Paul’s Firm and Moist Chocolate Cake Recipe

1. Chocolate Sauce

3. Dry Ingredients

4. Mixing All the Ingredients

5. Filling the Cake Tins

6. Putting the Cakes in the Oven

7. Taking the Cake out of the Oven

Baking is obviously a very important part of cake decorating and you can’t just set about decorating any type of cake. Some cakes are much better for stacking and carving than others, especially when it comes to some of the novelty cakes. Luckily, we have taken the guesswork out of this, by providing you with a guide to making Paul’s famous firm and moist chocolate cake recipe! It’s perfect for carving and it tastes amazing.

Downloadable tools and ingredients list

Grams to lbs

Inches to cm or vice versa

other US to metric and Metric to US

This recipe is designed for a 10″ square or 10″ and 6″ round cakes.

Need to bake a different size? Use our Cake Recipe Re-Calculator, find Paul’s Moist Chocolate cake recipe then select your new bake size.

  • 330g Unsalted Butter
  • 330g Dark Chocolate (55%-60% cocoa if possible)
  • 9 Teaspoons Instant Coffee
  • 240ml Water
  • 75g Cocoa Powder
  • 190g Plain Flour
  • 190g Self Raising Flour
  • 1 Teaspoon Bicarbonate Soda
  • 720g Golden Caster Sugar
  • 6 Large Eggs
  • 10.5 Teaspoons Vegetable Oil (rapeseed preferred but not essential)
  • 165ml Buttermilk

******Heat your oven to 150C or 302F or Gas Mark 2 *******

Download our printable tools and ingredients list.

US Measurements

NOTE – these ingredients are set for 10″ and 6″ round cakes OR a 10″ square cake.

  • 2 Small Mixing Bowls
  • 1 Large Mixing Bowl
  • 10″ Round Cake Tin (3″ deep)
  • 6″ Round Cake Tin (3″ deep)
  • Cooling Rack
  • Balloon Whisk
  • Wooden Spoon
  • Measuring Jug
  • Weighing Scales
  • Greaseproof Paper
  • Teaspoon
Paul Bradford

Paul Bradford

Paul Bradford´s mission is to ‘Empower people to achieve their cake decorating dreams’ by providing a range of cake decorating courses and online tutorials through their website, which currently teaches 195,000+ students.  

Comments

    • Paul Doffman (Staff)

      Hi Khurram,

      Paul mentions at around 3 mins 30 that he does it by hand to keep the cake a little denser and not to get too much air in the cake.

      Hope that helps

      Cheers

      Paul Doffman
      Customer Support

      Reply
        • Paul Doffman (Staff)

          Hi

          Paul mentions at around 3 mins 30 that he does it by hand to keep the cake a little denser and not to get too much air in the cake. You could always give it a go with you mixer though!

          Cheers

          Paul Doffman
          Customer Support

          Reply
    • phoebe16

      you can really use any size you want and it doesn’t even have to be a round cake pan but could be any size you would like! the time the cake takes to bake varies depending on how much you fill the pan and how big it is. so if u are unsure about the time the cake takes to bake in the pan u are using, just try researching on google and u will be fine. happy baking!

      Reply
    • Lizzokm2014

      330g unsalted butter
      330g dark chocolate (55%-60% cocoa if possible)
      9 teaspoon instant coffee
      240ml water
      75g Cocoa powder
      190g plain flour
      190g self raising flour
      1 teaspoon bicarb soda
      720g golden caster sugar
      6 large eggs
      10.5 teaspoon vegetable oil (rapeseed preferred but not essential)
      165ml buttermilk
      NOTE – These ingredients are set for a 10″ and 6″ Round cakes OR 10″ Square cake
      Use this RECKONER to work out other portion quantities using 10″ Square as your starting tin

      Reply
  1. DG

    Little disappointed measurements are not complete.
    Buttermilk amount??? Also all the dry ingredients ( other than the baking soda )
    🙁

    Reply
  2. Jo

    I was just wondering how strong the coffee is once the cake is made? Is this more of a chocolate coffee cake or can you not really taste it?

    Reply
  3. Aatifa

    Hi,

    Can you specify how much flour, caster sugar and coco powder is used?

    Many thanks,

    Aatifa

    Reply
  4. Lesley

    Thank you so much for the tutorial Paul.
    I’ve just finished making my chocolate cakes, they’re in the oven now & smell amazing.
    I’m working my way through the basic stages & then I’ll definitely be signing up for the full course.
    Just 1 question…
    I have a fan oven. Should I still be baking the cakes at 150`C?

    Reply
  5. lovstad1963

    Can you leave out the coffee? and if you do should there be something to substitute it or will cake still be ok? I hate coffee in a cake, thanks.

    Reply
    • Paul Doffman (Staff)

      Yeah you can just leave it out. You can hardly taste it though but yeah if you really don’t want it just leave it out 🙂

      Cheers

      Paul Doffman
      Customer Support

      Reply
  6. juliastanislaus

    Hello,is the free video section free? i cant watch. secondly,i have seen the ingredients and that’s a big problem because in my country Nigeria we dont have buttermilk,sweet chocolate, in fact there are lots of ingredients we dont have in my country . i really need help.
    To stand out in this business.
    And i believe i am in the right place . THANKYOU

    Reply
    • Paul Doffman (Staff)

      Hi

      sorry about the late reply. Yeah its free but you either need to join as a free members or just enter your email address in any of the videos to keep watching. You do need to be logged in though to see the tool and ingredients I think that might be the problem.

