Print

Moist Chocolate Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the ultimate moist chocolate cake recipe featuring a rich, tender crumb made with cocoa powder and hot coffee to enhance the chocolate flavor. The cake layers are perfect for layering with a luscious chocolate fudge frosting, making a decadent dessert ideal for celebrations or any chocolate lover’s craving.

Ingredients

Dry Ingredients

  • 1 ¾ cup (250g) all-purpose flour
  • ⅔ cup (56g) cocoa powder (preferably Dutch process)
  • 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 tablespoon instant coffee granules or 2 teaspoons espresso powder dissolved in boiling 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 pan with parchment paper rounds to ensure easy removal.
  2. Prepare Coffee: Brew the coffee and keep it hot. If using instant coffee, dissolve 1 tablespoon of instant coffee granules or 2 teaspoons of espresso powder in 1 cup of just-boiled water, then set aside while preparing the batter.
  3. Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and baking soda together into a large mixing bowl using a fine mesh sieve. Add granulated sugar, brown sugar, and salt then whisk thoroughly to combine evenly and break up any clumps, especially in the brown sugar.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, sour cream, and vanilla extract until well blended.
  5. Combine Wet and Dry Ingredients: 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 the whisk attachment, mix until combined. The batter will be thick and slightly dry at this point.
  6. Add Hot Coffee: Gradually add the hot coffee in two stages while mixing, to prevent clumping. Beat until the batter is smooth and thin.
  7. Bake: Divide the batter evenly between the prepared pans. Tap the pans gently on the countertop to release large air bubbles. Bake for 30 to 33 minutes or until the cakes spring back to a gentle press and a toothpick or skewer inserted in the center comes out clean.
  8. Cool Cakes: Remove the pans and cool the cakes on a wire rack for 15 minutes. Then, run a knife or offset spatula around the edges and invert the cakes onto the rack to cool completely.
  9. Frost the Cake: While the cakes cool, prepare your preferred chocolate fudge frosting. Once cooled, place one cake layer on a serving plate and spread about ¾ cup of frosting evenly over the top. Place the second layer on top, align the edges, and frost the entire cake, smoothing and decorating the sides and top as desired.
  10. Serve and Enjoy: Slice the cake once fully frosted and enjoy a moist, rich chocolate dessert.

Notes

  • Using hot coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Ensure all ingredients are at room temperature for best mixing results.
  • Line your pans with parchment paper to prevent sticking and make removal easier.
  • You can substitute sour cream with full-fat Greek yogurt if desired.
  • For a more intense chocolate flavor, use Dutch-process cocoa powder.
  • If you do not want to use coffee, hot water can be substituted but coffee is recommended for flavor depth.
  • Allow cakes to cool completely before frosting to prevent melting the frosting.

Find it online: https://bitezly.com/moist-chocolate-cake-recipe/