Moist Chocolate Cake with Glaze (Like Chocolate Pie)

This moist chocolate cake with glaze is rich, soft, and indulgent — almost like a chocolate pie — yet incredibly easy to make. No mixer, no complicated techniques, just simple ingredients and a bowl. The texture is tender and deeply chocolatey, while the silky chocolate glaze soaks slightly into the cake, creating an irresistible finish.

If you’re looking for an easy homemade chocolate cake that delivers bakery-style results with minimal effort, this recipe is a must-try. Perfect for celebrations, family gatherings, or whenever a chocolate craving hits.

Moist Chocolate Cake with Glaze (Like Chocolate Pie)

Recipe by George Zolis

0.0 from 0 votes

Course: DessertCuisine: GreekDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

420

kcal

Total time

1

hour 

10

minutes

An easy no-mixer chocolate cake topped with silky chocolate glaze. Moist, rich, and perfect for chocolate lovers.

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Ingredients

Metric US

• For the Cake

• 300 g 2 cup All-purpose Flour

• 75 g 1/2 cup Cocoa Powder

• 360 g 1 1/2 cup Sugar

• 250 g 1 cup Milk

• 1 tsp 1 tsp Vanilla Extract

• 1 tsp 1 tsp Baking Soda

• 1 pinch 1 pinch Salt

• 2 tsp 2 tsp Baking Powder

• 120 g 1/2 cup Butter

• 4 4 Eggs

• For the Glaze

• 125 g 1/2 cup Milk

• 110 g 1/2 cup Butter

• 200 g 7 oz Milk Chocolate Couverture

• Chocolate Sprinkles, for topping

How to make the Chocolate Cake

• Prepare the Cake
• In a bowl, sift together the flour and cocoa powder and mix.
• Grease a cake pan. Take one tablespoon of the flour-cocoa mixture and dust the pan.
• To the bowl with the dry mixture, add the baking powder and baking soda. Mix and set aside.
• In another bowl, whisk the eggs and sugar well.
• Add the vanilla and milk and mix.
• Add the salt and butter (or oil) and mix.
• Gradually add the dry mixture while mixing continuously.
• Mix thoroughly until fully combined.
• Pour the batter into the prepared pan and spread evenly.
• Preheat the oven to 320°F (160°C), conventional heat.
• Place the pan on the lower rack and bake for about 50 minutes.
• Allow the cake to cool completely before removing from the pan.
• Prepare the Glaze
• In a saucepan over medium heat, add the milk and butter. Stir until it comes to a boil and the butter melts.
• Remove from heat, add the chocolate, and stir until melted and smooth.
• Let the glaze rest for 5 minutes.
• Using a skewer, poke small holes in the cake and pour the glaze evenly over the top.
• Sprinkle with chocolate sprinkles.

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Why This No-Mixer Chocolate Cake Works

This recipe uses a balanced combination of cocoa powder, baking soda, and baking powder to create a soft, tender crumb without needing a stand mixer. Whisking by hand prevents overmixing, ensuring the cake remains light.

The Secret to That “Chocolate Pie” Texture

Poking small holes in the cake before pouring the glaze allows the chocolate mixture to partially absorb into the sponge. This creates a slightly fudgy, ultra-moist interior that resembles a chocolate pie while still holding its cake structure.

Perfect for Any Occasion

This cake is ideal for:

• Birthdays
• Holiday desserts
• Weekend treats
• Potlucks and gatherings

It also stores well for several days, remaining moist and flavorful.

Serving Tips

Serve slightly chilled for a denser texture, or at room temperature for maximum softness.