This cake is long lasting, easy cutting and moist. Tastes beautiful. Lasts at least 2 weeks so gives time for decorating. THis recipe can be doubled and trebled.

Deep moist chocolate cake

Ingredients

  • 1 and 3/4 cups unsifted flour ( not selfraising)
  • 2 cups sugar
  • 3/4 cup unsweatened cocoa
  • 1 and 1/2 tsp baking soda
  • 1 and 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup oil
  • 2 tsp vanilla essence
  • 1 cup boiling water

Instructions

    Combine dry ingredients in a large mixing bowl, Add remaining ingredients, except boiling water, beat at medium speed for 2 mins. Remove from mixer, stir in boiling water (batter will be thin) Pour into two greased and floured 9″ or three 8″ layer pans or one 13″/9″ pan. Do not fill pans more than 3/4 full as this rises like crazy. Drop pan to remove air bubbes. Bake at 350 for 30 – 50 mins or until cake tester inserted in centre comes out clean. Cool 10 minutes in pan. Then remove from pan and cool completely on rack.

    Not good for the hips but yummy


Comments

kathy047 Says... 26 Sep 2009 , 12:51am

Very similar to the recipe I always use, and I always get rave reviews for it. Except I use a cup of hot coffee rather than just hot water. Gives it an extra zing. If you can get chocolate condensed milk, use that instead of cocoa- makes it richer for special occassions. Used to be able to get it in NZ but Nestle have stopped making it now. For a great caramel cake, omit the cocoa and use a tin of caramel condensed milk.

jeannewade Says... 11 Oct 2009 , 7:16am

I tried this recipe and it turned out with the texture of spongecake. Is that right? I was expecting it to be a dense, rich cake. It tasted great but I was a little surprised by the texture. I would definitely make it again.

rozben Says... 14 Oct 2009 , 9:19pm

I have this exact recipe virtually, but the recipe i have also included 1.5 tspns of both bi-carb soda and baking powder, it was beautiful to cut, no crumbs. and was soft like a sponge, not sure how it would go though under the weight of fondant. Thanks Kathy047 about how to change the flavour, I will give the caramel one a try. !

kenskakes Says... 23 Feb 2010 , 5:14pm

kathy - do you use the same amouth (3/4 cup) of condensed milk instead of the cocoa

Jen712 Says... 24 Apr 2010 , 8:21pm

Fantastic recipe - beautifully fine texture and super moist, incredible when sliced no crumbs. It will now be a recipe I use for wedding cakes.

pixiefuncakes Says... 16 Jul 2010 , 2:26am

Such a yummy cake, very popular in my household! Just wondering if this cake would hold up fondant? I usually use a mudcake, but this is so yum..

pixiefuncakes Says... 6 Aug 2010 , 3:19am

Hey, Just in case anyone is wondering .......... I used fondant with the cake and it turned out beautifully. Made in two 8" pans, filled with chocolate ganache and covered with choc fondant. YUUUUUUUUMMMYYYY!! The cake holds the weight of the fondant with no worries and still tastes great.

Arita Says... 5 Oct 2010 , 8:12am

This cake is awesome. It tastes great and it is so moist. Thank you for sharing the recipe

bengals Says... 14 Oct 2010 , 1:02pm

Hi what kind of oil would you put in this recipe?

jennmica Says... 18 Mar 2011 , 7:59pm

Yummy, yummy, yummy, yummy :)

BarbaraM0809 Says... 6 Feb 2012 , 9:42am

Would this work for cupcakes?


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