe but yours looked the best among the rest . How did u make it so wet looking that it shines when its photographed (super/very moist) lol while the others looked a bit dry compared to yours? well im basing it on the pics they posted. I really really love how this cake looked like. It looks so delicious and the melt in your mouth type of cake which I really love to make.

  • I found this cake to be very oily/ greasy, rather than moist. I think I would choose another recipe, as I find that all I could taste was the oil… I used a bland rice bran oil, and it still overpowered the chocolate taste. I felt like I had taken a spoonful of oil, instead of cake. It also did not make that much cake… it just made a 7 inch round cake at a reasonable height.

  • Hi Maria!
    I made this cake again…. I put in 125 g butter, and 1 tablespoon oil, instead of what the recipe says, and put in a half tsp of baking powder, instead of soda, wow, it came out delicious, soft, super moist and chocolatey, and looks just like your pictures, instead of the weird oil-soaked kitchen sponge I made yesterday. I think perhaps, the difference in flour that grows in different places can account for it. This flour I have needed more rising and less oil. So great, now, wow. Thanks for the recipe, but don’t be afraid to change if needed! I am at sea level, so altitude couldn’t have had anything to do with it.
    So glad it turned out, now, thanks!

    • Hi Jaya,

      I’m happy that it worked for you finally. I’m not sure why it didnt come out well in the first attempt.

      I always give measurements in the site, based on my trial and errors. Unfortunately, sometimes it doesnt work for some people :( But, I’m really happy that with a few adjustments, your cake turned out well.

      Thanks for giving this recipe a second chance and for sharing your experience with me.

      Wish you a Merry Christmas and a Blessed New Year!

      Cheers
      Maria

  • Thanks Maria, I hope you have a Merry Christmas, too.
    Yes, it was really strange how the adjustment worked. I know I measured right the first time, because my husband double checked me, as we always do with new recipes…I took this cake to work, covered in modelling chocolate in a Christmas flowers and leaves theme. There was none left within an hour (only 7 people!), and everyone praised that it wasn’t too sweet.
    I’m going to attempt to convert this recipe to an Ultra- Moist ginger cake, made with buckwheat flour…I’ll tell you how it turns out.

  • Hi. Maria, I really loved this recipe, very rich and an icing in itself. I added 1/4cup of walnuts and 1/4 cup of orange peels just for a little pizzaz for my husband and he liked it. I have recommended this recipe to my friends as well.
    Preetha

  • The ultra moist chocolate cake was wonderful..haven’t had a chocolate cake that was good even without icing.. I think the moistness serves as an icing/ filling in itSelf. I spiced it a little bit for my husband by adding 1/4c of walnuts and 1/4c orange peel. It just added a little more crunch and added a variety to the flavor. Thanks Maria and looking forward to trying more of your recipes. By the way I tried your mocha walnut bundt cake , it was good too, reminded me of the Ann’s marble cake.

  • My all time favorites ‘Moist Choc cake’.. Thanks a lot for posting this recipe.. It turned out really good :)
    Can I post this in my blog referring back to your link?

  • Hi again Maria..

    HAD to write a bit on this recipe. I’ve made it thrice and its become a firm favourite around here.
    Came out really well the first time around- so much so that it was polished off within a few hours with lots of complaints from my hubby and son that I had made too little!( I had used the same quantity as in the recipe and had been planning to use it as the ‘informal’ b’day cake for my daughter – can never be sure when my kitchen jinxes begin to kick in).

    So, I was really chuffed and tried doubling the quantities the next day..but realized too late that I had run out of caster sugar and in my impatience, replaced it with some leftover brownsugar instead- and because I was in a tearing hurry that day, I ended up adding the sugar to the still warm cocoa mixture- may have been the fatal error.. cos I ended up with this very liquidy cake mix in the end. I tried adding more flour to compensate but not enough I guess… cos soon I had all that gooey mixture boiling over and spilling onto the baking tray in the oven..After struggling for 3 hrs,( lowering the temp, using silver foil to cover the cake etc) I managed to salvage half the cake and the remainder stayed in the fridge for a few days as an amazingly yummy super- ultra- moist -cake which , had I had the time and inclination , been turned into cakepops, for the b’day..but i was perfectly happy tucking away into it as it was. :)

    The third time around, (yesterday) – I stuck to the recipe and halleluia…:) scored points big time! Hubby’s work colleagues were full of praise and the kids loved it too. The only fault with this cake- it doesn’t last 24 hrs.- its devoured with way too much gusto. :)

    • Hi Rekha,

      It was a pleasure to read your experience with this recipe :) I’m really happy that this cake is liked by your family n friends.

