Ultra-Moist Chocolate Cake with Warm Poured Glaze

Name: Ultra-Moist Chocolate Cake with Warm Poured Glaze
Prep time: 40 min
Total time: 40 min
Yield: 40 servings
Cuisine: Française
Ingredients: 2 cups (240 g) all-purpose flour; 2 cups (400 g) granulated sugar; 1 cup (250 ml) whole milk; 6 tablespoons (60 g) unsweetened cocoa powder; 1 tablespoon baking powder; 6 large eggs, separated; For the glaze:; 2 tablespoons unsalted butter; 2 cups (500 ml) whole milk; 1 cup (100 g) unsweetened cocoa powder

By Marie Lefebvre · Updated September 29, 2026

This showstopping chocolate cake takes its inspiration from the Brazilian 'molhadinho' tradition — where a boiling chocolate glaze is poured directly over the freshly baked sponge, soaking every crumb for a fudgy, melt-in-your-mouth result. It is simple enough for a weeknight yet impressive enough for any celebration. One slice is never enough!

Prep⏱️ 40 min

Servings👥 40 servings

Difficulty📊 Easy

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🛒 Ingredients

40 servings

2 cups (240 g) all-purpose flour
2 cups (400 g) granulated sugar
1 cup (250 ml) whole milk
6 tablespoons (60 g) unsweetened cocoa powder
1 tablespoon baking powder
6 large eggs, separated
For the glaze:
2 tablespoons unsalted butter
2 cups (500 ml) whole milk
1 cup (100 g) unsweetened cocoa powder

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat your oven to 350 °F (180 °C). Grease and flour a large baking pan (approx. 12 x 8 inches / 30 x 20 cm).
2
Separate the egg whites from the yolks. Beat the whites to stiff peaks with a hand mixer and set aside.
3
In a large bowl, beat the egg yolks with the sugar until pale and fluffy, about 3 minutes.
4
Sift together the flour, cocoa powder, and baking powder. Add to the yolk mixture in stages, alternating with the milk, and beat until you have a smooth, lump-free batter.
5
Using a spatula, gently fold the beaten egg whites into the batter in three additions, using upward strokes to keep the mixture light and airy.
6
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the centre comes out clean.
7
During the last 5 minutes of baking, make the glaze: combine the cocoa powder, butter, and milk in a small saucepan and bring to a boil over medium heat, stirring constantly.
8
Remove the cake from the oven, poke holes all over the surface with a fork, then immediately pour the hot glaze evenly over the top. Let rest for 15 minutes before slicing and serving.

💡 Chef's Tip

Dutch-process cocoa gives a deeper, richer flavour. This cake is even better the next day once the glaze has fully soaked in — great for making ahead. Store covered at room temperature for up to 3 days.