      If you ask in our Q&A about finding replacements to ingredients I’m sure someone will help. http://www.designer-cakes.com/questions

      Cheers

      Paul Doffman
      Customer Support

      Reply
    • Andy (Staff)

      Hope this helps! –

      330g unsalted butter
      330g dark chocolate (55%-60% cocoa if possible)
      9 teaspoon instant coffee
      240ml water
      75g Cocoa powder
      190g plain flour
      190g self raising flour
      1 teaspoon bicarb soda
      720g golden caster sugar
      6 large eggs
      10.5 teaspoon vegetable oil (rapeseed preferred but not essential)
      165ml buttermilk

      NOTE – These ingredients are set for a 10″ and 6″ Round cakes OR 10″ Square cake

      Reply
      • gargulkaD

        Just want to ask – is it not the amout of golden sugar- well – 720 g – tooooo much for this amount of another ingredients?
        Thank you for answering, I just wonder… 🙂

        Reply
        • Danielle

          Hi!

          Thank you for getting in touch, every cake has different amount of caster sugar but this cake in particular requires this amount! Helps it taste yummy!

          Hope this helps 🙂

          D x

          Reply
  7. ohavimot

    Hi, I can’t find where you added the quantities of the dry ingredients.
    can you just post it as a response?
    Thank You.

    Reply
      • David Brice

        It is a very moist cake, but the best thing to do is to bake it well ahead of the wedding then freeze it. You can then test the cake before using it on the big day.

        Make sure once its out the freezer that its stored in a cool, dry place.

        Reply
  8. jennifer1811

    Love this cake, I’ve used this recipe again and again now and everyone thats had a slice has LOVED IT. Thanks so much Paul its brilliant!

    Reply
    • Paul Doffman (Staff)

      I think this is optional just if you are not going to decorating that day you might freeze it or keep it in the fridge until you are ready.

      Cheers

      Paul Doffman
      Customer Support

      Reply
  9. Lynne

    Really enjoying this basic course. Very clear instructions

    I am sure I will be e rolling on one of your courses soon. Mant thanks

    Reply
  10. Lynne

    Really enjoying this basic course. Very clear instructions

    I am sure I will be e rolling on one of your courses soon. Many thanks

    Reply
  11. Steffie82

    I’ve made this cake twice and they tasted amazing but they are rising and crusting on the sides but are sinking in the middle. I do not open the oven door before 2 hrs and even bought an oven thermometer. I use parchment paper, I follow the instructions to the letter. I used my gas oven the first time and my friend gas oven the second and have the same results. I can not leave it in any longer as the cake will burn. I used a microwave to melt the ingredients. I used an electric mixer for the egg mixture. After I have mixed all the ingredients together with a wooden spoon I give it another quick whizz with the mixer. I was thinking about buying more heavy cake tins, but I am hesitant to do so not knowing whether it will change my end result and to its importance. Do you have any clues to what I might be doing wrong?

    Reply
  12. Chrissy

    Hi can you please give me the measurements of the dry ingredients I would love to have a go at this cake Paul gives all the other measurements but not the dry measurements thank you very much

    Reply
  13. lilly4cara

    I’m just loving the tutorials! Thank you so much. I want to make the choc cake but
    Can’t find golden castor sugar in South Africa? Can I use normal castor sugar?
    Also could milk chocolate be used in the recipe ?

    Thanks
    Lillian

    Reply
  14. Merche

    la mezcla se puede hacer con la batidora,? quedará igual ? es que tengo el brazo que no puedo hacer mucha fuerza.

    ——-

    Google Translate:

    The mixture can be made in a blender,? Stay the same? my arm is that I can not do a lot of strength.

    Reply
    • Paul Doffman (Staff)

      Yeah I think it would be ok if you wanted to do it with the mixer. Might be good to ask in our Q&A

      Cheers

      Paul Doffman
      Customer Support

      ——

      Sí, creo que no estaría mal si quería hacerlo con la batidora. Puede ser bueno para preguntar en nuestro Q & A

      ¡Salud

      Paul Doffman
      Atención al cliente

      Reply
  15. madeleine16

    Great tutorial, easy to follow. Look forward to trying the recipe at the weekend-I will then attempt the spotted handbag for my daughter’s 40th !
    Many thanks

    Reply
  16. bklawrence12

    Hi Paul! The dry ingredients is plain and SR flour, brown sugar, cocoa. I was wondering if you could tell me how much of each please as would love to try this cake.

    Regards Brenda

    Reply
  17. Mojo0403

    Omg I’m so nervous, cakes are now in the oven. Can’t believe they need to be in for 2 hours …. Frightened they are going to burn. It’s like the great British bake off!!

    Reply
  18. mashk

    Hi i am not able to view one complete video,
    i am running my Video on SD my video runs only a minute and then i get this add to apply for 1000 videos and become a paid member ,and when that add comes i am not able to continue my video ,please help !

    Reply
  19. scanoo3032

    So I am in California, so the reason they are in for 2 hours is because the temperature is low at 150??? Correct?? Help!

    Reply
    • Andy (Staff)

      Hi gmajan48, Caster (or castor) sugar is a very fine sugar that is also known as ‘Superfine sugar’ in the USA – If you can’t find it you can always grind down granulated sugar to a finer consistency 🙂

      Reply
    • Andy (Staff)

      Hi Girlsobold, There’s a similar question on our Q&A here from a member that states they cook the cake at 130 degrees for exactly 2 hours – it may be a case of experimenting as all ovens can differ but try that as a starting point!

