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Moist Chocolate Cake Recipe

Moist Chocolate Cake Recipe
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★★★★★

5 from 11 reviews

This Moist Chocolate Cake recipe yields a rich, tender, and deeply chocolatey cake perfect for any celebration. Enhanced with instant coffee powder to deepen the chocolate flavor, and topped with a luscious homemade chocolate frosting, this cake is both decadent and easy to make. Its moist texture and balanced sweetness make it a favorite for chocolate lovers.

Ingredients

Scale

For the Cake:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs (room temperature)
  • 1 cup (240ml) whole milk (room temperature)
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 1 tbsp instant coffee powder (optional)

For the Chocolate Frosting:

  • 1 cup (230g) unsalted butter (softened)
  • 3 and 1/2 cups (440g) powdered sugar
  • 1 cup (120g) unsweetened cocoa powder
  • 1/2 cup (120ml) whole milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt to ensure even distribution and remove lumps.
  3. Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and well combined.
  4. Add Boiling Water: Dissolve the instant coffee powder in the boiling water. Slowly pour this mixture into the cake batter while mixing gently. The batter will become thin—that’s normal and helps keep the cake moist.
  5. Bake: Pour the batter evenly into the two prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  6. Beat the Butter: For the frosting, beat the softened butter in a large bowl using a hand mixer until creamy and smooth.
  7. Add Dry Ingredients: Gradually add the powdered sugar and cocoa powder to the butter, mixing on low speed to prevent powder from flying out.
  8. Add Milk and Vanilla: Pour in the milk, vanilla extract, and salt. Beat on high speed until the frosting is light, fluffy, and creamy. Add additional milk if needed to reach desired consistency.
  9. Level the Cakes: Use a serrated knife to trim any domed tops off the cakes so the layers are flat and even.
  10. Layer and Frost: Place one cake layer on a serving plate. Spread an even layer of frosting over it. Top with the second cake layer and spread the remaining frosting over the entire cake, smoothing it out.
  11. Decorate: Optionally, garnish with chocolate shavings, sprinkles, or fresh berries to enhance presentation and flavor.

Notes

  • Use high-quality unsweetened cocoa powder for richer chocolate flavor.
  • Boiling water is key for the cake’s moist texture—do not skip this step.
  • Allow cakes to cool completely before frosting to prevent melting.
  • Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
  • You can add instant coffee powder to amplify the chocolate depth, but it is optional.
  • Make sure all wet ingredients are at room temperature for best cake texture.

Nutrition

Keywords: moist chocolate cake, chocolate cake recipe, homemade chocolate cake, easy chocolate cake, chocolate frosting

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