Super Moist Chocolate Cake

Name: Super Moist Chocolate Cake
Prep time: 10 min
Cook time: 60 min
Yield: 10-12 serves
Ingredients: 1 ¾ cups plain flour; ¾ cup Dutch cocoa powder; 1 ¼ cups caster sugar; 1 ½ tsp bi-carbonate of soda; 1 ½ tsp baking powder; 1 tsp salt; 125ml vegetable oil; 2 eggs; 2 tsp vanilla essence; 250ml buttermilk; 250ml hot water; ; Chocolate icing; 3 cups icing sugar; 1/2 cup Dutch cocoa powder; 100g unsalted butter, softened; 2-4 tbsp hot water

By Fransje Garland-Frost

Not sure what chocolate dessert to whip up for your next event? Our easy chocolate cake recipe is quick to prepare and just as simple to bake (and eat!).

The best part is that you can mix all the ingredients together by hand then let your oven do its work. If you have a NEFF oven with the Circo Therm® hot air function, your chocolate cake will be cooked to perfection while also being nice and moist.

If you’ve got a NEFF Slide & Hide® oven, you can do a skewer test on your cake without having to awkwardly lean over a traditional oven door, as the Slide & Hide® oven door can fully retract under your oven.

Once the cake is baked and cooled down, you can serve it with a soft chocolate icing, ice cream, a dollop of cream or all three if you’re craving something sweet!

Function: Circo Therm®

Super Moist Chocolate Cake

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Prep: 10 minutes

Cooking: 60 minutes

difficulty: Easy

Serves: 10-12

Ingredients

1 ¾ cups plain flour

¾ cup Dutch cocoa powder

1 ¼ cups caster sugar

1 ½ tsp bi-carbonate of soda

1 ½ tsp baking powder

1 tsp salt

125ml vegetable oil

2 eggs

2 tsp vanilla essence

250ml buttermilk

250ml hot water

Chocolate icing

3 cups icing sugar

1/2 cup Dutch cocoa powder

100g unsalted butter, softened

2-4 tbsp hot water

Method

1: Grease and line a 20cm round (deep) cake tin and preheat the oven on CircoTherm® to 170°C.

2: Sift all of the dry ingredients in to a large bowl and whisk together to combine and aerate. In a separate bowl, whisk together the oil, eggs, vanilla and buttermilk. Add mixture to the dry ingredients and beat the mixture until smooth with a wooden spoon. Add the boiling water and mix well. The cake mixture will be very liquid.

3: Pour cake mixture into the prepared tin and bake for 55-60 minutes or until cooked when tested with a cake skewer. Remove the cake from the oven and allow to cool for 10 minutes in the cake tin. Turn out cake and allow to cool completely before icing.

4: To make the icing, sift icing sugar and cocoa in to a bowl. Add the butter and with a butter knife, mix in enough water to make a soft icing. When the cake is cool, spread icing to cover the top and sides of the cake.

Notes

This cake can be made ahead of time and keeps well for 4 days unrefrigerated.

Authors Bio

As a trained Home Economist and Chef, Fransje knows that good cooking comes from confidence in the kitchen. With 27 years of industry experience, Fransje can help you decode the appliance manual and share some delicious dishes.

Super Moist Chocolate Cake

Super Moist Chocolate Cake

Ingredients

Method

Notes

Authors Bio

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