Moist chocolate cake: the perfect sponge cake you’ll love at first bite

Total time: 15 prep+ 60 bake+ 10 min rest
Difficulty: Low
By Cookist

Chocolate cake…who doesn’t love it? We not only love all things chocolate, we’re especially fond of chocolate cake. It’s quick to make and easy to customize with different additions and toppings. To make it, you will need typical pantry ingredients like flour, baking powder, baking soda, cocoa powder, eggs, vegetable oil, and sugar. You simply combine the ingredients to create a smooth batter, then fold in the whipped egg whites. Pour the batter into a greased cake pan, and bake! As easy as that! It’s a quick treat for tea time, or fancy it up for a special occasion.

Chocolate Cake Ingredients

  • Flour –cake flour (but all-purpose flour will also do)
  • Baking powder and baking soda – act as rising agents!
  • Cocoa powder – use natural, unsweetened cocoa powder
  • Eggs: use large eggs that are at room temperature
  • Vegetable oil – using oil instead of butter creates a moist chocolate cake
  • Milk – use full-fat milk for the best results
  • Sugar – use granulated sugar
  • Vinegar – helps to stabilize the egg whites to create a light and fluffy chocolate cake


Add a teaspoon of instant coffee to the chocolate cake batter to accentuate the chocolate flavor!

Test the cake to see if it’s done. Insert a wooden or metal skewer into your cake and see if moist crumbs stick to the skewer. Then you know the cake is done. If you see wet batter, you’ll need to bake the cake a little bit longer. Cakes usually continue cooking for a short while after baking, so don’t wait until the skewer is completely clean, otherwise, you’ll end up with an overbaked cake.

To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!

To make a glaze for the cake, mix together 6 Tbsp cocoa powder, 5 Tbsp melted butter, 1 cup powdered sugar, 1 tsp vanilla extract, and 1 Tbsp water. Drizzle over the cooled cake and leave to set.

Add any decorations like chocolate or rainbow sprinkles, coconut, or nuts soon after glazing and before the icing sets. This way the toppings will stick to the dessert. You can also make your ganache by mixing melted dark chocolate with a bit of heavy cream.

How to Store Chocolate Cake

Store the cake in an airtight container in the fridge for up to 3 days.

Can I Make It Ahead of Time?

You can make the chocolate cake ahead of time and store it in the fridge or freezer. Just make sure to wrap it tightly with plastic wrap.

Can You Freeze Chocolate Cake

Yes! Simply wrap the cooled cake with plastic wrap and add another layer of foil. Fr4eeze for up to 3 months. Thaw in the refrigerator before using.

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cake flour
200g (1 ½ cups)
Baking powder
10g (2 tsp)
Baking soda
5g (1 tsp)
5g (1 tsp)
Cocoa powder
50g (½ cup)
Any vegetable oil
150ml (½ cup + 2 tbsp)
6 egg yolks
150ml (½ cup + 2 tbsp)
125g (½ cup)
6 egg whites
White vinegar
5ml (1 tsp)
150g (¾ cup)


Preheat the oven to 170°C/340°F. In a medium bowl whisk flour with baking powder, baking soda, and salt.

In a medium bowl beat egg yolks with sugar until pale and creamy, then add milk and whisk again.

In another bowl whisk cocoa powder with vegetable oil. Combine egg yolk mixture with cocoa mixture.

Sift in the dry ingredients.

Then whisk to combine.

Finally, beat egg whites with vinegar and sugar until stiff peaks form. Fold the egg whites into the batter.

Pour the batter into a 23cm/9-inch baking pan and bake for 60 minutes or until cooked through.

Allow the cake to cool in the tin for a few minutes, then remove from the tin, and pull off the greaseproof message.


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