      Belated b’day wishes to your daughter. Hope she had a wonderful b’day!

      Take care n may be you can bake triple the qty next time ;)

      Cheers
      Maria

    • Hi Rekha,

      It was a pleasure to read your experience with this recipe :) I’m really happy that this cake is liked by your family n friends.

      Belated b’day wishes to your daughter. Hope she had a wonderful b’day!

      Take care n may be you can bake triple the qty next time ;)

      Cheers
      Maria

  • Awesome cake recipe.. I tried it the first time and it was a super hit.. I use my microwave oven and the first time around the cake needed 35 mins in the oven..The second time, I tried doubling the quantities and increased the baking time to 45 mins… The cake is tasty but slightly under-baked and I’m a bit disappointed.. Any ideas?

  • OH MY GOODNESS! What a recipe! This was absolutely delicious. So moist! I was very skeptical about trying this out; for one one I don’t have a lot of baking experience and two, never had to heat ingredients to make a cake so I was unsure about it. But all the positive reviews here gave me the hope that maybe I could find success in this recipe. And I am so glad I made it. Turned out extremely well and this is recipe is a keeper. The only thing that didn’t seem right was that the cake deflated once I took it out of the oven. I was watching it when it was baking and saw that it had risen a lot and had formed a peak about an inch higher than the baking tin. But once it was out it deflated and became flat, still risen though (to maybe about 1 1/2 times the level of batter). Did this happen with your cake as well? Thanks a lot for the recipe. Here’s a picture of my cake.

    • Your cake looks fab! I’ve shared it on MariasMenu FB page too..

      The reason for cake forming a dome while baking… it usually happens, when the cake tin used is smaller. Next time try using a bigger pan. I think it should work.

      Cheers
      Maria

    • Your cake looks fab! I’ve shared it on MariasMenu FB page too..

      The reason for cake forming a dome while baking… it usually happens, when the cake tin used is smaller. Next time try using a bigger pan. I think it should work.

      Cheers
      Maria

  • Hi Maria,

    This is a recipe for keeps!

    I made this cake(without the ganache) for valentines day… and it was super yummy.

    Thanks a million for this wonderful recipe… without doubt, this is the best chocolate cake ever!

    Ida.

  • Hi Maria,

    This is a recipe for keeps!

    I made this cake(without the ganache) for valentines day… and it was super yummy.

    Thanks a million for this wonderful recipe… without doubt, this is the best chocolate cake ever!

    Ida.

  • Hi Maria,
    I made this one(without the ganache) for Valentines day…it came out really good. The picture is on my facebook, and have given credits to you :)
    This is the best chocolate cake ever… thanks a million for super yummy recipe!

  • Hi Maria,
    The cake looks delish!!!:)Am dying to try it out!! Just wanted to know whether the cup measurement is based on the USA cup measurement system or the Australian/European and also whether the flour and cocoa powder were sifted and compressed before measuring? Also what was the brand of the flour that you used and for how long was the egg beaten and what should the size of my baking pan be if I bake a round cake?I apologize for the number of questions but i just want the cake to turn out to be perfect!!!

    Thank you:)

  • Hi Maria,
    The cake looks delish!!!:)Am dying to try it out!! Just wanted to know whether the cup measurement is based on the USA cup measurement system or the Australian/European and also whether the flour and cocoa powder were sifted and compressed before measuring? Also what was the brand of the flour that you used and for how long was the egg beaten and what should the size of my baking pan be if I bake a round cake?I apologize for the number of questions but i just want the cake to turn out to be perfect!!!

    Thank you:)

    • Hi Tej,

      I use the standard baking cups that’s available here in Bahrain. I’m not sure whether it’s American or European measurement. I think, you can use the cups that you’ve, provided everything is measured using those same cup. As long as the proportion of the ingredients are correct, it should be ok.

      I havent sifted the cocoa powder and flour. I used Bahrain mills all purpose flour. Just beat the egg using a fork, like how you do to make an omelette.

      If you are baking the above qty, you can use a 7 inch round cake tin.

      Hope it’s clear now..

      Cheers
      Maria

    • Hi Tej,

      I use the standard baking cups that’s available here in Bahrain. I’m not sure whether it’s American or European measurement. I think, you can use the cups that you’ve, provided everything is measured using those same cup. As long as the proportion of the ingredients are correct, it should be ok.

