Chocolate Moist Cake

September 18, 2020

Chocolate cake is undeniably the most loved cake. Do you agree? And cravings is one of the reasons why we bake and cook the foods that we want. Yes? Because that’s the reason why I made this Chocolate Moist Cake.

Or should it be Moist Chocolate Cake? Well, it can be. However, in my hometown, this kind of cake is called Chocolate Moist Cake.

A Chocolate Moist Cake is a two layer cake made up of spongy and moist chocolate cake with a somewhat like custard filling, then topped with a silky rich chocolate frosting. I haven’t been able to figure out what was the filling exactly, but I was told by my sister-in-law that it’s a custard filling.

The chocolate cake is super moist and spongy, and good on its own. But why would you stop there if we could make it more amazing by filling it with custard and ending it with a chocolate frosting on top??

I was doubtful with the custard filling at first. I thought it was so thick and couldn’t be used as a filling, but I am glad that it turned out fine. Thanks to me for trusting me.

The cake and the frosting, I didn’t have a problem because I’ve been using both for years now. They always give me wonderful results every single time.

Overall, this cake is packed with chocolate flavor – from the cake to the frosting. Although you can see a huge amount of sugar in the recipe, it is not too sweet. And a double dose of chocolate from cake to the frosting, who can resist that?? The filling is a great addition as it completes the look of the Chocolate Moist Cake I was craving for. With the first bite, it just brought back memories that made me smile.

Notes:

  • I made the three of them ahead and assembled the next day.
  • I kept the custard filling and chocolate frosting in the fridge while I left the cake at room temperature. The chocolate frosting can be used immediately and pour it over the filled cake but I wanted the frosting of the cake to be close to the looks of the one we have in my hometown so I kept it in the fridge before using. Although I kept in the fridge, I didn’t use it immediately to frost the cake since it was still firm. I took both the filling and the frosting about 30 minutes before using. Of course, it is up to you how you’d want to frost your cake.
  • The espresso powder enhances the chocolate flavor, but you can left it out.
  • I used chopped dark chocolate for the frosting because that’s all I had. You can use milk chocolate chips.
  • This is best eaten at room temperature.

I’ve shared a recipe video on my YouTube channel. I hope you can check it out.

You can also find me on:

Instagram: @thenotsocreativecook

Facebook: The Not So Creative Cook

I am taking this with me to Angie’s Fiesta Friday #346. And oh, I am co-hosting this week – I hope you can join this amazing party!

Also sharing this at WEEKEND POTLUCK #447 | Happiness Is Homemade Linky Party | What’s for Dinner? Sunday Link up #281 | #COOKBLOGSHARE | Lou Lou Girls Fabulous Party #343 | YOUR WHIMS WEDNESDAY #490 |

Print

Chocolate Moist Cake

Chocolate Moist Cake is a two layer cake made up of spongy and moist chocolate cake with a custard filling with a silky rich chocolate frosting.

Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Servings 12
Author Jhuls @ The Not So Creative Cook

Ingredients

For the frosting:

  • 200 ml heavy/whipping cream
  • 300 g dark chocolate chips /chopped dark chocolate

For the filling:

  • 1 cup (250 ml) whole milk
  • 1 tsp vanilla extract
  • 3 egg yolks
  • 1/3 cup white granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp unsalted butter

For the cake:

  • 2 cups (260 g) all-purpose flour
  • 2 cups (430 g) white granulated sugar
  • 1 cup (82 g) cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1 tsp espresso powder
  • 1 cup 250 ml whole milk
  • 2 eggs at room temperature
  • ½ cup (125 ml) canola or vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (250 ml) warm water

Instructions

For the frosting:

  1. In a heatproof bowl, add dark chocolate chips/chopped chocolate.
  2. Put heavy/whipping cream in a saucepan and bring to a slight boil over low heat.
  3. Pour the heated cream over the chocolate and wait for two minutes before mixing.
  4. After two minutes, stir using a wire whisk until glossy. Set aside to cool down.
  5. Note: After my frosting has cooled down, I cover it and place it in the fridge to set. Then I just take it out 30 minutes before using just to come to room temperature. I want my frosting to be in spreadable, thick consistency rather than the pourable, thinner kind. At the end of the day, it is up to you – besides, it’s your cake. 

For the filling:

  1. In a saucepan over medium heat, add milk and vanilla. Bring to a slight boil then remove from the heat.
  2. Add egg yolks and sugar in a bowl, beat until pale and fluffy. Add cornstarch and beat again just until combined.
  3. While beating, slowly add the warm milk. Put this mixture back in the saucepan and mix until it thickens. Add 1 tbsp of butter and mix until butter is well incorporated.
  4. Transfer the mixture to a bowl and slightly cool down. Cover with cling film, making sure that the film touches the top of the mixture to avoid forming a skin.
  5. When the filling has come to room temperature, you can keep them in the fridge until ready to use.

For the cake:

  1. Preheat the oven to 325 F. Spray 2 baking pans (8 inches x 12 inches) with a baking spray or grease with oil or butter, set aside.
  2. In a bowl, add flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Mix using an electric mixer or wire whisk.
  3. Add milk, eggs, water, oil, and vanilla extract. Mix again, making sure not to overmix. Scrape the sides and bottom of the bowl.
  4. Divide the cake batter between the two prepared pans and bake in the preheated oven at 325 F for 35-45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  5. Let the cakes cool completely before filling and frosting.
  6. To assemble the cake:
  7. Transfer one of the cakes to a rectangle dish.
  8. Top with the filling and spread evenly on top of the bottom layer of the cake.
  9. Put the second cake on top of the filling, so this one is the top layer.
  10. Spread the frosting on top of the top layer of the cake – you can frost the sides, too.
  11. You can design your cake however you want.

Recipe Notes

  • I made the three of them ahead and assembled the next day.
  • I kept the custard filling and chocolate frosting in the fridge while I left the cake at room temperature. The chocolate frosting can be used immediately and pour it over the filled cake but I wanted the frosting of the cake to be close to the looks of the one we have in my hometown so I kept it in the fridge before using. Although I kept in the fridge, I didn’t use it immediately to frost the cake since it was still firm. I took both the filling and the frosting about 30 minutes before using. Of course, it is up to you how you’d want to frost your cake.
  • The espresso powder enhances the chocolate flavor, but you can left it out.
  • I used chopped dark chocolate for the frosting because that’s all I had. You can use milk chocolate chips.
  • This is best eaten at room temperature.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

You May Also Like

Brazo de Mercedes
September 23, 2013
Creamy Cottage Pie
May 25, 2014
Healthy Ranch Dressing
January 22, 2017

14 Comments

Thanks for stopping by! I'd love to hear from you... :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error

Enjoy this blog? Please spread the word :)