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!
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 moist (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!
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!
Add the sifted cocoa powder and stir until mixed.
Add the egg and whisk to combine.
Add the dry ingredients and sugar in 2 additions and whisk until just mixed. Do not over-mix!
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.
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.
Pour the cream into the bowl containing the chocolate. Allow this to sit for 5 minutes.
Whisk until the mixture is homogeneous.
Pour the ganache over the cake.
Cut and serve!
Can you see how moist the cake is?
Enjoy!
WORKSHOPS
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
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
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
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
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
- 1/3 cup + 2 tablespoons (100g) unsalted butter
- 1/4 cup (60ml) oil
- 1 1/2 cups (360ml) milk
- 1 large egg, at room temperature
- 1 cup + 2 tablespoons (250g) caster sugar - I reduced this to 100g sugar
- 1 cup (110g) Prima cake flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (60g) cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (120ml) cream
- 3/4 cup (130g) chocolate - I used Valrhona Caraibe 66% (bittersweet chocolate)
- In a saucepan, heat together milk, butter and oil until the butter has all melted. Do not let the mixture come to a boil!
- Add the sifted cocoa powder and whisk until mixed.
- Add the egg and whisk to combine.
- Add the sifted dry ingredients and sugar in 2 additions and whisk until just mixed. Do not over-mix!
- 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.
- 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.
- Pour the cream into the bowl containing the chocolate. Allow this to sit for 5 minutes.
- Whisk until the mixture is homogeneous.
- Pour the ganache over the cake.
- Cut and serve!
- I use 65g eggs and Valrhona cocoa powder for all my bakes, unless otherwise stated.
Hi Diana. Indeed a moist and gorgeous bundt cake. Just baked last weekend your Zebra Bundt Cake and like it a lot!
Do I need to double your recipe for 12 cups (10 inch) bundt pan? There’s quite a lot of milk used here vs low content of flour. By the way, how much cocoa powder is required? I think you missed this
Thanks in advance!
Hi I have updated the recipe, please have a look – thanks for your patience!
Yes double the recipe for a 12 cup Bundt pan 🙂
I am really glad you liked the Zebra Bundt Cake – I like that recipe a lot too! 🙂
Hey Diana. Also baked your Moist Chocolate Sour Cream Bundt Cake (2014 post) last weekend. It worked for me and I really super like this recipe – moist cake and tender crumbs. An awesome result with few hand stokes of mixing – no stand mixer at all! By the way, I replaced sour cream with greek yogurt. Thanks for sharing!
This looks awesome! How much cocoa powder is needed?
Hi I have updated the recipe, please have a look – thanks for your patience!
Hi Diana, can I know how much cocoa powder goes into the batter? I also like to know what type of chocolate you used for the ganache?
Thanks in advance!
Hi Katherine, Hi I have updated the recipe, please have a look – thanks for your patience!
I used bittersweet chocolate for the ganache.
Hi, your ingredients list did not state the quantity of cocoa powder to be used for this cake. Please advise thanks!
Hi I have updated the recipe, please have a look – thanks for your patience!
How much cocoa powder? Thanks. Your recipes are super delicious. My family love your mango yoghurt chiffon cake, I used mango yoghurt and diluted it a bit.
Hi I have updated the recipe, please have a look – thanks for your patience!
I am glad the Mango Yogurt Chiffon worked for you! Thank you so much for trying it out 🙂
Hi
Thanks for sharing our recipe. I am a newbie and have 3 questions.
1. Can I use salted butter?
2. What do you mean by 1/3 cup and 2 tablespoon? Is it 1/3 of a measuring cup and additional 2 tablespoon?
3. Cream – what cream is it? Full cream?
Thanks a lot.
Hi there!
1. Yes you can, but your cake may be a tad salty.
2. Yes that is correct!
3. Pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Hope this helps!
Hi! For the ganache, may I know what chocolate do u use please, thanks
Hi I use bittersweet chocolate.
Hi there! May I ask how much sifted cocoa powder does this recipe call for please? And for the ganache, did you use bittersweet or milk chocolate please (bittersweet or milk)? Thanks v much!
Hi I have updated the recipe, please have a look – thanks for your patience! I use bittersweet chocolate for the ganache!
Hi Diana, thanks for sharing yr recipe
Your chocolate cake looks so yummilicious I am so going to try baking it. May i know if it’s necessary to remove the pan from the heat before adding the rest of the ingredients i.e. cocoa, eggs & flour? Pls advise. Thank you.
Hi Veronica, yes you have to remove from the heat or the mixture will continue cooking and cooking..
Hi there! Just for clarity’s sake, may I ask at which step do we add the sugar please? Thanks!
Hi Diana. May I know where do you buy Valrhona cocoa powder and caraibe chocolate?
Hi Catherine, you can get Valrhona at Sun Lik at Seah Street!
Hi Diana,
Was taken in by the simple recipe and the rich chocolaty look of this cake. Just tried it and sadly my cake’s texture is so different. It’s filled with lots of tiny stretched air pockets/bubbles n rather dense.
Hi this cake is meant to be dense..
Hi , What is the prima cake flour that you use …can i use self raining or plain flour instead?
Hi pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Thank u so much for the wonderful recipe.A small acknowledgement
https://durgasdelicacies.wordpress.com/2016/07/30/ultra-moist-chocolate-cake-with-chocolate-drizzle/
Nicely done Durga, and thank you!
Thank You DG.
Hi, what cream are you using?
Hi pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Dear Diana, loving your recipes with chocolate fudge. May I know where do you buy the chocolate from? I just bought from
phoon huat dark couverture chocolate. Not sure if can achieve the same texture
Hi I got Valrhona chocolate from Sun Lik at Seah St
Hi Diana,
I tried your recipe but to my dismay it did not work out. The batter was too watery. Can I check if the flour required is only 110g？Thanks =)
Hi the batter is watery. I was worried at first too but it turned out well. I followed the recipe to the dot. It is 110g flour.
Great!
This is my 3rd time at this and every time is a success! Thanks Diana for this easy yet super moist and delicious chocolate cake!
You are welcome! 🙂
Can i check if I need to sift the dry ingredients?
hi
can i use bain marie to melt butter milk oil rather than direct heat saucepan
sure
Hi Diana, can this recipe make into cupcakes and what is the baking time required? Thank you.
Hi…
Do we need to bring the butter mixture to room temperature before adding the flour and egg…?
yes you do!