Best Moist Chocolate Cake Recipe (UK Style) for Birthdays and More
A true chocolate cake gives us comfort, helps us celebrate and reminds us of the past at the same time. This recipe for chocolate cake is the one I trust for every special occasion and especially my daily cuppa.
This recipe does not overly sweeten like American-style cakes or become dry like mixes you get in packets. The best part about all this is that… Anyone can make it, yet it would also be wonderful for an important event.
The High-Quality of This Chocolate Cake
- For a strong flavor, it uses real cocoa and dark chocolate.
- Moist yet solid – each slice remains soft for even several days.
- Recipes are specially developed for the UK and its ovens.
- You will not require an electric mixer; a few bowls, a whisk and your passion are good enough.
- Many of my tests were done in a British kitchen setting.
I have gotten requests for this recipe at everyone’s birthday parties and even at my son’s bake sales. Eating birthday cake helps create memories that last a lifetime.
Prepare the following ingredients to make a 2-layer cake
Ingredients (Cake)
- 200g plain flour
- 200g caster sugar
- Two-thirds of my recipe uses unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- A few pinches of salt
- 2 eggs (free-range)
- 250ml whole milk
- 125ml vegetable oil (or sunflower oil)
- 2 tsp vanilla extract
- 250ml boiling water
- Optional: 100g chopped dark chocolate (70%)
Ingredients (Frosting – Ganache)
- 200g dark chocolate (50–70%)
- 200ml double cream
- 50g unsalted butter
- Pinch of salt
- 1 tsp vanilla extract (optional)
Experience Gained: The Way I Learned to Make the Ultimate Chocolate Cake
When most stores closed to prevent the spread of the virus, I began baking this cake to celebrate my family’s birthdays. I went through five recipes to achieve the desired texture, balance the flavor and keep the baked cakes moist for several days.
Since then, I have made this dessert for every family party, including the ones celebrating my birthday! When I made pizza for the family, my youngest daughter told me it tasted better than anything from the bakery. I’m satisfied with the results of my analysis.
Method: A Guide to Cooking
1-Prepare the Oven
Set the oven to 160°C (fan) / 180°C (regular) / Gas Mark 4. Line two 8-inch round tins with baking paper and grease with butter.
2-Combine the Dry Ingredients
Mix the flour, cocoa, baking powder, bicarbonate of soda, salt and sugar in a large bowl.
3-Combine the Wet Ingredients
In a second bowl, combine milk, oil, eggs and vanilla. Pour this into the dry mixture and mix just until combined.
4-Add Boiling Water
Slowly pour in the hot water while stirring constantly. This makes the batter very liquid and results in a moist cake.
5-Optional Add-In
Stir in 100g of chopped dark chocolate if desired.
6-Bake
Divide into the tins and bake for 28–35 minutes. Check with a skewer. Cool for 10 minutes before transferring to a wire rack.
7-Prepare Ganache Frosting
Chop the dark chocolate and place it in a heatproof bowl. Heat cream and butter until simmering, pour over chocolate and let it sit for 2 minutes. Stir until smooth. Add salt and vanilla. Let it cool for 20–30 minutes before spreading.
Frost and Serve
- Place the first cake layer on a plate.
- Spread ganache on top.
- Add the second cake layer and cover the top and sides with ganache.
- Optional: Dust with cocoa, decorate with chocolate curls or berries.
Storage Tips
- Fridge: Store in an airtight container for up to 5 days.
- Room temperature: Up to 2 days in a cool spot.
- Freezer: Freeze unfrosted cake layers for up to 3 months wrapped well.
Variations and Tips
- Add raspberry jam between layers after frosting.
- Dissolve 1 tsp of instant coffee into the boiling water to enhance chocolate flavour.
- Drizzle with salted caramel for extra indulgence.
Nutrition (Per Slice – 12 total)
- Calories: 410
- Sugar: 26g
- Fat: 24g
- Protein: 5g
- Carbohydrates: 45g
Approximate values. Results may vary by brand and substitution.
Frequently Asked Questions
Q.Why does my chocolate cake always turn out so dry? How can I make it more moist?
A.The most common problem is a cake that comes out dry, but in most cases, it is a simple task to mitigate. The first reason is merely over-baking, by a minute or so. Another thing to check for are recipes that may use oil instead of butter because oil makes a wonderfully moist crumb and it will keep longer. Even hot coffee in the batter or buttermilk, sour cream are ingredients that make the cake super moist and tender as well.
Q.What’s the difference between natural and Dutch-process cocoa powder?
A.Good baking question! Raw cocoa powder (such as Hershey) is tart and tastes quite dark-chocolate-ish. The Dutch-process cocoa has been neutralized to eliminate the acidity hence being darker, smooth and has devoided tastes. It would be preferable to use whichever type your particular recipe requires, because the acidity of natural cocoa can be very useful as it reacts with baking soda to make the cake rise effectively.
Q.I see recipes that add hot coffee. Will my cake taste like coffee?
A.No, not in the world! Putting a cup of hot coffee or even the addition of boiling water is a great trick to make your chocolate cake more chocolaty. The warm liquid causes the cocoa powder to bloom, which essentially releases the richest flavor compounds of cocoa power. This can save a lot of trouble with some very great results (the chocolate flavor is a lot nicer, more intense), yet without leaving tones of coffee.
Q.Help! My beautiful cake sank in the middle after I took it out of the oven. What went wrong?
A.That feared sink is such a let down, yet it is indicative that the cake has been under-baked. This implies that the core of the cake did not get enough time to solidify their structure before you removed it into the oven heat. It may also occur when you open the oven door too many times in the process of baking causing cool air to enter. Take care to always test on doneness before removing it.
Q.How can I tell when my chocolate cake is perfectly baked?
A.Because you can not count upon it being turned golden brown, must employ other criteria. One is to press the top and see the cake rise up. The best is by toothpick test: a piece of wooden toothpick placed right in the middle of the cake. It must be clean or only a few moist and tender crumbs on it but not wet, gooey batter.
Q.Can I make a chocolate cake a day or two ahead of time?
A.Of course, chocolate cake is an ideal make-ahead party dessert or birthday cake! You may even bake and/or refrigerate your cake layers, allow them to come to room temperature, and tightly wrap in plastic wrap. Once refrigerated they will remain in their freshest form, even at room temperature, through a maximum of 2 days. To bring out the best taste and texture in any cake, the cake has always to be assembled and topped with the frosting on the day when the cake is to be served.
