Go Back
Moist chocolate cake recipe

Moist chocolate cake recipe



For cake:

• 1¼ cup (260 gm) sugar
• ¾ cup oil
• ½ cup buttermilk
• 1 tsp vanilla extract
• 2 cups (300 gm) maida / plain flour
• ½ cup (60 gm) cocoa powder
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp coffee powder
• ¼ cup water

For frosting:

• cup heavy cream/whipping cream
• 1 cup icing sugar
• ½ cup cocoa powder
• 1 tsp vanilla extract


Steps to prepare cake:

1. Mix 1¼ cup sugar, ¾ cup oil, ½ cup buttermilk, and 1 tsp vanilla extract in a bowl.
2. Whisk to dissolve sugar completely.
3. Place a sieve and mix 2 cup maida, ½ cup cocoa powder, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt, and 1 tsp coffee powder.
4. Sieve the flour and ensure no lumps and then mix the batter using the cut and fold method.
5. Add ¼ cup water for a smooth batter.
6. Prepare cake in a pressure cooker and add 2 cups of salt to it.
7. Close the cooker’s lid without keeping the gasket and whistle and heat it for 5 to 10 minutes to get a preheat oven atmosphere.
8. Transfer the cake batter to a cake mold (dia: 7 inches, height: 4 inches).
9. Ensure to line a butter paper at the bottom to prevent from sticking.
10. Tap twice to even it and remove any air bubbles, if any.
11. Place the cake pan into preheated cooker on a medium flame for 45 minutes.
12. Use a toothpick to see if the cake is baked completely.
13. Cool the cake and then unmould it.

Chocolate frosting:

1. Put 2 cups heavy cream in a bowl. You may also take whipping cream or any cream with 35% milkfat.
2. Add 1 cup icing sugar, ½ cup cocoa powder, and 1 tsp vanilla extract and beat on low speed until stiff peaks appear.
3. Chocolate frosting is ready for keeping in the refrigerator.

Decorating the moist chocolate cake:

1. Even the top of the cooled cake.
2. Spread chocolate frosting on top and sides and level up using an offset spatula.
3. Enjoy the moist chocolate cake.