Print

The BEST Moist Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Best Moist Chocolate Cake recipe delivers a rich, tender, and deeply chocolatey dessert that's perfectly balanced with a hint of coffee to enhance the cocoa flavor. Made with simple pantry ingredients and finished with a luscious chocolate fudge frosting, this cake is perfect for any occasion and yields 10 generous servings.

Ingredients

Dry Ingredients

  • 1 ¾ cup (250g) all-purpose flour
  • ⅔ cup (56g) cocoa powder (preferably Dutch cocoa)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ¾ tsp salt

Wet Ingredients

  • 2 large eggs
  • ½ cup (120ml) vegetable oil (preferably sunflower oil)
  • ¾ cup (180ml) full fat sour cream
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (240ml) hot coffee (prepared with 1 tbsp instant coffee granules or 2 tsp espresso powder mixed in boiled water)

For Frosting

  • BEST Chocolate Fudge Frosting (recipe not included here, but recommended to prepare while cakes cool)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans, dust with flour, and line the base of each with parchment paper rounds to prevent sticking.
  2. Make hot coffee: Prepare your hot coffee by dissolving 1 tablespoon of instant coffee granules or 2 teaspoons of espresso powder in 1 cup of just boiled water. Keep it hot while preparing the batter.
  3. Combine dry ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda through a fine mesh sieve into a large bowl. Add the granulated sugar, light brown sugar, and salt, then whisk thoroughly to ensure even distribution and remove lumps, especially from the brown sugar.
  4. Mix wet ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, sour cream, and vanilla extract until smooth and well combined.
  5. Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Using an electric handheld mixer on medium-low speed (or a stand mixer with a whisk attachment on medium, or a whisk by hand), mix until the batter is thick and somewhat dry.
  6. Add hot coffee gradually: Pour the hot coffee into the batter in two stages to prevent clumping, mixing gently until the batter becomes smooth and noticeably thinner.
  7. Bake the cakes: Divide the batter evenly between the two prepared pans. Tap the pans on the countertop to release any large air bubbles. Bake for 30-33 minutes or until a skewer inserted in the center comes out clean and the cakes spring back when gently pressed.
  8. Cool the cakes: Transfer the pans to a wire rack and let them cool for 15 minutes. Run a knife or offset spatula around the edges, invert the cakes onto the rack, and cool completely.
  9. Prepare frosting: While the cakes cool, prepare the Best Chocolate Fudge Frosting for assembly.
  10. Assemble the cake: Place one cake layer on a serving plate and spread approximately ¾ cup of frosting evenly over the top. Place the second layer on top, aligning the edges, then cover the entire cake with frosting, smoothing and decorating as desired with an offset spatula. Serve and enjoy!

Notes

  • Use hot coffee to intensify the chocolate flavor without adding a coffee taste.
  • Using Dutch-processed cocoa powder will give the cake a richer, smoother flavor.
  • Make sure cakes are completely cool before frosting to prevent melting.
  • For best results, use full-fat sour cream for moisture and richness.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Bring refrigerated cake to room temperature before serving for optimal texture and flavor.

Find it online: https://dishcooks.com/the-best-moist-chocolate-cake-recipe/