Topic: Moist Chocolate Cake

Bacchus    -- 08-18-2003 @ 11:25 PM
  I have been trying numerous recipes for a moist chocolate cake but have been unsuccessful.  This is due to the size of my oven as I use a 'turbo' oven (the round glass kinds with the heater element from the top)which can only fit a 9" pan at a time.  Most recipes I've come across requires three pans.  Can anyone help me in providing me with a recipe that'll be just nice for a single 9" pan?  Thanks.

diana    -- 08-21-2003 @ 6:24 AM

Here are 2 recipes for Moist Chocolate Cake that can be made in one 9-inch round baking pan.

Chocolate Cake  

This cake is so rich, delicious, and moist, that frosting would be a distraction. This recipe makes a 9-inch single layer cake.

2 eggs
1-1/2 cups granulated sugar
1-1/2 tsp. vanilla extract
1-1/2 tsp. baking powder
1/4 tsp. salt
4 tbsp. unsweetened cocoa powder
3/4 cup milk
1 stick (8 tablespoons) melted butter
3/4 cup all-purpose flour

Preheat oven to 350 degrees F (180 degrees C). Butter or spray a 9-inch round cake pan.

Mix eggs and sugar and whip mixture until it has a fluffy consistency. Add the vanilla extract, baking powder and salt. Again mix. Add the cocoa slowly. Add the milk and the "cooled-down melted butter". Next add the flour. Mix well.

Pour the batter into the cake pan and bake in the oven for approximately 30-35 minutes at 350 degrees F (180 degrees C).

Note: If you check the consistency with a toothpick, the toothpick should come out NOT completely clean. This makes the cake a little bit more moist.

Once the cake has cooled down, sift some powdered sugar over it. The cake can also be served with whipped cream and strawberries.

Chocolate Layer Cake

Makes 1 (9-inch) Cake (see note below)


    1 1/4 cups granulated sugar
    1/2 cup cocoa
    1/2 cup water, boiling
    1/2 cup shortening
    2 eggs
    2 tsp. vanilla extract
    2 cups cake flour, sifted
    1 tsp. baking soda
    2/3 cup buttermilk


Preheat oven to 350 degrees F (180 C). Combine about 1/2 cup sugar with cocoa and boiling water, and cook over a low heat, stirring constantly, until the mixture is glossy. Cool.

Cream the shortening and eggs with the remaining sugar. Add the cocoa mixture and the vanilla. Add the dry ingredients and the buttermilk alternately.

Bake in 2 greased 9-inch layer pans* at 350 degrees F (180 C) for 30-35 minutes.

You can also make this as a single-layer cake. Just bake it a few minutes longer, as it is thicker.

Makes 8 servings.

Frost the cake with your favorite frosting, or dust top with confectioners' sugar.

I hope this helps you out.

Sincerely, Diana
Diana's Desserts

Bacchus    -- 08-21-2003 @ 9:49 PM
  Thanks Diana.  I'll try it soon but is there any chance of getting the recipe in metric? Playful

Bacchus    -- 08-22-2003 @ 6:58 AM
  Hi, again... I did the cake as per recipe.  It looked pretty ok but when it cooled, it just sank in the center.  Everything is ok as far as taste and texture is concerned.  Just the sinking part.  What happened? Question

diana    -- 08-23-2003 @ 5:54 AM
  Hi Bacchus,

I don't have the metric equivalents for the chocolate cake recipes. You can go to the website: and convert the recipe through the information on their site.

Here is their web address:

I don't know what made your cake sink in the center. Which recipe did you make? Was it the one that only had 3/4 cup flour in the ingredient list? I posted 2 recipes for chocolate cake. Please let me know, ok.

Sincerely, Diana

diana    -- 08-24-2003 @ 9:32 AM
  Hi Bacchus,

Here are some reasons that a cake may sink or fall:

1). Overbeating – too much air is incorporated into batter.

2). Underbaking - Oven temperature too low and / or too short a baking time.

3). Over or under measurement of liquid or under measurement of flour.

4). Too small or large of a baking pan.

5). Moving or jarring cake before sufficiently baked or opening the oven door before cake sets.

6). The most common error has to do with the oven temperature--make sure you have an oven thermometer to test your oven for accuracy.

7). Depending on the recipe if you fold in egg whites, if not beaten fully or folded in too harshly, the cake could fall.

8). Even creaming the butter and sugar too much or too little can cause problems.


Sincerely, Diana
Diana's Desserts

Bacchus    -- 08-28-2003 @ 7:37 PM

Thanks for the help.  I'm quite sure it's my oven that's the cause of my failures.  So, I'll stop trying to make Moist Chocolate cakes for the time being but maybe I'll try the second recipe you gave me.

I've now moved on to making Mexican Buns.  My first try and second try were successful but I felt that the buns were a bit dense (the topping's fine).  I'd like to make them real fluffy.  Can you just take a look at the following recipe and tell me if it's ok?  Thanks.

500 gm All Purpose Flour, sifted.
20 gm Milk Powder, sifted.
75 gm Sugar
8 gm Active Dry Yeast
6 gm Salt
6 gm Bread Improver
270 ml Milk
1 large Egg
60 gm Butter

I mixed all the dry ingredients (except the Bread Improver as I couldn't find it) with a dough hook for a minute.

Then I added the milk and egg and mixed for a further 10 minutes before adding the melted butter and mixing for a further 10 minutes.

First rise, 30 minutes.  Punch down, shaped and second rise for about 1 hour and baked at 200 degrees C for 12-15 minutes.

I was wondering if it was the egg that was making it dense?  What can I replace the Bread Improver with?Your thoughts would be much appreciated.

This message was edited by Bacchus on 8-28-03 @ 7:38 PM

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