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    Cooking Gorgeous » Recipes » Pastries & Sweets

    Moist Chocolate Cream Cake

    Published: Dec 10, 2021 · Modified: Aug 3, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    This super Moist Chocolate Cream Cake has a rich, deep chocolate flavor and is incredibly easy to make with just a few simple ingredients.

    This is the perfect recipe for you whether you are making it for a special occasion or an afternoon tea party!

    A slice of moist chocolate cream cake
    Jump to:
    • Secret For the Most Amazing Chocolate Cake
    • What Type of Oil to Use?
    • Can I Make This Cake With Coffee?
    • Why This Recipe Works?
    • Ingredients You'll Need
    • Step-by-Step Instructions
    • Top Tips From the Chef
    • Storage Instructions
    • Recipe FAQs
    • Related Recipes
    • Moist Chocolate Cream Cake

    A perfectly moist chocolate cake recipe is so hard to come by, just like the amazingly fudgy Brownie recipe.

    This is my favorite homemade Chocolate Cake from scratch recipe I make for special occasions, celebrations, or birthdays.

    If you love simple dessert recipes for special occasions, you might want to check out my Basque Burnt Cheesecake (San Sebastian Cheesecake), Chocolate Nutella Babka Bread, and Easy Sticky Toffee Pudding recipes.

    Secret For the Most Amazing Chocolate Cake

    Oil is the secret ingredient for making a moist cake. It's an absolute must for this recipe, and shouldn't be replaced with butter. As the oil is liquid and can stay liquid at room temperature, the cake is going to stay moist for longer.

    However, melted butter solidifies at room temperature, and the cake gets crumbly. If you want to have a moist cake for longer, don't replace the oil with melted butter as it will totally change the texture.

    Adding cold milk when the cake is still hot also makes this cake extra moist and delicious.

    a slice of moist chocolate cream cake

    What Type of Oil to Use?

    Use fresh, newly opened vegetable oil that doesn’t have any off flavors. You can substitute it with sunflower or rapeseed oil. Olive oil can also be used for this recipe, however, remember that olive oil has a distinctive flavor and might affect the taste of the cake.

    Can I Make This Cake With Coffee?

    Coffee brings out and amplifies the chocolate flavor in baked goods like cake and cupcakes. Adding a little bit of it will make this dark chocolate cake taste more “chocolatey” without giving a coffee flavor. You can substitute the milk with hot coffee for a more intense and rich chocolate flavor.

    Why This Recipe Works?

    • Fuss-free yet perfectly moist chocolate cake for birthday celebrations, Christmas, Valentine's Day, or any other special occasion.
    • This Moist Chocolate Cream Cake has very little oil in its batter which makes it reasonably low in calories. Only 359 calories per portion which makes it the perfect cake recipe to indulge yourself without feeling guilty!
    • Same as my other delicious chocolatey recipe Lazy Cake (Chocolate Biscuit Cake), it is very quick and incredibly easy to make with just a few ingredients.
    • This is the best Chocolate Cake recipe with a rich chocolate flavor, a moist crumb, and it's drizzled with chocolate sauce for an extra dose of chocolate!

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Chocolate Cake

    Labelled picture of ingredients for moist chocolate cream cake
    • Eggs - They make the chocolate cake rich and fudgy. Bring your eggs to room temperature before using them for a smooth batter that rises easily.
    • Self-raising flour - You can use plain/all-purpose flour with the addition of 1 teaspoon of baking powder.
    • Vegetable oil - Oil plays a crucial role in making cakes moist, so it's best not to substitute it with melted butter. Make sure to use fresh vegetable oil that doesn't have any off-flavors. You can also substitute it with sunflower or rapeseed oil. When it comes to cakes like Moist Chocolate Cream Cake, Lemon Blueberry Coffee Cake, Fresh Fig Cake Recipe, and Carrot Cake, where other ingredients provide the flavor, I find that using a flavorless oil works best.
    • Cacao Powder - Same as when I am making Classic Italian Tiramisu recipe, I prefer using good quality unsweetened cocoa powder for a rich & bitter chocolate taste.
    • Vanilla paste - I use organic vanilla bean paste or vanilla extract for a deep and delicious vanilla flavor. Avoid using artificial vanilla for this recipe.

    Chocolate Sauce and Cream Chantilly

    Labelled picture of ingredients for moist chocolate cake
    • Cream - You can use double cream/heavy cream or whipping cream to make the creme Chantilly. Make sure it is cold before whisking and keep it refrigerated until you need it.
    • Dark Chocolate - I used a mixture of 70% dark chocolate and milk chocolate, but you can use any of your preferred chocolate as long as they are cooking chocolate.
    • Sugar - I use caster sugar, but you can also use granulated sugar or powdered sugar, and they would work perfectly fine as well.

    Step-by-Step Instructions

    It is very easy to make this delicious Chocolate Cake with whipped cream and to achieve the best results, you need to follow a few simple steps:

    Bake the Cake

    Heat the oven to 170° C - 340° F (fan oven). Lightly grease or line with parchment paper the base and the sides of a 9-inch cake pan.

