Moist Chocolate Cake
This moist chocolate cake recipe delivers rich, deep chocolate flavor with an incredibly tender crumb that stays soft for days. The secret lies in using cocoa powder bloomed with hot coffee, which intensifies the chocolate taste without any coffee flavor coming through.
Equipment
- 9-inch round cake pans - 2 pans, or one 9x13-inch pan for a sheet cake
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
- Cooling racks
- Stand mixer or hand mixer - for making the frosting
- Offset spatula
- Toothpick or cake tester
Ingredients
- 2 cups all-purpose flour - 250g
- 2 cups granulated sugar - 400g
- ¾ cup unsweetened cocoa powder - 65g, natural or Dutch process
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs - at room temperature
- 1 cup whole milk - 240ml, at room temperature
- ½ cup vegetable oil - 120ml
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee - 240ml, or hot water
For the Chocolate Buttercream Frosting
- 1 cup unsalted butter - 230g, softened to room temperature
- 3½ cups powdered sugar - 440g, sifted
- ½ cup unsweetened cocoa powder - 45g, sifted
- ½ cup heavy cream - 120ml, or whole milk
- 2 teaspoons vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and set aside.
- Sift flour, sugar, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk until evenly distributed, then make a well in the center.
- Whisk eggs, milk, oil, and vanilla in a medium bowl until smooth and fully emulsified.
- Pour wet ingredients into the well of dry ingredients. Gently whisk until just combined with no visible flour streaks; batter will be thick at this stage.
- Slowly pour hot coffee into batter while whisking constantly. Batter will become thin and liquidy; whisk until smooth and fully incorporated.
- Divide batter evenly between prepared pans. Tap pans on counter to release air bubbles. Bake on center rack for 30-35 minutes until a toothpick comes out with a few moist crumbs.
- Cool cakes in pans on wire rack for 10 minutes. Run knife around edges, invert onto racks, peel off parchment, and cool completely (1-2 hours).
- Beat softened butter in stand mixer on medium speed for 2-3 minutes until light and fluffy. Gradually add sifted powdered sugar and cocoa in three additions, mixing on low after each.
- Add heavy cream, vanilla, and salt. Beat on low to combine, then increase to medium-high and whip for 3-4 minutes until light and fluffy. Adjust consistency as needed.
- Place one cake layer on serving plate. Spread about 1 cup frosting evenly on top. Add second layer and apply a thin crumb coat all over. Refrigerate 15-20 minutes to set.
- Apply remaining frosting generously over top and sides. Smooth with offset spatula, creating swirls or patterns. Refrigerate until ready to serve, bringing to room temperature 30 minutes before serving.
Notes
- Measure flour correctly: Spoon flour into measuring cups and level with a knife rather than scooping directly from the bag, which packs it down and can lead to dry cake.
- Use room temperature ingredients: Eggs and milk should sit out for 30 minutes before mixing for better incorporation and a smoother batter.
- Don't skip the hot coffee: It blooms the cocoa powder and enhances the chocolate flavor dramatically; the cake won't taste like coffee.
- The batter should be thin: It will look runnier than most cake batters, almost pourable like a thick beverage, and that's exactly right.
- Don't overbake: Take the cake out when a toothpick has a few moist crumbs clinging to it; it will continue cooking slightly as it cools.
- Cool completely before frosting: Warm cake will melt the frosting and create a mess; patience is key here.
- Sift the cocoa powder: This prevents lumps in both your cake and frosting and ensures even chocolate distribution.
- Invest in quality cocoa: Since cocoa is the main flavor, using a good quality brand makes a noticeable difference.
- Level your layers if needed: If the tops dome slightly, trim them flat with a serrated knife for easier stacking and frosting.
- Storage: Store frosted cake covered in the refrigerator for up to 5 days; bring to room temperature 30 minutes before serving. Unfrosted cake layers can be frozen for up to 3 months.