The most delicious, moist chocolate cake, which can be used with any filling or topping and if it is a day old it is even better. I bake it in a round spring form or in a square tin, I have never had a flop


  • 6 large eggs

  • 500 ml sugar (sugar can be less)

  • 500ml Cake Flour

  • 20 ml baking powder

  • 40 ml cocoa

  • 250ml oil

  • 250 ml hot water


  • 1.

    Oven on 180 C normal or fan force in the middle of the oven.

  • 2.

    Prepare a spring form tin, grease and line the bottom of the tin only.

  • 3.

    Beat the eggs and sugar together for 10 minutes, very importend, it will be light and fluffy and light yellow in colour.

  • 4.

    Sift together flour,baking powder and cocoa. then add dry ingredients to egg mixture and mix well

  • 5.

    Mix the oil and hot water together and add to the rest of the cake mixture very well. If your dough gets to thick while adding it to the egg mixture you can start adding the oil water mixtur

  • 6.

    Bake for about 45 minutes,

  • 7.

    Test with a pin done when comes out clean and comes away from the sides.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 519kj
  • Fat Total 26g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 66g
  • Sugar 42g
  • Sodium 192mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The dough is fairly soft, so don.t worry.
Sometimes depending on the weather the cake may take up to 60 minutes to bake. It is a very large cake. I use the same recipe for a tin cake aswell

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Posted by hungry girlReport
wow, this looks divine!