Make a Simple Moist Chocolate Cake Recipe
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How to Make a Simple Moist Chocolate Cake Recipe

It is very easy to make a simple moist chocolate cake recipe.We can prepare it from the things we have at home.If you want to get more information then please read the whole article and get more information


Here is a simple moist chocolate cake recipe



-3/4 cup (85g) natural unsweetened cocoa powder and 1 3/4 cups (228g) all-purpose flour

Two cups (414g) sugar

Two huge eggs

240 millilitres, or one cup, of hot water

2 -1/4 tsp baking soda

A half-tsp of baking powder

 One teaspoon salt

1-1/2 cups (120ml) vegetable oil-1/2 cup (240ml) milk-1/2 tsp vanilla essence



  1. Set aside a 9 x 13-inch cake pan and coat it with nonstick baking spray. Preheat the oven to 350 degrees.
  2. In a large basin, mix flour, sugar, cocoa, baking soda, baking powder, and salt.
  3. Combine the eggs, vanilla extract, vegetable oil, and milk in another bowl.
  4. Combine the wet and dry ingredients, beating thoroughly to fully blend them.
  5. Stir the batter well by slowly adding the hot water and mixing on low speed. For a thoroughly mixed mixture, scrape down the sides of the bowl as necessary.
  6. Transfer batter to cake pan and bake for 25 to 30 minutes, or until toothpick inserted into cake comes out slightly moist.
  7. Take out of the oven and allow the cake to cool.

Frequently Asked Questions (FAQs)

Which oil produces the most moist cake?

Vegetable oil is the ideal choice when making wonderful, moist baked goods. The most popular vegetable oil for baking, canola oil, doesn’t have a strong flavour. It maintains a moist texture while letting the flavour of your cake come through.


What causes moisture and rise in cake?

For the majority of cakes, a leavening agent such as baking soda or powder is required. These blow bubbles, which are necessary for the cake to rise. If the flour you use is self-raising, a leavening ingredient is already there. As soon as the butter and sugar are fully creamed, make sure the butter is at room temperature.


Does cake work better with butter or oil?

Certain recipes benefit greatly from the wet flavour and spongy texture that oil produces. Not to mention that working with oil is simpler and less expensive. Butter will always have a melt-in-your-mouth texture and exceptional flavour. Combining the two yields the finest results in many recipes.

Why would you put hot water in a cake?

During baking, hot water dissolves the sugar granules and forms a crust as it evaporates, rather than being added after the dessert has cooled and baked. The hot sugar crust is translucent, fragile, crisp, and incredibly thin—far from being a hard caramelised case. Don’t confuse it with a brulée sugar coating.

Why are eggs used in cakes?


What Baking Recipes Do with Eggs. Eggs are essential for making a variety of baked goods, including cakes, cookies, meringues, pastry cream, and sauces and custards. They also provide better structure and stability, add moisture, thicken and emulsion sauces, and can even be used as glue or glaze to Make a Simple Moist Chocolate Cake Recipe.


When you bake a cake, do you use milk or water?

Can I make a cake with milk instead of water? Quora. Yes, you can use milk rather than water while making cakes. Milk can enhance the cake’s flavour and moisture content since fat gives the cake body and richness. 1) Follow the recipe’s instructions and use the same amount of milk as water to Make a Simple Moist Chocolate Cake Recipe.

Why is baking soda used to cake?


Sodium bicarbonate, as it is officially called, is a white, crystalline powder that has an alkaline, or basic, natural state (1). When baking soda is mixed with a liquid and an acidic substance, it becomes activated. Carbon dioxide is released during activation, which causes baked foods to rise and become fluffy and light. 

Can I make a cake with water instead of milk?

Your cakes will taste stronger and purer if you use water instead of milk when making them. Water is the element that makes up 70% of our world, the basis of life, and the one that adds even more chocolate flavour to desserts.


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