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Simple, moist chocolate cake recipes: basic, easy, orange, walnut

1. Basic, Moist Chocolate Cake Recipe


1 3/4 cups flour
1 1/2 cups sugar
4 teaspoons baking powder
1/4 teaspoon salt
3 large eggs,separated
1/2 cup oil
1/4 cup cold water
1 teaspoon vanilla essence
3 tablespoons cocoa
3/4 cup boiling water


Sift together the first 4 ingredients.
Beat together the egg yolks, oil, cold water and vanilla.
Mix cocoa with the boiling water.
Make a hollow in the flour mixture.
Pour in the egg- and cocoa-mixtures.
Mix well with a fork.
Stiffly beat the egg whites and fold into the mixture.
Bake in 3 greased cake pans at 180°C (350°F)
for 25-35 minutes.


1. Whipped, sweetened cream OR
2. A can of condensed milk, boiled for 2 hours and cooled.


Butter Icing:

4 tablespoons butter
1 1/2 cups icing sugar
2 tablespoons cocoa
1/2 teaspoon vanilla essence
cream or milk

Cream the butter.
Sift the sugar and cocoa together.
Add a little at a time to the butter while beating.
Add vanilla and a few drops of cream to bring
to a spreading consistency.


2. Easy, Moist Chocolate Cake Recipe


2 cups sugar
2 cups self-raising flour
1 teaspoon bicarb (baking soda)
pinch salt
3 tablespoons cocoa
250 g (1/2 lb) margarine
1 cup cold water
2 eggs
1/2 cup buttermilk
1 teaspoons vanilla essence


Sift together the dry ingredients.
Melt margarine, add water and mix into the dry ingredients.
Beat eggs, add buttermilk and vanilla.
Add to mixture and beat well.
Pour into an oblong dish,  30 x 24 cm (12 x 9inch)
Bake at 180°C (350°F) for 30-40 minutes.
Serve straight from the dish.


250 g (1/2 lb) icing sugar
2 tablespoons cocoa
2 tablespoons margarine
2 tablespoons buttermilk
extra buttermilk

Sift icing sugar and cocoa together.
Melt margarine and mix with 2 tablespoons of buttermilk.
Gradually mix in icing sugar mixture.
Add enough buttermilk for pouring consistency.
Can be spread on cake while still warm or when cold.



3. Moist Chocolate Orange Drizzle Cake


185 g (6 oz) margarine
185 g (6 oz) castor sugar
3 eggs
grated rind of 2 oranges
1/2 teaspoon bicarb (baking soda)
185 g (6 oz ) self raising flour


Cream margarine with sugar until fluffy.
Add eggs one at a time, beating after each.
Stir in milk and orange rind.
Beat again while gradually adding flour.
Pour into large, prepared cake tin.
Bake at  180°C (350°F) for about 45 minutes.

While cake is cooling prepare the following:

Orange syrup:

Juice of 2 oranges mixed with 125 g (4 oz) sugar.

Chocolate topping:

125 g (4 oz) plain chocolate and 15 g (1/2 oz) butter.
Soften in a double boiler or in the microwave at 60% power.


Cut slits across the top of the cake.
Drizzle the orange juice over to saturate the cake.
Spread with chocolate topping.


4. Microwave Recipe for Basic Chocolate Walnut Cake


110 g (4 oz) margarine
200 g (7 oz) castor sugar
3 ml (1/2 teaspoon) vanilla essence
250 g (1/2 lb) self-raising flour
60 ml (4 tablespoons) cocoa
2.5 ml (1/2 teaspoon) baking powder
dash salt
100 ml (6 1/2 tablespoons) natural yoghurt
60 g (2 oz) walnuts, chopped


Cream margarine and sugar until light and fluffy.
Add eggs and vanilla, beating well.
Sift the dry ingredients together.
Alternately, about 1/3 at a time, add the dry
ingredients and the yoghurt to the creamed mixture.
Beat well after each addition.
Stir in the walnuts.

Line the bottom of a 20 cm (8 inch) round cake pan.
Spray the dish with oil and pour in the cake mixture.
Microwave on High (80%) for 7 minutes,
then on Full Power for 2-3 minutes.
Stand in pan for 10 minutes.
Then turn out onto a rack and allow to cool.

Chocolate fudge icing:

130 g (4.6 oz) icing sugar
5 ml (1 teaspoon) vanilla essence
30 ml (2 tablespoons) cocoa
15 ml (1 tablespoon) margarine
30 ml (2 tablespoons) milk

Place all ingredients in a litre jug.
Microwave on Medium (60%) for 30 seconds.
Stir well and repeat 3 times. (total 2 minutes)
Pour over cake and allow to drizzle down the sides.


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Posted in: Recipes by on March 3, 2012 @ 5:31 pm

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