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You are here: Home / baked / Best Chocolate Cake Recipe Ever / Rum Chocolate Cake Recipe / Moist Chocolate Cake Recipe

Best Chocolate Cake Recipe Ever / Rum Chocolate Cake Recipe / Moist Chocolate Cake Recipe

December 17, 2014 By Aarthi 73 Comments

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I would say that this is the best chocolate cake recipe ever, it is moist, fudgy, soft and almost like eating a chocolate bar. I loved the little rum flavour wafting through the cake. But you can entirely leave it out. Since it is christmas, one of my viewer asked for a rum cake, i thought of adding rum to the cake and make it even more special.
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I never thought that this cake will turn out this good. It was so moist and just amazing. I would say that this is the best chocolate cake you ever make and ever eat.
Adding hot water makes this cake incredible fudgy. Also the little coffee mixed with hot water will bring the chocolate flavour out and makes it more chocolaty.
This can be made for your kids birthdays as well. You can decorate it with any frosting as you like. Check out all my frosting recipes.
Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Baking Time : 35 to 40 mins
Makes : 10 to 12 slices

Ingredients:
All Purpose Flour / Maida – 2 cup / 240 grams
Cocoa Powder – 3/4 cup / 80 grams
Sugar – 2 cup / 400 grams
Baking Powder – 2 tsp
Baking Soda – 1 tsp
Salt – 1 tsp
Instant Coffee Powder – 1 tsp
Buttermilk – 1 cup / 240 ml
Eggs – 2
Oil – 1/2 cup / 120 ml
Vanilla Essence – 2 tsp
Rum – 2 tblspn (optional)
Boiling Water – 1 cup / 240 ml
Chocolate Rum Frosting as needed

BUTTERMILK SUBSTITUTE :  Mix 1 tsp of lemonjuice into 1 cup of warm milk and leave it for 10 mins

CUP MEASURE : My 1 cup measures 240 ml 

Method:
Preheat oven to 170 Degree C. Line two 9 inch (18 cm) baking tray with parchment paper and oil it well. Set aside till use.
Take flour, cocoa, baking powder, baking soda, salt in a sifter and sieve it.
Add in sugar and mix well.
Take eggs, oil, buttermilk, vanilla in a jug and mix well.
Pour this into the dry ingredient and mix well.
Now add coffee powder to hot water and pour that into the batter. Mix well.
Pour this into two prepared tin and bake it for 30 to 40 mins.
Remove it from oven and let it cool down for 15 mins. Now flip over to a cooling rack and peel off the parchment. 
Let this cool completely. Now decorate it with frosting.
Let it chill for 30 mins in fridge and serve.

Pictorial:
Take all your ingredients

Line two baking tin with parchment and oil it really well
Take flour in a sifter

add in cocoa, and salt

add in baking powder

and baking soda

sieve it together

Add in sugar

whisk well

in a separate jug, crack two eggs

add in oil

add in buttermilk

along with vanilla

add a dash of rum

mix all well

pour it

mix well

meanwhile bring 1 cup water to a boil

transfer it to a jug

add in coffee powder

now strong coffee done

pour this over the batter

Mix well

Pour this into two prepared pans

bake it

now flip over 

peel off the parchment

let this cool completely now..

I prepared the rum chocolate frosting
use a bread knife to slice of the top

place it in a plate

cover with strips of parchment

dollop with frosting

spread thinly

place another cake

with a dollop of frosting

spread it out

cover the sides as well

remove the strips of parchment

top with sprinkles and silver balls

slice and serve

enjoy
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Filed Under: baked, Chocolate, Christmas Cakes, Christmas Special Recipes, Recent Recipes, Rum

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « The Best Chocolate Frosting Ever / Chocolate Fudge Frosting Recipe / Rum Chocolate Frosting Recipe
Next Post: Swiss Roll Recipe / Jelly Roll Recipe / Jam Roll Recipe »

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Comments

  1. Anonymous

    December 17, 2014 at 12:28 pm

    Looks absolutely yummy!!! Can I substitute oil with butter???

