Moist chocolate and red currant cake

For a very long time I’ve been looking for a cake that: 1. is super easy to make; 2. has a lot of chocolate; 3. has simple and handy ingredients; 4. has a slightly crunchy exterior yet is extremely moist on the inside and 5. is awesome looking. I’m happy to report that I finally found it (insert Single ladies theme song here – oh-oh-oh-oooooh-oh-oh-oh-oh!). There’s just no way around this: it’s an easy to make chocolate cake with modest, handy ingredients but with amazing taste and looks.

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Moist chocolate and red currant cake


  • 200 g butter
  • 125 g icing sugar
  • 4 eggs
  • 150 g mashed bananas (2 small or 1 large)
  • 1 tbs bitter almond extract
  • 175 g white flour
  • 25 g cocoa
  • 1 pinch salt
  • 1 tsp bicarbonate of soda
  • 1/2 cup red currants
  • To decorate
  • 1 milk chocolate (100 g)
  • fresh red currants
  • icing sugar


  1. Beat butter with sugar until light and fluffy, then add egg one at a time, until incorporated. Mix in the bananas and almond extract.
  2. Add the rest of the sifted ingredients (flour, cocoa, salt, bicarbonate) and gently mix until just incorporated. Add the currants and use a spatula to fold them in.
  3. Pour mixture into a silicone round pan and bake at 160C for 40 minutes.
  4. Remove cake from pan and cover with melted chocolate, the fresh currants and powder with icing sugar.

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Yup, it’s that easy. I loved how it turned out so moist and chocolaty on the inside and how I could still feel a discrete taste of the bitter almond extract…yum! I dare you to make it, once you give it a try I’m afraid you’ll also discover that this is THE chocolate cake when you need a quick fix that will impress your guests. It looks great, tastes great and is ready just under an hour.

TO TRY >  Rosewater marshmallow pie

Love and red currants!

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