Remember the 1996 film Matilda? Remember the scene where Bruce Bogtrotter was forced to eat a huge chocolate cake? That cake made me daydream for decades. I wanted to learn how to bake. I wanted to make that moist chocolate cake.
So when I got my oven, I started trying on different recipes. Fortunately, everything were edible, but not as moist as I wanted it to be. After months of research, I tried experimenting on my own.
So here’s a recipe that my little one approves!
Moist Chocolate Cake Recipe
What we need:
- 2 cups all purpose flour
- 1 1/2 cups white sugar
- 3/4 cup cocoa powder
- 1 tsp baking soda
- 2 tsps baking powder
- 1/4 tsp salt
- 1 1/2 cups boiling water + 1 tsp instant coffee
- 1 cup mayonnaise
- 1 tsp vanilla
- Beat mayonnaise and sugar. Set aside.
- Combine flour, cocoa powder, baking soda, baking powder and salt.
- Sift flour mixture twice.
- Add 1/3 of flour mixture to mayo mixture and add half of the water+coffee mixture. Repeat until just incorporated.
- Add vanilla.
- Grease pan.
- Pour batter.
- Tap cake pans to remove bubbles before baking.
- Oven at 176 degrees Celsius or 350 degrees Farenheit.
- Cooking time will depend on how big your pan is. Insert a cake tester or a wooden toothpick. If it comes off clean, your cake is done.
- Let it cool in a cooling rack.
- Frost your cake when cool enough. See Chocolate Ganache recipe.
- NEVER substitute sandwich spread for mayonnaise. Good lord, please don’t!
- I usually use two 6″ round cake pans for this one. If I need to make a big cake, I think one 9″ round pan will do.
Chocolate Ganache Recipe:
What we need:
- 500 grams bitter sweet or dark chocolate
- 1 Nestle cream
- 1/2 tsp vanilla extract
- 1/4 cup butter
- Pinch of salt
- Chop chocolate. Set aside.
- Heat cream.
- Add chopped chocolate. Let it sit for 2 minutes.
- Mix thoroughly until smooth.
- Add the rest of the ingredients.
- Chill for minimum 6 hours, better if overnight.
- Whip it!