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This is my go to chocolate cake. It is simple and very moist. I’m from Kenya and cakes made over the jiko are the best. Tt gives a different flavor from the oven and i can’t wait to try this on one when i go visit.
We love this cake! I make it for my kids’ birthdays–they demand it! It does dome up a bit, but that just means more snacking for me … It’s super moist, really chocolatey, and comes out of the pans easily. The batter does seem watery but it always bakes up well. The only thing we do differently is the frosting–I make Smitten’s instant fudge frosting (also in the food processor, but it uses melted chocolate instead of cocoa).
Is the powdered sugar can be replace by icng sugar?or they just the same?i’m trying this recipe for the first time.
Hi, Nikki! Yes, to my knowledge icing sugar is the same as the powdered sugar we have here in the States, or close enough that your recipe should be fine. Let us know how it turns out!
Just wanted to leave a huge THANKS!! I’ve been using this recipe for nearly a decade with wonderful results. My sister found your website for me and so many birthdays, holidays dinner parties and housewarmings later, everyone still loves it!! I met my husband online and his first email to me referenced a mention of my famous chocolate cake – really yours!! Thanks again…making it again today to welcome his new boss to her post.
love this cake! am making it for my daughter’s birthday and was wondering how many kg’s is it? and how many people would it serve, thank you
I have made this cake three times, using cold, brewed coffee for the water. Each time the cake layers formed a very high center, which required some judicious decapitation to assemble. The good thing to that is the baker gets to sample cake while working. The me in me wants to know what could cause this exuberancy. ( I’m pretty sure a word was just invented ).
The oven thermometer reads 350, the ingredients are fresh, the eggs are room temp. and I believe I’m following mixing directions accurately. Any ideas?
why does the cake need to go in the freezer for 2 hours
Hi Olivia, the cake will be much easier to frost if it is frozen.
if I have only 8″ pan, can i cut the recipe in half? Or it is still too much?
Hi, I have made this cake twice now and it turned out not good :-(. It was watery in the middle of the cake. I have followed the directions but everytime the middle of the cake was very soft. I have tried to baked for another 25min. but it did not help. I am wondering what i have did wrong? But the cake was taste good :-).. It is a fudge with melting chocolate when i cut it…
Hi Amelia, try working with eggs that are as fresh as you can get them from the store and bring them to room temperature before using them in this recipe. Other than that I’m not sure what might be going wrong. It’s so hard to troubleshoot someone else’s kitchen. It could be your oven doesn’t work the way ours does.
I am a vegetarian… So can you please tell me what to use instead of eggs ?? Really loved your recipe… Just stuck because of the egg part…
Hi VJ, this recipe requires eggs for leavening. If you can’t eat eggs I suggest making a cake out of this recipe: http://www.simplyrecipes.com/recipes/super_easy_super_moist_chocolate_cupcakes/. It’s vegan and uses a combo of baking soda and vinegar to get the leavening. You’ll just need to adjust the overall amounts and experiment with the baking time for a cake. Or you can look up “wacky cake” online for a similar recipe. It’s a classic.
I can’t wait to make this cake as it looks sooo delish and the reviews are grrat. Is it possible to use this recipe for a plain vanilla white cake if I omit the cocoa?
Hi Simone, this recipe is for a chocolate cake. I would look for another recipe if you want to make a vanilla cake.
Hi Elise, Thanks for responding and would love to have a vanilla recipe too. I made the chocolate cake today for a family social and it was absolutely, superbly the best chocolate cake ever and some!!!!! I followed the recipe exactly but baked in 3 × 9″ pans. It was indeed easy, moist and chocolatey food. And don’t get me started about the frosting which was to die. I did everything by hand and it was sooo creamy. Everything was just the right amount. I really can’t imagine a better chocolate cake. This really is it! Now everyone wants me to bake this cake and all the kids want this cake for their birthday! Thank you for sharing!!!!!
Oh wanted to say I didn’t even have to freeze the cake before icing and it was not at all crumbly.
I used this recipe to make a birthday cake for my 7 year old’s birthday party. I used almost all organic ingredients and butter instead of oil. I made a 2 layer cake with 12 cupcakes instead of a 3 layer cake. The cupcakes cooked for 25 minutes, as mentioned in a previous comment. Freezing the cake helped a lot since the cake stuck to the pan and was crumbly but freezing it held it together so I could frost it. My son wanted vanilla frosting with chocolate chips. Big mistake of adding the chocolate chips before frosting the cake! Overall, I love this recipe. Thank you! The cake was a delicious mess; I need to work on my presentation skills. :)
I just found your blog and I am already in love! I love this, but there is one problem, I live in Sweden and in Sweden we use ”dl” and not ”cup”. I wonder, how much dl is one cup?
I really want to make this cake! :)
And is there a difference between english cup and american cup?
Hi Linda, you can use Google to do metric conversions. Just type in “2 cups in ml” or whatever measurement you want converted, into Google, and you’ll see the result. I don’t think there is a difference between English and American cups, though someone please correct me if I’m wrong.
My sis don’t usually bake as much as I do; when she does it’s from a box…..but when she baked this cake I craved for a second slice, went back for both a slice and the recipe!! U made a baker of my sis lol ! I’ll try it! but substituting the eggs for apple cider vinegar…
This looks delicious. Thank you for the recipe. Can one use chocolate instead of coacoa and do away with the sugar? Seeking a sugarless option or minimum sugar possible. I love the recipe though! Thanks!
Hi Sarah, not with this particular recipe. BTW, chocolate has sugar in it.
This recipe looks so good.I want to make it for my daughters birthday this sat but i want to make a three tier cake n cover it in fondant. I also will be using her favorite almond buttercream to crumb coat it. I have a 9×9 inch square and a 9in round I’m gonna be working with. Will it cook the same…taste just as good? And can i sub the 1/2 tsp vanilla w raspberry extract?
Your guess is as good as mine. ~Elise
Thank you, thank you, thank you for this recipe. This is the best chocolate cake recipe I’ve ever made. Moist and flavorful! And the frosting–oh goodness–yum! For the flavoring I added vanilla and coffee, because I didn’t have anything like amaretto, and it turned out amazing. Addictively delicious.
Exact recipe except:
125 grams of Millet flour
125 grams of Sorghum flour
125 grams of Sweet white rice flour
in place of the 3 cups of wheat flour
I followed you for years but then I found out I have celiacs disease. I read on gluten-free girl that most recipes adapt well if you add the same weight of gluten-free flour instead of wheat flour. This recipe adapted beautifully. I made it for my son’s birthday party and people couldn’t tell that it was gluten free. Thanks for keeping my family well fed.
Thanks for the recipe!
I just made a lot of delicious cupcakes today.
This cake is both moist and chocolately, but fairly simple to make. It also works great for making cupcakes.
can i replace the oil with butter?
I think not, but if you try it anyway, please let us know how it turns out for you. ~Elise