If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there.
With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake.
PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this
Recipe Calculator for all my conversions. Its pretty easy to use and very helpful. Bookmark this to use for all your recipe conversions. I have made 2 cakes here by using this recipe calculator and had my measurements doubled.
Do check out the notes right after the recipe for tips and options for gluten free cake and other substitutes and variations. I personally like making these into Muffins/cupcakes beacuse its so moist it tends to crumble while cutting into a cake.
See Notes**
1 cup = 250 ml
Ingredients: For 1 Cake
1 cup all-purpose flour / Maida
1 cup sugar
1/3 cup Unsweetened Cocoa powder
3/4 tsp baking powder (1/4 tsp + 1/2 tsp = 3/4 tsp)
3/4 tsp baking soda (1/4 tsp + 1/2 tsp = 3/4 tsp)
1/2 tsp salt
1 egg
1/2 cup whole milk
1/4 cup vegetable oil (flavorless) **
1 tsp vanilla extract
1/2 cup boiling water
Method For Cake:
Preheat oven to 350 degrees F or 170 Degree Celsius
Grease your cake tin or loaf pan with butter or line with parchment paper and keep aside. I always prefer parchment paper for easy pull out of the prepared cake and mess free cake tin.
Combine dry ingredients (from flour to salt) in a large bowl and mix well
Into the dry ingredients add eggs, milk, oil and vanilla; beat for about 2-3 minutes with a hand mixer or a sturdy whisk.
Once combined and mixed well, it will have a thick consistency.
At this stage, stir in boiling water. This will make the batter very thin. Thats exactly what we want.
Pour batter into prepared pan
Bake for 30-35 minutes for 175 degree C or until wooden pick inserted in center comes out clean.
Cool for 5 minutes. Remove from pans to wire racks and cool completely.
Ingredients for chocolate frosting :
Chocolate Frosting:
1 can (12 oz) evaporated milk **
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1/4 cup water
2 tbsp all purpose flour
4 tbsp butter
Note: you can adjust the cocoa powder according to your preference. If you want a lighter version, remove about 2 tbsp.
Method:
Combine all ingredients except butter in a large sauce pan.
Cook over low heat, stirring constantly.
Cook until thick.
Turn off heat and add butter and stir until butter is melted
Cool for a bit and drizzle over the cake ** until cake is fully covered
Decorate it with sprinkles or anything of you choice or just have it plain
Slice, serve and enjoy.
Variations:
How can I make this cake gluten free?
-You can substitute cup for cup gluten free flour in place of the all purpose flour. The cake will be more fragile though
Can I make this recipe into cupcakes? (This amount makes about 12 muffins)
-Yes, you can make chocolate cupcakes with the same batter.
Fill 12 paper lined muffin pans and divide batter evenly between them. Bake at 350 degrees for 18-25 minutes, or until toothpick inserted in the center comes out clean. Cool completely before frosting.
What if I want an eggless cake?
– You can substitute eggs with greek yogurt or hung curds here. Both have a thick consistency. If you are using homemade curds, strain out the whey. Make hung curd by using a cheesecloth or sieve, Discard the whey and use the hung curd for this cake.
Notes:
Evaporated milk is just unsweetened condensed milk. If you don’t get that, you can easily substitute cream or milk instead of evaporated milk.
For an even more dense chocolate flavor, use a cup of hot coffee in place of the boiling water, or stir in 2-3 teaspoons of espresso powder.
Make sure the cake and frosting are both cool before drizzling over.
Decorate it by sprinkling some mini chocolate chips over the top of the frosted cake, or top with chocolate curls.
You could also add in some coconut shavings or nuts or even fruits like pomegranate and mango slices for that extra bit on each layer
Make sure to use flavorless oil like a vegetable oil. Avoid strong flavour oils like olive and coconut
