i use an old recipe that i found on a cocoa tin... ... grr im at work, but can post if u want when i get in... . . always moist, cut thru middle place icing and rasberry jam there - keeps moist for long
lindi4,
Apr 12, 12:08am
My secret is to get it out of the tin when warm and put hands under running cold tap and smear a little water over and throw a tea towel over and it will steam and no crsuty edges.
petal1955,
Apr 12, 12:28am
using oil istead of better always makes a moist chocky cake
liamjosh,
Apr 12, 1:01am
My one is always moist, it has lots of golden syrup in and I think that is why. Always delicious and never fails. Will find recipe and post.
liamjosh,
Apr 12, 1:06am
Warm in a pot: 1 1/2 cups of milk 4 generous tbspn of golden syrup 1 tsp baking soda
Cream: 1/4 lb of butter 1 cup of sugar Add one egg
To the creamed mixture add: 2 cups high grade flour 2 tbspn cocoa 1 1/2 tspn baking powder
Add the warmed liquid and beat well. This should be a fairly runny mixture
Pour into lined baking tin and bake at 180 degrees until cooked. Do not over cook, remove from oven when the cake bounces back when it is pushed.
Enjoy, this is the best chocolate cake I have ever had and seems to get moister the longer it is left. It never lasts long in our house. It is also good warmed in the microwave with ice cream
pinkfish75,
Apr 12, 1:06am
Use a choc cake recipe that uses Yoghurt! It keeps the cake moist!
jaybee6,
Apr 12, 4:21am
liamjoshabout how long do you cook this. Cheers might try this one.
molly37,
Apr 12, 4:41am
Everyone loves this cake, so moist and rich. You can use an electric beater if you wish.
2 Cups Flour ½ C Cocoa 2 tsp Baking Powder 1tsp Baking Soda 1 ¼ C Caster Sugar 125g Soft Butter 1 Cup Milk 250g Sour Cream 3 Eggs
Pre-heat oven to 180 Grease Tin
Sift flour, Cocoa, BP and Soda. Add Sugar, Butter, Milk and Sour Cream. Beat with a wooden spoon 2-3 mins Add Eggs, Beat for 2 mins till smooth.
Bake 1 hour 10mins. Leave in tin for 10 mins
alebix,
Apr 12, 6:52am
Alison holsts crazy cake is moist as it uses oil instead of butter... .
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