Rich Moist Chocolate Cake

This rich moist chocolate cake is not only deliciously moist but it's the easiest chocolate cake to make too! So simple and perfect as an afternoon snack or for special occasions.

Course cake, Dessert

Cuisine International

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 384kcal

Author Corina Blum

Ingredients

150 ml sunflower oil
150 ml yoghurt
5 tbsp rindless orange marmalade
175 g unrefined dark mucovado sugar
3 eggs
225 g self-raising flour
2 tablespoon cocoa or cacao powder
1 teaspoon bicarbonate of soda

Ingredients for the Icing

175 g milk chocolate broken into pieces
50 g unsalted butter

Metric - US Customary

Instructions

Heat the oven up to 170C or 150C fan. Grease and line a 20cm (8inch) round cake tin.
Put the first 5 ingredients (oil, yoghurt, marmalade, sugar and eggs) into a food mixer and beat until well combined.
Sift in the flour, cocoa and bicarbonate of soda. Beat them into the wet mixture and stop as soon as there are no dry bits left.
Pour into the cake tin and bake for about 70 minutes. Check it with a skewer after an hour to see how much longer it needs. If it is still very wet then it may need a bit longer.
Let the cake cool in the tin for about 10 minutes and then turn it out on to a wire rack to cool completely.
To make the icing, either put the chocolate and butter in a bowl above a pan of boiling water or put them in the microwave and microwave for 30 seconds and then 10 seconds at a time. Keep taking it out and stirring it until all the chocolate has melted and then leave it to cool and thicken but don't let it harden completely.
When the chocolate has cooled and is a thick spreading consistency, pour it on top of the cake and use a palette knife to spread it around.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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