      I havent sifted the cocoa powder and flour. I used Bahrain mills all purpose flour. Just beat the egg using a fork, like how you do to make an omelette.

      If you are baking the above qty, you can use a 7 inch round cake tin.

      Hope it’s clear now..

      Cheers
      Maria

    • Hi Tej,

      I use the standard baking cups that’s available here in Bahrain. I’m not sure whether it’s American or European measurement. I think, you can use the cups that you’ve, provided everything is measured using those same cup. As long as the proportion of the ingredients are correct, it should be ok.

      I havent sifted the cocoa powder and flour. I used Bahrain mills all purpose flour. Just beat the egg using a fork, like how you do to make an omelette.

      If you are baking the above qty, you can use a 7 inch round cake tin.

      Hope it’s clear now..

      Cheers
      Maria

  • Hi Maria
    I tried out this recipe. It was excellent though it was not ultra moist. I probably missed getting the quantity/ quality of ingredients right. Nonetheless, i personally loved the recipe compared to many others that i tried. Since it was soft but not so moist, i was able to layer it as well. Just wanted to know how i can get the stiff whipped cream frosting. Everytime, i seem to struggle with it.

  • Hi Maria
    I tried out this recipe. It was excellent though it was not ultra moist. I probably missed getting the quantity/ quality of ingredients right. Nonetheless, i personally loved the recipe compared to many others that i tried. Since it was soft but not so moist, i was able to layer it as well. Just wanted to know how i can get the stiff whipped cream frosting. Everytime, i seem to struggle with it.

    • Hi Melisha,

      Thanks for trying this recipe. I’m not sure how it didnt turn out moist :((

      To get a stiff whipping cream, keep the whipping cream in freezer for 5-20 mins, just before whipping it. Also keep the beater and vessel you sue for whipping, in the fridge for half an hour or so.
      You can also add a pinch of cream of tartar, it gives stiff peak. You can also check out whipped cream icing using gelatine, it gives a very stabilized icing.

      Hope this helps..

      Cheers
      Maria

    • Hi Melisha,

      Thanks for trying this recipe. I’m not sure how it didnt turn out moist :((

      To get a stiff whipping cream, keep the whipping cream in freezer for 5-20 mins, just before whipping it. Also keep the beater and vessel you sue for whipping, in the fridge for half an hour or so.
      You can also add a pinch of cream of tartar, it gives stiff peak. You can also check out whipped cream icing using gelatine, it gives a very stabilized icing.

      Hope this helps..

      Cheers
      Maria

  • Hi Maria
    I tried out this recipe. It was excellent though it was not ultra moist. I probably missed getting the quantity/ quality of ingredients right. Nonetheless, i personally loved the recipe compared to many others that i tried. Since it was soft but not so moist, i was able to layer it as well. Just wanted to know how i can get the stiff whipped cream frosting. Everytime, i seem to struggle with it.

  • Hi Maria,
    I baked the cake recently for my husband’s birthday and it was a big hit! Thank you for sharing it!

  • This is a delicious moist, yummy chocolate cake! I only used half a cup of sugar and a bit more cocoa for a more deep chocolately flavour, served with ice-cream, just lovely! Thanks for the recipe!

  • This is super yummy!

    By accident I forgot to put egg in the cake but still it’s delicious. with the Ganache I use think cream and still it’s yummy.

    Thank you for sharing this recipe Maria!

  • This recipe is the best! Thanks for sharing Maria!
    I accidentally forgot to put the egg but it still come out perfect and delicious. I used thick cream with my ganache and it work perfectly.

  • Love it! My search is over! been looking for a moist chocolate cake recipe for a long time and I’ve tried a couple but none of it satisfied me since I tried your recipe. OMG…this is the recipe I’ve been looking for. Very moist and taste sooo goood. My children loved it. Thank you for sharing your recipe. I have one question, you said that you dont use this in fondant because it is very moist, what if i will use this cake in marshmallow fondant how bad it is gonna be? I really love the cake but I want fondant so i can make my daughter’s cake really colourful. What should I do.Or do u have other chocolate cake recipe for fondant? My daughter’s birthday is next week, so i really need a chocolate cake recipe with fondant. I hope u can help me. Thank u!

    • Thanks a bunch Christina for your lovely comment! I’m so happy that this recipe ticked all your boxes :) Also I’m glad that your kids liked it.

      Well I havent tried working on fondant, so I’m not sure. But I think if you are not cutting the cake into layers, it should be ok. If you are planning to make a layered cake, it would be better if you make two separate cakes n layer it.