      Reply
  20. linniebee

    Hi Paul.
    This is my first free toturial, It is excellent , I have not baked anything yet but you are doing a great job explaining the steps, easy to follow. I am planning on starting a baking business next year and this is why I am involved in this I am hoping to follow all the toturals including the Pro ones.
    Thank you for making this possible for me.
    linniebee.

    Reply
    • Andy (Staff)

      Hi Linniebee, Glad you’re enjoying the tutorial (and hopefully the others we offer on the site!) and that’s great to hear that you’re planning on starting a business. Our Pro membership should help you out hugely with this step, keep us updated with how you get on!

      Kind Regards,
      Andy
      Customer Support

      Reply
  21. jennie

    What are the sizes of the tins? How can you scale the recipe for smaller tins?

    Reply
  22. ladydiana

    Hi Paul been looking at this recipe would love to try it but not sure on the amount of caster suger used it seem a lot am wondering if it would be very sweet ? Thanks

    Reply
    • Danielle

      Hi LadyDiana,

      Thank you for the comment! We use 720g of caster sugar in this cake! It is sweet but it is very tasty 🙂

      Hope this helps! D xx

      Reply
  23. leslielai

    I baked this cake using a 12″ ish rectangular cake pan. was a bit worried because of the pan size but i needed it to get the size to curve a number 6 for my nephew’s birthday. It came out perfect to my surprise and it was really good for curving, less crumbs and the taste was fantastic. i got great raves from all ages who ate the cake, even some of my picky eaters.
    Thanks Paul for this recipe, I’m going to try your handbag cake for my teacher’s birthday on my language class. 🙂

    Reply
  24. qeoct

    Hi, can I use this recipe to make 2 8″ cakes? if so would I need to cook them separately and I was wondering if Paul has a white chocolate cake recipe?

    Reply
  25. Kateandclem

    Hi Paul,
    I’m very much a beginner and have just made the chocolate cake for my daughter’s birthday. They were perfect when I took them out of the oven. When I took the10″ out of the tin the crust cake away on one side. I thought I hadn’t left it to cool enough so made sure the 6″ was completely cool before I removed it and it has done the same.
    I use the sprung type cake tins which release on the side. Could this be why?
    I am attempting to ganache later for the first time…. Loving the tutorials by the way!
    Thanks

    Reply
    • Andy (Staff)

      Hi Faizasherjeel, Although there isn’t an option to download the recipe individually – try the tools and ingredients boxes shown under the video lessons when logged in. Hope this helps! x

      Reply
    • Danielle

      It is! Thank you 🙂

      If you get the chance , try it out for yourself…although I may warn you, if you are on a diet it is not a good idea haha! (Talking from experience)

      Thanks D xx

      Reply
    • Danielle

      Hi, thank you for getting in touch! This is a technique that Paul uses to mix the ingredients together to create a great Chocolate Cake! x

      Reply
  26. euabutter

    Hello i am in Greece and here the ovens have two options
    1″bake with hot air
    or
    2”bake with heaters resistors
    what must to use

    Reply
    • madeitwithlove

      Hello Euabutter

      All this means is your oven gives you a choice, you can bake with the fan option or you can bake without the fan option.
      If you bake with fan option the heat circulates all around the oven and the baking is quicker. The given recipe temperature should be reduced by between 10 or 20 degrees.
      For eg if the recipe temperature says 150c reduce it down to 130c if you are baking in the fan option.
      If you choose not to bake in the fan option do not reduce the given temperature. Paul’s recipe is baked at 150c this is the non fan option. This type of cake contains a higher ratio of sugar to flour and appreciates a low steady temperature. This reduces the risk of burning the sugary batter and the top of the cake. I bake in a fan oven. I don’t have an option in my appliance so I reduce my oven temperature to 130c fan. Most recipes will indicate the temperature for non fan, fan and gas eg ‘bake at 150c/130f or fan/gas mark 3 The choice is yours. If you experiment with both options you will begin to learn which option is best for the different types of cake, bread, pies and pizzas. If you have an instruction manual for your oven it will give you more information about your particular appliance and which option to use when baking different things.
      Some recipes will also give in farenheit which is not used now in countries which use metric measures. You will find a wider site community in the Q & A section who will be delighted to help you with further queries. Find it here http://www.designer-cakes.com/questions
      Hope to see you there!

      Reply
  27. nadia83

    Hi,
    Please I would like to find out if soft whole wheat flour can be used in place of the plain flour and self raising flour and the quantity to use. Any suggestions please am new in the baking field. Can full cream be used in place of buttermilk too. Would appreciate your response. Thanks.

    Reply
    • Danielle

      Thank you for the feedback! We are really happy that you are enjoying the course.

      If we can help with anything at all please do not hesitate to get in contact! D xx

      Reply
  28. georgeaton

    salivating!! Merci for the tips on buttermilk as this is also tough to find in France. Can you use fermented milk or is this different? Also, can you use regular caster sugar instead of golden or is golden better? Thanks 🙂

    Reply
    • Danielle

      Hi Georgeaton,

      Thank you for your questions! Fermented milk is slightly different so better to stick to regular milk. Normal caster sugar is just fine to use as is turbinado or brown sugar. Turbinado and brown have larger grains and might take a few minutes longer to dissolve but can be used as substitute for ordinary sugar.

      Hope this helps!

      Thanks D xx

      Reply
  29. aleya

    Hi great tutorial:)…do u have any tips on how to achieve even tops for the cakes; for aome reason I can’t get my cakes to look even when they are out of the oven. Please suggest. Thanks

    Reply
    • Danielle

      Hi!

