Very Moist Chocolate Cake

    1 hour 15 minutes

    This chocolate cake is made with oil and not butter so it remains moist even if it is refrigerated for a while. Top with your favourite icing.


    Queensland, Australia
    50 people made this

    Makes: 1 cake

    • 1 1/2 cups plain flour
    • 3/4 cup cocoa powder
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 2/3 cups white sugar
    • 1/3 cup vegetable oil
    • 2 large eggs
    • 1/3 cup milk
    • 2 teaspoons vanilla extract
    • 1 cup boiling water

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Preheat the oven to 160 degrees C and grease a 23cm springform cake tin. Dust tin with flour after greasing.
    2. Sift together the flour, cocoa, baking powder, bicarb soda and salt. Add sugar and stir until blended. Add oil and mix a few seconds.
    3. In a separate bowl, whisk the eggs until lightly beaten. Whisk in the milk and vanilla. Add this to the flour mixture and mix until well blended. Gradually add the boiling water and stir until just blended, then pour into the cake tin.
    4. Bake 50 minutes or until it tests done.

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    Reviews in English (1)


    I made this and it was fantastic. So easy to make and it lives up to it's name. I highly recommend this cake. This will be my go to chocolate cake from now on.  -  01 Sep 2015