      Also, check out this chocolate cake recipe. This is also very moist but a bit firmer than this one. Also one of my friends have tried fondant icing with this recipe and it worked well.

      http://www.mariasmenu.com/desserts/moist-chocolate-cake-with-chocolate-buttercream-ganache

      Hope this helps…

      Wish your daughter a wonderful b’day and May God Bless her!

      • Thanks a lot Maria for your reply. You are so generous in sharing your ideas. I have one more question if you dont mind, my daughter’s bday is on Sunday but I have work Sat & Sun, the party will be in the evening so I still have time to pepare after my work but I only have a few hours to set up everything. Can I make the cake on Friday? Where can I store it after? Thanks again.

        • Hi Christina,

          You are welcome!

          Sorry for the delayed reply :(

          Yes, you can make this cake ahead. Once the cake is cooled completely, wrap it in cling film tightly and leave it on your kitchen counter. Make sure you dont leave it in a humid place.

          I’m talking about the uniced cake here.

          Hope the birthday girl enjoys her cake..

          Cheers
          Maria

  • Have tried out this recipe for my mom in law’s b’day….it turned out to be a huge success :) :) :)
    I got many many compliments for the cake.
    The name you kept for the recipe is apt….it is really moist chocolate cake and just melts into the mouth
    Thanks a lot Maria for this recipe :) You made my day :)

  • Hey! I have tried this recipe twice before and it came out perfect! Baked it for my entire class(of 70) and each one enjoyed it! Will ensure I use this recipe for the rest of my life! Thank u!

  • I tried this recipe to make cup cakes few days back before a picnic with friends and it was a big hit among all! Very delicious and moist, i must say. Got special compliments from my foodie/cook husband as well (which is rare) :)

    One of my friends loved it so much that she wanted to know if we can make the same without eggs as well. Any comments / suggestions?

    Cheers!

    Deepthi

    • Hi Deepthi,

      Thank you so much for the wonderful comment dear. So happy to hear that this cake fetched you so many compliments :)

      I havent tried this cake without eggs. But I think one of my reader’s tried it that way. Can you please check the comment section of this recipe to know the details?

      Cheers
      Maria

  • I made this today.texture is good.but I find it too bitter..I used the exact measurement and baked in a baking tray and cut it small brownie sized pieces..yield around 50-60 pieces.i didn’t do frosting.i am just wondering how I am gonna finish this.i am not telling that it is too bad but it is too bitter for me.(even for a chocoholic like me).any easy icing /icing idea for this cake ?

    • Hi Anu,

      You can use chocolate ganache icing or plain chocolate icing for this cake. Please have a look at the cake recipes on the blog to see the icing recipes.

      I’ve mentioned in the write up of this cake, the cake isnt too sweet even with icing. You are always free to add more sugar if you prefer a sweeter cake :)

      Cheers
      Maria

  • I made this today.Texture is good.but I find the cake too bitter .i have baked it in a baking tray and cut it into brownie size pieces yield around 60 pieces.i am just wondering how am I gonna finish this.not that it is bad I find it’s too bitter.i didn’t make the frosting .could you please share any topping ideas.? I am running out of cooking chocolate,butter and cream right now.

  • i tried doing it last night and it was superb..super moist and soft..i brought one to the office and it was as moist as last night..thanks maria! i’ll be doing this cake for my nephew’s birthday.. :)

    • Hi Yileen,

      sorry dear for the delayed reply :( did you bake the cake?

      I havent tried this with just melted butter, I think the texture may be different if you are using just butter.

      Cheers
      Maria

  • Hi Maria!
    Tried this cake yesterday and I loved it! Super moist and super delicious :) :)
    Do you have any tips on how I could make it a little more firm? A bit of it broke off even after cooling completely and I had to “reassemble” it before doing the icing.
    Natasha

  • Hey Maria…This cake is so Divine I must say..it just melts in the mouth…How do u manage to come up with such awesome recipes…Hats off to you…I made this cake for Christmas…I did not have cup cake molds..so I baked it as a cake ..I wanted to make something special..so I made two cakes and made a chocolate sauce ( don’t know if I can call it a sauce..I melted some cooking chocolate and added some cooking cream and butter to it)..I poured this sauce in between the two cake and refrigerated for some time and once I took it out I poured the rest of sauce on top of the cake…And it was just heaven!!!!!