    Beat the eggs and the sugar in a stand mixer on medium speed until it doubles the size and is light & fluffy. Make sure your eggs are at room temperature.

    The eggs and sugar are beaten in a bowl of a stand mixer

    Alternatively, you can use a hand-held mixer and a large bowl. Add the vanilla paste, milk, and oil to egg mixture, and mix at low speed until combined.

    Add the flour, cacao powder, and salt to the bowl and gently mix the dry ingredients with wet ingredients until all is combined.

    The flour, cacao powder and salt is added to the egg mixture

    Pour the cake batter into the cake tin (round, 23 cm/9" dia) and bake it in a preheated oven for 25 to 27 minutes, until a toothpick inserted in the center of the cake comes out clean.

    The cake batter is pored in cake tin

    Let the cake cool down for 5 minutes and make a few holes in the cake with a toothpick. Pour the 350 ml milk slowly over the cake using a spoon. 

    The milk is poured over the baked cake

    Cover the cake with cling film and allow it to cool and absorb the milk in the fridge.

    Prepare the Chocolate Sauce

    Mix the cacao, sugar, and salt in a bowl. Put ½ cup of water in a small saucepan and add the cacao mixture. Bring it to a boil, whisking occasionally. Let it simmer for a minute and remove the pan from heat. 

    Water, cacao powder, salt and sugar is placed in a pan for making chocolate sauce

    Add the vanilla paste, stir well, and let it cool down in the fridge. The chocolate sauce should have a thick syrup consistency when cooled down. It shouldn't be set like a frosting!

    chocolate sauce is simmered for a minute

    Make the Creme Chantilly

    Place the cold double cream or whipping cream, vanilla paste, and sugar in a bowl. Beat them until stiff peaks form and they hold their shape nicely. Avoid over-whisking it or the cream will turn into butter.

    Keep it in the fridge until the cake and the chocolate sauce are cooled down.

    creme Chantilly in a bowl, ready for decorating the cake

    Decorate the Cake

    When the cake and the chocolate sauce are cooled down, take the cake out of the fridge and place it on a serving plate.

    The cake is placed on a serving plate

    Pipe the creme Chantilly on the cake, or put it straight on the cake and smooth it out with a palette knife.

    the creme Chantilly is spread over the cake

    Pour the chocolate sauce into the center of the cake and let it drizzle gently all over it. Decorate the cake with chocolate shavings and nuts.

    pour over the chocolate sauce and garnish with nuts

    Top Tips From the Chef

    • Don't put too much flour in the cake mixture. The cake batter is slightly runny so don't be tempted to add more flour. Always use a scale to weigh the right amount of flour.
    • Take the cake out of the oven when a toothpick inserted in the center comes out mostly clean. Your cake will be dry when over-baked.
    • Creme chantilly melts and loses its structure with heat. Therefore, make sure the cake is cooled down in the fridge before spreading the creme Chantilly on top. Also, the chocolate sauce needs to be cold before pouring on creme chantilly.
    • To avoid the cake sinking in the middle, do not open the oven in the first 25 minutes while the cake is baking.
    • Use the right amount of sugar stated in the recipe. Sugar makes the cake moist as it binds water to keep it tightly in the batter and avoid it evaporating excessively during baking.

    Storage Instructions

    You can keep your chocolate cake in an airtight container for up to four days when refrigerated. When ready to eat, take it out of the fridge and bring it to room temperature for half an hour.

    Do not keep it at room temperature for longer than an hour as it contains eggs and dairy!

    Recipe FAQs

    Can you make Moist Chocolate Cream Cake in advance?

    Yes, you can make this cake a couple of days in advance, or freeze it until ready to use.
    Simply let the cake cool down, wrap it with cling film, and put it in a freezer bag.
    Defrost the cake and prepare the chocolate sauce while the cake is defrosting.
    Make the creme Chantilly last minute and decorate it just before serving.

    What do eggs do in a cake?

    They add a rich flavor to the cake as well as nutrition, color, and structure. They also help the cake batter to rise while baking which creates the overall structure of the cake.

    What to serve with Moist Chocolate Cake?

    You can serve chocolate cream cake with fresh berries, extra whipped cream, chocolate ice cream, chocolate ganache, or caramel sauce.

