Moist Chocolate Cake to Die For! Recipe

Name: Moist Chocolate Cake to Die For!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dark chocolate; 1 kg butter; 50 ml water; 1 teaspoon vanilla essence; 4 whole eggs; 200 g caster sugar; 1 teaspoon salt; 30 g plain flour; 250 ml double cream; 60 ml milk; 250 g dark chocolate; icing sugar (optional); creme fraiche (optional)

Servings: persons

200 g dark chocolate
1 kg butter
50 ml water
1 teaspoon vanilla essence
4 whole eggs
200 g caster sugar
1 teaspoon salt
30 g plain flour
250 ml double cream
60 ml milk
250 g dark chocolate
icing sugar (optional)
creme fraiche (optional)

1
1).
2
melt butter, chopped chocolate.
3
water and vanilla in bowl over hot water or in microwave.
4
in another bowl, whisk the eggs with the sugar until pale in colour and the whisk leaves a trail.
5
add melted chocolate mixture and stir well.
6
sieve the flour and salf and add to mixture.
7
2).
8
butter and lightly dust with flour a 10inch tin.
9
pour mixture and bake 25mins at 150 degrees Celsius.
10
3).
11
sauce: bring cream and milk to the boil and pour in the choc buttons.
12
stir until chocolate has dissolved.
13
4).
14
to serve, pour the warm chocolate sauce over the cake and serve with dusted icing sugar and a dollop of creme fraiche.
15
enjoy!
16
mmm delicious!

2999

kcal

Calories

270

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 200 g dark chocolate, 1 kg butter, 50 ml water, 1 teaspoon vanilla essence, and more.

Yes, Moist Chocolate Cake to Die For! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Chocolate Cake to Die For!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions