MOIST CHOCOLATE CAKE

Soft, rich, and irresistibly chocolatey — a cake everyone will love!

Few things compare to the joy of baking a chocolate cake that is moist, fluffy, and melts in your mouth. This recipe takes simple ingredients — eggs, sugar, butter, milk, flour — and turns them into a decadent treat suitable for birthdays, celebrations, or just a weekend indulgence. Even beginner bakers can master this cake with a few simple tips.

Ingredients

4 large eggs – for structure and richness
1 cup granulated sugar – for sweetness and moisture retention
½ cup melted butter – adds richness and tenderness
1 cup milk – for a soft, moist crumb
2 cups wheat flour – forms the cake base
½ cup cocoa powder – for that deep chocolate flavor
1 tablespoon baking powder – leavening agent for rise
1 teaspoon vanilla extract – optional, enhances flavor
Pinch of salt – optional, balances sweetness

Tip: Sifting the flour and cocoa powder together helps prevent lumps and ensures even mixing.

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 180°C (350°F).
Grease and flour a 9×9-inch or 8-inch round baking pan.
For extra non-stick assurance, line the pan with parchment paper.

2. Whip the Eggs and Sugar

In a large mixing bowl, whisk the eggs and sugar together until pale and frothy.
- This incorporates air for a lighter texture.
Whisk for about 3–5 minutes with a hand or electric mixer.

3. Add Wet Ingredients

Stir in the melted butter and milk slowly.
Mix gently until fully combined.
- Avoid overmixing to keep the cake tender.

4. Combine Dry Ingredients

Sift together the flour, cocoa powder, baking powder, and optional salt.
Gently fold into the wet ingredients until smooth and uniform.
- Batter should be thick but pourable.

Tip: If you like a richer, fudgier cake, add 2–3 tablespoons hot water or coffee to enhance moisture and chocolate flavor.

5. Bake the Cake

Pour the batter into the prepared pan.
Smooth the top with a spatula.
Bake in the preheated oven for 35–45 minutes.
Check doneness by inserting a toothpick in the center — it should come out clean or with just a few moist crumbs.
Cool in the pan for 10 minutes before transferring to a wire rack.

6. Serve and Enjoy

Serve plain for a soft, chocolatey delight.
Dust with powdered sugar for elegance.
Top with whipped cream, chocolate ganache, or fresh berries for a dessert worthy of a café.

Tips for Maximum Moistness

Don’t overmix the batter; this develops gluten, which can make the cake dense.
Melted butter, rather than cold or solid butter, ensures a soft crumb.
Brushing the baked cake with warm milk or simple syrup adds extra moisture.
Adding a tablespoon of coffee enhances chocolate depth without tasting “coffee-like.”

Troubleshooting

Problem	Solution
Cake too dense	Beat eggs and sugar longer, or ensure baking powder is fresh.
Cake sinks in the middle	Avoid opening the oven early; check oven temperature.
Cake too dry	Reduce baking time slightly or brush with milk syrup.