Decadent Super Moist Chocolate Cake

Decadent Super Moist Chocolate Cake

Ingredients

  • 1 cup butter, softened
  • 1¾ cups sugar
  • 3 medium eggs
  • 2 tsps vanilla extract
  • 1½ cups milk
  • 2½ cups plain flour
  • 6 Tblsps unsweetened cocoa powder
  • 1½ tsp bicarbonate soda
  • 1 tsp salt
  • ½ cup chocolate chips
  • Chocolate buttercream frosting or chocolate ganache
  • ¼ cup toasted hazelnuts, for decoration (optional)
  • Ferrero Rocher and/or chocolate bites, for decoration (optional)

Method

  • Preheat your Belling oven to 180°C in a conventional function, or 160°C fanned. Grease and flour a 13x9" baking pan or 2 9" round pans.
  • In a bowl, sift together the cocoa, bicarb soda, flour and salt. Put aside.
  • In a large mixing bowl, stir together butter and sugar. Using a hand mixer on medium, beat together until light and fluffy.
  • Add eggs one by one, mixing well in between. Add the vanilla extract and mix.
  • Add ⅓ of the flour mixture, beating well. Add some milk and continue mixing. Repeat until all the flour and milk are in.
  • Stir through the chocolate chips.
  • Pour the cake batter into the pan(s).
  • Bake the cake for about 45 minutes. Insert a toothpick into the middle of the cake to check if it comes out fairly clean, which means the cake is ready.
  • Take the cake out of the oven and allow to cool down before removing from the pan(s).
  • When completely cooled, top with icing/ganache and decorate with hazelnuts, Ferrero Rochers and/or chocolate bites.
  • Slice and serve.