Can I make the cake ahead?

Yes. Bake the cake first, then add the icing later or chill the finished cake for serving the next day.

Can I use a different pan?

Yes. The source does not give a verified pan size, so choose pans with a similar batter depth and begin checking earlier if the layers are shallow.

Why add vinegar to the batter?

It helps keep the crumb tender and moist, especially after chilling.

Why is my caramel icing runny?

It may not have cooked long enough to thicken, or it was poured on while very hot. Return it to low heat and stir until it coats a spatula, then cool it briefly before pouring.

Moist Chocolate Cake with Caramel Icing

Name: Moist Chocolate Cake with Caramel Icing
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 14
Ingredients: 480 g all-purpose flour; 150 g cocoa powder; 1 tbsp baking powder; 1 tbsp baking soda; 2 tsp fine salt; 800 g brown sugar; 2 large eggs; 240 ml corn oil; 60 ml white vinegar; 1000 ml water; 1600 ml evaporated milk; 60 g cornstarch; 250 g brown sugar; 8 pieces egg yolks; 225 g unsalted butter

Moist Chocolate Cake with Soft Caramel Icing

This is a large-batch cocoa cake with a soft, glossy cooked icing. The cake is moist rather than fluffy because it uses oil, brown sugar, plenty of liquid, and a small amount of vinegar. The vinegar reacts with the baking soda to support leavening and tenderness; it does not make the cake taste sour.

The icing is closer to a soft custard or natilla-style topping than a firm buttercream or fudge frosting. Evaporated milk, egg yolks, and cornstarch give it body, while butter makes it smooth and glossy. Pour it warm over a completely cooled cake so it spreads without melting into the crumb.

Getting the Icing Right

Stir constantly as the milk mixture heats, especially around the base and sides of the saucepan. The icing is ready when it coats a spatula and a dragged line briefly remains visible. If it is poured while very hot, it can look runny; if it is cooked too aggressively, the yolks can scramble or the bottom can scorch.

If the icing becomes lumpy, pass it through a fine sieve while warm. If it looks oily, whisk in the butter more thoroughly off the heat. If it thickens before you can spread it, warm it gently with a splash of evaporated milk rather than boiling it again.

Batch Size and Doneness

The quantities make substantially more batter than a typical single 8-inch cake. The original source does not give a verified pan size, so divide it between prepared pans or tins of similar depth and avoid filling any pan more than about two-thirds full. Baking time will depend on the pan depth. Look for a lightly springy centre and moist crumbs on a skewer, not a completely dry test.

Make-Ahead and Storage

Cool the iced cake, cover it, and refrigerate because the topping contains milk and egg yolks. It is best served chilled or after a short rest at room temperature. For the best icing texture, bake the cake ahead and add the icing on the day of serving. Freeze the cake layers without icing if you need to store them longer; thaw them covered before finishing.