Easy Moist Chocolate Cake
A rich, deeply chocolatey cake crowned with a glossy fudge glaze that sets beautifully on top. Made in a blender with everyday pantry staples, it's weeknight-easy yet impressive enough for celebrations. Serves 12 generously.
🛒 Ingredients
12 servings
- 3 eggs
- 1½ cups (300 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) unsweetened cocoa powder
- ½ cup (12 cl) vegetable oil
- 1 tbsp baking powder
- pinch of salt
- 1 cup (25 cl) hot water
- For the glaze:
- 4 tbsp whole milk
- ½ cup (50 g) unsweetened cocoa powder
- 1 tbsp unsalted butter
- 1 cup (200 g) granulated sugar
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Directions
- 1
Preheat the oven to 400 °F (200 °C). In a blender, combine eggs, sugar, oil, cocoa, and flour. Blend until smooth. If the batter thickens too much, transfer to a bowl and whisk in the remaining flour by hand.
- 2
Pour the batter into a large bowl. Stir in the hot water, salt, and baking powder until just combined — do not overmix.
- 3
Pour into a greased and floured 9-inch (24 cm) cake pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- 4
Unmold the cake while still warm onto a wire rack.
- 5
Make the glaze: combine milk, cocoa, butter, and sugar in a small saucepan. Bring to a boil over medium heat, stirring constantly, for about 2 minutes.
- 6
Pour the hot glaze immediately over the warm cake and allow it to set slightly before slicing.
💡 Chef's Tip
Swap the hot water for strong black coffee — it deepens the chocolate flavor dramatically without making the cake taste like coffee.
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