A Rich Moist Chocolate Cake

Recipe For A Special Treat

A rich moist chocolate cake recipe produces a cake that will be enjoyed by everybody as one of the ultimate comfort foods. Chocolate cakes come in all shapes and sizes but never fail to satisfy when a little indulgence is needed.
From the foot of this page you can link to all sorts of recipes for chocolate cakes including some more unusual recipes from around the world. I haven’t tried all these recipes yet but it’s my ambition to do so. It’s a tough job but somebody has to do it!!

Meanwhile, here’s a fairly standard moist chocolate cake recipe that produces a nice cake which everybody should enjoy. The ingredients are in both metric and imperial, but don’t mix them – use one or the other or this moist chocolate cake recipe may be a disaster!

Metric Ingredients

  • 275g soft brown sugar
  • 25g cocoa powder
  • 225g flour
  • 2 x 5m spoons baking powder
  • 1 x 2.5 ml spoon bicarbonate of soda
  • 1 x 2.5 ml spoon salt
  • 100 g butter/margarine
  • 1 x 5 ml spoon vanilla essence
  • 2 eggs – separated
  • 150 ml sour cream


  • 100 g softened butter/margarine
  • 225 g icing sugar
  • 100 g plain chocolate pieces
  • 1 x 15 ml spoon milk
  • 25 g chopped nuts

Imperial Ingredients

  • 10 oz soft brown sugar
  • 1 oz cocoa powder
  • 3 fl oz water
  • 8 oz flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 4 oz butter/margarine
  • 1 tsp vanilla essence
  • 2 eggs – separated
  • 1/4 pint sour cream


  • 4 oz softened butter/margarine
  • 8 oz icing sugar
  • 4 ozplain chocolate pieces
  • 1 tbs spoon milk
  • 1 oz chopped nuts
  • Heat the oven to 180 deg C, 350 deg F, Gas Mark 4.

Put the water, cocoa powder and 3oz/75g of the sugar in a pan, stir and heat gently until simmering. After a few minutes remove the smooth mixture from the heat and allow to cool down.

Place the all the dry ingredients in a suitable bowl and sift in the flour. In another bowl gently cream together the butter/margarine and the rest of the sugar until fluffy before adding the egg yolks and vanilla essence. Continue beating unti light. Add the cooled cocoa mixture, then fold in the dry ingredients and sour cream a little at a time.

Finally, beat the egg whites until stiff, and fold gently into the cake mixture to achieve a uniform mixture.

Grease a deep 7 in/17.5 cm round baking tin, pour the cake mixture in and transfer to the pre-heated oven.

Follow this moist chocolate cake recipe accurately and typically the cake will take about 1 1/4 hours to bake but as always, ovens vary and the cake should be tested. It is cooked When a skewer or cocktail stick comes out of the cake clean.

Allow the cake to cool on a wire rack for a few minutes before carefully removing from the tin and returning to the rack to allow it to cool completely.

For the icing, use an electric or hand whisk to beat the butter/margarine until fluffy and light. Continue beating gently while adding the icing sugar until well mixed.

Melt the chocolate with the milk in a bowl over a pan of hot water. When conpletely melted add it to the creamed butter and sugar mix and blend gently together.

Split the cake horizontally into two layers and spread about two-thirds of the icing onto the bottom layer.

Stack the top layer back on the cake and spread the top of the cake with the remaining icing.

Sprinkle with the chopped nuts to finish, and find some friends to congratulate you on finding a moist chocolate cake recipe, and to share the homemade cake with!…