After testing different combinations of fillings, sponges, and chocolate glazes, I landed on this delicious chocolate cake recipe. The result was exactly what I’d been dreaming of, and customers fell in love with my soft and moist creation, too!
This Recipe for Soft And Moist Chocolate Cake is Easy and Amazing
- This cake is unbelievably soft and stays moist, thanks to the mascarpone filling and the gentle folding technique in the sponge. Even after chilling, it’s as tender as ever!
- The smooth ganache and glossy glaze make this cake a showstopper on any table. If you want to impress your guests or add a more elegant touch to the celebration, you know where to look!
- Want to add a hint of coffee, orange zest, or a berry layer? Go for it! You have a whole canvas for creativity right in front of you.
16 Basic Steps to Make Soft And Moist Chocolate Cake
Chocolate Sponge Cake
Step 1. Prep for Success!
Preheat your oven to 320°F (160°C). Then, grab a 6-inch round cake pan (or whatever alternative you’re using) and line the bottom with a circle of parchment paper. That way, you’ll avoid any sticking situations and ensure a smooth cake release later on. Prep game strong!
Step 2. Egg Whites Fluff Time
In a clean mixing bowl, add the basic ingredients: 3 egg whites, a pinch of salt, and ½ teaspoon of lemon juice.
Remember, we’re aiming for a frothy, cloud-like texture! Start beating it with an electric mixer on medium-high, and keep going for about 5 to 7 minutes until it’s airy and fluffy.
Step 3. Sweeten The Deal with Sugar and Yolks
Slowly add 75g of sugar to the whipped whites, a little bit at a time. Keep mixing until you see stiff, glossy peaks that hold their shape. The light, moist texture is one of the best things about this recipe, so don’t rush the process. Just take your time!
After that, add 3 egg yolks to the bowl. Switch to the lowest speed on your mixer and give it a gentle whisk. Just mix until everything is combined; there’s no need to go overboard here.
Step 4. Sift and Fold The Flour
Now, grab your flour sifter. Measure out 70g of cake flour and sift it into the egg mixture in two parts. Once done, use a spatula to fold it in SUPER gently. Vigorous stirring is not our style; we want to keep the lovely airiness, after all! Keep folding until you see no lumps, then set the bowl aside for a bit.
Step 5. Combine Wet and Dry
In a separate bowl, combine 20g of cocoa powder, 30g of milk, and 30g of vegetable oil. Whisk it all together until smooth, glossy, and deliciously chocolatey. Make sure there are no cocoa lumps so it mixes in easily later.
Now, scoop out about half of your egg-and-flour mixture (from Step 4) and fold it into the chocolate mixture you just made. Whisk until smooth, then fold this back into the remaining egg-flour mixture. Be gentle! We want it JUST combined without deflating the batter.
Step 6. Pour and Bake!
Pour your batter into the prepared cake pan. Don’t forget to give the pan a little tap on the counter to release any big bubbles hiding in there. Next, put it in the oven and bake it for about 40 to 45 minutes.
Check if it’s ready by inserting a toothpick in the center — it will come with little to no crumb when the cake is done.
Step 7. Let It Cool
Once your cake is out of the oven, let it rest in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. Don’t skip this step! We need it fully cooled before assembling and serving.
Step 8. Slice Your Layers
Has the cake cooled to the touch? Great! Use a serrated knife to slice it into three even layers carefully. Take it slow and steady to get clean cuts!
Chocolate Cream Filling
Step 9. Mix Mascarpone Cheese and Heavy Cream
In a clean mixing bowl, add 250g of mascarpone cheese and beat it gently with a spoon to soften it up.
After that, add 300ml of heavy cream, 30g of cocoa powder, and 40g of powdered sugar to the mascarpone. Stir until everything is combined and smooth! If it starts getting too thick, zap it in the microwave for about 30 seconds to loosen it up.
