Moist Chocolate Cake
An incredibly delicious dessert that anyone can make. Moist Chocolate Cake can be prepared both for a family tea time and for a celebration. It turns out very tender and does not require any additional soaking. To make it even more chocolatey, I suggest pouring glaze over the top.
Updated : 13 July, 2026
Easy
About 20 min.
Ingredients
Cake
200 milliliters
Water
40 grams
Vegetable oil
40 grams
Cocoa
200 grams
Wheat flour
1 teaspoon
Baking soda
150 grams
Sugar
1 tablespoon
Vinegar
Glaze
80 grams
Chocolate
40 grams
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake a moist chocolate cake without eggs in the oven? Prepare all the necessary ingredients. Sift the flour through a sieve. This will aerate it, which in turn will make the chocolate cake more tender and airy. Preheat the oven to 180°C (350°F).
Step 2
To make the batter, take a tall bowl. It is more convenient to mix the dry and wet ingredients in it. Combine the water, vegetable oil, sugar, and cocoa in the bowl until smooth. If you use a mixer, do not turn it on right away. First stir the mixture with a spoon so that the cocoa and sugar become moist, otherwise they may scatter everywhere.
Step 3
Add the sifted flour and baking soda to the bowl. Mix well so that the batter becomes smooth and lump-free. Depending on the quality of the flour, you may need slightly more or slightly less. The batter should turn out thin. Add the vinegar to the finished batter and mix quickly. The vinegar will react with the baking soda. It is important to add the vinegar last.
Step 4
Line a baking pan, about 20 x 30 cm (about 8 x 12 inches), with parchment paper. Pour the batter into the prepared pan and place it in the oven preheated to 180°C (350°F) for about 40 minutes. The exact time depends on your oven.
Step 5
You can check for doneness with a toothpick. Insert it into the center of the cake and pull it out right away. If it comes out dry, the cake is ready. Remove the finished cake from the oven and, without taking it out of the pan, let it cool until warm. This is necessary because the cake is very tender and soft. Otherwise, you risk damaging its structure and ending up with pieces instead of a whole cake.
Step 6
For the chocolate glaze, heat the milk until hot and add the chocolate broken into pieces. Stir everything until the chocolate melts and the mixture becomes smooth and chocolatey. If the glaze is too thick, add a little more milk. This is the simplest and quickest way to make the glaze. You can also prepare it in other ways. Or you can serve the cake dusted with powdered sugar, or just as it is.
Step 7
Spread the finished glaze over the top of the cake and place it in the refrigerator so it cools completely and the chocolate glaze sets. If you are not making the glaze, you can skip this step. The cake will be delicious either way.
Step 8
Cut the chocolate cake into pieces and serve. Because there are no eggs in it, the finished cake turns out moderately moist and does not need any additional soaking. To keep it from drying out during storage, keep it closed in a container in the refrigerator.
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