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Brinjal Gothsu (Curry with Brinjal)

Super Moist Chocolate cake with Frosting

If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there.

With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake.

PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this
Recipe Calculator for all my conversions. Its pretty easy to use and very helpful. Bookmark this to use for all your recipe conversions. I have made 2 cakes here by using this recipe calculator and had my measurements doubled. 

Do check out the notes right after the recipe for tips and options for gluten free cake and other substitutes and variations.  I personally like making these into Muffins/cupcakes beacuse its so moist it tends to crumble while cutting into a cake. 

Updated Better Pics : 20th March 2021 

See Notes**
1 cup = 250 ml 
Ingredients: For 1 Cake 
  • 1 cup all-purpose flour / Maida
  • 1 cup sugar 
  • 1/3 cup Unsweetened Cocoa powder
  • 3/4 tsp baking powder (1/4 tsp + 1/2 tsp =  3/4 tsp)
  • 3/4 tsp baking soda (1/4 tsp + 1/2 tsp =  3/4 tsp)
  • 1/2 tsp salt 
  • 1 egg 
  • 1/2 cup whole milk 
  • 1/4 cup vegetable oil (flavorless) **
  • 1 tsp vanilla extract 
  • 1/2 cup boiling water
Method For Cake: 
  1. Preheat oven to 350 degrees F or 170 Degree Celsius 
  2. Grease your cake tin or loaf pan with butter or line with parchment paper and keep aside. I always prefer parchment paper for easy pull out of the prepared cake and mess free cake tin. 
  3. Combine dry ingredients (from flour to salt) in a large bowl and mix well
  4. Into the dry ingredients add eggs, milk, oil and vanilla; beat for about 2-3 minutes with a hand mixer or a sturdy whisk. 
  5. Once combined and mixed well, it will have a thick consistency. 
  6. At this stage, stir in boiling water. This will make the batter very thin. Thats exactly what we want. 
  7. Pour batter into prepared pan
  8. Bake for 30-35 minutes for 175 degree C or until wooden pick inserted in center comes out clean. 
  9. Cool for 5 minutes. Remove from pans to wire racks and cool completely.
Ingredients for chocolate frosting : 
Note: you can adjust the cocoa powder according to your preference. If you want a lighter version, remove about 2 tbsp. 

  1. Combine all ingredients except butter in a large sauce pan.
  2. Cook over low heat, stirring constantly.
  3. Cook until thick.
  4. Turn off heat and add butter and stir until butter is melted
  5. Cool for a bit and drizzle over the cake ** until cake is fully covered
  6. Decorate it with sprinkles or anything of you choice or just have it plain
Slice, serve and enjoy. ​

If you are looking for any other bakes do check out HERE

How can I make this cake gluten free?
-You can substitute cup for cup gluten free flour in place of the all purpose flour. The cake will be more fragile though

Can I make this recipe into cupcakes? (This amount makes about 12 muffins)
-Yes, you can make chocolate cupcakes with the same batter.
 Fill 12 paper lined muffin pans and divide batter evenly between them. Bake at 350 degrees for 18-25 minutes, or until toothpick inserted in the center comes out clean. Cool completely before frosting.

What if I want an eggless cake?
- You can substitute eggs with greek yogurt or hung curds here. Both have a thick consistency. If you are using homemade curds, strain out the whey. Make hung curd by using a cheesecloth or sieve, Discard the whey and use the hung curd for this cake.

  • Evaporated milk is just unsweetened condensed milk. If you don't get that, you can easily substitute cream or milk instead of evaporated milk. 
  • For an even more dense chocolate flavor, use a cup of hot coffee in place of the boiling water, or stir in 2-3 teaspoons of espresso powder.
  • Make sure the cake and frosting are both cool before drizzling over. 
  • Decorate it by sprinkling some mini chocolate chips over the top of the frosted cake, or top with chocolate curls.
  • You could also add in some coconut shavings or nuts or even fruits like pomegranate and mango slices for that extra bit on each layer
  • Make sure to use flavorless oil like a vegetable oil. Avoid strong flavour oils like olive and coconut
Check out the other Cake recipes on the blog. 

Hope you will really enjoy making this one and also relish it! 
Waiting to hear from you guys on how this turned out for you. Do let me know in comment section!

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  1. I tried out this recipe it came out quite well for a kid to do it :) loved it💕

    1. Thank you so much Sneha for your lovely feedback. I am so glad it came out perfect for you.

  2. Super delicious .. made it twice already and its lekker!!! Yummy moist

    1. Thank you so much for trying this out. The moist cake which is just so easy to make right!!

  3. Please what can we use in place of baking soda?

    1. You can double the amount of baking powder mentioned if you do not have Baking soda. Add same amount of baking powder mentioned instead of Baking soda. It wont affect the taste but might have slight variations in texture. Happy Baking.

  4. Can i doubee this recipe and bake in a 9x13 size pan and it come out just as good?

    1. Apologies for replying late. There was some error and no comments were getting published. Yes you could double it and will turn out to be as good

  5. Substituting heavy cream for the whole milk. Bring on the extra decadence!

  6. Great Cake. I was eager to try this frosting! Delish, a big hit at my work party!

    1. I am so glad to know you liked this one and it was a hit at your workplace. I love how easy, quick, one bowl this cake is and yet so delicious!!! Its is a keeper for sure. Thank you so much for sharing

  7. Hello! I’ve made this recipe 3 times and every time it gets better! One thing I’m struggling with is that the icing has chunks in it. No matter how much I stir, or leave over hear seems to fix this problem. Any recommendations?

    1. Hello! So Glad to know that this cake has been getting baked and enjoyed by you. Thank you so much for trying it out and sharing the joy with me. Regarding the struggle with Icing, I would recommend you to sieve the APF (Flour) & cocoa powder before adding to avoid big lumps and also add in everything (except the butter) and mix well, make it lump free before placing it on the heat. This way it should work. Do try and hope it works for you. Thank you so much.

  8. Good recipe, but way too much of the icing! Will cut it by half the next time.


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