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Super Moist Chocolate Birthday Cake

A rich, soft chocolate cake made with cocoa powder and oil, no butter needed. One bowl and simple pantry ingredients. Finish it as a fun birthday cake or keep it simple for an easy everyday bake.
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Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Course: Dessert
Cuisine: Western
Keyword: chocolate cake, chocolate cake with oil, easy chocolate cake, moist chocolate cake
Servings: 8
Author: Kate Brodhurst

Ingredients

  • 1 ½ cups (225g) plain flour
  • ¾ cup (75g) Dutch cocoa powder (¾ cup)
  • 1 cup (200g) caster sugar
  • ¾ cup (150g) brown sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons bicarb soda
  • ½ teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup (110g) neutral oil, such as vegetable, rice bran or canola
  • 1 cup (250g) milk
  • ½ cup (125g) boiling water

Icing

  • 1 ½ cups (180g) icing sugar mixture
  • 25g (¼ cup) Dutch cocoa powder
  • 40g (2 tablespoons) butter, melted
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 180°C (160 ℃ fan forced). Grease and line a 20 cm round cake tin.
  • In a large bowl, add flour, cocoa powder, caster sugar, brown sugar, baking powder, baking soda, and salt. Mix or whisk well to combine and remove any lumps.
  • In a jug, whisk together eggs, vanilla, oil and milk, until well combined.
  • Pour the wet ingredients into the dry ingredients. Mix until smooth and lump free.
  • Carefully pour in the boiling water. Stir gently until the batter is smooth. The batter will be thin. This is normal.
  • Pour the batter into the prepared tin.
  • Bake for 45 to 50 minutes, or until a skewer inserted in the centre comes out clean or with a few moist crumbs. Do not open the oven too early, or the middle may sink slightly.
  • Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.

icing

  • Sift icing sugar mixture and cocoa powder into a bowl to remove any lumps.
  • Add melted butter, 2 tablespoons milk, and vanilla.
  • Mix until smooth. Add more milk a little at a time if required until the icing is soft and spreadable to your desired consistency. (I only added 2 tablespoons as I like it quite stiff)
  • Spread over the completely cooled cake. Decorate as desired.

Notes

  1. Measurements: We use the Australian Metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml.
  2. Layer Cake Option: Divide the batter between 2 x 20 cm tins or 2 x 22 cm tins for a layered cake. Reduce bake time to 25 to 30 minutes or until cooked when tested with a skewer.
  3. Milk Options: Full cream milk gives a richer result, though you can use light milk or even water for a budget version. The cake will still stay moist.
  4. Coffee Boost: Replace the boiling water with hot coffee for a deeper chocolate flavour without making the cake taste like coffee.
  5. Sugar Swap: You can use all caster sugar if needed, though keeping some brown sugar gives better moisture and flavour.
  6. Tin Variations: This batter also works in a 20 cm square tin or as cupcakes. For cupcakes, bake for 18 to 22 minutes. This cake works well in a 20 cm square tin with a similar bake time of 40 to 45 minutes. For a thinner cake, use a 23 cm square tin and start checking at 30-35 minutes.
    For a slightly larger cake but not quite as high, bake in a 22cm round cake pan reducing cooking time slightly. Start checking around 35 minutes.