Moist Chocolate Cake

This chocolate cake recipe is a real gem. Decadent is the word that best describes it. And to top off the decadence, the cake is sandwiched and topped with a rich layer of dark chocolate ganache, made using good quality dark chocolate and cream. Yes indeed, this is a chocolate cake recipe straight from the top shelf.

Best of all: it’s easy to make. You can whip this cake up with just a few ingredients that are readily available from the supermarket. And using QL Omega eggs, the cholesterol content is only 50% of standard eggs, so that you can eat with ease. When you bring this cake to the table the mouths of your guests will drop in awe. Definitely a sight to behold!

You can decorate the cake with anything you like, from toasted almond nibs or flakes to chocolate curls and fresh fruits. Serve it as a dessert after meals or as an afternoon treat to go along with your favourite coffee. Let our photos do the talking, while your palate offers the judgment of taste.

Preparation time: 15 minutes
Cooking time: 40-45 minutes
Servings: 8


100 gall purpose or plain flour
50 gdark cocoa powder
1/2 tspbaking powder
1/2 tspbaking soda
1/4 tspsalt
180 gunsalted butter, softened at room temperature
150 gcaster sugar
2QL Omega eggs
1 tspvanilla essence/extract
200 mlmilk
For chocolate ganache:
200 mlwhipping cream
200 ggood quality dark chocolate (preferably 60% cocoa solids), chopped into small pieces


  1. Line an 8-inch round cake tin with parchment or baking paper.
  2. Sift together all purpose flour, cocoa powder, salt, baking powder and baking soda in a mixing bowl.
  3. Beat butter and caster sugar until smooth and well combined.
  4. Beat in eggs, one at a time, followed by the vanilla essence.
  5. Add milk and flour mixture alternately. Beat until batter is well mixed.
  6. Pour batter into baking tin. Bake in a preheated 180 C oven for 40 – 45 minutes until a skewer inserted in the middle of the cake comes out clean. Cool on a cooling rack. Turn out the cakes and remove the parchment/baking paper lining.
  7. While the cake is being baked in the oven, make the chocolate ganache. Heat whipping cream in a saucepan on medium heat until boiling. Pour hot cream into chopped dark chocolate in a medium heat-proof bowl and stir briskly with a wooden spatula.
  8. Continue to stir until the dark chocolate pieces are fully melted. If the chocolate pieces do not melt completely, move the heat-proof bowl to a saucepan with hot simmering water and keep stirring until the chocolate is completely dissolved and creamy.
  9. Chill the ganache in the refrigerator for 20 – 30 minutes until slightly thickened.
  10. Spread the ganache on the cooled cake, or slice the cake into two layers and sandwich with the chocolate ganache and spread on the top of the cake.
  11. Decorate with chocolate curls, toasted almond nibs/flakes or fruits before serving. Serve with coffee.

QL Kitchen Tips:

This moist chocolate cake can be kept in the refrigerator in an air-tight container for up to 3 days. Leave the cake for 30 minutes at room temperature after removing from the fridge before serving.


QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL eggs, click here.


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