This rich moist chocolate cake is not only deliciously moist but it's the easiest chocolate cake to make too! So simple and perfect as an afternoon snack or for special occasions.
Some people like cake. Some people prefer ice cream. I am definitely a cake girl. I love to eat cake, any cake, but that doesn't mean I am always in the kitchen baking. Despite my previous few posts all being about cake, I actually don't make many cakes myself. Even so, each time I make a cake, I want to make another. So, with Easter upon us and chocolate on my mind, what better time to do some baking.
I usually go for fruity cakes but my husband and kids all love chocolate cake. Sometimes I have to do some chocolatey baking just to keep them happy. I have tried many different chocolate cake recipes but this one is a winner as it's both super easy to make as well as really moist. There are few things worse than biting into an apparently delicious slice of chocolate cake only to discover it's not actually as good as it looks. I promise you that won't happen with this super moist chocolate cake.
Marmalade gives this rich moist chocolate cake the edge!
You may have looked at the ingredients and wondered what the marmalade is doing in this cake. After all, it's not an orange and chocolate cake. The first time I made a cake like this I wondered that too but the marmalade doesn't actually affect the flavour. I couldn't really detect it in the finished cake.
The chocolate icing was easy to make and set to just the right consistency to cover the top of the cake easily without running down the sides. I also used a few wafer daisies to decorate it and give it a spring/Easter look.
Rich Moist Chocolate Cake Recipe
Rich Moist Chocolate Cake
- 150 ml sunflower oil
- 150 ml yoghurt
- 5 tbsp rindless orange marmalade
- 175 g unrefined dark mucovado sugar
- 3 eggs
- 225 g self-raising flour
- 2 tbsp cocoa or cacao powder
- 1 tsp bicarbonate of soda
Ingredients for the Icing
- 175 g milk chocolate broken into pieces
- 50 g unsalted butter
- Heat the oven up to 170C or 150C fan. Grease and line a 20cm (8inch) round cake tin.
- Put the first 5 ingredients (oil, yoghurt, marmalade, sugar and eggs) into a food mixer and beat until well combined.
- Sift in the flour, cocoa and bicarbonate of soda. Beat them into the wet mixture and stop as soon as there are no dry bits left.
- Pour into the cake tin and bake for about 70 minutes. Check it with a skewer after an hour to see how much longer it needs. If it is still very wet then it may need a bit longer.
- Let the cake cool in the tin for about 10 minutes and then turn it out on to a wire rack to cool completely.
- To make the icing, either put the chocolate and butter in a bowl above a pan of boiling water or put them in the microwave and microwave for 30 seconds and then 10 seconds at a time. Keep taking it out and stirring it until all the chocolate has melted and then leave it to cool and thicken but don't let it harden completely.
- When the chocolate has cooled and is a thick spreading consistency, pour it on top of the cake and use a palette knife to spread it around.
More Tasty Cake Recipes
You might also like my rich and fudgy brownies!