Moist Chocolate Cake

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Who doesn't love the comfort of chocolate cake? Especially one that is moist and stays moist even a few days after it is baked. You can choose to top it up with your favorite icing or just have it as it is. We, love it just the way it is! You don't need fancy baking equipment. I baked this just with basic hand utensils.


Firstly, combine all the dry ingredients together. Ensure to sieve flour, cocoa powder (we use natural, unsweetened cocoa - 100% cacao), baking powder, and baking soda. Mix well.



Next, add eggs, olive oil, and milk into the dry mixture. Mix well. Add in vanilla extract and mix again. Add 1 cup of hot water into the mixture, mix well and pour into a prepared baking pan. You will notice the batter become thin. I use a non-stick 9"x9" pan and line it with foil. The foil helps me with easy clean up.


Bake at 350°F in a pre-heated oven for 35 to 45 minutes or once toothpick test is done and it comes out clean. Ensure not to over-bake. 



Once done, let it cool at room temperature for a couple of hours and you're ready to enjoy your  freshly baked moist chocolate cake! Store leftovers in the refrigerator and they should last 3 to 4 days when handled well. By the way, they taste divine when served chilled.  

Happy trying, and remember to have fun in the kitchen!

Ingredients:

(A)

  • 1 and 3/4 cups all purpose flour (sieved)
  • 3/4 cups of natural and unsweetened cocoa powder (sieved)
  • 1 and 1/2 teaspoons of baking powder (sieved)
  • 1 and 1/2 teaspoons of baking soda (sieved)
  • 1 teaspoon of sea salt (ground fine)
  • 2 cups of white sugar
(B)
  • 2 regular sized eggs
  • 1/2 cup of extra virgin olive oil
  • 1 cup of full cream milk
  • 2 and 1/2 teaspoons of pure vanilla extract
  • 1 cup of hot water

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