From the MolalaCook kitchen · 烘焙手記

Moist Meiji Chocolate Cake

A small, soft chocolate sponge finished with a glossy layer of Meiji dark chocolate.

Watch the video
Moist Meiji Chocolate Cake: The Ultimate Recipe for Chocoholics
Active prep20 min
Rest & chill30 min
Bake22 min
Makes1 × 15cm cake
DifficultyEasy

Method 做法

01

Preparing the Cake Mold

To start, prepare a cake mold approximately 15 cm long. Cut a piece of baking paper that fits the mold.

02

Mixing the Ingredients

Begin by whisking two eggs in a bowl. Add 40g of brown sugar (you can also use granulated sugar as a substitute) and mix until well combined.

03

Adding Dry Ingredients and Butter

Gradually sift in 40g of cake flour and 20g of cocoa powder into the whipped egg mixture. Gently fold in the dry ingredients until well incorporated.

04

Baking the Cake

Pour the batter into the prepared mold and bake in a preheated oven at 170 degrees Celsius for approximately 20 minutes. Once the cake is baked, remove it from the oven and set it aside.

05

Adding the Final Touch

Place a piece of Meiji black chocolate on top of the baked cake. Carefully return the cake to the oven at a lower temperature of 100 degrees Celsius for an additional 2 minutes.

06

Serving and Storage

Once the cake has cooled, it is ready to be enjoyed. The Meiji Chocolate Cake is exceptionally moist and has a rich chocolate taste.

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Tools used in this recipe

Watch & bake along

Follow along as MolalaCook makes Moist Meiji Chocolate Cake step by step.

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✦Baker’s notes · 烘焙提示
Read the full method before starting and measure everything first. Oven performance varies, so use the visual doneness cues as well as the stated time.
▣Storage · 保存方法
Cool completely before storing in an airtight container. For the best texture, serve within the time recommended in the original recipe.

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