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Beth's moist chocolate cake recipe

Beth's moist chocolate cake recipe

  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Chocolate birthday cake

A very simple, but very moist, chocolate cake. Use less sugar if you prefer your cake to be less sweet.

155 people made this

IngredientsServes: 24

  • 250g plain flour
  • 400g caster sugar
  • 1 teaspoon bicarbonate of soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 110ml buttermilk
  • 110g butter
  • 120ml vegetable oil
  • 250ml water
  • 45g unsweetened cocoa powder

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm square cake tin.
  2. In a large bowl, sift together the flour, sugar and bicarb. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to the boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared tin.
  3. Bake in the preheated oven for 15 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

Tip

Use less sugar than called for here, if desired. This cake can easily be made with half of the sugar and it'll still taste delicious.

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Reviews & ratingsAverage global rating:(71)

Reviews in English (65)

This made a very tasty and moist cake. It did take at least 25 minutes to cook. I wasn't sure how the hot mixture added to the cold would avoid cooking the eggs, I didn't get any bits of cooked egg but I did get some paler spots of mixture in the cooked cake, next time I might allow it to cool a little first.-21 Aug 2013

This is the best chocolate cake recipe I've made! I've made it 4 times now and always comes out perfect!-01 Sep 2017

by Heather

This is by far the best chocolate cake recipe I've ever made. I used milk because I didn't have any buttermilk and put the glaze on top as suggested. It's so moist and amazing. I will make this recipe often.-03 Jul 2008


Cate & Beth's Kitchen

November 2018. It has been years since I last wrote in our food blog. So this is long overdue.


A few weeks ago we had a Nigerian Groundnut Stew for our Red Hat Ladies group. I am queen of our group and run it quite differently to most other groups, in that quite often we ask our husbands to join us. One of the reasons for this is to get our numbers up, but another reason is we have noticed that newly retired men are rather lonely. They have work colleagues, but often no t many friends. We also find it works very well in our group, as some of the single women love a chance to interact with our husbands.


Getting back to the food part of this blog. Martin’s family lived in Nigeria when he was a young boy. This is the meal they had every Sunday, but they were lucky enough to have servants to prepare it for them. It is a very time consuming meal!

The basis for the stew is peanuts as the name suggests. In years gone by we would have started by buying raw peanuts and roasting them. Then you went out in the wind to get rid of all the skins. After that you ground them up at least three times to get the right consistency.

Now we cheat a little and use peanut butter. But you must get the best peanut butter you can buy, ie one that is just peanuts with no additives, except maybe a little salt.

The quantities depends on the number of people you are serving. We were serving 20 people so used two 500 gram jars of peanut butter.

You put the peanut butter in a large saucepan and slowly heat it as you add water, stirring all the time and making sure it doesn’t burn on the bottom. Keep going until it is the consistency of porridge. Set this aside .

Now cook chicken breasts. I do this in the microwave, but any way will do, or even use a precooked whole chicken. I used three kilos for the 20 people. Also boil (preferably very small) eggs, at least one per person. I had a tray of 30 size 5 eggs.

Cut up the chicken into bite size pieces and add that and the shelled eggs to the peanut mixture.

A tip on peeling eggs easily – when you take them off the boil and tip out the water, immediately add lots of ice cubes and cold water. They should now peel very easily.

The stew is served with boiled rice and kumera (sweet potato was used in Nigeria) and as many side dishes as you can think of. I usually have at least 30!

A few you must include are fried and raw sliced bananas, fried onions, and chopped quavas . Others are raw and toasted coconut (we use fresh coconut, it is much nicer than the desiccated coconut), chopped tomatoes, peaches, oranges, pineapple, kiwi fruit, grapefruit, pears, apricots, mangos, papaya (pawpaw), dragon fruit, lychees, red and green peppers, peanuts, cashew nuts, chillies ( fresh and dried ), mango chutney, paprika, cayenne, sambol olek , crystalized ginger, and powdered ginger.


As you can see the stew itself is not hot and spicy, but you can make it so, if you like, by adding the hot and spicy side dishes.

What you do is put the rice on your plate and then add the stew on top and sprinkle all your toppings on top of that, so every time you get a fork full, you are getting a different taste. I don’t add any of the hot things at all, as I just don’t like hot and spicy food.


This can be made a vegetarian or vegan dish by omitting the eggs and chicken. We have friends who are vegan and said it was the best meal they had ever eaten!


For this party, we started with nibbles, which included a pepper train with pepper sticks, snow peas, celery and carrot sticks. This was served with a spring onion dip. We also had six different cheeses, including the lovely fruity cheese log I make. There was also my quince paste and homemade crackers and pate.


