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Super Moist Chocolate Cake

This is a deliscious chocolate cake that is very moist and stays moist for a couple of days if stored inan air tight container.

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CAKE
Preheat the oven to moderately slow (160C/140C fan-forced)
Grease a deep 20cm round cake pan and line the base with baking paper
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy.
Beat in eggs one at a time until just combined.
Stir in sifted flours, bicarbonate of soda, and coca, then melted chocolate and milk
Spread in cake tin and bake for approximately 1 hour 15 minutes or until firm to touch.
Leave in cake tin for 15 minutes, then turn onto wire rack to cool.
TOPPING
Place chocolate and cream in a medium pan, stir over heat until chocolate is melted.
Transfer mixture to a bowl, cover and refrigerate until almost set.
Beat ganache topping with an electric mixer until pale and
Spread over top and sides and press chocolate curls around sides.
Decorate top with strawberries and extra curls

No Rating

Preparation Time: 30M

Cooking Time: 1H30M

jenn 4 months ago

i added 3/4 milk (as per measurement of ingredients)and the mixture was runny just wondering if it is in fact 1/4 cup milk and not 3/4cup milk.

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Rebecca313 July 2011

Yum looks delicious! I was wondering if I cooked it at 180 degrees fanforced would it still turn out as nice and how long would it take?

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asher March 2011

lmao that is so cool.

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Sunbeam May 2010

I have cooked this cake twice (just about to be a third) once as a cake and once as cup cakes. It is an easy and extremely moist cake. Would highly recommend. Cooking from scratch.....it is what we need to encourge more to do.

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Anga February 2010

YUM - super moist on the inside and a nice crusty outside - the best Chocolate Cake I've cooked from scratch ever - and so easy - my 8 year old niece did most of the work - I just read out the steps to her.

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