Moist chocolate cake

I like to offer homemade cake with my workshops but I’m failing to offer a moist chocolate cake. Four recipes on I’m still looking for the perfect recipe. Most have been too dry, one has even been too chocolatey! If there’s anyone out there who can offer me some help please get in touch. Obviously, it may just be that I can’t bake and am ruining every recipe I try. I do hope not.

If you don’t have a choclate cake recipe but would like to share your favourite cake with a new audience then please share your recipe here. Recipes requiring ingredients just to be put into one bowl for mixing are always a favourite.

5 Replies to “Moist chocolate cake”

  1. Try this one:-

    2 cups plain flour, 4 mega heaped tsp cocoa, 2 tbsp golden syrup, 2 eggs, 4oz soft margarine, 1 cup sugar, 1 cup milk, 1tsp baking soda (sodium bicarbonate or bicarbonate of soda), 2tsp baking powder.

    Put everything into a bowl and whisk in high with a hand mixer for 2 minutes. then either split between two 7-8 inch sandwich tins or one 9-19 inch tin bake at about 170degrees (sorry I don’t have gas) for 35-40 mins or until a skewer comes out clean.

    I fill and cover this with chocolate butter icing. It is at its best about 2-3 days after you make and ice it, so it might work well for your workshops.

    If too dry? add more syrup, too moist? reduce syrup.

  2. I always like to make home made cake at my workshops, always goes down a treat! Never do chocolate though so cant help with that. Last one I made was lemon drizzle.

  3. Thanks Katharine. I’ll give that a try and see how I get on. I just love chuck it in and whisk it up cakes. I too make lemon drizzle cake Abigail, using a recipe that never seems to fail but a good chocolate cake recipe has been elusive. Do you have any other recipes you could share?.

  4. Try this one

    Banoffee Pie.

    12oz butter, 14oz smashed gingernuts, 6oz caster sugar, large tin condensed milk, 2 bananas, half a pint whipped cream, grated plain choc to finish. Melt 6oz butter add smashed gingernuts, use to line sides and base of an 8-10 inch loose bottom tin and chill for 30 min.In heavy bottom pan put remaining butter,sugar and condensed milk, melt together and bring to simmer point stirring all the time,cook for 5 min. Pour over base,leave to cool for at least an hour and a half, top with sliced bananas cover with whipped cream and decorate with chocolate. To serve remove from tin, find spoon and hide in a cupboard.

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