Rich and Moist Chocolate Cake


Long years back I had partaken of some sinful, beautifully moist chocolate cake sourced from The Rajputana Sheraton at Jaipur and the taste of that stayed with me for years. I am not a huge chocolate fan, but that was an excellent specimen!

Since then I tried a taste of chocolate cake at several places, only finding it to be falling short compared to the one in my memory.

I saw this cake called Moist Chocolate Cake by Blessy Bless on my food group Chef at large, and was reminded of the wonder I had eaten at the Rajputana !
I ended up baking both the versions of it- with egg and without!  At last my soul was at peace! Here is Blessy’s wonderful recipe. I added a teaspoonful of coffee to the hot water and did a marbled dark and white chocolate ganache frosting.
A big shout of thanks to you Blessy, for making my dream cake real ❤


For the cake:
2 eggs
2 cups (400 grams) powdered sugar
1 3/4 (about 220 grams) cups all purpose Flour, sifted
3/4 cup Cocoa powder (90 grams)
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1/2 tsp Salt
1 cup (240 mils) milk
1/2 cup (120 mils)  Oil
2 tsp Vanilla extract
1 cup (240 mils)  hot Water + 1 tsp coffee powder

For the ganache:

2 cups (240 mils) heavy cream/whipping cream (I used Rich cream)
125 gms (about a cup) white chocolate chips or grated white chocolate
125 gms (about a cup) dark/milk chocolate chips or grated dark/milk chocolate
1 tbsp butter

Preheat your oven to 175°C. Grease and line a 9×9 inch baking pan.
Stir together the dry ingredients in a large bowl.

In another bowl add the eggs, milk, oil and vanilla and whisk well.
Add the boiling water to the wet ingredients.
Add the wet ingredients to the dry ingredients and combine. It will be a thin runny batter.
Transfer the batter to the greased and lined pan.
Bake for 30 to 40 minutes or until a wooden pick or a knife inserted in the center of the cake comes out clean.
Cool for 10 minutes and then remove the cake from the pans to wire racks to cool completely before frosting with the ganache.
This batter can be used for an 8 inch cake pan plus about 6 cupcakes.

For the ganache
Heat the cream and pour half over the grated white chocolate and half over the grated dark/milk chocolate. Add half a tbsp butter to each of the mixes. Leave covered for about five minutes. Whisk well till it gets nice and shiny.
Pour once cooled to get a smooth finish or refrigerate for a few hours to use as frosting.



I poked some holes all over the top of the cake with a toothpick and poured the dark ganache while still warm.
Spread a thick layer of dark ganache over the top of the cake.
Then pour some white chocolate ganache and run a fork through then ganache crating the marble effect.
Top with white and dark chocolate flakes.
Let it sit in the refrigerator for about an hour before serving.

A summer idea  to serve it is with some mango roses. I saw the technique here and had fun making them.
17416_10153140373973563_4722077765532586545_nNot perfect, but looked pretty nevertheless. Pardon the runny ganache. To meet the sudden demand of my teenager, used clotted cream off the milk/malai to make it 😀

Here is the eggless version


For the cake:

1 3/4 cups all purpose Flour, sifted
3/4 cup Cocoa powder
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
1 tsp Salt
1 tin Nestle Milkmaid
Ripe Bananas 2 medium
1/2 cup Milk
1/2 cup Oil
2 tsp Vanilla extract
1 cup hot Water


Heat your oven to 175°C.
Grease and line a 9×9 inch baking pan.
Stir together the dry ingredients in a large bowl.
In another bowl add the Milkmaid, mashed bananas, milk, oil and vanilla and whisk at medium speed for about 2 minutes.
Stir in the boiling water to make a thin batter.
Add the wet ingredients to the dry ingredients and combine. Pour the batter into the prepared pan.
Bake for 30 to 40 minutes or until a wooden pick or a knife inserted in the center of the cake comes out clean. Cool for 10 minutes and then remove the cake from the pan to wire racks to cool completely.

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72 thoughts on “Rich and Moist Chocolate Cake

  1. Hi have been a fan of your blog for sometime now. This cake looks super tempting. One question about eggless recipe can you taste the banana in the cake? I’m making it for someone who doesn’t like the taste of bananas

  2. In the oven! and I have never prayed for a cake to turn out good.. Its for a small party that we have tomorrow… and I don’t have a backup!! finger-toes-hair all crossed!!

      1. Taste and texture was perfect! I covered it with Ganache and made monster eyes! Was a hit 🙂 could be oven temp cause I baked a smaller one with the same batter and that did not dip..

