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Chocolate Moist Cake

August 17, 2011

My idea of a perfect Chocolate Cake is the one which is extra moist … The “melts in your mouth”  kind of moist with just the right amount of sweetness. When it comes to Chocolates i always prefer Dark chocolate over Milk Chocolate … i feel it has more flavor. I feel A chocolate cake is after all a chocolate cake so never shy away in using a handsome amount of chocolate of cocoa powder.

I baked the Best tasting Chocolate cake for my Husband’s Birthday …… I am sharing the recipe …. it is a MUST TRY … for all the chocoholics and the wonderful thing about this recipe is that it is so easy to make that even if you are not into baking you can still impress you friends and family. They will just go Woooo over this one trust me … !!!!


Ingredients for cake:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa Powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water


Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Sift together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Combine eggs, milk, oil and vanilla in a separate bowl ..

now combine wet ingredients into the dry and mix just untill they r well incorporated.

Stir in boiling water don’t be alarmed the batter will be thin …. this will keep your cake moist. 🙂

Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

after the cake is completely cooled … cut both the cake in half horizontally .. now frost the cake with the filling between each layer …. n top n sides of the cake …!!

Ingredients for the frosting:

Butter 1/2 cup
Cocoa Powder 2/3 cup
Vanilla extract 1 Tea Spoon
Confectionery Sugar 3 cups
Milk 1/3 Cup

Cream the butter with a hand mixer n add in cocco powder and milk …. blend in well …. add the vanilla extract … keep adding sugar little by little and keep mixing till you get the desired spreadable consistency.


From → Cakes

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