Ultimate Chocolate Cake – Moist, Rich & Irresistibly Chocolatey

Name: Ultimate Chocolate Cake – Moist, Rich & Irresistibly Chocolatey
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: 1¾ cups (≈ 210 g) all-purpose flour; ¾ cup (≈ 65–75 g) unsweetened cocoa powder (Dutch-process preferred if available); 1½ tsp baking powder; 1½ tsp baking soda; ½ tsp salt; 1¼ cups (≈ 300 g) granulated sugar; ½ cup (≈ 120 ml) vegetable oil (or a mix of oil + melted butter); 3 large eggs, at room temperature; 1 tsp vanilla extract; 1 cup (≈ 240 ml) hot water or freshly brewed coffee (cooled) — optional but intensifies chocolate flavour & adds moisture; You can add a simple chocolate ganache or buttercream frosting, using melted dark chocolate + cream (or butter + cocoa powder + sugar) depending on your preference.

A deeply chocolatey, moist cake that melts in your mouth — “Ultimate Chocolate Cake” uses cocoa or dark chocolate, butter, eggs, and a splash of coffee or hot water to unlock rich flavours and a tender crumb. Perfect for birthdays, celebrations, or anytime you crave decadent dessert bliss.

Nov 26, 2025 - 18:05

Nov 28, 2025 - 11:48

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Chocolate-Cake

Prep Time 20 min

Cook Time 45 min

Serving 8

Difficulty Intermediate

This chocolate cake is designed to deliver deep cocoa flavour, moist crumb, and a soft tender texture — traits that make it a favourite across age groups. Many classic chocolate cake recipes call for a mix of cocoa powder (or melted dark chocolate), a combination of fat sources (butter or oil), eggs and often a bit of liquid like hot water or coffee — this helps intensify the chocolate taste and keeps the cake moist.

The cake can be served as-is (for a simple chocolate sponge delight) or dressed up with chocolate frosting / ganache / cream cheese frosting or even layered with whipped cream and berries for special occasions.

Ingredients

1¾ cups (≈ 210 g) all-purpose flour
¾ cup (≈ 65–75 g) unsweetened cocoa powder (Dutch-process preferred if available)
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
1¼ cups (≈ 300 g) granulated sugar
½ cup (≈ 120 ml) vegetable oil (or a mix of oil + melted butter)
3 large eggs, at room temperature
1 tsp vanilla extract
1 cup (≈ 240 ml) hot water or freshly brewed coffee (cooled) — optional but intensifies chocolate flavour & adds moisture
You can add a simple chocolate ganache or buttercream frosting, using melted dark chocolate + cream (or butter + cocoa powder + sugar) depending on your preference.

Nutritional Information

Calories: ~320–380 kcal (plain cake, no frosting)

Protein: ~5–6 g

Carbohydrates: ~45–50 g

Fat: ~15–20 g (from oil/butter)

Sugar: ~25–30 g

Directions

How to Bake the Ultimate Chocolate Cake

Preheat & Prep
- Preheat your oven to 180 °C (350 °F).
- Grease and line the bottom (and optionally sides) of two 8-inch (or 9-inch) round cake pans with parchment paper, and lightly dust with flour or cocoa.
Mix the Dry Ingredients
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Mix well with a whisk.
Combine Wet Ingredients
- In another bowl, whisk together sugar, oil, eggs, and vanilla until smooth.
Combine Wet + Dry, then Add Liquid
- Gradually add the dry mixture into the wet mixture, mixing until just combined (don’t overmix).
- Finally, carefully stir in the hot water (or cooled coffee). The batter will be thin — that’s expected, and helps make the cake moist and tender.
Bake
- Divide the batter equally between the prepared pans.
- Bake for ~35–45 minutes, or until a toothpick inserted into the centre of the cakes comes out clean (or with a few moist crumbs).
- Avoid opening the oven door too early (first 25–30 min), to prevent the cake from sinking.
Cool
- Let the cakes cool in pans for about 10–15 minutes, then transfer to a wire rack and let them cool completely before frosting or slicing.
Optional Frosting / Assemble & Serve
- Once cooled, frost with your choice of chocolate ganache, buttercream, whipped cream or even a dusting of powdered sugar. Add fresh fruits, nuts or ice cream for extra indulgence if you like.

✅ Tips & Variations

Use hot coffee instead of water — coffee accentuates and deepens the chocolate flavour without adding a strong coffee taste.
For a richer texture, you may replace part of the oil with melted butter (or use butter + oil combo).
Don’t overmix batter — overmixing can make cake dense or rubbery. Mix until just combined.
Ensure all ingredients (eggs, oil/butter) are at room temperature for even mixing and better rise.
For a fudgy finish, slightly underbake (take out when a few moist crumbs remain) — especially if you plan to top with ganache or frosting.