    Reply
  2. jyothi

    December 17, 2014 at 4:37 pm

    Yum yum yum…. lovely chclte cake. I wanna try it for this x'mas !!!

    Reply
  3. Aarthi

    December 17, 2014 at 5:14 pm

    @AnonymousYes u can, melt it

    Reply
    • Anonymous

      December 20, 2014 at 12:45 am

      Wat should be the measure for butter.? If we are using it instead of oil

      Reply
  4. Anonymous

    December 18, 2014 at 6:36 pm

    i wl try it ..god bless you.. 🙂

    Reply
  5. ivy

    December 20, 2014 at 7:34 am

    Excellent!!!!loved baking it!!!

    Reply
  6. Anonymous

    December 20, 2014 at 7:47 am

    Hii..is there any substitute of eggs fr making it eggless

    Reply
  7. Aarthi

    December 22, 2014 at 6:16 pm

    @Anonymoussorry no sub for eggs

    Reply
  8. Aarthi

    December 22, 2014 at 6:16 pm

    @Anonymoussame measure.

    Reply
  9. Anonymous

    December 22, 2014 at 9:59 pm

    Hi Arthi.I made this cake by following your instructions & it was very tasty yammy & delicious. Thank u soooo much for sharing your recipe 🙂 🙂

    Reply
  10. Manvi

    December 24, 2014 at 2:41 pm

    Hi.. Just started following your site.. It's awesome. Can you please let me know the temperature setting off the same cake in microwave. Thanks

    Reply
  11. Aarthi

    December 24, 2014 at 3:54 pm

    @ManviSame temp in microwave convection mode

    Reply
  12. shalini srini

    January 3, 2015 at 1:25 pm

    Hi Arthi,
    I have few questions as I'm first time doing it.
    1)advise me the best microwave oven to buy.I need it to do for baking cakes,cookies and pizza's. Or otg is best.
    2)you have mentioned preheat the oven to 170°c ,is there any time limit for it or just like that we need to set the temperature alone,
    3)please advise me how to do this in otg which mode to choose.

    Reply
  13. Anonymous

    January 3, 2015 at 1:40 pm

    Wat should be the temperature and time for microwave

    Reply
  14. Aarthi

    January 3, 2015 at 6:30 pm

    @AnonymousThis has to be done in microwave convection mode, same time and same temp

    Reply
  15. Aarthi

    January 3, 2015 at 6:37 pm

    @shalini sriniI haven't used microwave, OTG is what i have.

    Preheat the oven for 10 mins.

    You have to choose the two rods on mode.

    Reply
  16. Anonymous

    January 5, 2015 at 1:24 pm

    Hi.. Looks good.. I will definitely try this.. But could you pls let me know which brand cocoa powder to usse ? Can I use nescafe instant coffee powder also ? Also which oil to use ?

    Reply
  17. Aarthi

    January 5, 2015 at 5:11 pm

    @AnonymousI use weikfield brand. And yes u can use nescafe. And i use gold winner refined oil

    Reply
  18. Anonymous

    February 5, 2015 at 11:19 am

    @Aarthi

    Reply
  19. Anonymous

    February 5, 2015 at 11:20 am

    @Aarthi

    Reply
  20. Anonymous

    February 5, 2015 at 11:20 am

    wonderful blog loved it.

    Reply
  21. ponnu rustham

    February 9, 2015 at 7:28 am

    Any substitute for rum?

    Reply
  22. Anonymous

    February 9, 2015 at 10:32 am

    I just love to bake cakes. .but dont hve microwave or oven
    can you pls post some cake recipes that can be done in cooker… waiting for your reply…

    Reply
  23. Aarthi

    February 9, 2015 at 1:01 pm

    @AnonymousU can try all my cake recipe in pressure cooker.

    Reply
  24. Aarthi

    February 9, 2015 at 1:02 pm

    @ponnu rusthamYou can skip rum in this cake/.

    Reply
  25. Anonymous

    February 9, 2015 at 5:55 pm

    Ur recipes are too good described briefly with images. The ake looks yummy as the name of ur blog. Thxx to you for sharing ur recipes.

