Moist Chocolate Cake Recipe

Name: Moist Chocolate Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Cuisine: Dessert
Ingredients: 1/4 tin - Nestlé MILKMAID; 1/4 cup - Nestlé a+ Toned Milk; 150 g - Butter; 150 g - Powdered Sugar; 3 - Eggs; 125 g - Maida ( Flour); 3-4 tbsp (25 g) - Cocoa Powder; 1.5 tsp - Baking Powder; 1 tsp - Vanilla Essence; 4 tbsp - Cocoa Powder; 50 g - Butter

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Treat yourself to the joy of homemade Chocolate Cake—a beloved classic known for its rich, moist texture and irresistible chocolate flavour. Our easy Chocolate Cake recipe lets you whip up this delightful dessert with readily available ingredients: Milk, butter, powdered sugar, eggs, all-purpose flour, cocoa powder, baking powder, vanilla essence, and Nestlé MILKMAID.

With its decadent layers and rich chocolate flavour, this cake is sure to please chocolate lovers of all ages—and best of all, it comes together in no time!

About Our Recipe

Our best Chocolate Cake recipe is a delightful celebration of cocoa and sweetness, made to elevate your dessert experience. The key ingredient, Nestlé MILKMAID, infuses each bite with a creamy richness that complements the deep chocolate flavour beautifully.

Creating this homemade delight is wonderfully simple. Begin by mixing the dry ingredients—flour and cocoa powder—while separately creaming butter and sugar until it’s light and fluffy. Gradually fold in the velvety Nestlé MILKMAID, creating a batter that’s both moist and irresistibly tender.

Once baked to perfection, let it cool, then finish with a decadent chocolate ganache, blended with MILKMAID for an extra layer of indulgence. Each slice offers a dense, moist crumb that melts in your mouth, leaving you reaching for another bite.

This Chocolate Cake is perfect for birthdays, anniversaries, or just a well-deserved treat. Pair it with a scoop of ice cream or a dollop of whipped cream for an even more decadent experience. Make it today and let every forkful take you to chocolate heaven!

Along with our Chocolate Cake recipe, be sure to explore our delicious selection of baked goods, like Black Forest Cake, and Torte Cake—each one made to delight every taste.

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Ingredients

1/4 tinNestlé MILKMAID

1/4 cup Nestlé a+ Toned Milk

150 gButter

150 gPowdered Sugar

3Eggs

125 gMaida ( Flour)

3-4 tbsp (25 g)Cocoa Powder

1.5 tspBaking Powder

1 tspVanilla Essence

4 tbspCocoa Powder

50 gButter

How to make Moist Chocolate Cake Recipe

Step 1: Preheat the oven to 180° C. Lightly grease an 8-inch diameter baking tin and dust with flour.
Step 2: Sieve together maida, cocoa powder, and baking powder. Keep aside.
Step 3: Soften butter in a bowl, add powdered sugar, and beat well to a creamy consistency. Add Vanilla essence and mix. Slowly beat in the eggs one by one, then fold in the sieved maida mixture and mix well. Add milk and mix to get a dropping consistency.
Step 4: Pour the batter into the prepared baking tin and bake in the preheated oven for 40 -45 minutes or till a toothpick inserted in the centre of the Chocolate Cake comes out clean.
Step 5: Remove from oven, and cool for a while. Turn out over a wire rack or plate.
Step 6: For Fudge Icing: Mix Nestlé MILKMAID, cocoa powder, and butter and beat well. Microwave for 20 seconds and mix well.
Step 7: Spread over the cooled cake and leave to set. Slice the homemade Chocolate Cake and serve.

Tips to Make Chocolate Cake

Avoid overmixing the batter, as it can lead to a dense, tough Chocolate Cake.
Grease and flour the cake pan to prevent the chocolate cake from sticking or breaking when removed.
Preheat the oven to ensure even baking and proper cake rising.
Gently tap the filled pan on the counter to release trapped air bubbles from the batter before baking.
To prevent overcooking, start checking your Chocolate Cake’s doneness around the 25-minute mark.
Ensure the Chocolate Cake is completely cool before frosting it, or you'll end up with a melted frosting.

FAQs on Chocolate Cake

1. Is it necessary to refrigerate my Chocolate Cake?

Chocolate cake and most cakes can be stored at room temperature for two days. When in doubt, always refrigerate. They last longer, especially if the weather is too humid or your kitchen gets too hot.

2. When frosting a Chocolate Cake, how do you avoid it from crumbling?

Before frosting the Chocolate Cake, make sure it has totally cooled. Freezing the cake layers before frosting is a great approach to avoid crumbling. Crumb coating, or frosting the Chocolate Cake in a thin layer, captures crumbs and keeps it moist.

3. Why is my Chocolate Cake so dry?

If you find that your Chocolate Cake is dry, you can check for the following:

Make sure the exact ingredients mentioned in the above Chocolate Cake recipe are followed.
If the temperature of your oven is not set properly, it can be an issue.

In such instances, a simple syrup can add moisture to the cake and help compensate for its dryness. Just boil equal parts of sugar and water, then allow the syrup to cool before gently brushing it onto the cake layers.

4. Can I use this easy Chocolate Cake recipe to make cupcakes instead of a cake?

Yes! This Chocolate Cake recipe can be adapted to make delicious Chocolate Cupcakes. Simply pour the batter into lined cupcake pans and adjust the baking time accordingly. Start checking for doneness after 15-20 minutes, as cupcakes usually bake faster than a full-sized cake.

TAGS:

Chocolate