Ultimate Moist Chocolate Cake for Any Occasion

An incredibly delicious dessert that everyone can enjoy! Moist chocolate cake can be prepared for a family tea party or for a holiday. It turns out to be very gentle and does not require additional impregnation. To make the cake even more chocolatey, I suggest adding additional frosting.
cook time: 1h 30 min
Noah Merrick
Ultimate Moist Chocolate Cake for Any Occasion

Nutrition Facts (per serving)

295
Calories
10g
Fat
44g
Carbs
5g
Protein

Ingredients (6 portions)

For the cupcake::

Water 200 ml
Vegetable oil 40 g
Cocoa 40 g
Wheat flour 200 g
Soda 1 tsp
Sugar 150 g
Vinegar 1 tbsp

For the glaze::

Chocolate 80 g
Milk 40 g

Recipe instructions

Step 1

Step 1
How to bake a moist chocolate cake without eggs in the oven? Prepare all the necessary ingredients. Sift the flour through a sieve. This will saturate it with oxygen, which, in turn, will make the chocolate cake more tender and airy. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
To prepare the dough, take a tall bowl; it is more convenient to mix dry and wet products. Combine water, vegetable oil, sugar and cocoa in a bowl until smooth. If you are using a mixer, do not turn it on right away. First, stir the mixture with a spoon until the cocoa and sugar become moist, otherwise they may fly apart.

Step 3

Step 3
Add sifted flour and baking soda to the bowl. Mix everything well so that the dough becomes homogeneous, without lumps. Depending on the quality of flour, you may need a little more or a little less. Read more about flour and its properties in a separate article, link at the end of the recipe. The dough should be liquid. Add a spoonful of vinegar to the finished dough and mix it quickly. The vinegar will react with the baking soda. Add the vinegar last — this is important!

Step 4

Step 4
Cover a mold (approximately 20*30) with parchment. You can choose the right parchment paper and baking pan by reading the articles at the links at the end of the recipe. Pour the dough into the prepared pan and place in the oven preheated to 180 degrees for about 40 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 5

Step 5
You can check readiness with a toothpick — insert it into the middle of the cupcake and immediately remove it. If it is dry, then the cake is ready. Remove the finished cake from the oven and, without removing it from the pan, cool until warm. This should be done because of the tenderness and softness of the cake. Otherwise, you risk damaging its structure and getting not a pie, but separate parts of it.

Step 6

Step 6
For the chocolate glaze, heat the milk until hot and add the broken chocolate into pieces. Stir everything until the chocolate melts and the mixture becomes uniformly chocolatey. If the glaze is thick, you can add a little more milk. This is the easiest and fastest way to prepare glaze. You can prepare it in other ways as well. Or you can serve the pie by sprinkling it with powdered sugar, or just like that.

Step 7

Step 7
Brush the finished frosting onto the top of the cupcake and place it in the refrigerator until it cools completely and the chocolate frosting hardens on it. If you wonʼt be making frosting, you can skip this step. The cupcake will be delicious in any form.

Step 8

Step 8
Cut the chocolate cake into pieces and serve. Due to the fact that there are no eggs in the composition, the finished cake is moderately moist and does not require additional soaking. To prevent it from drying out during storage, keep it closed in a box in the refrigerator.

Step 9

Step 9
Enjoy your tea!

Additional rubrics

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