Paul’s Firm and Moist Chocolate Cake Recipe


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Skill Level: Beginner
HD Lessons: 7
Decoration Time: 3.5 hrs

Download our printable tools and ingredients list.

  • 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 *******

US Measurements

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

Use this RECKONER to work out other portion quantities using a 10″ square as your starting tin.

  • 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

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.

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 160,000+ students.  
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