Paul’s Firm and Moist Chocolate Cake Recipe

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

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

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 185,000+ students.  
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