Easter chocolate cake garnished with Physalis fruit

The Easy Moist Chocolate Cake Recipe

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This cake can be a gorgeous conclusion to your brunch or Easter dinner!
Learn how to make this easy moist chocolate cake, the perfect chocolate cake for your Family!

Watch the video instructions

This scrumptious dessert is enriched with chocolate buttercream frosting and additionally, it is beautifully decorated with Milk Chocolate/hazelnuts Crisps and Cape gooseberries.

Chocoalte cake with chocolate buttercream frosting beautifully decorated with Milk Chocolate/hazelnuts Crisps and Cape gooseberries.

HOW TO MAKE MOIST CHOCOLATE CAKE WITHOUT BUTTER

Rather then Butter, we made this chocolate cake with oil and yogurt.

moist chocolate cake 2

Oil and yogurt make this cake so moist! On Top, to give more chocolate flavor we used high-quality Dutch-processed cocoa powder.

moist chocolate cake 4

It can be an ideal for a sweet ending of your Easter lunch and a great dessert for Christmas or New year’s eve or even a wonderful birthday cake.

All you need is love. But a little chocolate now and then doesn’t hurt.
Charles M. Schulz

Chocolate cake

Our Tips to succeed with this cake:

Pre-heat the oven at 175°C /350°F

  1. Preparing your cake pans in the right way improves the rate of the success of this cake. Grease them with oil or butter using a brush.
  2. If you don’t want to cover your cakes with frosting, dust the two 7-inch pans with cocoa powder instead of flour to avoid leaving a white film on your cake.
  3. All the wet ingredients especially the yogurt and the eggs need to be at room temperature.
  4. Sift and mix the dry ingredients together.
  5. Use the right amount of leavening agent or as a result, your cakes will collapse.
  6. Add wet ingredients to the dry mixture and mix until well combined.
  7. Divide batter evenly between the two cake pans, you can use a scale.
  8. Let the cakes cool completely at room temperature before adding the frosting and finally add your desired decorations.
  9. We used a Tbsp of espresso coffee in our frosting to elevate the taste of the chocolate but you can avoid it if the cake is meant to be served to children too.

Time to bake this beauty!

moist chocolate cake 7

moist tasty easy to decorate .

moist chocolate cake 5

Do you want to try a very simple one-bowl cake instead? Check our Kladdkaka, a Swedish chocolate cake recipe.

How to preserve the unfrosted cake

In conclusion, you can enjoy this soft cake as it is (without frosting) with a cup of tea or coffee. You can wrap an unfrosted cake layer tightly in plastic wrap; then place the layers in a plastic zip-top bag and store on the kitchen counter at room temperature for up to five days. 

Easter picture .
Moist Chocolate Cake Recipe

Moist Chocolate Cake Recipe

Yield: 10
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 15 minutes
Total Time: 1 hour 15 minutes

This scrumptious dessert is enriched with chocolate buttercream frosting and additionally, it is beautifully decorated with Milk Chocolate/hazelnuts Crisps and Cape gooseberries.

Ingredients

  • Chocolate cake
  • 1 and 2/3 cup (200 g) All-purpose flour
  • 1 and 1/2 cup (300 g) Granulated Sugar
  • 2/3 cup (60 g) Cocoa powder (unsweetened Dutch cocoa powder)
  • 2 tsp Baking Powder
  • 1,5 tsp Baking Soda
  • 1 tsp Salt
  • 2/3 cup (170 ml) of Vanilla Yogurt
  • 1/3 cup (80 ml) Canola Oil
  • 2 Medium Eggs
  • Chocolate Buttercream
  • 1 and 1/3 cup (300 g) unsalted butter
  • 1 cup (100 g) Cocoa powder (unsweetened Dutch cocoa powder)
  • 4 cups (500 g) of Confectioners sugar
  • 1/2 cup(120 g) of Sour Cream or Crème fraîche
  • 1 tbsp of cold Coffee (optional but suggested)

Instructions

Preheat oven to 175°c / 350°f (static). Grease and flour two 7-inch baking pans and set aside (You can also line with parchment paper circles). I strongly recommend using cake strips for a more even bake.

How to: Chocolate Cake

In the large bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add vanilla yogurt, canola oil, and eggs and beat until smooth (about 3-4 minutes).
Pour batter evenly between the two pans and bake on the low rack of the oven for about 40 minutes, until a toothpick inserted in center comes out clean with just a few moist crumbs attached.
Allow to cool for 10 minutes in pans, then run a butter knife/spatula around the edges of each cake. Use a wire cooling rack to flip the cake pans and thump gently on the bottom of the pans until the cakes release.
Remember to wear oven mitts.

How to make Chocolate Frosting

Melt the butter slowly on low heat.
In a stand-up mixer, whip together the melted butter and cocoa powder.
Add confectioners sugar a little at a time. (3-4 times)
Finally, add the Sour cream or Crème fraîche and whip it smooth.

If you want to add Coffee now is the time. (1 Tbsp cold coffee)

Notes

Pre-heat the oven at 175°C /350°F

  1. Preparing your cake pans in the right way improves the rate of the success of this cake. Grease them with oil or butter using a brush.
  2. If you don't want to cover your cakes with frosting, dust the two 7-inch pans with cocoa powder instead of flour to avoid leaving a white film on your cake.
  3. All the wet ingredients especially the yogurt and the eggs need to be at room temperature.
  4. Sift and mix the dry ingredients together.
  5. Use the right amount of leavening agent or your cakes will collapse.
  6. Add wet ingredients to the dry mixture and mix until well combined.
  7. Divide batter evenly between the two cake pans, you can use a scale. (we did)
  8. Use cake strips if you have them.
  9. Let the cakes cool completely at room temperature before adding the frosting.
  10. We used a Tbsp of espresso coffee in our frosting to elevate the taste of the chocolate but you can avoid it if the cake is meant to be served to children too.

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