    • Hi Resh,

      Thanks again dear for your kind words of encouragement, appreciate it very much :)

      Yeah this cake is a winner! I’m sure it tasted great with the choc sauce :)

      Cheers
      Maria

    • did you use the above quantity batter for the two cakes? or did you double the quantity?… im planning to make a layer cake… will this two
      fit 7 inch oval pans

      • Hi Jancy,

        As mentioned in the recipe, I got a 9 inch loaf and 10 std size cupcakes from the above qty. I didnt double the recipe..

        I guess it should fit two 7 inch, if the pans arent too deep.

        Hope you get to try this soon and like it too..

        Happy baking!

        Cheers
        Maria

    • Hi John,

      First of all my apologies for the delayed reply.

      There was some tech error when we upgraded the site recently and so some of the recipes were not showing on the site. However we’ve fixed it now.

      Sorry for the inconvenience :(

      Cheers
      Maria

  • Ultra Moist Chocolate Cake

    Prep time: 25 mins

    Cook time: 25 mins

    Total time: 50 mins

    Ingredients

    · Milk – 1½ cups

    · Butter – 100 gms (1/3 cup + 2 tbsp approx)

    · Oil – ¼ cup (John uses Olive oil but any light oil would be fine)

    · Cocoa Powder – ½ cup (John uses Pams)

    · Self Raising Flour – 1 cup (Refer notes for substitute)

    · Egg – 1 beaten, room temp

    · Baking Soda – ½ tsp (refer notes)

    · Sugar – 1 cup + 2 tbsp (250 gms)

    Instructions

    1. Preheat the oven @ 180 C/350-375 F, 10 mins before baking.

    2.

    3. Heat together milk, butter, oil & cocoa powder till the butter melts. Let it cool to room temperature (btw, don’t get disappointed if it doesn’t look very dark at this stage: it darkens up during baking.).

    4. 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.

    5. You can either use it to make cupcakes or cake.

    6. Bake in the preheated oven for 15- 20 mins for the cupcake & 25- 30 mins for the cake. The baking time can vary slightly depending on your oven.

    7. 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.

    8. For cake: Grease your cake tin well & line with parchment/baking paper. Pour the batter.

    Ganache

    9. Whipping cream – ½ cup

    10. Baking chocolate – ¾ cup (John uses Cadbury’s Energy)

    11. Place the baking chocolate (or chocolate chips or buttons) in a bowl.

    12. Heat the cream on low flame till small bubbles start appearing around the edges.

    13. Pour the heated cream into the bowl with chocolate.

    14. 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.

    15. Spread the ganache on cooled cupcakes or cake. Enjoy!

    Notes

    This is an extremely moist cake, so it’s not suitable for making a layer cake. You can store the cake (without ganache/icing) @ room temp for 3-4 days in an air tight container.

    (Good luck with trying to keep it that long! Personally I have trouble believing that anyone can have it for more than a day or two without scoffing it!)

    Substitution for self raising flour – to 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour.

  • Hi Kaza,

    For the qty mentioned in the recipe, I think you can use a 7 or 8 inch round cake tin. Yes, you can double the qty if you like.

    Hope you get to try it soon and like it too..

    Happy baking :)

    Cheers
    Maria

    • Hi Maria, thanks for your reply. What an absolutely beautiful cake, just melts in your mouth, it’s a keeper for me.
      Just a question, I made this twice, once using the qty specified in your recipe (delicious). The second one I doubled the ingredients and the cake was moist but on the bottom there was about 1cm layer of chocolate, kind of like the chocolate mixture had sunk to the bottom and the top was nice, airy and fluffy moist. Any ideas where I went wrong? Used 8 inch round pan. Thanks Kaza

      • Hi Kaza,

        Thank you so much :) Good to know that you consider this a keeper recipe.

        However I’m not sure what went wrong when you doubled the qty. Did you use 8 inch round pan for double the qty also? If so try using a bigger cake tin, though I’m not sure whether it helps..

        I’m sorry, i’m not of much help :((

        Cheers
        Maria

  • Hi Maria, thanks for your reply. I tried to cake again with a 10 inch round cake tin and worked perfectly. Thank you. Will be making it for my son’s 5th birhday party.

  • Hey Maria, I have a question. Do we have to heat the ingredients mentioned in point 1 on a Double boiler or a pan? N ur Recipe is really good

  • Hi, thank you for this recipe. I’m very eager to try it out. But I don’t have sunflower oil and my grocery doesn’t carry it. Can I use canola oil instead?

