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The BEST Moist Chocolate Cake Recipe

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3.9 from 10 reviews

This is the ultimate moist chocolate cake recipe boasting a rich, tender crumb and deep chocolate flavor. Using hot coffee to enhance the cocoa, this cake is perfectly balanced with buttery sour cream and a luscious chocolate fudge frosting, making it an irresistible dessert for any occasion.

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 (brewed or instant coffee dissolved in hot water)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans, dust them with flour, and line the base of each with parchment paper rounds to ensure easy release of the cakes after baking.
  2. Prepare hot coffee: Brew 1 cup of hot coffee or dissolve 1 tablespoon instant coffee granules or 2 teaspoons espresso powder in 1 cup of boiling water. Keep it hot to be added to the batter later.
  3. Mix dry ingredients: Sift the all-purpose flour, cocoa powder, baking powder, and baking soda together using a fine mesh sieve into a large mixing bowl. Add the granulated sugar, brown sugar, and salt, then whisk thoroughly to evenly combine and break up any brown sugar lumps.
  4. Combine wet ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, full-fat sour cream, and vanilla extract until smooth and well blended.
  5. Combine wet and dry mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Using an electric hand mixer on medium-low speed (or a stand mixer with a whisk attachment at medium speed), blend until mostly combined and thick. Slowly add the hot coffee in two portions while mixing continuously until the batter becomes smooth and somewhat thin.
  6. Bake the cakes: Evenly divide the batter between the two prepared pans. Tap the pans gently on the countertop to release any large air bubbles. Bake in the preheated oven for 30-33 minutes, or until the cakes spring back when gently pressed and a skewer inserted in the center comes out clean.
  7. Cool the cakes: Remove the pans from the oven and place them on a wire rack. Allow the cakes to cool in the pans for 15 minutes. Then run a knife or offset spatula around the edges, invert the cakes onto the rack, and let them cool completely.
  8. Prepare frosting: While the cakes cool, prepare the chocolate fudge frosting (recipe for frosting not included here).
  9. Assemble the cake: Place one cooled cake layer onto a serving plate. Spread about ¾ cup of frosting evenly over the top with a large offset spatula, extending to the edges. Place the second cake layer on top aligning the edges. Use the remaining frosting to cover the top and sides of the entire cake, smoothing and adding decorative swooshes as desired.
  10. Serve and enjoy: Once assembled, slice and enjoy this richly moist and deeply chocolatey cake with friends and family.

Notes

  • Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
  • Adding hot coffee intensifies the chocolate flavor and keeps the cake moist.
  • Ensure all ingredients are at room temperature before mixing to avoid curdling and ensure smooth batter.
  • Don’t overmix the batter once the flour is added to prevent a dense cake.
  • The cake layers can be baked a day ahead and stored wrapped tightly in plastic wrap at room temperature.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
  • Make sure the cakes cool completely before frosting to avoid melting the frosting.

Find it online: http://bitezly.com/the-best-moist-chocolate-cake-recipe-2/