Step 10. Bring in The Chocolate
Take 120g of melted chocolate and add a little spoonful of the mascarpone cream mixture to it. Whisk them together, then pour the chocolate back into the main mixture. Stir until it’s all luscious and blended! When you’re done, set it aside for a second while we prepare to assemble.
Assembling the Cake (Round One)
Step 11. Prep the Mold
Place a 16-cm cake mold onto your serving plate, then cover the bottom with cling film and line the sides with an acetate sheet. Trust me; you’ll find it much easier to get the perfect shape and hold the cake layers in place!
Step 12. Arrange The Layers
Now, place the first layer of cake in the mold and spread ⅓ of the chocolate cream filling on top. Smooth it out with the back of a spoon! Again, if the cream thickens up too much to your liking, just warm it up in the microwave for 20 to 30 seconds.
Once the first layer firms up a little, add your second cake layer on top and repeat with another ⅓ of the cream filling. Things are starting to look good, right?
Finally, put the last cake layer on top and pour the remaining chocolate filling over it. Feel free to let it drip over the edges; messy as that might seem, this tender cake will turn out absolutely gorgeous!
Step 13. Chill Time
Use a rubber spatula to smooth out the top and sides of the cake. When satisfied with the result, you can place it in the fridge to cool and set for about 3 hours.
Chocolate Glaze
Step 14. Mix the Glaze
In a small saucepan, add 60g of sugar and 30g of cocoa powder. Stir them together, then pour in 100ml of water and 75ml of heavy cream. Whisk until it’s smooth and lump-free.
Step 15. Heat and Gelatinize
Place the saucepan over medium heat and bring it to a boil. After 10 to 15 minutes, remove from the heat and add 3g of bloomed gelatin sheets, followed by 70g of dark chocolate. Stir after each addition until it’s smooth and luscious, then sift the glaze to remove any remaining lumps.
Step 16. Let It Cool
Let the glaze cool at room temperature until it reaches about 90°F (32°C). It’s the ideal pouring temperature for our recipe, warm but not too hot!
Assembling The Cake (Final Round)
Step 16. Pour The Glaze
Take your baked cake out of the fridge. Dip a palette knife into hot water and use it to smooth out any rough edges on the top and sides.
Now, GENTLY stir the glaze one last time (no bubbles, please!), and pour it over the top of your entire cake. Let it cascade over the edges; the glossy drip effect it brings about is simply irresistible.
Step 17. Chill and Decorate
Let your cake chill for about 30 minutes at room temperature to set the glaze. Once it’s ready, decorate with whatever you like — sliced strawberries, chocolate shavings, instant coffee, or anything else that calls to you. Slice and enjoy your homemade chocolate cake! 🍫
Still craving rich chocolate flavors? I’ve got you! Try out my triple chocolate cake and chocolate cake roll. Or, if you have a preference for cupcakes, my Guinness chocolate cupcake recipe will take your breath away with just one bite.
Extra Note
Go for premium chocolate if possible. High-quality cocoa powder and dark chocolate take this moist cake to a whole new level! If you’re a fan of the classic flavor of chocolate, you’ll notice the difference.
FAQs
Can I make this cake in advance?
Absolutely! This cake is actually better if you give it a little time to settle and chill. Prepare and assemble it a day or two in advance, then glaze it just before serving. It’ll stay fresh and delicious!
What’s the best way to store leftovers?
Leftover cake slices can be stored in an airtight container in the fridge for up to four days. For the best texture, though, you should let each slice come to room temperature before digging in.
Can I use something other than mascarpone?
Yes! If mascarpone isn’t available, cream cheese or whipped ricotta make good substitutes. They’ll add a slight tang to the filling, and we all know that will pair beautifully with the chocolate. Just make sure to beat them until smooth for a creamier texture.
_Have a fun baking time with my simple recipe!
