Moist Chocolate Cake {Again}

new year, shmew year. let me be honest, it’s mostly just another day for me nowadays (as it should be I guess). The public holiday however is very welcome.

Last night we stood outside to see the fireworks…. in my head it sounded better than in execution, we live in a valley and we have very few big trees in the yard, somehow though, those big trees managed to block our view entirely.

Last night, we chilled, I love it.

I remember a time when being home (or dare I say it, in JHB) was sacrilegious in my mind, but over the last few years, it’s my favourite place to be! Love every minute of it, quiet roads, relaxed days, tv series overdose and many lazy afternoon meetups/lunches and more. How the world turns and how much I love this feeling.

I have a list, a list of things I’ve done, things I haven’t done, things I want to do more of (like blogging) and maybe a few things I need to confess to. But to do it now would be clichéd being the new year and all, NOT to do it now, would be clichéd too. So let’s leave it for an anniversary post (yet another cliché, I only seem to be finding those in my head right now) or maybe I’ll just throw it out there randomly…keep an eye out

but today, we eat cake.

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If you follow me on my facebook page then you’ll know that yesterday was an entirely OVER-productive day in the kitchen,

hence I think I should just do nothing (well almost nothing) for the next couple weeks except for the highlight of the end of the holiday being my upcoming weekend in Durban for two exciting Mocktail classes.

jeez, I really need to stop digressing so easily.

So yesterday I was on a roll and made the following:

  • Chicken Pot Pie (Winter food in Summer…..I was liss, I have no excuse)
  • Croissant dough (which reminds me, it’s ready today! I better roll and bake them once this post is done!)
  • Eclairs
  • Pancakes (to be converted to “fehmcakes”, blog post coming soon)

Chocolate Cake with Choc Ganache topped with shards of Cote D’Or

Now I’ve done chocolate cake before here but it’s always fun to fiddle with recipes. This one as written in my recipe book originated from Ml. Mangera’s wife (unfortunately I have no idea who she is because this recipe was passed down from a whole lotta other ladies but at least it kept its credit, a rare virtue sometimes)

So now I am sad to say I’ve adapted it ALOT (my apologies to Ml. Mangera’s wife), especially a yummilicious sauce to make it deliciously moist and topped it with my chocolate ganache using Callebaut chocolate.

Preheat your oven to 190°c


4 eggs, seperated

1 cup castor sugar

1 tsp vanilla essence

1 cup flour

1/4 cup rich dark cocoa ( I use a malaysian, or is it singaporean? cocoa from Linda’s Bake & Pack, so far I’m very happy with it)

2 tsp baking powder

pinch of salt

1/2 cup boiling water

1/2 cup oil

Whisk the cocoa into the boiling water and keep aside.

To your mixer add the egg yolks, salt, vanilla essence and castor sugar. Beat til pale and creamy.

Add in the oil and combine well.

Add in 1/3 of the flour and the baking powder, combine and add half the cocoa-water.

Continue alternating with flour and cocoa-water, ending with the last 1/3 cup of flour.

Beat well.

Whisk the remaining egg whites to soft peaks. Fold into the cake batter, cutting through the fluffy whites with a metal spoon (apparently they say this is the best way to incorporate whites without deflating them too much)

Pour into a greased cake tin and bake for 20-25 minutes. When you place the tin in the oven, close the door and reduce the temperature to 180 degrees.

Do not overbake. This cake will rise, when done, a light push of the cake will spring back into place. This cake might also settle lower than what it looks like at full rise, that’s the beauty part. It also has a fairly flat top. Love it!!

While the cake is baking, make the sauce!


1/2 cup water

1/3 cup icing sugar

1 heaped tblsp cocoa

Boil on the stove until it’s well combined and only slightly reduced. Leave aside to cool a little.

When the cake is removed from the oven, leave to cool for a bit, then remove and place on cooling rack or if you baked it in a springform pan you can do it directly in there. Poke the cake with a thin skewer, close to but not quite right to the bottom. After 10 minutes of cake cooling, pour 3/4 or all of the warm sauce over (depends on how moist you like it)

Let the cake cool completely, top with choc ganache and decorate as desired.

It’s deeeeeeeee-frikkin-licious!! You MUST, yes I said MUST, try this. Do I say that for most of my recipes? well anyway, you MUST try it!

I tried this “poke” chocolate cake because a friend of mine over at The Whimsical Whisk made me a moist poke cake once, and she’s in Cape Town, and I am pining for it. So since I am loathe to request recipes from people who make cakes for a living, I improvised.

Turns out my sauce is ENTIRELY different, so if you want to taste her incredible cake then do contact her, but if you want to try a different deliciously moist cake….then try this! I DARE you! And loosen that top button on your pants when you start digging in….hahahahaha

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4 thoughts on “Moist Chocolate Cake {Again}

    • Thank you for commenting Aatikah. My apologies for the mention in the method and not in the ingredients. I actually found that just the baking powder alone worked better than the bicarb so I removed it from the ingredients. I will be sure to remove it from the method as well. Thank you

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