      Yes this is absolutely fine! We recommend that if you are using chocolate then make sure to use chocolate that has 50-60% coco content!
      Best of Luck, D xx

      Reply
  30. Sammievgoddard

    can you print off the method? Ive watched all the videos (with my exceptionally sloooow internet connection, but would like to see the method written down now Ive seen how it is done.

    Reply
    • Danielle

      Hi Sammie,

      Thanks for getting in touch. Unfortunately at the minute we do not have a printable version however this is something that we would like to put together in the future! In the meantime, we hope your internet speed picks up! :)x

      Reply
  31. kkcarr

    you did not give the measurements for the the dry ingredients for this cake. I am really enjoying the classes but really wanted to learn to make this cake. Love watching you and you are a great teacher.

    Reply
      • coxom2

        Hi Just joined Pauls site fantastic learning so much.Just little confused I have always reduced my oven temp by 20% as I have a fan assisted oven however if I had a electric oven with no fan would you not just follow the temp given not increase by 20% as suggested ?.on your advice page
        Hope that makes sense .

        Reply
        • Danielle

          Hi Coxom2, thank you for getting in touch and I am so glad to hear you are enjoying the site! Yes I would recommend if you had an electric oven, and not a fan assisted oven to maintain the temperature at the temperature that is suggested and not reduce by 20%. I hope this helps! D xx

          Reply
    • Danielle

      Hi ShereenQ,

      This is no problem at all. You can use a different filling other than coffee.

      Many thanks for getting in touch, if we can help you with anything else please do not hesitate to get in contact. Kind Regards, Danielle x

      Reply
  32. Jeanette Crumb

    I would have liked to sign up. However, I cannot understand Paul when speaking as it sounds like a deep accent to me. Also, the measurements are in grams and I am used to volume like cups and ounces. Do you have a place that shows the completer recipe for the chocolate cake? A translation for the amounts?

    Reply
  33. allyfree

    Hi, I love these videos, very clear and consise instructions, a three year old could follow them. I joined the website to see if I would like the challenge of cake decorating and cake making. I’m so impressed with these videos and the instruction given by Paul, thatthat once i have given some of these a try, i will seriously consider signing up for the full subscription. Thumbs up from me

    Reply
    • Danielle

      Hi Janice107, for the chocolate sauce, Paul is using Cadbury’s Milk Chocolate Buttons. It is completely up to you which chocolate you would prefer to use.
      I hope you enjoy trying the chocolate sauce! x

      Reply
  34. Sarah

    Hi love the videos – just one quick question can u substitute dark chocolate with milk chocolate, your help is appreciated thank you

    Reply
    • Danielle

      Hi Sarah,

      Yes it is absolutely a preference of tastes, the only difference is the consistency, and the coco content. When making the ganache, a higher coco content chocolate such as dark chocolate is needed to create the consistency required.
      I hope this helps. D xxx

      Reply
    • Danielle

      Hi Dawnie151,
      Thanks for getting in touch. You can find a chart here that will show you how long to cook a cake, depending on the cake size. I hope this helps.
      D xx

      Reply
  35. bainesj

    Paul’s 330g of chocolate on the demonstration looks a lot less than when I weigh out 330 g and I am using the same chocolate brand as Paul recommends. I have the same blue bowel but 330g fills it about twice. This makes the mixture thicker than Paul’s chocolate sauce in the demonstration.

    Reply
    • Danielle

      Hi Bainesj,

      Thanks for getting in touch. Yes it is this amount that he uses. It may just appear less in the video for some reason.
      I hope you enjoy making it! D xx

      Reply
    • cookiesandcream

      Hi there, I noticed the same yesterday evening when I baked this cake for the first time. My chocolate sauce was thick and not at all runny like Paul’s! I’m going to bake this cake again tomorrow and this time use the choc buttons and melt in microwave instead of on the stove and see if this makes a difference!

      Reply
      • Danielle

        Hi Cookiesandcream,
        Yes using milk chocolate buttons and melting in the microwave does tend to work. Let us know how you got on:)
        D xx

        Reply
  36. lillil1979

    Hi there, making this cake next week for a communion party. Was going to make them into cupcake today to try them out, how long would you recommending baking them for?

    Reply
  37. bhakti0210

    Can you please please please give me an egg free recipe for chocolate cake if you have it….I have tried many and not very happy with the results! Many thanks

    Reply
    • Danielle

      Hi Busy Bees, thank you for getting in touch, in the US, and the rest of the world, the best substitute for Golden Caster Sugar is regular white caster/superfine sugar. Yes the chocolate is sweetened 🙂 I hope this helps! x

      Reply
  38. shellage1

    Hi,

    The list of ‘dry ingredients’, is this the entire ingredient list for the whole cake, which includes the chocolate sauce and egg mixture.

    Many thanks 🙂

    Reply
  39. naomi_123

    I know other people have queried the quantity of sugar (720g!) but my concern is the health of those I’m cooking for. Assuming that a 10″ square cake serves 12 people, that’s 790 calories per slice before you add ganache and icing. And anything else they’re eating for tea. I know that cake is a treat but I wouldn’t be prepared to cook this for my family.

    Reply
    • David Brice

      We would serve 2″x1″ portions of the cake per person so the 10″ sqaure cake would provide 50 portions. Of course, its always up to you or your customer the size of cake slice served.

      Reply
  40. karam

    Hi.

    I tried the recipe and i used yogurt & water instead of buttermilk, because i did not have buttermilk . After baking the cake sunk . Where did i go wrong?

    Reply
    • David Brice

      hi Karam,
      Sounds like the cake’s not been in the oven long enough. Paul always uses an independent thermometer as he doesn’t trust oven thermometers so you can be sure that its baking at the right temperature. Regarding replacing yogurt and water for buttermilk, this would be best put out to our cake community via the Q&A page link below. We have many home bakers with much more experience than Paul on this type of thing…
      http://www.designer-cakes.com/questions

      Hope this helps. Kind regards, David

      Reply
    • David Brice

      hi Victoria,
      I´m afraid it would need to be a different recipe as white chocolate is cocoa butter so behaves differently to milk or dark chocolate, which behave according to their cocoa content.
      With any recipe its about trial and error 🙂
      Kind regards
      David

      Reply
  41. jackie72

    So I finally got around to trying this recipe….OMG It is delicious! I made a 2 tier birthday cake for a friend & everyone asked where they got the cake…. ( Erm that’d me ?) Mmmm is this a one off? So I tried it again, just in case. Nope it really is a moist cake I even did ganache (go me). One question…..can this recipe be halfed ? Half the amount of each ingredient? It’s a lotta cake if you just want a 8″ but there’s always cupcakes which I did make with leftovers & were so yummy.

    Reply
    • David Brice

      It would really be down to the recipe. Soft cakes can be more challenging, but best to give it a trial before committing to a real cake. Let us know how you get on. Kind regards David

      Reply
  42. missdebbietr

    So sorry, if this has been asked before but what are the u.s. measurements for the recipe. I have a very hard time trying to translate from your country to mine 🙂 thank you so much in advance

    Reply
  43. Klara

    Hello, is this chocolate cake the same Paul uses in his cake decoration classes? Thank you

    Reply
  44. angela012065

    Hi,
    I was just wondering for a 10 or 12 inch cake would it be alright to use cake pans instead of using the rings and if so would you still need to put the baking paper in the pan around the edges?

    Thanks,
    Angela

    Reply
    • David Brice

      hi Angela,

      It’s absolutely fine to use tins, in fact Paul usually usually uses tins. He normally uses baking paper on the base and wipes the sides with a release spray (Lakeland) or grease the sides with butter.

      Reply
  45. angela012065

    Hi
    I want to try this recipe however, could you please provide to temperature to set the oven at and how long to bake.
    Thanks,
    Angela

    Reply
  46. angela012065

    Hi Paul,
    Help!!!!!! Please!!!!!! I made Paul’s chocolate cake recipe and to my horror the cake sunk in the middle and pulled away from the sides. I followed the tutorial while I made it. This happened to both the 6 inch and 10 inch cakes. The only thing that I did differently was I had to put both cake tins on the upper rack because the smaller one would not fit underneath. Any idea why this happened??? Soooooooooooooo disappointed, I was making this cake for my Niece’s 14th Birthday tomorrow.

    Angela

    Reply
  47. Rexio

    Didn’t really look appealing on the videos but I made it and I made many chocolate cakes so far … this one is by far the best! Such an amazing flavour and great texture, my boyfriend doesn’t eat chocolate cakes ever…and he was stuffing his face 😉
    Better than Peggy Porschen’s? Never thought I’d say that 😉

    Reply
  48. davidowolabi

    can i omit the coffee without disturbing the rest of the combination or do i replace with something else. Am making this for my 4 yrs old birthday and would like him to have coffee. Pls reply asap.
    cheers

    Reply
    • David Brice

      I don´t like coffee at all, but in this cake you don´t taste it, but its there to bring out the flavour of the chocolate. However, if you would rather not use it then there´s no need to replace it with anything as the recipe will work just fine without it.
      Kind regards, David

      Reply
  49. davidowolabi

    Thanks David for ur reply , just thought about dacaffeinated coffee, I hope it’s ok? Also am hoping to use a silicone train mould which means it’s impossible to use a paper to line as this will destroy the final outcome. Pls what do u think with regards to this?

    Reply
  50. shellkev123

    Hi Paul Hi David

    Living in Canada, ingredients are way different and flours have different wheat content to what I’m used to when i lived in the UK, i also cant seem to find a decent self raising flour either, but i have 2 questions.

    What height cake does your recipe make? I always bake in layers (2 tins) rather than in one tin as i find it doesn’t collapse or dries out due to the flour we get here, so when i split the 2 layers into 4 and fill with 3 layers of filling my cakes usually end up 4-4.5″ in height for my wedding cakes. I just wanted to know what height yours are once filled.
    If i can only use plain flour only how much baking powder do you suggest i use?
    Best Regards Michelle

    Reply
    • David Brice

      Paul´s chocolate cake rises to 2.5″-3″. If you´re using plain flour and baking powder Paul suggests 1 tsp baking powder to 1 cup of flour. Hope this helps.

      Reply
  51. Kurtis

    Would you recommend hiring someone to do the link exchanges, or do you
    recommend doing it personally?
    Shared this to my Facebook, very interesting!

    Reply
    • David Brice

      Always do them yourself and ensure that you choose the right sites to partner with. Watch out for our Pro lesson coming out 15th June 2016 which explains how to run an effective link building campaign.

      Reply
  52. parklea

    You might have answered previously, I have to make this cake for egg allergic people. Can you please tell me, what can i replace egg with.

    Reply
    • David Brice

      Just spoken to Paul and he says it will be fine to replace the plain (dark) chocolate with 35% cocoa solids. He suggests starting with a small batch just to make sure that you are happy with the texture and taste.

      Reply
  53. dianas1968

    Hi. The temperature on the oven is set for 150 deg C – is that for a fan oven, or should I lower the temperature further?

    Reply
  54. Barbara

    Hi if i use all the mixture for a square 10″ tin will it need more than 2 hours to cook? and should i still bake it near the top of the oven (as suggested for the larger of the two cakes in the tutorial) or middle of the oven? Thank you.

    Reply
  55. Vicki87

    Hi

    I’ve bought the Peppa Pig cake course but would like to do vanilla sponge rather than chocolate. I was just wondering is there a recipe for it that you can tell me?

    Thanks

    Vicki

    Reply
  56. say.ahmed

    please chef. can I use this cake recipe in sculpture cake? and what is the best cake recipe to use in the sculpture cake?

    Reply
    • David Brice

      This recipe has been chosen because its perfect for sculpting cakes. Its very moist and lasts longer allowing you more decoration time.

      Reply
  57. Lilyquinn1

    I have read all the comments from 2013 up until 2016. I have only read 1 comment on how loverly the cake is . So here’s my verdict. Brilliant.and thank you for all your talent . People are missing out if they don’t join your classes. I absolutely love them. Kind regards Gilda Garbutt.

    Reply
  58. Endorfina

    Hi Paul/David,

    Please can you tell me if this is the recipe you use when having to carve cakes? I’m planning to make a football (the actual spherical ball). Will it hold its shape? I will use Roselle as support inside the cake and a cake board in the middle (between the 2 semispheres)
    (
    Thank you

    Tina

    Reply
    • David Brice

      A lot depends on the other ingredient quantities, oil used and the bake. Not the healthiest option, but definitely provide a more moist cake.

      Reply
  59. Janicebork007@gmail

    HI
    I’ve made 4 wedding cakes with this included in the tiers , including my daughters wedding cake, and non have been anything but georgous.
    I had never made a wedding cake before my daughters but now feel quite confident in this recipe so will continue when asked.
    I just follow Paul with his tutoral and all is well. Thankyou Paul for all your help.
    Janice

    Reply
  60. Heyho

    I have not read all previous messages so this may have already been suggested!
    For the chocolate sauce why not heat the water and add butter and chocolate etc?
    The hot water would melt everything so mixing will be easy!
    It would cool as each other section was prepared – egg mix and dry mix.

    Reply
  61. Fabhelen50

    Hi, I’d love to download this recipe and watch it later but I’m not sure how to do that. Any help would be appreciated. Thanks

    Reply
  62. norarapalo

    When I buy the membership can I use the videos any time I need them like in the Craftsy platform or they are only available for 6 months or a year, depending on the membership that you buy and after that you no longer can view them? Can you please tell me, I am new to cake decorating and do not have any experience I would love to have the videos to learn any time I want. Thank you very much. Paul is a fantastic teacher, an amazing artist!

    Reply
    • madeitwithlove

      Hi norarapalo

      When you make an individual purchase that is your’s to watch for ever as on the craftsy platform. However, if you choose to enrol on the monthly or annual plan, your membership will need to be renewed when the plan period ends. As long as you keep paying your subscription the classes are available for viewing 24/7. If you have further queries on membership, please contact hello@designer-cakes.com and a member of customer service will address your question.

      Reply
  63. DeniseCakesGifts

    Hello,
    I made your Chocolate cake recipe today. This is the BEST CHOCOLATE CAKE recipe, I have ever had. This cake is both moist and delicious. I made both cupcakes and a cake to be carved. This will be my chocolate cake recipe from now on. I’m from North Carolina, USA and had to convert the US measurement.

    Thank you so much!!!!

    Denise Hicks

    Reply
  64. Maria

    I’m rubbish with math, can I use a 12 inch cake tin ( 2inch deep) for the whole ingredients or shall I add more?
    I need to make 4inch deep on 12 inch cake. Not sure how to work out the ingredients and time for baking.
    Please help?

    Reply
  65. Mandy64

    Hello

    Is it possible please to have written instructions for Paul’s Firm and Moist Chocolate Cake Recipe? I find it difficult stopping and starting the video while trying to follow the recipe. I have the list of tools and ingredients, I just need the written instructions for the method please. Thank you

    Reply
    • David Brice

      I’m afraid we don’t have written instructions to accompany the videos. We are a small team and it takes us all our time to put out the videos each week so unfortunately we haven’t been able to transcribe the content.

      Reply
    • madeitwithlove

      Hi Mandy64

      Place the butter, chocolate, sugar, water and coffee in a saucepan and set aside.
      Next, place oil, eggs, buttermilk in a jug, whisk until combined, set aside.
      Next in a bowl, sieve together self raising flour, plain flour and bicarb, set aside.
      Now all the ingredients are in the right order ready to be combined.

      Place the saucepan on a low heat and melt the chocolate, butter ingredients. Stir the ingredients to prevent burning and melt until combined. Set aside to cool for approx 10 minutes.
      Pour in the egg/buttermilk/oil mixture little at a time into the chocolate sauce mixture until combined.

      Finally, combine the flour mixture in three stages with the sauce mixture. Watch Paul carefully in the video on the mixing method.
      Pour the batter into the prepared cake tins and bake!!
      Hope this helps, enjoy. 🙂

      Reply
  66. Mandy64

    Thank you so much for the instructions for making this cake, greatly appreciated.
    I just have a couple of questions, when it says ‘Heat your oven to 150C’ is this the temperature for a fan assisted oven? Also, it says ‘these ingredients are set for 10″ and 6″ round cakes’ my question is, when I split the mixture between these two tins what will be the depth of the finished cakes? Thank you 🙂

    Reply
    • madeitwithlove

      You’re welcome Mandy64. The temperature is for non fan oven. If your oven is fan assisted, reduce the temperature by 20 degrees. Better still, if you have the manufacturers oven instructions, have a look and see what they recommend. I bake this recipe quite often and it finsihes to a depth of 2.5″. There will be a crust, don’t worry, that’s how it’s supposed to be. I cut the crust off, crumbly it up and scatter it in with the filling. You’ll find many helpful hints and tips from the site community if you take a peek in this thread over in Q & A https://www.designer-cakes.com/questions/pauls-moist-chocolate-cake-my-feed-back
      Don’t be put off by any of the negative comments, if you read on you’ll find they turn into positives. So that you know, the site has a recipe calculator if you need to scale the recipe up or down. There are also other calculators to make life a little easier. Take a peek here for all them: https://www.designer-cakes.com/cake-calculators Hope this helps.

      Reply
      • Mandy64

        Thank you madeitwithlove for all your help. Asking all these questions as I have to make a wedding cake next weekend and the couple want chocolate cake for the bottom tier. So I need a recipe that will be firm but still moist. Thank you again 🙂

        Reply
        • madeitwithlove

          Make a trial cake first Mandy64, that is best because you will have a good handle on how the cake turns out and whether it will be deep enough for what you want. I’ve seen so many people try a new recipe at a crucial time without first trying it out. Hop over to Q & A for more support if you need it https://www.designer-cakes.com/questions

          Good luck with wedding 🙂

          Reply
          • Mandy64

            Thank you madeitwithlove. I will defiantly do a trail run first on a smaller scale. I’m trying to cut down on eating too much cake 🙂 Thank you

  67. Tom Rahav

    Hi,
    I’ve done this recipe several times and was very happy with the results every time! Now I’m about to do it again but have 2 questions:
    The first concerns the baking time; instead of 1 or 2 pans I need to split the cake mixture this time between several much smaller pans to create different shapes such as spheres, cones, etc. Will it affect the cooking time? Some pans are only about 150ml in volume and I am afraid that they will burn if left 2 hours.

    The second question is about the sugar type. I live in Hong Kong and have never found golden caster sugar here (despite seeing countless of other types on the shelves). Can it be substituted by regular caster sugar or light brown sugar with the same quantity by weight?

    Thank a lot!
    Tom.

    Reply
    • David Brice

      Hi Tom, If baking smaller items i.e. cupcakes then your baking time will be much shorter. The best way to judge it is to keep an eye on the bake and once you see the dome baked, test by poking the cake with a metal skewer or large cocktail stick and check to ensure that no cake mix is left on the skewer when it comes out. That way you’ll know its ready.

      If you can’t get hold of golden castor sugar you can easily swap, using the same quantities, with light brown sugar.

      Hope this helps 🙂

      Reply
  68. sundas masood

    Can we use this cake for iced cakes(not for fondant) ? is this soft and moist enough for iced cakes? or is it a bit dense and is for fondants only?
    someone requested me to make a chocolate coffee cake for her with dark chocolate ganache on it so i was thinking to try this.
    Need reply ASAP
    Thank You

    Reply
    • madeitwithlove

      Here is an answer another member who asked a similar question:
      madeitwithlove
      April 25th, 2017

      “Place the butter, chocolate, sugar, water and coffee in a saucepan and set aside.
      Next, place oil, eggs, buttermilk in a jug, whisk until combined, set aside.
      Next in a bowl, sieve together self raising flour, plain flour and bicarb, set aside.
      Now all the ingredients are in the right order ready to be combined.

      Place the saucepan on a low heat and melt the chocolate, butter ingredients. Stir the ingredients to prevent burning and melt until combined. Set aside to cool for approx 10 minutes.
      Pour in the egg/buttermilk/oil mixture little at a time into the chocolate sauce mixture until combined.

      Finally, combine the flour mixture in three stages with the sauce mixture. Watch Paul carefully in the video on the mixing method.
      Pour the batter into the prepared cake tins and bake!!
      Hope this helps”

      If you’d like see David’s answer about timing, please scroll down the comments page to read his reply to another member. G’luck with your bakes.

      Reply
      • Endorfina

        Hi Roshan,

        Paul mixes the sugar with the flours and cocoa powder. Did you make a mistake when typing the description method or does it not matter the order you add the sugar?

        Thank you.

        Can I also ask if baking only one 6 inch cake, how long does it have to bake for

        Thank you
        Cristina

        Reply
  69. Endorfina

    Hello,

    Please can you tell me how high these cakes will be when cooked. I’m intended to bake a 2 tier communion cake. Ideally I would like them to be 4 inch high each.

    Thank you

    Cristina

    Reply
  70. Elvi521

    Hi Paul. I would like to use a 6 in round tin for your recipe. Can you tell me the quantities or where can I look at it.

    Reply
  71. sundas masood

    hi Paul,

    my cake sank from the middle idk why 🙁 it was someones’s order now idk how to fix it.
    i used your cake calculator to cut the recipe for an 8″ cake and used the exact measurements. what do you think might have caused the problem??
    hope i get the answer today.

    Thank You
    Sundas

    Reply
  72. GEMcCann

    hi
    I have made square cakes with the ingredients but the cake has not risen in the middle although it is cooked through – please can you tell me what am I doing wrong?

    Reply
    • David Brice

      Sounds like the oven temperature may need to be checked. The temperature shown by the cooker can often be different to the ‘real’ temperature.

      Best way to check is to buy a portable oven thermometer and that should let you know whether or not you need to make any changes.

      Given that the cake has baked throughout, bt not risen I would suspect the temperature needs to go up a little.

      Reply
  73. Elvi521

    Hi Paul
    Using the cake calculator I made a 6inch chocolate cake. I must say it is delicious. It is a dense chocolate cake but very moist. We ate it without decorating it
    It did sink in the middle slightly.
    The temperature you use is 150C conventional. I cooked it at 130C Fan oven. Is that all right?
    The timing is 2 hours for any size cake?
    What flavours of filling you would recommend for this cake?

    Reply
  74. Oseni

    Hi, I love the class. It is Whao. Please is there any platform on Facebook or anyother social media l can join or be added to Chef?

    Reply
  75. Dee03

    I did not see written instructions that I can print off, only an ingredient and tool list. Am I missing it somewhere? Thank you for your time!

    Reply
    • madeitwithlove

      HI Dee03

      There are no written instructions for the recipe. Paul gives comprehensive step by step verbal instructions. However, if you return to the tutorial and scroll down from the video in the comments section, you will see that I have posted written instructions for another member which you may find useful. I have also answered your question in the Q & A section of the site re US measures. Hope this helps and happy baking 🙂

      Reply
    • David Brice

      There’s an Ingredients tab below the Gallery section under the tutorial. For speed the flours used are:

      190g Plain Flour
      190g Self Raising Flour

      Reply
  76. Rasha Ezz

    I watched the videos several times, still don’t know how did paul make the chocolate sauce, it’s not there.
    Can u please tell me what ingredients did he mix in this sauce ?
    Thanks.

    Reply
  77. Dermotoreally

    Hello! Ive just baked the chocolate cake in preperation for our daughters 2nd birthday! (We Purchased the Pepper Pig tutorial) the cake has come out great. We just wondered the best way to freeze them as we wont ganache until 2 weeks time. Can they just go in freezer bags or do they need a box too?
    Also can i make the pepper pig fondant figures a week in advance? If so how is it best to store them to put on the cake a week later?

    Thank you

    Dean

    Reply
    • madeitwithlove

      Hi Dean

      Wrap the cake in several layers of cling film and foil. Store in a card board cake box then place in the freezer until required. The box will protect cake from being bumped around or damaged. Defrost the cake the day or two before it is required either in the fridge or on the kitchen counter. Keep it wrapped up to retains moisture. The models can be made up as soon as you like. Once completely dry store in a well ventilated card board cake box and keep in a cool room away from heat sources like radiators and direct sunlight. Hope this helps. 🙂

      Reply
  78. sundas masood

    Hi!
    I converted using your recipe calculator but it doesn’t give the timings coz if im baking a 6″ cake it shouldn’t take 2 hours like it does for bigger cakes right? or is it same?

    Reply
  79. sanam

    Hi
    Can i use white castor sugar instead of golden castor sugar?
    will it make any difference? what should be the quantity?

    Reply
    • madeitwithlove

      Yes, this cake is very moist and can be fragile if unmoulded too soon from the pan. Leave it to completely cool/chill in the pan before unmoulding. It’s best slightly frozen or chilled if you are using it for carving. The cake firms up yet has a light melt in the mouth feel. 🙂

      Reply
  80. joannel

    Hi! Paul,
    Love your online tutorials!
    For the chocolate sauce, are you using baking chocolate or eating chocolate block ? Thanks!
    S

    Reply
  81. zozosweets

    Hi
    I have few questions,please
    1- Quantity is enough for how many cake size 8 inch?
    2- why you add butter and oil?
    3- why you add two types of flour,can I add cake flour and baking powder only ?
    4- I can add milk only instead of Ptermelk ?
    Thank you

    Reply
    • madeitwithlove

      Hi zozosweets

      1- The batter will yield 2 x 8″ round cakes or 1 1/4 x 8″ square cakes

      2- Butter for flavour, oil for moisture and better keeping quanity

      3- Self raising flour for a tender crumb and plain to give the cake a stronger structure. Cake flour is not strong enough for this recipe. You can use all purpose flour and baking powder to make self raising but it is still necessary to add the all purpose flour without the leavening to strengthen the structure.

      4- Buttermilk is an acidic ingredient which reacts with the baking soda in the recipe. The reaction releases carbon dioxide bubbles during baking which make the batter rise. Using milk will not activate this process and the cake will have less volume.

      5- Make your own buttermilk by adding 1 table spoon of lemon juice to 240mls of slightly warmed milk. Leave for 15 mins or until curdled and use it as a subsitute.

      Hope this helps. However, if you’d like more information on baking issues, hop over to the site’s Q & A section here: https://www.designer-cakes.com/questions

      🙂

      Reply
  82. Elvi521

    I love this chocolate cake? It is really the best.
    I have a question. Can I use sugar syrup to moisten the cake?
    Thank you

    Reply
  83. MrsB14

    At the end of part 6 of the video paul says he normally leaves the cakes in their tins. Does he freeze them like this or do you have to take them out of the tins before freezing. Thanks xx

    Reply
  84. Lomag

    I want to make chocolate cakes 10” round x 4” high and 7” round x 4” high what temperature Celsius and baking times. My oven has a low and high fan setting .
    Thanks

    Reply
  85. Bridget Rider

    I can’t wait to try this but I only have shallow sandwich tins. Can I bake in thinner layers?

    Thank you for sharing your recipe Paul, great tutorial

    Reply
  86. Amenah

    Hello David,
    That’s an amazing cake tutorial. where can i find a written recipe for this cake please?…..:)
    Thank you !

    Reply

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