  • hi maria
    the cake turned out really delicate and i breaks very easily. it is very difficult to pack it and take out on picnics.
    what do i do to increase the strength so that it does not become mushy when packed?

  • Hi Sarah,

    When it comes to baking, I usually follow the recipe to t and seldom make ant changes. So I’m not sure how the vanilla version works out :((

    However if you happen to try it and comes out well, please do let me know :)

    • I tried it! I also used 1/2 cup of flour (because it was very watery) and some red food colouring to make pink cupcakes! It turned out delicious. I still think that chocolate is better. I have a niece who wanted vanilla that day and it worked.

    • I never took the cake out of the oven.. Btw the way I baked the cake in a microwave..convention mode.. What used to happen was that…if i set the total time to 35 mins.. it will rise up by the 15th min and sink down by the end of the baking time..:(…Anyways i talked to my mother in law about it.. who is an awesome baker with years of experience…she told me to put in the dry ingredients slowly and mix it with the spoon rather than user the beater..Apparently there is some connection to the rising up if you beat it too much.. I tried it and it didnt sink in this time..:D ..Thanks a lot Maria for this recipe and for your help..:)

  • I found this recipe while looking for a moist chocolate cake recipe… I’ve usually used the pudding in the box mix but I’d really rather have control over the ingredients so here I am!

    My question is, can you make this in a bundt pan? My fav is to make a chocolate bundt cake & thin out chocolate icing & pour over it… It’s the perfect amount of sweet & I’d love to use this recipe for it!

    • Hi,

      Thanks for dropping by. I’ve never tried baking it in a bundt pan, but I guess you can. But make sure you grease it nicely. Please keep in mind, This cake is very delicate in texture.

      Hope you get to try this soon, All the best and happy baking!

      Cheers
      Maria

  • Made this for the first time , but it won’t be the last , soooooo moist and yummy . Many thanks for a fantastic recipe

  • i just made this cake after reading all the amazing reviews.
    i added a little vanilla essence and the taste and moisture was fabulous.
    my two concerns are-
    1) the middle sunk while in the oven cooking – i am going to retry with self raising flour instead of flour+salt+baking powder
    2) the cake is very greasy and oily- do you think i can reduce the quantity of oil? or increase the flour? if so by what quantity?

    • Hi Chandni,

      Thanks for trying this recipe.

      The cake sinks in the middle because of a number of reasons:

      overmixing of batter, oven temp being too hot causing the cake to rise fast, opening the oven door in between, not using the correct baking tins, incorrect measurement of raising agents etc;

      You can reduce the oil qty and try, I’ve used the above qty to make the cake, so I’m not sure by how much you should reduce, but may be use 1 tbsp of oil and see…

      Hope it comes out perfect next time.

      All the best and happy baking :)

      Cheers
      Maria

  • Hi Reyalta,

    Thank you so much for sharing your feedback here :) I’m surprised that you were able to layer this cake and am happy that it worked out well.

    This cake covered in slated caramel sounds yum!

    Cheers
    Maria

  • Hi maria…
    The cake looks amazing… Planning to try this one out… One small doubt… The egg we put, should it be lighty beaten by hand or should it be made soft and fluffy using an electric blender.
    Regards
    Neethu

    • Hi Neethu,

      Thank you :)

      You can just whisk the egg lightly using a fork, before adding to the batter and then once it’s added, mix it using a electric beater.

      Hope the cake comes out well. All the best and happy baking :)

      Cheers
      Maria

  • Hi maria,
    I am fairly new to baking… Planning to try this recipe out…. One small doubt… Should the egg we use be lighty beaten using a fork or should it be made soft and fluffy using an egg beater…?

      • Hi maria, reading thru the comments..i felt ur such a generous person!
        Thank you for sharing this recipe..It will be my first time to bake
        & im blessed to read ur recipe.I can’t wait to try this for
        Christmas & on my son’s 3rd birthday on january 5. Just a
        clairification…what milk dyo suggest to use?

        • Hi Jenny,

          Thank you so much for your kind words :)

          I’ve used regular cow’s milk for this recipe. I do hope your son likes this cake.

          Advanced b’day wishes to your son! Wish you a Merry Christmas!

          Cheers
          Maria

  • This is probably the best chocolate cake I have ever made! And I have attempted baking for a while now but my my was this a success!!! So moist! Thanks a lot for sharing. I didn’t have cream in the house so I did a butter icing instead.

