Moist Chocolate Cake

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Introduction

Chocolate cake is a timeless classic, beloved for its rich flavor and indulgent texture. But not all chocolate cakes are created equal—what sets a truly great chocolate cake apart is its moistness. The recipe we’re sharing today is designed to deliver a cake that’s not just chocolatey, but luxuriously moist, fudgy, and tender, with a crumb that practically melts in your mouth.

The secret to this level of moistness lies in the careful balance of ingredients and techniques. High-quality cocoa powder, a blend of sugars, and the use of oil (rather than butter) all contribute to a cake that stays soft for days. But perhaps the most surprising hero is hot coffee, which deepens the chocolate flavor without imparting a coffee taste, and helps activate the leavening agents for a perfectly risen cake. Optional additions like sour cream or mayonnaise can further enhance the cake’s richness and moisture, making it a standout for birthdays, celebrations, or any occasion that calls for something special.

Whether you’re a seasoned baker or a beginner, this recipe is approachable and forgiving. With clear instructions and a few pro tips, you’ll be able to create a chocolate cake that’s sure to impress—both in flavor and texture. Read on for everything you need to know to bake the ultimate moist chocolate cake at home.

Nutritional Information

Per serving (approximate values, based on 12 servings):

  • Calories: 450-500
  • Protein: 6g
  • Carbohydrates: 65g
  • Fat: 22g
  • Fiber: 4g
  • Sodium: 350mg

Ingredients

  • 1 3/4 cups (230g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 cup (100g) unsweetened cocoa powder (preferably Dutch process)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (200g) granulated sugar
  • 1 cup (205g) dark brown sugar, packed
  • 1/2 cup (108g) vegetable oil
  • 1 cup (230g) mayonnaise (or substitute 1 cup full-fat sour cream)
  • 3 large eggs + 1 egg yolk
  • 1/2 cup (128g) milk
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract
  • 1 cup (240g) hot coffee (or 1 cup hot water + 2 teaspoons instant espresso powder)

For the Chocolate Fudge Frosting

  • 2 cups (450g) unsalted butter, room temperature
  • 1 1/2 cups (165g) powdered sugar
  • 3 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 3/4 cup (177g) warm water
  • 3/4 cup (75g) Dutch process cocoa powder (or unsweetened cocoa powder)
  • 10 oz dark chocolate chips, melted and cooled slightly

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a large bowl, sift together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Whisk in both sugars until well combined.
  3. In a separate bowl, whisk together the vegetable oil, mayonnaise (or sour cream), eggs, egg yolk, milk, vinegar, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. Slowly pour in the hot coffee, stirring gently until the batter is smooth. The batter will be thin—this is normal.
  6. Divide the batter evenly among the prepared pans. Use a kitchen scale for accuracy if desired.
  7. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.
  8. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  9. While the cakes cool, prepare the frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, corn syrup, vanilla, and salt, mixing until light and fluffy.
  10. In a separate bowl, whisk the warm water and cocoa powder until smooth. Add this to the butter mixture and beat until combined.
  11. Fold in the melted and slightly cooled dark chocolate chips until the frosting is glossy and smooth.
  12. Level the cooled cake layers with a serrated knife. Place one layer on a serving plate, spread with frosting, and repeat with remaining layers. Frost the top and sides of the cake. Decorate as desired.

Cooking Tips and Variations

  • For maximum moistness: Use full-fat sour cream or mayonnaise in the batter. These ingredients add both fat and acidity, resulting in a tender, moist crumb.
  • Enhance chocolate flavor: Opt for Dutch process cocoa powder and add a teaspoon of espresso powder to the dry ingredients. The coffee won’t make the cake taste like coffee—it simply intensifies the chocolate flavor.
  • Avoid overmixing: Mix wet and dry ingredients separately, then combine just until no streaks of flour remain. Overmixing can lead to a tough cake.
  • Room temperature ingredients: Ensure eggs, milk, and other refrigerated items are at room temperature for a smoother, more homogeneous batter.
  • Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend. Add 1/2 teaspoon xanthan gum if your blend doesn’t include it.
  • Dairy-free option: Use plant-based milk and a dairy-free sour cream or mayonnaise alternative. For the frosting, substitute vegan butter and dairy-free chocolate.
  • Single-layer cake: Pour the batter into a 9×13-inch pan and adjust baking time to 30-35 minutes.

Storage and Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving. To refresh day-old cake, microwave a slice for 10-15 seconds or warm it gently in a low oven.

Frequently Asked Questions

Can I make this cake without coffee?

Yes, you can substitute hot water for the coffee. However, coffee enhances the chocolate flavor without making the cake taste like coffee. If you’re avoiding caffeine, use decaf coffee or omit it entirely.

Why use oil instead of butter?

Oil creates a moister cake than butter because it remains liquid at room temperature, whereas butter solidifies. This results in a softer, more tender crumb that stays fresh longer.

Can I use a different type of frosting?

Absolutely. While chocolate fudge frosting pairs beautifully with this cake, you can use cream cheese frosting, whipped ganache, or even a simple dusting of powdered sugar, depending on your preference.

How do I prevent my cake from doming or cracking?

To minimize doming, ensure your oven temperature is accurate and avoid overfilling the pans. If your cakes do dome, simply level them with a serrated knife before frosting.

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