Ultra Moist Chocolate Cake
Celebrate any special occasion with this ultra‑moist chocolate cake. The tender crumb and decadent frosting make it a crowd‑pleaser for birthdays, holidays, or any gathering.
Instructions
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Preheat the oven to 350 °F (175 °C). Grease an 8‑by‑8‑inch square pan.
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In a large bowl, whisk together the eggs, milk, curd, oil, melted butter, and vanilla extract until smooth.
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Sift in the sugar, maida, cocoa powder, baking powder, baking soda, and salt. Mix until just combined; avoid over‑mixing.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 35–38 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely in the pan before frosting.
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For the frosting, melt the chocolate chips and butter together, then stir in the cream until smooth.
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Add powdered sugar to the frosting, adjusting the amount to taste, and whisk until glossy.
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Spread the frosting over the cooled cake, slice, and serve.
Tips
If using dark chocolate for the frosting, increase powdered sugar to balance bitterness. For a lighter crumb, sift dry ingredients before mixing.
Video
“Thank you 6 Million Friends | Chef Alandra's Chocolate Cake Recipe in Tamil” by Madras Samayal, watch on YouTube.
About this recipe
This chocolate cake is baked in an 8‑by‑8‑inch square pan, yielding a dense yet fluffy texture thanks to a blend of eggs, milk, curd, and oil. The cocoa‑laden batter is lightly sweetened and leavened for a perfect rise. A smooth chocolate frosting, made with cream, chocolate chips, butter, and powdered sugar, adds a glossy finish that complements the cake’s richness. Serve the cake at room temperature, sliced into squares, and enjoy it with a glass of milk or coffee for a comforting treat.
