How to Make a Moist Chocolate Cake: Without a doubt, the best moist chocolate cake recipe available online is this one. Look no further if you’ve been searching for it—THIS IS IT! It’s extremely chocolaty with the greatest chocolate fudge frosting, and it’s so simple to make in one bowl without the need for a mixer.
However, be advised that the term “moist” appears in this post at least ten times. When a cake is made for a family of two (that is, one and two individuals), it may only last for around four days. By “lasts,” I mean against the cake’s will since we ate it all, not because it doesn’t keep well.
How to Make a Moist Chocolate Cake
INGREDIENTS
- 1 ¾ cup 250g all-purpose flour
- ⅔ cup 56g cocoa powder (I prefer this one)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup 200g granulated sugar
- ½ cup 110g packed light brown sugar
- ¾ teaspoon salt
- 2 large eggs
- ½ cup 120ml vegetable oil (I prefer sunflower oil)
- ¾ cup 180ml sour cream
- 1 teaspoon 5ml pure vanilla extract
- 1 cup 240ml hot coffee
INSTRUCTIONS
- Turn the oven on to 350°F. Grease and flour two 8-inch round cake pans lightly, then place parchment paper in the bottom of each pan.
- Into a large basin, sift flour, cocoa, baking powder, and baking soda. Press out any remaining bits of brown sugar by thoroughly whisking in the salt and both sugars.
- In a medium bowl, combine eggs, oil, sour cream, and vanilla; whisk to incorporate thoroughly. Transfer into the basin containing the dry ingredients and blend using a medium-low electric hand mixer.
- It’s going to be fairly dry and dense. To avoid clumps, add the hot coffee gradually in two stages and beat until the batter is smooth and equally blended.
- After dividing the mixture equally among the pans that have been prepared, bake for 30 to 33 minutes, or until a skewer inserted into the center comes out clean and the cakes spring back when lightly pressed. After moving the pans to a wire rack, let them to cool for fifteen minutes before turning them over to finish cooling.
ALSO SEE
FAQs AND QUESTIONS
WHY WILL YOU LOVE THIS RECIPE?
- This cake is incredibly simple to make—all you need is a whisk and one bowl! Although I frequently use my electric hand mixer to create it, you don’t need one.
- Chocolate cake that is exceptionally moist It is the softest texture you’ve ever felt, and it doesn’t dry out for days.
- Perfect crumb texture: this cake has such an even crumb structure that it resembles an emulsifier-filled store-bought cake, yet it’s created from scratch using actual, basic ingredients!
- Rich chocolate flavor: These cake layers have a rich, velvety chocolate flavor that is sure to please.
- Fudgy chocolate frosting: For the frosting, I use a thick, sour cream-based chocolate ganache.
- don’t require icing sugar or softened butter, and it’s quite simple to create. It’s straightforward, opulent, and fudgy! I’ve heard from a lot of people that this is the best frosting they have ever made!
- No buttermilk: While buttermilk is a fantastic ingredient, few people keep it in their refrigerator on a regular basis. It’s also not a common ingredient. Fortunately, you can prepare the finest chocolate cake recipe without using buttermilk!