Dessert was my really tasty lemon soufflé/mousse, served with brandy snaps and fresh strawberries. I cheat with the brandy snaps and buy them. They are as good as or better than you can make, and way less trouble.

Here are some of the recipes:

Anne Upton’s homemade crackers

1 teaspoon sea salt (plus some for topping),

¼ cup olive oil ( I used rice bran oil as I don’t like olive oil),

½ cup finely grated parmesan (plus some for topping).

Mix all ingredients well. Should be a pliable dough, add more flour if too wet or more water if too dry.

Divide into 3 log shapes to make three baking trays of crackers.

Roll each log very thinly, best between 2 layers of baking paper onto your baking tray. Sprinkle with sea salt and parmesan and score slices with a sharp knife or pizza roller.

Bake at 200oC for 13-15 minutes till well browned – keep an eye on them as they are thin and cook really fast. Taste improves the darker they are baked. But be careful. Cut through the scoring while still hot.

Makes about 70 small crackers.

Small batch quince paste


Rub the fluff off the fruit. Peel and core the quinces, then cut into large chunks. You should have about 2 ½ cups of fruit.

Put the quinces into a large saucepan and just cover with water. Bring to a simmer and cover. Cook until tender – it will take about 15-20 minutes.


Drain quinces, reserving the cooking liquid . (This can be used with soda water as a refreshing drink). Puree the cooked fruit until smooth. Weigh the fruit and add ¾ of this same weight in castor sugar.


Return the puree to the empty pot with the sugar. Add the lemon juice and stir together.


Cover with the lid and simmer for about 45 minutes to one hour or until reduced to a rosy coloured paste. Stir often and watch it carefully. Once it begins to darken, it will want to catch on the bottom of the pan.


Test for setting by drawing a wooden spoon through the mixture on the bottom of the saucepan. It should leave a distinct trail that will take several seconds to close. The paste should also be a reddish brown colour.


Once cooked, pour into a baking paper lined 22cm square tin. Smooth the surface into an even layer and allow to cool to room temperature. Cut the paste into squares using a hot knife. Put in an airtight container and keep in the fridge. Mine has kept for a couple of years so far!


I have put a note on the recipe to say it takes lots longer to cook.

Lemon Souffle /mousse

250 grams cream cheese, not light or spreadable,

Extra cream and crystalized ginger to decorate


Soak gelatine in the water. After 10 minutes or so heat in a microwave and make sure it is all dissolved.


Beat egg yolks and ½ the sugar till thick and creamy. Add zest and juice and then beat in the cream cheese. Add the cooled gelatine. Beat egg whites adding the castor sugar and beat until thick and fluffy.


Add the beaten egg whites and cream to the lemon/cheese mixture and incorporate well. Pour into a bowl and when set decorate with whipped cream and crystalized ginger.


This soufflé/mousse can be used as a filling in brandy snaps or eclairs.

I can’t share the pate recipe as it was given to us by the previous chef at Maison 8 (in Waikanae).

That is all for this blog. Hopefully the next one won’t be so long coming! We are entertaining our Lower Hutt Passionist Famly group for our Christmas outing on 8 th December. We will have to have all our Christmas decorations up before then. We have wanted this group to come to us for Christmas for several years so they can see all our decorations and lights.

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Beth's Favorite Recipes


Place a rack in the center of the oven and preheat the oven to 325 degrees. Cut 2 rounds of parchment paper to fit in the bottom of two 9-inch round layer pans. Spray the bottom of the pans with vegetable oil, place the parchment rounds in the pans, then spray the parchment with oil.

For the praline, place the butter, cream, and brown sugar in a small saucepan. Cook over low heat, stirring, until the butter has melted, 3 minutes. Divide the mixture between the two pans. Sprinkle the pecans over the top, dividing them between the two pans. Set the pans aside.

For the cake, place the cake mix, pudding mix, eggs, water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, then increase the mixer speed to medium and blend for 1½ minutes, or until the batter is smooth. Divide the batter between the two pans, pouring it over the pecans. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, according to your cake mix directions. Run a dinner knife around the edge of each layer and invert each onto a rack with wax paper on it to cool praline-side up. Remove the parchment rounds.

Meanwhile, prepare the whipped cream. Place the cream in a chilled large mixing bowl and beat on high speed until cream has thickened, 1 minute. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.

