A super moist chocolate cake

Because we all love the word moist!

I started off the week with an overwhelming craving for chocolate, which in a way was great because I never feel such a sense of mission and urgency as I do when I think of food. Planning my weekly meals is an absolute joy in my world and I flip through Donna Hay books like nobody’s business.

So I started the day with a purpose and ended it with the most rich, moist chocolate cake ever. I mean, look closely at the pictures and you’ll see how the cake is so soft it barely manages to handle the frosting – which is super creamy and rich. I did my best trying to keep the cake intact while frosting it, I wasn’t expecting it to be so fragile, but in this case it’s actually a good thing because once again IT IS EXTREMELY MOIST!

So I apologise for the awful frosting job, but let’s call it rustic. I debated whether to even post it here but you know what? Not everything turns out perfect all the time, and it would be a shame not to share such a delicious cake just because it doesn’t look pretty enough to grace the pages of MarthaStewart.com. So learn from my mistakes and 1. don’t use a bundt pan, but instead go for the obviously right choice of a round cake pan. 2. If you do decide for the bundt pan, go with a light glaze and your cake will look gorgeous. I’m just a rebel who wanted to challenge the baking status quo and learned that some rules must be followed for maximum effect…

The original recipe was too much for my tiny bundt pan so I had to third it, which ended up being the perfect amount: Perfect for a single-person household. Perfect for an afternoon of wallowing after a heartbreak. Perfect for maximum indulgence.

The batter is made with yogurt instead of milk, and when combined with the baking soda it makes for the moistness of the cake. It’s all chemistry! The best part? You don’t even need a mixer to make this cake. Oh, but you do end up having to use at least 3 different bowls for each ingredients group, so there’ll be some extra dirty dishes…but you know..you win some, you lose some. In the end it’s all worth it and it doesn’t even take long. So stop complaining.


150 g plain yogurt
2 eggs
113 g dark chocolate
66 g unsalted butter – room temperature
100 g sugar
83 g flour
3 g baking powder
3 g baking soda
8 g cocoa powder
15 ml boiling water
1 pinch of salt
80 g heavy cream
10 ml tbsp honey
93 g dark chocolate – 60% cacao or more
93 g milk chocolate
10 g cup confectioners’ sugar
66 g cold butter
1 pinch of salt
In a saucepan add the heavy cream, salt and honey. Bring it to a simmer. In a food processor add the chocolates, pour in the hot heavy cream mix and process it for 1 minute. Add the confectioners’ sugar and keep on mixing. Add the cold butter little by little and process until all the butter is incorporated and dissolved. Pour it in a separate bowl and let it rest at room temperature to gain consistency. About 2 hrs.
Place yogurt, chocolate and butter into a heatproof bowl and sit over a pan of barely simmering water (bain marie) and allow the chocolate to melt, stirring occasionally. In a separate bowl combine the cocoa powder with the 3 tbsp of boiling water and add it to the melted chocolate mixture; stir to combine. Remove from bain marie and keep it aside.

In a separate bowl whisk the eggs with the sugar.

In a third bowl combine flour, baking soda, baking powder and salt.

Pour the melted chocolate mixture over the egg mixture and stir to combine. Add the dry ingredients little by little and stir to incorporate everything.

Pour cake batter in a pan coated with butter and flour and bake it for approximately 25 minutes.

Thoughts? Do you love chocolate cake, too?

A super moist chocolate cake

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  1. Kate says:

    Omg, this cake looks sooo delicious! In fact, I will try this recipe tomorrow! Can’t wait to taste it!

    Kate | https://sparkleandthecity.com

  2. I’m going to have to try this out! I’m always looking for the perfect chocolate cake recipe, it is my mission in life! Thanks for sharing!

    Ashlee | https://www.maybeafterbrunch.com


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