The moistest chocolate cake

Here’s something to start the year right! I know, I know… I should be posting quinoa salads and detox smoothies. But I am not the type! Chocolate is my forever love. This is a really delicious and moist chocolate cake, perfect if served plain or drizzled with ganache.

It is also great if you want to make a layer cake, since it is very moist and remains delicious for days. Save this recipe now. You will need it for holidays and for enjoyable weekends with family and friends.

The moistest chocolate cake

Galatia Pamboridis

Here’s something to start the year right! I know, I know… I should be posting quinoa salads and detox smoothies. But I am not the type! Chocolate is my forever love.

This is a really delicious and moist chocolate cake, perfect if served plain or drizzled with ganache.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course cakes, Sweets

Servings 8

Ingredients

  

• 50 grams cocoa powder
• 125 ml hot coffee or hot water
• 125 grams unsalted butter melted
• 125 ml olive oil or other vegetable oil
• 2 large eggs at room temp
• 200 grams Greek yogurt
• 2 tsp vanilla
• 180 grams all-purpose flour
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 260 grams caster sugar

For the chocolate syrup

• 1/3 cup water
• 1/3 cup granulated sugar
• 1 Tbsp cocoa powder
• 1 Tbsp cognac optional

Instructions

 

• Butter and flour a loaf pan or 23 cm round bundt pan.
• Preheat oven to 160˚ C fan.
• Mix cocoa powder and coffee in a small bowl.
• Mix flour, baking powder, baking soda, salt and sugar in another bowl.
• In a mixer bowl add melted butter, olive oil, eggs, vanilla, yogurt and the cocoa-coffee mixture. Beat to combine. Add the flour-sugar mixture and beat on slow speed until almost combined. Continue mixing with a spatula until just combined. Don’t overmix.
• Transfer mixture in cake pan. Bake for 30-35 minutes. The cake will rise but may sink in the middle slightly.
• Make the syrup while cake bakes. Mix water, sugar and cocoa powder in a small saucepan. Bring to a boil and remove from heat. Add cognac if using.
• As soon as cake comes out of the oven, brush the surface with syrup. Invert cake on a platter and brush the remaining syrup all-over. Let cake stand until cool. Slice and serve.

Collections afternoon tea, Birthdays, Christmas