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German Pastry Chef, home

Cakes

Moist Chocolate Cake

by Lisa

Trained pastry chef

Moist chocolate cake baked in a springform pan

4.6 (24)out of 5, 24 ratings

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Prep
5 min
Bake
35 min
Total
40 min
Makes
12

Do you know that feeling? The sun is shining outside, it's so lovely and warm & you really don't feel like standing at the oven and baking, but your craving for something chocolatey actually wins? A delicious chocolate cake with fresh berries & maybe a little whipped cream (made from heavy cream; in the UK, whipping cream) on the side? Yum! Or another scenario: you're at a party, there are nothing but heavy, rich cream cakes, but what you really want is a simple, moist chocolate cake? Or yet another scenario: you'd like to bake a cake for someone, but you don't have the time to whip up amazing cream cakes, and the lucky person prefers a delicious chocolate cake anyway? I have the solution: the best chocolate cake there is!

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Good to know:

Yes, that much sugar! If I remember correctly, this was originally an American recipe.

Yes, you need both baking soda & baking powder.

No, you can't leave out either of them.

Yes, the batter is quite runny, but that's how it should be.

Ingredients

Makes 12

  • 3 cups375 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 2 ⅓ cups480 ggranulated sugarYes, that much!
  • 1 cup plus 3 tbsp100 gunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 1 tspbaking sodaSodium bicarbonate, used as a leavening agent. In the US use baking soda; in the UK, bicarbonate of soda.
  • 2 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and in the UK, use regular baking powder.
  • 1 tspsalt
  • 1 ⅓ cups310 mlmilk
  • 2large eggsGerman size M
  • 1 cup plus 2 tbsp270 gwaterhot

Method

  1. Preheat the oven to 350°F (175°C) on convection (fan). Line a 10-inch (26 cm) springform pan with parchment paper.

  2. Mix all the dry ingredients together.

  3. Add the eggs & milk & mix well.

  4. Add the hot water & stir thoroughly for 1 minute.

  5. Into the oven for at least 50 minutes; please do the toothpick test. Moist crumbs will probably still stick to the toothpick. Then let it cool completely.