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Moist chocolate cake slice with chocolate topping served on a white plate

Moist Chocolate Cake with Smooth Chocolate Topping

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A soft and easy moist chocolate cake made with oil, milk, and cocoa powder, then topped with a smooth chocolate cream topping. This simple chocolate tray cake chills beautifully and slices cleanly.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Course: Dessert
Cuisine: European, Homemade
Ingredients Method Video Notes

Ingredients
  

For the cake:
  • 2 eggs
  • 200 g sugar
  • 1 packet vanilla sugar
  • 100 ml oil
  • 200 ml milk
  • 250 g flour
  • 1 packet baking powder
  • 3 tablespoons cocoa powder
  • A pinch of salt
For the topping:
  • 200 g dark chocolate chopped
  • 50 g milk chocolate chopped
  • 220 ml heavy cream
  • 1 teaspoon butter
Optional decoration:
  • Grated chocolate
  • Chocolate sprinkles

Method
 

  1. Preheat the oven to 170°C. Line a baking tray with baking paper.
  2. In a large bowl, beat the eggs, sugar, and vanilla sugar until light, pale, and fluffy.
  3. Add the oil and milk. Mix until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Stir gently until the batter is smooth and fully combined. Do not overmix.
  6. Pour the batter into the prepared baking tray and spread it evenly.
  7. Bake for 30 to 35 minutes. Check with a toothpick. It should come out with a few moist crumbs. It should not be wet, but it should not be completely dry either.
  8. Remove the cake from the oven and immediately cover it with aluminum foil. Let it cool completely this way to help keep the cake moist.
  9. To make the topping, place the chopped dark chocolate and milk chocolate in a bowl.
  10. Heat the heavy cream and butter until just boiling.
  11. Pour the hot cream mixture over the chopped chocolate. Let it sit for 2 to 3 minutes, then stir until smooth.
  12. Let the topping cool slightly, then pour it over the cooled cake and spread evenly.
  13. Decorate with grated chocolate or chocolate sprinkles if desired.
  14. Chill the cake in the refrigerator for 2 hours before slicing and serving.

Video

Notes

  • Covering the cake with foil while it cools helps trap moisture and gives the cake a softer texture.
  • Do not overbake. The best texture comes when the toothpick shows moist crumbs instead of a fully dry center.
  • Let the chocolate topping cool slightly before pouring so it spreads more evenly over the cake.

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