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🍫 Moist Chocolate Cake – Professional Bakery Recipe

 


Master the art of making the perfect moist chocolate cake with this professional recipe. Soft crumb, rich chocolate flavor, and glossy finish — step-by-step instructions, baking tips, and chef’s secrets.

✨ Introduction – The Chocolate Cake Every Pastry Chef Dreams Of

A great moist chocolate cake is more than dessert — it’s an experience. Deep cocoa flavor, a soft and tender crumb, and just the right sweetness make this cake a bakery classic. Designed for professional kitchens yet simplified for advanced home bakers, it’s perfect for restaurant service, celebration cakes, or café displays.

💡 What Makes This Cake Exceptional

  • Moist Texture – Perfect balance of fat, sugar, and liquid.

  • Rich Flavor – Premium cocoa and real chocolate.

  • Even Crumb – Precise mixing techniques.

  • Glossy Finish – Silky chocolate glaze for perfection.

🛒 Professional Ingredient List (20 cm / 8-inch round cake)

Dry Ingredients

  • 200 g cake flour (or sifted all-purpose)

  • 60 g Dutch-process cocoa powder

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp fine sea salt

Wet Ingredients

  • 200 g caster sugar

  • 100 g light brown sugar

  • 120 ml vegetable oil (neutral flavor)

  • 2 large eggs, room temperature

  • 200 ml whole milk, room temperature

  • 120 ml hot coffee, freshly brewed

  • 1 tsp pure vanilla extract

Chocolate Glaze

  • 150 g dark chocolate (60–70% cocoa), chopped

  • 150 ml heavy cream

  • 1 tbsp unsalted butter

👨‍🍳 Step-by-Step Method

1️⃣ Prepare Pan & Oven

  1. Preheat oven to 175°C (350°F).

  2. Grease and line a 20 cm (8-inch) cake tin with parchment.

2️⃣ Mix Dry Ingredients

  1. Sift flour, cocoa, baking powder, baking soda, and salt.

  2. Set aside.

3️⃣ Combine Wet Ingredients

  1. Whisk caster sugar, brown sugar, and oil until smooth.

  2. Add eggs one at a time.

  3. Mix in milk and vanilla.

4️⃣ Incorporate Dry Ingredients

  1. Add dry mix in two additions, mixing gently.

  2. Stir in hot coffee — batter will be thin.

5️⃣ Bake

  1. Pour into tin and bake 40–45 mins, until a skewer comes out clean.

  2. Cool 10 mins in tin, then on wire rack.

6️⃣ Make the Glaze

  1. Heat cream until steaming.

  2. Pour over chocolate; rest 1 min.

  3. Stir until smooth, whisk in butter.

7️⃣ Finish

Pour glaze over cooled cake and smooth with an offset spatula.

🎯 Chef’s Tips

  • Coffee Boost: Enhances chocolate depth.

  • Weigh Ingredients: Ensures precision.

  • Room-Temp Ingredients: Creates a stable emulsion.

  • Avoid Overbaking: Keep it moist.

🍽 Serving Suggestions

  • Serve with whipped cream or crème fraîche.

  • Add fresh berries.

  • Dust lightly with cocoa.

🥶 Storage

  • Room temperature: 3 days.

  • Refrigerated: 5 days.

  • Freeze (no glaze): 2 months.

📊 Nutritional Information (per slice)

  • Calories: 370 kcal

  • Fat: 20 g

  • Carbs: 45 g

  • Protein: 5 g

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