Easy Moist Chocolate Cake

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This easy, moist chocolate cake is rich and deeply chocolatey, with a glossy, runny chocolate glaze. And a wet, brownie-like texture. No chocolate and no mixer needed!

Prep Time15

Cook Time30

Course: Dessert

Cuisine: Greek, International

Keyword: cake

Servings: servings

Calories: 826kcal

Ingredients

For The Chocolate Cake:

180 grams (1 cup + 6 tablespoons) all-purpose flour
60 grams (7 tablespoons) unsweetened cocoa powder
1½ teaspoons baking soda
1½ teaspoons baking powder
375 ml (1½ cups) vegetable oil sunflower, corn oil etc.
375 ml (1½ cups) milk
300 grams (1½ cup) sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract

For The Chocolate Glaze:

50 grams (6 tablespoons) cocoa powder
250 grams (2 cups + 1 tablespoon) sugar
¼ teaspoon salt
160 ml water
100 grams (7 tablespoons ) butter
1 teaspoon vanilla extract

Instructions

To Make The Moist Chocolate Cake:

Preheat the oven to 175°C /350°F.
Combine dry ingredients (flour, cocoa powder, baking powder, baking soda) except sugar in a bowl. Pass through a sifter to break any cocoa lumps.
Mix together in a bowl the wet ingredients (milk, oil, vanilla, egg, egg yolk) and the sugar. Whisk to combine. The batter for this cake is runny and pourable, resembling melted chocolate.
Incorporate the dry ingredients into the wet ingredients gradually, stirring with a whisk.
Prepare the pan. Spray or brush a 20 x 20 cm ( 8 x 8-inch) baking pan with oil.
Transfer the batter to the prepared pan.
Bake for approximately 40 minutes. Or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool down to room temperature.

Prepare The Chocolate Glaze:

Add all of the ingredients for the glaze to a saucepan.
Cook for 2-3 minutes over medium-high heat. Time is measured from the moment the mixture starts to boil. Make sure you stir constantly with a whisk.
Cool the glaze at room temperature for a while. Until thickened yet still pourable.
Pour the chocolate glaze onto the cake (without removing it from the pan) and refrigerate for 2-3 hours.
Cut into 9 large pieces or 16 smaller ones.
Serve as is or with a scoop of vanilla ice cream or whipped cream.

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