Moist Chocolate Cake with Chocolate Sauce
An ultra-moist chocolate cake soaked in a warm, rich chocolate sauce — easy to make with simple pantry ingredients.
Ingredients
Cake:
- 4 eggs
- 1 cup sugar
- 1 cup oil
- 1 cup milk
- 1.5 cups flour
- 2 tablespoons cocoa powder
- 1.5 packets baking powder
Chocolate Sauce:
- 3.5 cups milk
- 1/2 cup sugar
- 1/2 cup oil
- 2 tablespoons cocoa powder
Chocolate Finish:
- 1.5 cups reserved cooked sauce
- 1 can milk
- 1 packet dark chocolate
Instructions
- Beat the eggs and sugar together until pale and frothy.
- Add the oil and milk, and beat again until well combined.
- Sift the flour, cocoa powder, and baking powder together in a separate bowl, then fold gently into the batter.
- Pour the batter into a greased 27 cm baking pan.
- Bake at 180°C (350°F) for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, combine the sauce ingredients in a saucepan and bring to a boil.
- Reserve 1.5 cups of the sauce, then stir in the canned milk and dark chocolate until melted and smooth.
- Let the baked cake cool for 15–20 minutes, then slice it.
- Slowly drizzle the plain sauce over the cake, a little at a time, to avoid making it mushy.
- Once absorbed, pour the reserved chocolate mixture over the top, saving a little for serving.
- Let the cake rest for 30 minutes before serving.
Notes
- Don't pour the sauce all at once — slow drizzling keeps the texture moist, not soggy.
- Store covered in the fridge for up to 4–5 days.
- Tastes great cold or gently reheated.