To assemble the cake, place on cooled layer on a cake stand, praline-side up. Spread with half of the whipped cream. Place the second layer on top of the first, and spread the top with the rest of the whipped cream. Garnish the top with grated chocolate or mini chips. **we needed to make 1 1/2 times the whipped topping to cover the cake


Beth's Favorite Recipes

1 cup of sourdough starter ready for a feeding
1 1/4 cup milk, any kind or the same amount of citrus juice
2 1/2 cups all-purpose flour
1 1/2 cups granulated sweetener of your choice
1 cup oil or melted butter
2 teaspoons pure vanilla extract
2 teaspoons natural lemon extract
1 1/2 teaspoons natural orange extract
1 teaspoon sea salt, finely ground
1 1/2 teaspoons baking soda
1/2 cup eggs : 2 large grocery store eggs
fresh zest from 1 lemon

1. Combine the sourdough starter, milk or juice, and flour in a large bowl, stirring everything gently but firmly to mix it all into a relatively smooth mass. Cover the bowl with a kitchen towel and set it aside to rest. If you’re in a rush, set it in a warm place for at least two hours if you’re planning ahead, do this just before you go to bed, set it aside in a cool spot, and make time to finish the cake the next morning.

2. Once your starter-milk-flour mixture is bubbling and looking lively, it’s time for the next step: Preheat your oven to 350 F and grease or line with parchment at 9″x13″ pan. Beth used a Bundt cake pan

3. In a clean bowl, blend sugar, oil/butter, extracts, salt, and baking soda together. You can do this by hand with a whisk or spoon, or use an electric hand mixer.

4. Add the eggs one at a time, mixing well after each addition to create a smooth batter.

5. Stir in the fresh zest – Do this part by hand with a spoon, as the zest will just wrap itself around the beaters on an electric hand mixer.

6. Now it’s time to gently stir the sugar and oil mixture into the starter mixture. At first, this will look like a culinary train wreck. Keep at it and eventually the two will become one. Gentle strokes of a spoon and persistence will make for a lovely smooth batter.

7. Pour the finished batter into the prepared pan and bake at 350 F for about 45 minutes,(Bundt pan = 1hour) or until the center springs back under a light touch from your finger and a toothpick inserted into the center comes out clean.

8. Set the hot cake on a wire rack and spoon the Lemon Glaze over it while it’s still hot. It will stay fresh for a few days in the pan, covered and kept at room temperature.


# Moist Chocolate Cake

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Chocolate Cake

Ugh, you can just tell from the photos how rich and moist this chocolate cake is. You can obviously decorate it however you want, but I wanted this cake to just scream chocolate at you so that's why I added the candy bars on top, totally optional.

Ingredients

Chocolate Cake

  • 3/4 cup cocoa powder special dark
  • 1 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs room temp
  • 1/4 cup melted unsalted butter cooled
  • 8 ounces cream cheese softened
  • 2 teaspoons vanilla extract
  • 1/2 cup hot water tap is fine
  • 1/2 cup semisweet chocolate chips

Whipped Chocolate Frosting

  • 2 1/4 cups unsalted butter softened
  • 6 cups powdered sugar
  • 3/4 cup cocoa powder special dark
  • 8 tablespoons heavy whipping cream
  • 1 1/2 teaspoon vanilla extract
  • 12 ounces semisweet chocolate chips melted

Instructions

Chocolate Cake

Preheat the oven to 350 degrees. Grease two 9 inch round cake pans and line the bottoms with parchment paper. Set aside.

Sift together the cocoa powder and cake flour into the bowl of a stand mixer. Add the sugar, baking soda, and salt. Stir to combine with the paddle attachment. Add the eggs, butter, cream cheese, and vanilla until combined. Scrape the sides as needed.

Take the bowl off the mixer and stir in the water and chocolate chips by hand until smooth. Evenly divide batter between the two cake pans. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. A few crumbs are okay, but any wet batter means it needs to bake longer.

Place on wire rack to cool for 15 minutes. Take out cakes and let cool completely on the wire rack.

Whipped Chocolate Frosting

In the bottom of a stand or hand mixer, cream the butter until smooth. Whisk together the cocoa powder and powdered sugar, slowly add into the butter a little at a time until incorporated. Scrape the sides as needed.

Add the heavy cream one tablespoon at a time so it doesn't splatter. Add the vanilla and whip on medium speed for 3 minutes until light and fluffy. Stir in the melted chocolate until combined.

Cake Assembly

On the decorating surface of your choice, add about a tablespoon dollop of frosting on the center. Place one of the chocolate cakes top side up. Add 1/3 of the frosting and smooth over with a spatula.

Add the second cake on top, top side down so the top will be level. Add a thin crumb coat all over the cake. Pay attention to the sides where the cake comes together if there is a gap fill it in completely. Place in fridge for 30 minutes to set.