    Related Recipes

    For more delicious chocolate-filled recipes why not try:

    • vegan double chocolate chip muffins with walnuts and bananas
      Vegan Chocolate Chip Muffins
    • Chocolate &strawberry mini tarts
      Chocolate Strawberry Tartlets
    • a slice of eclair cake(ekpa pasta)
      Chocolate Eclair Cake with Choux Pastry
    • dark chocolate mousse recipe
      Mousse au Chocolat - French Chocolate Mousse

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this rich and moist Chocolate Cream Cake as much as you enjoy eating it! 🙂 

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    super moist chocolate cake with cream

    Moist Chocolate Cream Cake

    Ayla Clulee
    This rich and super Moist Chocolate Cream Cake turns out perfect each time and is extremely easy to make.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American, british, English, Western
    Servings 10 portion
    Calories 359 kcal

    Equipment

    • 1 Cuisinart mixer
    • 1 kitchen scale
    • 1 Measuring cups
    • 1 measuring spoons
    • 1 cake tin
    • 1 Saucepan

    Ingredients
     
     

    For the Chocolate Cake

    • 4 eggs (room temperature)
    • 200 g caster sugar
    • 60 ml semi-skimmed or full-fat milk
    • 30 ml vegetable or sunflower oil
    • 1 teaspoon vanilla bean paste or extract
    • 200 g self raising flour
    • 30 g cacao powder
    • ¼ teaspoon salt

    For Soaking the Cake

    • 350 ml semi-skimmed or full-fat milk

    For the Chocolate Sauce

    • 50 g cacao powder
    • 100 g caster sugar 1 cup
    • ⅛ teaspoon salt
    • 118 ml cold water ½ cup
    • 1 ½ teaspoon vanilla bean paste or extract

    For the Creme Chantilly

    • 200 ml very cold double cream or whipping cream
    • 1 tablespoon caster sugar (18 grams)
    • 1 teaspoon vanilla bean paste or extract

    To Garnish

    • dark chocolate shavings
    • chopped walnuts, pistachio or hazelnuts

    Instructions
     

    Making the Chocolate Cake

    • Heat the oven to 170° C - 340° F (fan oven).
    • Lightly grease the base and the sides of a 23 cm (9") cake tin.
    • Beat the eggs and the sugar in a stand mixer on medium speed until it doubles the size up and it is light & fluffy. Alternatively, you can use a hand-held mixer and a large bowl.
    • Add the vanilla paste, milk, and oil, and mix at low speed until combined.
    • Add the flour, cacao powder, and salt to the bowl and gently mix together until all combined.
    • Pour the batter into the cake tin and bake it in preheated oven for 25 to 27 minutes, until a toothpick inserted in middle comes out clean.
    • Let the cake cool down for 5 minutes and make a few holes on the cake with a toothpick.
    • Pour the 350 ml milk slowly over the cake using a spoon.
    • Cover the cake with a cling film and let it cool down and absorb the milk in the fridge.

    Preparing the Chocolate Sauce

    • Mix together the cacao, sugar, and salt in a bowl.
    • Put the water in a small saucepan and add the cacao mixture.
    • Bring it to a boil, whisking occasionally.
    • Let it simmer for a minute and remove the pan from heat.
    • Add the vanilla paste, stir well and let it totally cool down in the fridge.
    • The chocolate sauce should have a thick syrup consistency when cooled down. It shouldn't set like a frosting!

    Making the Creme Chantilly

    • Place the cold double cream or whipping cream, vanilla paste, and sugar in a bowl.
    • Beat them until stiff and hold their shape nicely. Avoid over whisking it or the cream will turn into butter.
    • Keep it in the fridge until the cake and the chocolate sauce are totally cooled down.

    Decorating the Cake

    • Place the cake on a serving plate and top it with the cream chantilly. You can either pipe it on or smooth it out with a knife.
    • Pour the chocolate sauce into the center of the cake and let it drizzle gently all over the cake.
    • Decorate it with chocolate shavings and nuts.

    Notes

    • Don't put too much flour in the cake mixture. The cake batter is slightly runny so don't be tempted to add more flour. Always use a scale to weigh the right amount of flour.
    • When making the creme Chantilly, avoid over-whisking the cream or it will turn into butter.
    • Make sure your eggs are at room temperature.
    • Take the cake out of the oven when a toothpick inserted in the center comes out mostly clean. Your cake will be dry when over-baked.
    • Creme chantilly melts and loses its structure with the heat. Therefore, make sure the cake is cooled down in the fridge before spreading the creme Chantilly on top. Also, the chocolate sauce needs to be cold before pouring on creme chantilly.
    • To avoid the cake sinking in the middle, do not open the oven in the first 25 minutes while the cake is baking.
    • Oil is the secret ingredient for making a moist cake. It's an absolute must for this recipe, and shouldn't be replaced with butter.
    • Use the right amount of sugar stated in the recipe. Sugar makes the cake moist as it binds water to keep it tightly in the batter and avoid it evaporating excessively during baking.

    Nutrition

    Calories: 359kcalCarbohydrates: 54gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 96mgSodium: 141mgPotassium: 239mgFiber: 3gSugar: 35gVitamin A: 431IUVitamin C: 1mgCalcium: 86mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Joseph

      December 19, 2021 at 8:24 am

      5 stars
      This is an excellent recipe, the whole family enjoyed. Thank you so much!

      Reply
      • Ayla Clulee

        December 19, 2021 at 12:17 pm

        Great to know Joseph! You are very welcome 🙂

        Reply
    5 from 1 vote

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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