      2. Update: So after last week’s dip in the cake, I had to try it again.. and other than a little crack here and there – it rose and baked quite well 🙂 🙂

  3. Garima Di….made this cake and Fruit and Nut cake as my lil toddler turned 15 months old!! and he loved it!!d youngest fan of ur cakes!!thank u so much..:)

      1. Garima Di…planning to make this cake again for my 10 year old nephew 🙂 …wanted to know if this cake can be baked a day in advance …if yes can it be kept in room temp or needs to be freezed…thanks

      2. Hi Yesha
        Yeah sure. You can bake a day before and cling film and leave in the fridge. Take out the next day and cover with ganache. Happy Baking 🙂

  4. Hi… I am new to baking and I tried the eggless version of the cake.. But mine was tasting floury… Can you please suggest what would have gone wrong… I did the toothpick test… It came out clean…

    1. Hi Poonam

      Was the flour incorporated well into the batter? You also need to see what temperature works for your oven.
      I make this cake often and follow the exact same procedure that I shared .

  5. Hey…i m ur newest fan!!
    Tried this cake for the new yr last night…i cant tell u how mch evry1 praised me. Whnevr i have to try something new without failure ur recepies come to rescue 😦
    It was my first cake ever…and evryone loved it.
    Thanks so much !!!

  6. I tried the cake!
    My first try at cakes ..
    N it was SUPEEB!
    lovely, so moist, perfect amount of sugar n so chocolaty😀
    Would love if u provide an egg free version too!
    Coz my MIL didnt eat the egg version😉

    1. Hey Aditi
      I often call myself a reluctant baker 😛 Haven’t tried a swiss roll yet..I do feel it might be a tad too moist to roll up. Just an idea though. Sorry couldn’t help :/

  7. Hi garima..
    I tried this cake and its wonderful. It was little moist at the base so mine
    had a little problem coming out of the oven .So next time I think I will
    use parchment paper. Taste and texture is lovely but it gives a little
    fizzy taste after some time. Have you felt the same. Can
    I try this recipe with reduced amount of baking soda . Please guide
    me on this coz apart fron this, I love this cake and the amount of cake it yields.

    1. Hi Priyanka
      Sorry to hear about the after taste. I’ve never got that and I’ve always baked with the same measurement. I’m not sure how reducing the soda will effect the texture of the cake.

      Yeah this is a moist cake and it is best to line with parchment. I do that for all my cakes. Demolding is a breeze.
      Try with a fresh batch of soda maybe.

  8. Hey garima..
    D cake Luks awesome.. I am planning on making it fo my twins 4th bday tomo.. I want d cake by tomo evng.. Can I bake it tonite??? I am planning on buttercream frosting.. So I Thot dat I wud bake d cake tonite n frost it tomo afternoon.. Can I put sugar syrup on d cake so dat d cake s moist as a pastry??

    1. Hi Faree
      I’ve always frosted this cake only with ganache.
      It’s pretty moist and I’m not sure how moistening with sugar syrup would effect the cake.

  9. As you know this is my favourite chocolate cake recipe! I plan to make it multilayer with Nutella frosting in between. Do you reckon it will blend the taste well? Also will the layers stick together nice and good? Thanks!

  10. Hi Garima ji.i wanna bake a chocolate raspberry cake.can u pls suggest how do I modify this recipe to include raspberry.
    Thanx in advance

    1. Hi Pranshu
      I am not sure this recipe would work as the batter is really thin. You could take a look at my Orange Cakelette Post and substitute 2 Tbsp of cocoa for 2 Tbsp of Maida and replace strawberries with raspberries. That is a thick batter and I am sure the recipe will work 😀

  11. Hey hi.. Been trying ur cookies n cakes quiet often now.. N I do leave comments after I make.. This time I have a query before I start.. 1 n a half tsp of baking soda? Last time I made a cake with baking soda, it tasted soapy 😦 so I am scared of using baking soda.. Please tell me it’s OK n I shall bake right away..

    1. I didn’t have patience 😒 n followed the recipe.. O my… It’s d yummiest cake💟 I am skipping the white ganache as hubby doesn’t like it.. Thank you.. Thanks a ton 👌😇

      1. Thanks a ton 😇Happy travelling it’s hot this summer 🌞stay hydrated.. Take care..

    1. Hi Garima… i love ur recipes…tried many of them and were always hit.
      This time m planning to bake this awesome chocolate cake. Just want to know if i can prepare the sponge and ganache 2 days before and store it in the fridge?

  12. Hi Garima!Im a big fan of urs!Ur recipes are amazing!!!Thanks for sharing always!
    I made this choc cake but mine turned out a heavy cake 😦 😦 😦
    I used the ingredients in the same proportions n all..dunno wt happened..
    Felt so disappointed 😦

  13. Garima…this recipe has made me the the most coveted baker amongst my friends and family members. Everyone just about everyone looks forward to my super – yumm – super – moist -better – than – market chocolate cake. Thank you for sharing this gem. P.S – I am an amateur baker with no grand skills. But your no fail recipe made me a hit😍

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