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5 from 1 vote
Ultra Moist Chocolate Cake
Ultra Moist Chocolate Cake

Ultra Moist Chocolate Cake - soft, dark and super moist, the best cake for every chocolate lover!

Course: Dessert
Cuisine: American
Keyword: ultra moist chocolate cake
Servings: 9
Author: Kitchen Nostalgia
  • 170 g (6 oz) butter, room temperature
  • 397 g (14 oz; about 2 cups*) caster sugar
  • 3 eggs
  • 198 ml (7 oz) cold water (from the fridge)
  • 1 1/2 tsp NESCAFE coffee powder
  • 1 tsp hot water
  • 2 tsp vanilla extract
  • 226 g (8 oz; about 2 cups*) plain flour
  • 64 g (2 1/4 oz; about 2/3 cup* + 2 Tbsp) cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  1. Ultra Moist Chocolate Cake: Mix butter and sugar with electric mixer until pale and fluffy.

  2. Add one by one egg, mixing well after each addition.
  3. In a small bowl, mix all Ingredients A. Add them to butter and egg mixture mix well.
  4. Sift together Ingredients B. Fold them into the batter using a spoon or spatula.
  5. Add cold water and stir in slowly until smooth.
  6. Pour the cake batter in a greased 9 inch pan. Bake in 170 C (338 F) preheated regular oven for 50 – 60 minutes, or about 45 minutes in a fan oven. You can also steam the cake covered with aluminum foil for 1 1/2 hour.

Recipe Notes

*I say "about" because my measurements differ somewhat from measuring tables one can find on the internet. I measured ingredients in grams, then transferred them to a measuring cups. This is the amount  I've got.