Add another thicker layer of frosting to the cake, decorate as desired, cut, and enjoy!


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Deliciously moist and perfectly chocolatey! I made.

Deliciously moist and perfectly chocolatey! I made these yesterday as cupcakes for hubby's birthday,they turned out fantastic. I did halve the oil as suggested in the comments (vegetable oil because that was in the pantry) and made 32 good sized cupcakes, half were frozen for school lunches and the rest were devoured. Thanks for a great recipe!

Loved by the hubby & kids. Will definitely make.

Loved by the hubby & kids. Will definitely make again

Wow thanks for all of your

Wow thanks for all of your lovely comments about my cake recipe, it really is a beauty. I used to make, decorate and sell cakes. This was my go to no fail chocolate cake recipe and I had lots of very happy customer. I only ever used canola oil when making this cake and can understand olive oil could give it a strange taste. I'm interested to know that you can still make it with 1/2 the oil And will give this a go next time. This recipe also freezes very well. Thank you.


TIP#1: Upgrade from a tart pan to a deep dish quiche pan. Make sure it’s a removable bottom pan.

TIP#2: If you don’t have a tart pan or a food processor buy a ready-made deep dish pie crust, this will work too. Crimp the edges decoratively to look “homemade”.

TIP#3: Don’t Blind Bake. Roll the dough out right away and fit into the bottom of the pan, letting the sides flop over. Fit the bottom and sides, and then using back of palm fit into corners. Cut the excess off the top so that dough is flush.

TIP#4: Place pan in the freezer for at least 20 mins, longer is fine too. The dough should not bend to the touch.


Since I began blogging, there are a few fantastic recipes which made me say „Wooow, I hope I will be able to make something like this some day“. Of course, after a good look and many photos of these desserts, I always gave up not having enough belief in my baking possibilities, even though many people have been enthusiastic about my recipes (like this Magic Custard Cake).

But, with time, after a lot of experience and time spent in the kitchen, my confidence began to grow. And in time missions in the kitchen that looked impossible were beginning to be solved. So I began to flirt with recipes like Chocolate Lasagna, Triple Chocolate Cheesecake and similar.

Well, today it was turn for another chocolate masterpiece, Triple Chocolate Mousse Cake. Only one look at the photos of this divine chocolate cake always made me drool. And since we are getting near to the New year, here is a great chance for my family to go into 2015 with a great chocolate dessert!

And if you never made this cake, then I must say that Triple Chocolate Mousse Cake is not nearly as complicated as I thought. All three layers (the cake, middle layer with heavy cream and semisweet chocolate and top layer with white chocolate and heavy cream ) are really simple to make. Also, they will not require really top notch knowledge as you might have thought as I once did. Really, the steps were really simple and nothing in making these three layers was really problematic. The only thing you must be prepared for is lots of time a bunch of dishes which are waiting to be washed.

Of course, after all that, when you get this beautiful cake and cut the first piece, the first look at those three beautiful chocolate layers will be enough of an excuse for all your work and time. But what to say about the taste? If this Triple Chocolate Mousse Cake looked decadent, trust me, the taste is completely in sync with the look – fabulous.

The only thing left now is to keep this cake until the New year because my chocoholics have begun to make rounds in the refrigerator area looking for another bite:) And if we don’t see each other till then I wish you HAPPY NEW YEAR 2015 !


Easy Moist Chocolate Cake

  • Author: Life, Love and Sugar
  • Prep Time: 20 minutes
  • Cook Time: 32 minutes
  • Total Time: 52 minutes
  • Yield: 12 - 15 Servings 1 x
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Description

This chocolate cake recipe is super easy to put together, moist and delicious! It’s almost as easy as a box mix, but even tastier.

Ingredients

CHOCOLATE CAKE

  • 1 3/4 cups ( 228g ) all purpose flour
  • 2 cups ( 414g ) sugar
  • 3/4 cup ( 85g ) natural unsweetened cocoa powder
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water

CHOCOLATE FROSTING

  • 1/2 cup ( 112g ) butter
  • 1/2 cup ( 95g ) shortening
  • 3 cups ( 345g ) powdered sugar
  • 1/2 cup ( 57g ) natural unsweetened cocoa powder
  • 1/4 tsp vanilla extract
  • 4 – 5 tbsp (60-75ml) water or milk
  • Sprinkles, optional

Instructions

1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cake from oven and allow to cool.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
11. Add remaining powdered sugar and cocoa and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
13. Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy.
14. Spread frosting evenly onto the cake. Top with sprinkles, if desired.

Keywords: easy chocolate cake recipe, best chocolate cake recipe, chocolate sheet cake, birthday cake recipe, chocolate frosting