    Reply
  26. Anonymous

    February 9, 2015 at 5:57 pm

    Thxx for sharing ur recipes so briefly as u r in front of us . thxx

    Reply
  27. Anonymous

    March 18, 2015 at 5:07 pm

    Wonderful recipe….Will surely try it….looks too much yum…thank uu for sharing such a greattt one…. love following ur blog… thank u aarthi

    Reply
  28. Anonymous

    March 27, 2015 at 6:51 am

    Can I skip rum

    Reply
  29. Anonymous

    March 27, 2015 at 6:52 am

    Can I skip rum

    Reply
  30. Aarthi

    April 6, 2015 at 10:58 am

    @Anonymousyes u can skip rum

    Reply
  31. Dalreen Paul

    April 8, 2015 at 1:29 am

    Hi Aarthi..
    Tried out tis cake.. it came out super awesome..i omitted the rum..but still tasted yummyyylicious.. love the way you present your recipes with illustrations.. makes it really easy to try it out..

    Reply
  32. Anonymous

    April 8, 2015 at 3:25 am

    Can you do a post on homemade chocolate mint cake using fresh mint leaves?

    Reply
  33. Anonymous

    May 14, 2015 at 2:20 pm

    How much time Will be required to bake cake in pressure cooker??

    Reply
  34. Aarthi

    May 15, 2015 at 1:46 am

    @Anonymousit depends on each cake. so always keep a eye on it.

    Reply
  35. Anonymous

    June 10, 2015 at 10:29 pm

    Hi Aarthi,
    It looks very yummy and I really like the way you presented it. I never made a cake at home but after seeing your post I really felt like trying it. I am looking to buy the cake pans and have a question about it. I see that you use removable base pans in some of the recipes and the normal aluminum pans for some others. Can you please suggest which cake pans will be better?

    Reply
  36. Aarthi

    June 13, 2015 at 12:48 pm

    @Anonymousi always use aluminium baking pans always. theu are batter. U can use normal ones or removable ones too

    Reply
  37. avni

    July 17, 2015 at 3:35 pm

    hello, i wanted to know the temperature for baking..for pre heating you have mentioned degrees, is it the same for cooking time as well?

    Reply
  38. Aarthi

    July 20, 2015 at 6:33 am

    @avniyes for cooking time also it is the same temp

    Reply
  39. Anonymous

    July 27, 2015 at 4:19 am

    Hi, looks yummy… I want to know the difference between using oil instead of butter….

    Reply
  40. Aarthi

    July 29, 2015 at 10:25 am

    @Anonymousadding oil in cakes gives more light and soft textured cakes..

    Reply
  41. Anonymous

    August 14, 2015 at 8:49 am

    Will it work when I halves this recipes? Thanks..

    Reply
  42. Aarthi

    August 19, 2015 at 8:58 am

    @Anonymousyes u can halve it

    Reply
  43. Anonymous

    September 23, 2015 at 7:59 am

    Hello!
    Would something bad happen if I put in more rum? Like would it still bake as well? 🙂

    Reply
  44. Aarthi

    September 24, 2015 at 11:10 am

    @Anonymousadding too much rum will make it too strong..I think u can go for just a tblspn more ..Adding too much will affect the consistency as well

    Reply
  45. keerthana kuthalasangu

    October 5, 2015 at 2:05 am

    Is both baking soda and our normal cooking soda are same ?

    Reply
  46. Rajshree

    October 5, 2015 at 4:09 am

    Can you please give the recipe for the frosting? Thanks
    Rajshree

    Reply
  47. Cynthia Pinto

    October 5, 2015 at 9:23 am

    I tried d cake it was yum. I liked d colour of yr cake..which brand cocoa did u use.

    Reply
  48. Cynthia Pinto

    October 5, 2015 at 9:24 am

    I tried d cake it was yum. I liked d colour of yr cake..which brand cocoa did u use.

    Reply
  49. Aarthi

    October 5, 2015 at 5:10 pm

    @Cynthia Pintoi used a brand which my super market sells..not sure about the name.

