Moist Chocolate Cake

9 Jun

I saw a picture of this devilishly sinful chocolate cake on my friend’s Facebook profile. And you guessed it right! I just had to ask for the recipe and try it out for myself. I’ve baked this twice and it was snapped up quickly.

I truly enjoyed the cake with Ben & Jerry’s ice cream and it was oh so yummy 😉

And as I’m typing this out, my sister has requested me to bake one more for her. Si adik mok nie…


  • 1 1/2 cup cake flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 60gm unsweetened chocolate
  • 2 tablespoons butter
  • 1 cup full cream milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla essence


  • 1/2 cup sugar
  • 4 1/2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 30gm unsweetened chocolate, chopped
  • 1/2 cup hot coffee
  • 4 1/2 teaspoon butter
  • 1/2 teaspoon vanilla essence


    In a bowl, combine the flour, sugar, baking soda and salt; set aside. In a microwave-safe bowl, combine the chocolate and butter. Cover and microwave on high for 1 minute. Stir; cook 30 seconds longer or until melted.

    In a small mixing bowl, combine the milk, oil and egg. Add to dry ingredients; beat just until combined. Add the chocolate mixture and vanilla. Pour into a greased 8-in. square baking dish. Bake at 175 degrees Celsius for 30 – 35 minutes or until a toothpick inserted near the centre comes out clean. Cool completely on a wire rack.

    For frosting, in a saucepan, combine the sugar, cornstarch, salt and chocolate; stir in the coffee until blended. Bring to a boil over medium heat; cook and stir until mixture is thickened. Remove from the heat; stir in the butter and vanilla. Spread warm frosting over cake.


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