Moist Chocolate Cake


I shared my recipe of The perfect chocolate cake a few years back. Many readers gave so many rave reviews. Why not? it has just the right amount of that chocolate-ness and fudge icing. I often bake this cake during birthday celebrations. Sometimes my relatives order this cake but I avoid baking for profit. I bake out of love.

This time around, let me share another version. Chef Christine ‘Kittin’ Zenarosa from the Cookbook Kitchen gave a truly exceptional baking demonstration at The Maya Kitchen for her Moist Chocolate cake.

1cup unsweetened cocoa
2 cups boiling water
2 ¾ cups MAYA All Purpose Flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup butter
2 ½ cups sugar
4 eggs
1 teaspoon vanilla

Choco Icing:
½ cup cocoa
¾ cup sugar
2 tablespoons MAYA All Purpose Flour
2 ½ cups milk


1. In a bowl, mix unsweetened cocoa with boiling water; mix with wire whisk until smooth. Set aside and cool completely.

2. Sift all dry ingredients together, except the sugar.

3. In a large bowl of mixer, using paddle attachment, beat butter, sugar, eggs, & vanilla until light and fluffy.

4. At a low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with flour mixture.

5. Pour equally into three 9-inch round pans.

6. Bake in 350°F / 177°C oven for 25-30 minutes.

7. Mix all choco icing ingredients in a saucepan and bring to a boil. Pour hot icing immediately to cover cake.

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5 thoughts on “Moist Chocolate Cake”

  1. Can I make cupcakes out of this too? Anything you would advice to alter to make the best cupcakes? Thanks.

  2. Hello There!

    We are one of the leading manufacturer and supplier of different milk powder in the greater manila area – skimmed milk powder, buttermilk powder, full cream milk powder, cocoa powder. We can supply you with your requirements on a regular basis. For more details you can contact me at 0920-2804549 or call me at 6649610. Thanks! Rommel – Rigels Food Corporation

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