Soft And Moist Chocolate Cake
Ingredients
Sponge cake
- 3 egg whites + 3 egg yolks
- ½ tsp lemon juice
- 1 tsp salt
- 75 g sugar
- 20 g unsweetened cocoa powder
- 70 g cake flour
- 30 g milk
- 30 g vegetable oil or olive oil
Chocolate cream filling
- 250 g mascarpone cheese
- 30 g cocoa powder
- 300 ml heavy cream
- 120 g dark chocolate (melted)
- 40 g powdered sugar
Chocolate glaze
- 60 g sugar
- 30 g cocoa powder
- 75 ml heavy cream
- 100 ml water
- 3 g bloomed gelatine sheets
- 70 g dark chocolate
Instructions
Chocolate Sponge Cake
- Set the oven temperature to 320°F (160°C) and line the bottom of a 15cm (6-inch) round cake pan with parchment paper.
- In a clean mixing bowl, combine 3 egg whites, a pinch of salt, and ½ teaspoon of lemon juice. Beat the mixture on medium-high until it becomes frothy (about 5 to 7 minutes).
- Gradually add 75g of sugar in small increments, continuing to beat until stiff peaks form.
- Add 3 egg yolks to the bowl and whisk on the lowest speed until well combined.
- Sift in 70g of cake flour in two batches, folding it gently until just blended. Ensure there are no lumps, then set aside.
- In a separate bowl, add 20g of cocoa powder to 30g of milk and 30g of vegetable oil. Whisk together until smooth and well combined.
- Scoop out half of the dry mixture (from Step 5) and add it to the bowl with the wet ingredients (from Step 6). Whisk until well blended, then fold this mixture back into the remaining dry ingredients until just combined.
- Pour the cake batter into the prepared pan and tap gently to release any large air bubbles. Bake it for 40 to 45 minutes or until a toothpick poked into the cake’s center comes out crumb-free.
- Once baked, remove the cake from the oven and let it rest in the pan for about 10 minutes. Then, carefully take it out of the pan and transfer it to a wire rack to cool completely.
- When the sponge cake is cool, cut it horizontally into 3 layers.
Chocolate Cream Filling
- In a clean bowl, add 250g of mascarpone and lightly beat with a spoon to soften. Then, add 300ml of heavy cream, 30g of cocoa powder, and 40g of powdered sugar. Mix until well dissolved.
- Add a small amount of the mixture to a bowl with 120g of melted chocolate. Whisk until blended, then pour this chocolate back into the main mixture and stir until evenly combined.
First Assembly
- Place a 16cm cake mold on a serving plate, cover the bottom with cling film, and line it with an acetate sheet.
- Place the bottom cake layer into the mold and spread ⅓ of the chocolate cream filling evenly over its surface. If the mixture thickens, microwave it for 20 to 30 seconds.
- Wait until the filling sets slightly, then place the second cake layer on top and spread another ⅓ of the chocolate cream filling over it.
- Place the top cake layer on the filling-covered second layer, then spread the remaining filling over the top. Let it drip down the sides if desired.
- Use an offset spatula to smooth the ganache over the top and sides for an even finish. Place the cake in the fridge to chill for 3 hours.
Chocolate Glaze
- In a small saucepan, add 60g of sugar and 30g of cocoa powder. Stir for 1 to 2 minutes, then add 100ml of water and 75ml of heavy cream. Whisk until well blended.
- Heat the saucepan over medium heat, bringing it to a boil.
- Remove from heat, then add 3g of bloomed gelatin sheets and 70g of dark chocolate, stirring after each addition. Sift the mixture to remove any lumps or bubbles.
- Let it cool to 90°F (32°C) at room temperature.
Final Assembly
- Take your homemade cake out of the fridge. Dip a palette knife in hot water and use it to smooth the top and sides of the cake.
- Gently stir the chocolate glaze one last time (avoid creating bubbles), then pour it over the cake.
- Let the cake set for 30 minutes at room temperature, then decorate the top as desired. Enjoy your beautiful frosted cake!
