Moist Chocolate Cake

Chocolate Cake


Chocolate Sponge

200 grams Cake Flour, sifted

5 grams Baking Soda, sifted

2 grams Baking Powder, sifted

50 grams Cocoa Powder, sifted

316 grams White Refined Sugar

5 ml Vanilla Extract

117 ml Warm Water

17 grams Glucose

53 grams Unsalted Butter, melted

53 grams Corn or Canola Oil

3 pieces Eggs, large

Chocolate Ganache

500 grams Dark Sweet Chocolate Compound

250 grams All Purpose Cream

25 grams Unsalted Butter, soft

Mise en Place:

  • Preheat the oven to 160°C (320°F).
  • Brush cake pan with shortening and line with wax paper
  • In a bowl, sift together the cake flour, baking soda, baking powder, and cocoa powder.
  • Melt butter in hot water bath and keep warm.
  • Combine warm water and glucose, stir to dissolve.


Chocolate Sponge

  1. Combine sugar and the dry ingredients, blend the eggs in three additions, using the paddle attachment and beat on medium speed, mixing until fully incorporated after each addition scraping side down of the bowl as needed.
  2. Add the melted butter and oil and mix until well blended.
  3. Add the water-glucose mixture and vanilla extract and mix, scraping side down of the bowl, beat until smooth consistency and evenly blended.
  4. Pour batter onto prepared pan.
  5. Bake at moderate heat about 35 minutes depending on the size of the pan.
  6. Cool the cake on the pan for a few minutes, then transfer on the racks to cool completely.

Chocolate Ganache:

  1. Heat the cream over to a boil, stirring gently, and then add into the finely chopped chocolate.
  2. Stir in the soft butter, strain and cool down.
  3. Fill and decorate chocolate sponge. 


For cocoa powder, I use Bensdorp cocoa powder for richer chocolate taste.

For chocolate ganache, Nestle all purpose cream is better than other brands. But you can use heavy cream if you want a creamier ganache.

Recipe is for 6 inch cake mold only. Adjust ingredients quantity for bigger cake.

Chocolate Cake

* This is my favorite chocolate cake recipe and one of my bestsellers too. You can also use the chocolate sponge recipe for chocolate cupcakes and as a base for fondant cake since it is a moist and heavy cake. The photos I have attached from this post was a cake I made for a friend of mine for her grandparents’ birthday. I added some gum paste decor to add cuteness. Enjoy!

Tell your heart that the fear of suffering is worse than the suffering itself. And no heart has ever suffered when it goes in search of its dream. – Paulo Coelho


One thought on “Moist Chocolate Cake

  1. Pingback: Andrea’s Barbie Cake | My Orange Toque

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