Deliciously Moist (and healthy-ish) Chocolate Cake Recipe

I have tried for years to find the right moist chocolate cake recipe.  I’ve always adapted recipes that I’ve found, because I don’t use the same amount of sugar as they state (we don’t like uber-sweet things).  I also tend to go heavy on the chocolate and the amount of cocoa solids in the chocolate as we prefer dark to milk chocolate that is so popular in the UK and US.

Time and time again, I’ve always been a little disappointed as the cakes turned out a bit on the dry side and believe me, I’ve experimented with all sorts of recipes and even taken tips from professional cake bakers. Alas, they never quite lived up to my dreams of finding the perfectly moist chocolate cake recipe!  I kept booting the oven and blaming it in my frustration.

Made from scratch

So, I decided to leave all books and recipes aside and make my own from scratch – and it worked!

This moist chocolate cake has no fancy or sticky topping, it’s just the cake recipe, but if you wanted to add a ganash or icing, it would be very easy. The cake slices well and would tolerate a layer in the middle or on top, if that takes your fancy.

I’m not a fussy cook. I tend to chuck everything in together, but I do follow a vague recipe of what I put in first.

Moist chocolate cake

Serves 4-6

8 oz butter

8 oz self-raising flour

2 extra large eggs or 3 medium eggs (happy eggs if you please!)

½ tsp baking powder

150g good quality organic dark chocolate (ideally cocoa solids min 70%)

1 tbsp organic dark chocolate powder (optional)

2 tbsp raw caster sugar

2-3 tbsp organic milk (half-fat, full fat, soya, hemp, almond)

Dark chocolate chips optional – I always add them!

How to bake moist chocolate cake

Preheat the oven to 180ºC/350ºF/Gas 4, and grease a 1lb loaf tin.

Cream the butter and sugar together.  Add the eggs (I add them whole and beat them into the mixture).  Add the vanilla essence to the mixture.

Sift the flour and baking powder (and dark chocolate powder if using) into the mixing bowl and combine ingredients, adding the milk to give a soft (but not runny) consistency.

Cube the chocolate and melt it over a bain-marie or zap it in the microwave for a minute or so, being careful not to let it burn.

Add the melted chocolate to the mixing bowl and give it a good stir.  Leave a few lighter coloured swirls for effect.  Add the dark chocolate chips if using (as many as you like).

Spoon the mixture into the greased loaf tin, then bang it down a few times onto a padded surface (a book is ideal) to release any bubbles in the mixture.

Baking time

Bake in the middle of the oven for approximately 30 – 35 minutes.  After 30 minutes insert a sharp knife or skewer into the cake. If it comes out nearly clean, it has fully baked, if it comes out gloopy, return to the over for a further 5 minutes and repeat the process until the skewer is clean or nearly so. Remember that with the dark chocolate contents of the cake, the skewer is likely to be a little gooey when removed – this is the perfect time to bring it out and let it rest 5 minutes or so.

After resting, turn the cake out onto a wire rack to cool. Be careful not to frazzle your hands or wrists in the process.

Once cooled you can add a topping or middle of your choice, or enjoy it as it is. It makes a perfect partner with fresh strawberries and raspberries!

Do you have a favourite chocolate cake recipe you could share below in the comments?  Thanks for taking the time to read this and I hope you enjoy it!

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