Petitchef

Moist chocolate cake - our secret recipe

Dessert
8 servings
40 min
1 h 30 m
Very Easy

Ingredients

8

INGREDIENTS:

or if you're making just a small cake, you can use just half of this recipe:

Preparation

  • Preheat oven to 180 degrees Celcius or 350deg.
    Don't forget to lower temperature by 10degC or 25degF if baking on a dark or non-stick pan.
  • Grease a 10x14 rectangular or two (2) 10x2 round pans or line muffin pans with baking cups.
    If using the half recipe, use two (2) 8x2 round pans.
    One recipe will make about 40 3-oz cupcakes.
    Mix all the dry ingredients thoroughly and make a well in the center.
    Add the liquid ingredients and mix until free of lumps.
    You can use a stand or hand mixer for this.
    If using a mixer, there is no need to make a well in the center.
  • Pour into baking pan/s and bake for 40-60 minutes or until toothpick/cake tester comes out clean when inserted.
    For cupcakes, bake for 25-30 minutes.
  • Transfer to wire rack and cool before frosting.
    For the Frosting, you can use the Boiled Icing recipe post previously. or you can use the fudge icing recipe below.
    The last time bake this recipe about a month ago, use Whipped Cream Cheese frosting
  • CHOCOLATE FUDGE FROSTING:
    Stir occasionally to remove lumps and when mixture starts to thicken, stir more often.
    This may take longer to cook but it's worth the time. Cook until thick enough to spread on cake. Do not attempt to cook this directly on fire

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Photos

Moist Chocolate Cake - Our Secret Recipe, photo 1
Moist Chocolate Cake - Our Secret Recipe, photo 2

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