Moist Chocolate Cake

Moist Chocolate Cake


349 people made this

This is a lovely, moist, rich chocolate cake, which can be eaten just on its own at any time. You can use any oil but I prefer olive oil as it's a nicer flavour. Store in a cake container no longer than a week but keeps longer in the fridge. This cake doesn't last, as everyone in our house loves it!

Wenya Tasmania, Australia

Serves: 8 

  • 1 3/4 cups self raising flour
  • 3/4 cup cocoa
  • 2 cups sugar
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 cup olive oil
  • few drops vanilla essence
  • 1 cup boiling water

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Pre heat oven at 180 degrees C. Oil one large or two medium baking tins.
  2. Sieve flour and cocoa into a bowl and stir in sugar. Add eggs, milk and oil. Mix well together with electric mixer.
  3. Add vanilla and boiling water and beat for 3 minutes.
  4. Pour into oiled tin(s) three quarters down from rim. Bake for about 45 mins. Test with skewer and cook a little longer if necessary.

Freezing tip

This cake freezes well wrapped in large freezer bag.

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Reviews (33)


I was looking for a new recipe after my last birthday cake disaster turned out bland and heavy. This recipe is perfect! I will keep it forever. I was also looking for simple ingredients I have in my pantry (not buttermilk and real chocolate) This recipe resulted in a dark cake with a rich chocolate flavour and a light fluffy texture - like a mud cake without the heaviness. I may have overmixed though - the cake rose alot in the centre and not so much at the sides, so be careful. I used a different icing recipe and a whipped cream filling. The mix will make one medium size cake. (22cm cake tin) - 20 Feb 2012


Great easy recipe. Very chocolatey taste and very moist. Great alternative to a cake that uses butter. I made a ring cake and a small square cake. Probably would have been better using the left over mix into muffins though as the sqare cake was too thin. - 27 Jun 2010


- 16 Apr 2010

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