  • I’ve been using this recipe for probably over 12 years ( though I have always called it “deep dark chocolate cake”), but I had forgotten all about it for the last few years. Just made it again yesterday, and it truly is the perfect chocolate cake. This recipe has never failed me.

    • Hi Rachel,

      Great to hear that you also like this recipe. When I got the recipe there wasnt any specific name for it, since it was pretty moist and soft, i named it Ultra Moist Choc cake, but Deep dark chocolate cake is also perfect :)

      Cheers
      Maria

  • the best chocolate cake recipe ever! my family loves it! baked it for the Children’s Home. it was gone within the first few minutes. Many many thanks Maria. you’ve just made me a happy baker! :) greetings from Singapore!

    • Hi Rosalita,

      Thank you so much for sharing your feedback here :) Great to know that the cake was a hit at your place!

      Singapore is one of our fav places to visit :)

      Cheers
      Maria

  • Hi Maria !! I love you so much for this recipe !!! Just when i thought I sucked at baking , your recipe restored hope . loool it came out perfect with no fuss!! My friends and I are truly grateful !! greetings from Cape Town (.. although my cooking time was 45 mins )

    • Hi Adetola,

      Thank you very much for your wonderful comment :) I’m really happy that the cake came out well for you.

      Great to know that your friends enjoyed it too..

      Cheers
      Maria

  • Yours is my go-to recipe time & time again.It turns out simply delish everytime even though the baking time varied…mine took almost 45 minutes!Thank you for sharing :-).

  • Hi, I tried this once and it was awesome everyone loved it. But now some family members are requesting me to bake a vegetarian moist chocolate cake. Could you suggest me how do I alter it? Thank you very much.

  • I make it in either cupcake form or cake form for all social events and sometimes just because I can. I added a salted caramel icing last time and it was a big hit. This cake never gets old and everyone loves it.

    • Hi Lisa,

      Thank you so much :) Good to know that you liked the cake recipe. Thanks for sharing the pic too..

      Btw, I noticed that your family name is Pachikara. My sis in law’s mother’ s family name is also the same. They are based in Thodupuzha..

      Cheers
      Maria

  • Awesome recipe. The last 2 chocolate cakes I made (different recipes) were too dry but this choc cake was moist, luscious and easy. A winner. This is my new go to option for birthday cakes.

  • This recipe is A-M-A-Z-I-N-G !!! …… Truely the best moist chocolate cupcake I’ve ever tasted <3 …… Thank you so so much, it's an absolute winner. My only problem was that it sank in the middle, can you tell me what I did wrong?. Greetings from Egypt ^_^

    • Thanks Mariam :) Really good to know that you liked the recipe. Sometimes the cake may sink, if the qty of batter is too much, try pouring less qty of batter next time. Hope it helps..

      Cheers
      Maria

    • My experience says that u must have opened the oven door in between baking … that’s the reason y ur cake sank .hope that answers the question.

  • Hi Maria,
    Am gonna try dis recipe. Its so tempting :) Can I use any other oil instead of sunflower oil like coconut oil.
    Regards
    Chinchu

  • Hi Maria….i’m new to the world of baking and i would like know how should i set my microwave ie., te power level n time to bake to prepare dis moist cake…

  • Maria, this is the second year in a row that i am baking your cake recipes for Beulah. This was the best chocolate cake i ever baked, so moist n yummy… Everybody loved the cake. I sent the cake to school too n it was well liked :) It was such an easy recipe that won our hearts.. sad that it got over too fast ;) Ann’s Bakery has a similar chocolate cake n being a die-hard fan of Ann’s Cakes, am glad this recipe replicate it…. I had messaged u in FB too regarding this.. Thanks again for the recipe. hope u r doing well. apologies for not taking decent photographs of the cake. will do next time :)

    • Hi Twinsy,

      Thanks a lot dear for sharing your feedback here, appreciate it very much. I’m really happy that MM was a part of your lil girl’s b’day. The fact that this recipe reminded you of Ann’s Bakery’s Chocolate cake really means a lot to me :)

      Cheers
      Maria

  • Hi Maria.. I made this cake and it came out nice.. Thank you for the recipe. I just wanted to clear one doubt. You have mentioned one cup, 2 cups.. What is the size of the cup?

  • The first time I tried this recipe, I used icing sugar thinking it’s the same as caster sugar.the cake still was ok. Next time I used granulated sugar and I nailed it. My husband, who’s not so much a chocolate fan, loved it and couldn’t stop eating it. This is going to be my go-to recipe now. Very precise recipe and the substitutions are also exact.

