how do i make a moist chocolate cake?

[nappyaddict]

whenever i have made it before it is a bit dry. does it make a difference whether you use cocoa powder or melted chocolate in the recipe?

ganache

The only thing i don't use G&Blacks in is stuff involving white choc (Annabel karmels white choc crispy bars are a hit here, though I use almonds instead of pecans- can't stick pecans) because its gorgeous and vanilla tastng BUT not sweet enough for cooking with, as most recipes allow for the normal sort.

Everything else is G&B if I can afford it.

Just amde the choc orange one again for the school fate next week (taking in six or seven as hardly wnyone bothering this year) and smells so yummya nd I have to resist

You either love it or hate it. I love it:

Chocolate Guinness Cake

4oz butter
9oz dark brown soft sugar
2 eggs
6oz flour
7 fluid oz (200ml) Guinness
2oz cocoa

Cream butter and sugar the beat in eggs.

Mix coca and Guinness in a second bowl.

Gradually fold sifted flour in to Guinness/cocoa mix, alternatiing with butter/sugar/egg mix.

Divide mix into two 7" Sandwich tins.

Cook at 175/350/Gas 4 for 30 minutes

When cool, sandwich with whipped cream.

My fave choc cake recipe is Nigella's Coke cake one from Domestic Goddess - works fabulously every time. Usually just use her ganache recipe to ice it too although i've tried the coke icing which is pretty good too!
I'd second the Green and Blacks notion. The Maya Gold variety makes for a particularly lovely twist!

I have to admit though, I've tried the store cupboard orange marmalade recipe 3 or 4 times and it's never worked for me! The cake always ends up soggy in the middle and burnt on the outside. and I'm usually quite good at baking - honest!

Nappyaddict, it's probably a bit late but I've got a recipe for chocolate and courgette cake which is very moist. You can't taste the courgette at all.

I forgot to say, is it too late or would you like me to post it?