ultra moist chocolate cake with chocolate drizzle

When I have the itch to bake, I just HAVE TO bake.

Never mind that there were already 2 other cakes in the house.

When I am in this state, baking becomes a compulsion.

I kind of figured that since my baking harms no one (in fact it brings a lot of joy to many!), I can’t really consider it to be a vice. Hehe.

This cake recipe that I am sharing today has been on my to-do list for a while. At first I was intrigued because I like moist chocolate cakes. But when I realized I didn’t need a machine to make this cake, I was well and truly hooked!

IMG_3800

Don’t get me wrong – I love using my mixer, but there are days when I feel a tad lazy, and still want to bake, and on days like these, I really appreciate cake recipes that are purely simple.

So I made this cake, and yes, it was most (even after 2 days) and it was rich and chocolaty. All in all, for a chocolate cake that is so simple to make, the resulting cake was pretty awesome!

IMG_3808

So let me show you how to make this cake!

In a saucepan, heat together milk, butter and oil until the butter has all melted. Do not let the mixture come to a boil!

IMG_3438

Add the sifted cocoa powder and stir until mixed. 

IMG_3441

Add the egg and whisk to combine.

IMG_3451

Add the dry ingredients and sugar in 2 additions and whisk until just mixed. Do not over-mix!

IMG_3454

Pour the batter into a well-greased (and lightly flour, if you like) 6-cup Bundt pan, or a 9×5-inch loaf pan, or an 8×8-inch square pan.

IMG_3459

Bake the cake at 180°C for 45-50 minutes, or until an inserted skewer emerges cleanly.

Allow the cake to cool for 10-15 minutes before inverting onto a wire rack to cool completely.

Make the ganache by heating the cream on low heat until bubbles start to form at the edges. 

IMG_3728

Pour the cream into the bowl containing the chocolate. Allow this to sit for 5 minutes.

IMG_3729

Whisk until the mixture is homogeneous.

IMG_3732 IMG_3737

Pour the ganache over the cake.

IMG_3789

Cut and serve!

IMG_3830

Can you see how moist the cake is?

Enjoy!

WORKSHOPS 

IMG_1287 - Copy

Date: Saturday 18 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Friday 30 March 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 6 May 2017

Workshop: Hands-on Valrhona Marble Butter Cake and Lana-Inspired Chocolate Fudge Cake Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1036

Date: Friday 31 March 2017

Workshop: Hands-on Pandan Chiffon & Gula Melaka Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 22 April 2017

Workshop: Hands-on Pandan Chiffon & Hokkaido Milk Cocoa Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_4461

Date: Wednesday 1 April 2017

Workshop: Hands on Mango Yogurt Chiffon Cake Workshop

Time: 9.00am – 11.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_7224 - Copy - Copy

Date: Thursday 23 March 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Date: Saturday 15 April 2017

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses Workshop

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

IMG_1427 - Copy

Date: Saturday 6 May 2017

Workshop: Hands-on Ondeh Ondeh Cake with Gula Melaka Swiss Meringue Buttercream

Time: 2.00pm – 5.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Ultra Moist Chocolate Cake With Chocolate Drizzle
Serves 8
Write a review
Print
For the cake
  1. 1/3 cup + 2 tablespoons (100g) unsalted butter
  2. 1/4 cup (60ml) oil
  3. 1 1/2 cups (360ml) milk
  4. 1 large egg, at room temperature
  5. 1 cup + 2 tablespoons (250g) caster sugar - I reduced this to 100g sugar
  6. 1 cup (110g) Prima cake flour
  7. 1 1/2 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/2 cup (60g) cocoa powder
  10. 1/4 teaspoon salt
For the ganache
  1. 1/2 cup (120ml) cream
  2. 3/4 cup (130g) chocolate - I used Valrhona Caraibe 66% (bittersweet chocolate)
For the cake
  1. In a saucepan, heat together milk, butter and oil until the butter has all melted. Do not let the mixture come to a boil!
  2. Add the sifted cocoa powder and whisk until mixed.
  3. Add the egg and whisk to combine.
  4. Add the sifted dry ingredients and sugar in 2 additions and whisk until just mixed. Do not over-mix!
  5. Pour the batter into a well-greased (and lightly flour, if you like) 6-cup Bundt pan, or a 9×5-inch loaf pan, or an 8×8-inch square pan.
  6. Bake the cake at 180°C for 45-50 minutes, or until an inserted skewer emerges cleanly.
  7. Allow the cake to cool for 10-15 minutes before inverting onto a wire rack to cool completely.
For the ganache
  1. Make the ganache by heating the cream on low heat until bubbles start to form at the edges.
  2. Pour the cream into the bowl containing the chocolate. Allow this to sit for 5 minutes.
  3. Whisk until the mixture is homogeneous.
  4. Pour the ganache over the cake.
  5. Cut and serve!
Notes
  1. I use 65g eggs and Valrhona cocoa powder for all my bakes, unless otherwise stated.
Adapted from mariasmenu
Adapted from mariasmenu
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



You might also want to try: