Moist Chocolate Cake – Our Secret Recipe

February 18, 2017

Okay, finally I am sharing with you our secret family recipe (which is not secret at all) for moist chocolate cake. Aside from it a best-seller, this recipe doesn’t contain butter nor eggs, just in case it would interest you. My family has been using this recipe since…the start of fairy tales…you know, a long time ago and I used this recipe for most of my cakes orders and my customers just love it.

Without much ado, here’s the recipe which I have memorized by heart:



4 cups all purpose flour
3 cups sugar
9 tbsp cocoa powder
1 tbsp instant coffee
1 tbsp baking soda
1 1/4 tsp salt
1 1/4 cups vegetable oil (can use canola oil)
3 cups water
4 tbsp (1/4 cup) white vinegar
vanilla (optional)


  1. Preheat oven to 180 175 degrees Celsius or 350 325 degrees F. If baking cupcakes, use the higher temperature to get a good dome.
  2. Don’t forget to lower temperature by 10degreesC or 25degreesF if baking on a dark or non-stick pan.
    Grease a 10×14 rectangular or two (2) 10×2 round pans or line muffin pans with baking cups. One recipe will make about 40 3-oz cupcakes.
  3. Mix all the dry ingredients thoroughly and make a well in the center.
  4. Add the liquid ingredients and mix until free of lumps. You can strain the mixture to avoid over mixing and to remove the lumps. You can use a stand or hand mixer and finish off by straining the mixture to crush out the lumps.
  5. Pour into baking pan/s and bake for 40-60 minutes or until toothpick/cake tester comes out clean when inserted.
  6. For cupcakes, bake for 25-30 minutes.
    Transfer to wire rack and cool before frosting.


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