    • Hi Mughda,

      Thank you very much for your comment :) I’m happy to know that it came out well for you. Caster sugar is not powdered, it’s very fine granules.

      Cheers
      Maria

  • Hi there, I tried this recipe for this Valentines day and I am really impressed with the cake,considering my epic chocolate cake failures in the past,all thanks to ur recipe.thanks mariachechi.

  • Dear Maria,
    Your site is very user friendly and you appear to thoroughly enjoy doing what you do because it translates to your followers. Have tried out some of the dishes and they turned out delicious. Thank you.

    • Hi Shama,

      Thank you so much for taking time to leave a comment here :) Good to know that you find the site user friendly. I’m happy that the recipes tried from here worked for you.

      Cheers
      Maria

  • Hi Maria
    I occasionally visit your page and I think you are doing a great job. I did at one occasion try this recipe for my kids but the base turned out to be so dense. Looked like all the batter sort of settled at the bottom and didn’t turn out that soft. I must have gone wrong in the way I blend the batter. Any suggestions. Thanks,

    • Hi Smiths,

      Sorry to hear that the cake didnt turn out well. From your comment, I feel that it happened because the batter wasnt mixed well. Make sure all the ingredients are incorporated and the batter is mixed well, without any strains. Also, try tapping the cake tin on the counter for a few times, before placing it in the oven.

      Hope it comes out perfect next time..

      Cheers
      Maria

  • Hi Maria,

    I’m Regina from Malaysia, glad to find your blog, very nice and delicious recipes :) ..I tried your Ultra moist chocolate cake for my uncle’s birthday, seriously it was delicious and the taste was just perfect with less sugar..it was not too sweet..would like to know if this can be made as vege cake, replace the egg with buttermilk? if yes, what’s the measurement please.

    Regards,
    Regina

  • Hi Maria, I tried the ultra moist chic cake n believe it or not it made me look like an amazing baker over night :) My family relished it n thanks a ton for sharing this recipe. I also tried layering it with strawberry filling n was yummmazing :)
    Just wanted to know if this recipe can be made with out egg n if yes what would the substitute for egg be .
    Thanks again
    Neha

  • Hi Maria! Ive tried this recipe too many times now and enjoy it each time! I was wondering can this recipe be trippled or quadraple? Making 100 cupcakes for this coming weekend.

    • Hi Amy,

      Thank yous much :) I guess you can do that, because I remember getting the original recipe in big qty measurements and I cut it down for my purpose. Hope it comes out well. All the best :)

      Cheers
      Maria

    • Hi Sim,

      Thank you very much :) Glad that you liked the cake! Honestly, I dont know what makes the cake so moist, I guess the right balance of all the ingredients :)

      Cheers
      Maria

  • Hi Maria, I have tried the cake,and I think it has turned oout well. I havent removed it from the baking tray though in the fear of breaking it as it looks moist. I baked it on sunday morning(today is monday) and we are planning for a surprise cake cutting for our mom’s birthday tomorrow(tuesday evening). So the cake will be 2 days old by then. I have just stored it in a air tight container along with the baking tray. WIll it last fresh till tomorrow night. I am afraid!! or do i need to keep it in the fridge, if so how should I thaw it?

    planning to put the Ganashe over it on tuesday eevning, few hours before the cake cutting. Should I keep it in the fridge after pouring the Ganashe? Kindly advice. Expecting a reply soon!!

    • Hi Rinssy,

      You can keep the uniced cake outside, it should be ok, unless you are living in an extreme humid place. Again with the ganache, you can keep it outside for a few hours. But make sure to keep the leftover in the fridge. Hope your mom and others like the cake. My b’day wishes to your mom :)

      Cheers
      Maria

  • Hey Maria thanks for such an awesome recipe. This is what I always wanted ?it looks super delicious and yummilicious. Can I bake this in a 9 inch round baking pan as I don’t have a loaf pan. Please reply as I am planning to prepare it as soon as possible.

  • Hi Maria,,
    Tried out ur super moist chocolate cake n it came out so yummy very much true to its name….. of d many cake recipes I’ve tried this came out d best….. thank u so much dear

  • Hi there,
    I am looking at this recipe and the picture looks amazing.
    I have to bake a cake for a 1st birthday party, and I was wondering if this cake would work if I wanted to decorate it?
    Perhaps with fondant?

  • Hi Maria can you pls let me know how much is 1cup in grams and when you take flour should we level it?
    Thank you for all your lovely recipes ritually wait and try most of them. Too good.thank you

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