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 chocolaty 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.
It's not the most standard chocolate chake recipe but it is really easy to make. It contains sunflower oil and yogurt which I believe really help to give it its lovely moist texture.
The chocolate icing on top is easy to make too and sets 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. Of course, how you decorate it is entirely up to you!
What ingredients do youneed in this moist chocolate cake?
To make this delicious sunflower oil chocolate cake you'll need:
- Sunflower oil - Or any kind of liquid cooking oil without a strong flavour. Vegetable oil and light olive oil also work well.
- Yogurt - I use full fat Greek yogurt
- Orange marmalade - Use rindless marmalade unless you want bits of orange peel in the chocolate cake.
- Unrefined dark mucovado sugar - Dark muscovado sugar helps add a rich caramel flavour.
- Eggs - I use large eggs
- Self-raising flour - If you don't have self-raising flour you can replace it with plain flour and two teaspoons of baking powder.
- Cocoa or cacao powder
- Bicarbonate of soda
- Milk chocolate - This is for the chocolate topping on the cake. You can use dark chocolate but my family prefer milk chocolate.
- Unsalted butter - This is also for the topping
How do you make this rich chocolate cake?
This chocolate cake is really easy to make. First put the oil, yogurt, marmalade, eggs and sugar into a large mixing bowl and whisk them together. You can use a hand whisk or an electric whisk.
Then sift in the flour, cocoa/cacao powder and bicarbonate of soda. Fold together until there are no dry bits. You don't need to whisk it.
Line a round 20cm cake tin with baking paper and pour the cake batter in. Bake in a pre-heated oven at about 170C for about 70 minutes.
When it is baked, cool it on a wire rack. Wait until it has cooled before adding the chocolate topping.
To make the chocolate icing, melt the chocolate with the butter in a bowl in the microwave. Stir to make a smooth chocolate sauce. Leave to cool until it reaches a spreading consistency. Then smooth it over the top of the cake.
Why add marmalade?
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 much. It does help to make it delightfully rich and sticky though.
How long does it stay fresh?
This rich chocolate cake will easily keep for up to 3-4 days in an airtight container.
Can you freeze it?
Yes, although if you want to freeze it, it is best to freeze it before you put the iceing on. Just wrap it up well and put it in an airtight freezer bag.
More tasty cake recipes
If you like this rich moist chocolate cake why not try one of these recipes:
You might also like my rich and fudgy brownies!
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 tablespoon cocoa or cacao powder
- 1 teaspoon 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.
Keep in Touch
Do let me know if you make this rich moist chocolate cake or any of my other recipes. I love to get feedback from readers.