This recipe is amazing – it makes the loveliest, moistest chocolate cake I have ever tried – it gets better by the day and freezes well too. Be warned….the quantities of sugar and cocoa will blow your mind – they are not a typo! But if you want a gorgeous, melt in your mouth cake this is it!
Posted January 24, 2014, Updated December 4, 2025
This recipe makes either a massive cake, 2 big ones, or 2 dozen muffins and a cake. I always use my roasting dish to make this and then freeze portions for later. It is a very moist cake so leave it until completely cool before you ice it – my Awesome Easy Rich Chocolate cake is easier & denser to ice for decorative birthday cakes but THIS one is too good not to share….
Ingredients
3.5 cups flour
3.5 cups sugar
1.5 cups cocoa powder
3 teaspoons baking powder
3 teaspoons baking soda
1 teaspoon salt
4 eggs
1 teaspoon vanilla
1 cup oil
2 cups milk
2 cups of boiling water (added at end)
Method
Put all the dry ingredients into a very large bowl and gently mix to combine
Add the eggs, oil, vanilla & milk into the bowl and gently mix until you form a batter.
Add boiling water carefully and gently mix until smooth
Pour into lined baking pan – I have used our roasting dish here and bake at 160C for 50 minutes to 1 hour depending on oven. Reduce cooking time accordingly depending on size of pans or if making muffins.
Cake is cooked when skewer comes out clean.
This cake gets moister by the day so stays nice and fresh very similar to mud cake. I ice it with my basic chocolate icing, or for a very decadent alternative try my Chocolate Ganache you will find under Baking & Recipes.
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Happy Baking!
Anna
Paulene says
#Just a perfect moist chocolate cake , put mixture into 2 separate sponge tins. You did mention this cake freezers well. Do I put it into sealed bag or ??????. Thank you Anna, look forward rTo yr reply. Paulene
justamumnz says
Yes that will be fine. As long as you separate the cakes with baking paper or they will stick together. Any airtight container, plastic wrap or sealed plastic bag.
Mary Joslen says
I made this cake for a large family gathering. It would serve 20-25 in quite generous pieces. I put a whipped ganache layer and then overnight in the fridge and then did a layer of basic choc icing. It is a rich and moist cake and a great recipie. It was too large to fit in my Kenwood bowl but easy to mix, just with a wooden spoon. Thank you.
cjjane@xtra.co.nz says
I tried this last week and it was perfect, so moist and easy to make too. I made it in a roasting pan dish and it made a great size, enough to share with others although I was reluctant to give some away!
justamumnz says
Wonderful ?
Ann-marie Mcneil says
This cake is awesome. Its every thing you said it was . Thankyou.
justamumnz says
Glad to hear! Enjoy
Helenjzk says
Hi. Am searching for a recipe suitable for making a tiered wedding cake and am
doing some trials now. Do you know how this would go in 7,9 & 11” tins? Or is it just trial and error. Sounds good though – thanks
justamumnz says
This is a beautiful moist cake. However for stacking I would try either my easy rich chocolate cake or my white chocolate mudcake. They are more dense. Google search these with just a mum or look in search function on my blog ☺️
justamumnz says
This is a beautiful moist cake. However for stacking I would suggest my easy rich chocolate cake or my white chocolate mud cake. These are both a little more dense so would stack and hold their shape. https://justamumnz.com/2014/01/20/awesome-easy-rich-chocolate-cake/ or https://justamumnz.com/2015/03/25/white-chocolate-mud-cake/
David says
Hi,
What sized roasting dish do you use? Mine is about 9.5 by 13.5 by 4 inches. Is this a good size?
justamumnz says
Hi, mine is 13 x 10.5 inches and around 3 inches deep so yours sounds perfect. Anna
Cheryl Cobb says
Hello,
I would like to do this for my son’s 21st cake, what sort of oil do you use?
Many thanks,
Cheryl
justamumnz says
I just use canola oil in baking ☺️
Monique says
Hi how long would you say for cupcakes? I’ve made this cake a couple times and love it! But now I’m wanting to make cupcakes for a big birthday
justamumnz says
It’s great for cupcakes, from memory about 13-15 minutes but test from then till they spring back at the touch. ?
Angela says
Do you use plain flour or self raising flour?
justamumnz says
Plain Flour 😀
Nicola Baker says
Yep. I have to agree. This is the ‘best ever’ chocolate cake. I have to confess I had my doubts – especially after adding all that boiling water! It looked more like a hot chocolate drink, but I made it exactly to the recipe and baked it in a meat dish. This is truly a fabulous, rich, moist cake. And so easy to make. Grand kids loved it!!! I would serve the leftovers with custard and cream for desert but unfortunately there aren’t any. Definitely will be baking this again. 🙂
justamumnz says
So funny you mention about adding the boiling water – I agree, the first time it seemed messy and just like chocolate soup!! But wow, the end result is so worth it!! 😀 Glad you liked it Nicola and thanks for letting me know 🙂