This moist chocolate cake is soft, rich, and soaked with a warm cocoa sauce that melts into every bite. It’s an easy, comforting dessert made with simple ingredients, perfect for everyday baking or special occasions when you want a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
Extremely moist thanks to the warm chocolate sauce poured over the cake
Simple ingredients you likely already have in your kitchen
No complicated techniques, perfect for beginner bakers
Rich chocolate flavor without being overly heavy
Delicious on its own or topped with nuts, coconut, or grated chocolate
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake batter
3 large eggs
200 g granulated sugar
120 ml vegetable oil
200 ml milk
30 g unsweetened cocoa powder
1 teaspoon vanilla extract
250 g all-purpose flour
10 g baking powder
For the chocolate sauce
25 g unsweetened cocoa powder
120 ml vegetable oil
200 g granulated sugar
200 ml milk
Directions
Prepare the cake batter
Add the eggs and granulated sugar to a large bowl and whisk until pale and frothy. Pour in the vegetable oil and milk, then whisk briefly until combined. Sift in the cocoa powder, vanilla, flour, and baking powder. Mix gently with a spatula or on low speed with a mixer until the batter is smooth and lump-free.
Prepare the sauce
In a saucepan, combine the cocoa powder, vegetable oil, sugar, and milk. Place over medium heat and stir continuously until the sugar is fully dissolved. Do not allow the mixture to boil. Remove from heat and set aside. Measure out 1 cup of the sauce and reserve it for soaking the cake.
Bake the cake
Pour the cake batter into a greased baking pan or mold and level the surface. Bake in a preheated oven at 170–180°C for 30–35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Soak the cake
Remove the cake from the oven and let it rest for 2–3 minutes. Slowly pour the reserved 1 cup of warm sauce evenly over the surface of the cake. The cake will absorb the sauce as it cools. Serve with extra sauce spooned over each slice if desired.
Servings and timing
Servings: 10 slices
Preparation time: 15 minutes
Baking time: 30–35 minutes
Total time: about 50 minutes
Variations
Add 50–60 g finely chopped dark chocolate to the sauce for a deeper chocolate flavor
Sprinkle shredded coconut, chopped nuts, or grated chocolate over the cake before serving
Add a pinch of instant coffee to the batter to enhance the cocoa taste
Bake the batter in individual ramekins for single-serve desserts
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15–20 seconds. The sauce will soften again and keep the cake moist. The cake can also be enjoyed cold straight from the fridge.
FAQs
Can I make this cake without an electric mixer?
Yes, a hand whisk and spatula are enough. Just mix gently until smooth.
Why is the sauce poured on while the cake is warm?
The warm cake absorbs the sauce better, creating a soft and moist texture.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect the moisture and richness.
What pan size works best?
A medium rectangular pan or a 22–24 cm round pan works well.
Can I use butter instead of oil?
Oil is recommended for moisture, but melted butter can be used with a slightly denser result.
How do I know when the cake is baked?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can this cake be frozen?
Yes, freeze without the extra sauce on top for up to 2 months. Thaw in the refrigerator.
Is this cake suitable for celebrations?
Absolutely. It stays moist for days and slices beautifully.
Can I add nuts inside the batter?
Yes, fold in up to 80 g of chopped nuts before baking.
What makes this cake so moist?
The combination of oil-based batter and warm chocolate sauce creates lasting moisture.
Conclusion
This moist chocolate cake is a simple yet indulgent dessert that delivers rich flavor and an irresistibly soft texture. With its warm chocolate sauce and easy preparation, it’s the kind of recipe you’ll return to again and again for family treats, gatherings, or whenever a chocolate craving strikes.
This moist chocolate cake is rich, soft, and soaked with a warm chocolate sauce that enhances every bite. It’s an easy and indulgent dessert made from everyday ingredients, perfect for any occasion.
Ingredients
3 large eggs
200 g granulated sugar
120 ml vegetable oil
200 ml milk
30 g unsweetened cocoa powder
1 teaspoon vanilla extract
250 g all-purpose flour
10 g baking powder
For the chocolate sauce:
25 g unsweetened cocoa powder
120 ml vegetable oil
200 g granulated sugar
200 ml milk
Instructions
Prepare the cake batter: In a large bowl, whisk the eggs and sugar until pale and frothy. Add vegetable oil and milk; whisk to combine. Sift in cocoa powder, vanilla, flour, and baking powder. Mix gently until the batter is smooth.
Prepare the sauce: In a saucepan over medium heat, combine cocoa powder, oil, sugar, and milk. Stir until the sugar dissolves (do not boil). Set aside and reserve 1 cup of sauce for soaking.
Bake the cake: Pour the batter into a greased 22–24 cm round or medium rectangular baking pan. Bake at 170–180°C for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Soak the cake: Let the cake rest for 2–3 minutes after baking. Slowly pour 1 cup of warm sauce evenly over the top. Let it soak in and cool. Serve with extra sauce if desired.
Notes
Use a whisk and spatula—no mixer required.
Pour sauce while the cake is still warm for better absorption.
Add-ins like nuts, coconut, or grated chocolate can be sprinkled on top before serving.
Store covered in the fridge for up to 4 days; reheat to restore softness.
Add instant coffee or dark chocolate to the sauce for a flavor boost.