    Reply
  50. Aarthi

    October 5, 2015 at 5:11 pm

    @Rajshreehere is the frosting
    https://www.yummytummyaarthi.com/2014/12/the-best-chocolate-frosting-ever.html

    Reply
  51. Aarthi

    October 5, 2015 at 5:11 pm

    @keerthana kuthalasanguyes cooking soda nad baking soda are same

    Reply
  52. mousumi

    December 18, 2015 at 5:29 am

    looks sinful, going to try it now for my son's birthday who loves chocolate cake. i have tried some of your recipes n they have all turned out nice, so keep them coming. god bless

    Reply
  53. sona c

    December 30, 2015 at 8:01 am

    Tried this one.simply awesome ..thanks

    Reply
  54. sareefa munawara

    April 10, 2016 at 1:37 pm

    Hi, two cups means 240g or 480g.. and baking soda and cooking soda are same??

    Reply
    • Aarthi

      May 16, 2016 at 2:21 pm

      it is 240 grams and cooking soda and baking soda is same

      Reply
  55. Pooja Jagushte

    May 14, 2016 at 2:10 pm

    Hi Aarthi. My batter turned out runny after adding coffee. Help !

    Reply
    • Aarthi

      May 16, 2016 at 2:19 pm

      no issues.it willbe like that only.

      Reply
  56. Pavithra K

    July 27, 2016 at 10:07 am

    Hi Arthi, how do u bake two cake at a time? I have Morphy Richards 52 ltrs, still I can't keep 2 cake tins at a time.

    Reply
    • Aarthi

      July 28, 2016 at 4:49 am

      you can place one cake inside and other little outside. you cannot place it side by side

      Reply
  57. J Moni Jebas

    September 15, 2016 at 7:15 am

    Can we steam this aarthi

    Reply
    • Aarthi

      February 12, 2017 at 6:22 am

      no u cannot

      Reply
  58. Shabina N.T.

    October 27, 2016 at 1:29 pm

    You are the most reliable food blogger for me.
    I have tried many recipes and it is always awesome.
    Please tell me if we skip icing will it still taste good.

    Reply
    • Aarthi

      February 12, 2017 at 6:28 am

      yes it will

      Reply
  59. Anonymous

    December 11, 2016 at 7:12 am

    How do you make buttermilk?

    Reply
  60. Anonymous

    January 2, 2017 at 5:01 am

    Please can you tell me the measure of maida is it 240 gms or 480 gms. As in your recipe u have said 1cup =240gms and maida is 2 cups [email protected]

    Reply
    • Aarthi

      February 12, 2017 at 6:27 am

      1 cup maida weighs 120 grams

      Reply
  61. Anonymous

    February 10, 2017 at 11:22 am

    What is the substitute for butter milk Aarathi?

    Reply
    • Aarthi

      February 12, 2017 at 6:27 am

      no substitute for that

      Reply
  62. Lekshmi

    July 13, 2017 at 3:03 am

    Aarthi, I followed your recipe and did only one substitution. I made it with Atta instead of Maida as I do not store Maida at home. It came exactly like how you have described in the picture. Amazing recipe. Loved it.

    Reply
  63. Priyanka

    November 6, 2017 at 5:13 am

    Hi Aarthi, I made cupcakes from this batter and they turned out amazing. Everyone just loved them. However, this time I made a cake but it broke very badly. Can you please guide me in advising where I went wrong? Does too much water break the cake? For buttermilk, I used 2 spoons of curd and rest all water. Was I correct?

    Reply
    • Aarthi

      November 7, 2017 at 1:19 pm

      did you over filled the cake tin. Also take milk and add some lemon juice to make buttermilk.

      Reply
  64. Mary Beth Christie

    December 20, 2020 at 8:19 pm

    Made this today. It was amazing!!!! I hate when you look at 5 star recipe and read the rating and they are giving it 5 stars. Then, in their comment, they say they are going to try it. I tried it and it is amazing. I used dark rum instead of clear rum, just because I like it better. The recipe calls for baking at 170 degrees. That is metric. I baked it at 325 degrees fahrenheit for 50 minutes. It turned out fine. The unsalted butter for the rum icing states butter in grams. Its 2/3 cups in standard units. Great recipe. Thanks for posting it.

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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