Moist Chocolate Cake
There's so much to love about this super moist chocolate cake! With a rich chocolate flavor and soft texture, it's smothered in glossy chocolate frosting and topped with chocolate shavings. Think Matilda's cake- but even better!
Equipment
Ingredients
Chocolate Cake Batter
- 2 cups + 2 tbsp cake flour *see notes below for measuring*
- 1 1/2 cups granulated sugar
- 1/2 cup dark brown sugar packed
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon fine sea salt
- 6 1/2 tablespoons cubed unsalted butter room temperature
- 1 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- 2 large eggs room temperature
- 1/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 cup hot coffee
- 3/4 cup unsweetened dark cocoa powder
- 1 batch of my chocolate fudge frosting
Cake Soak
- 5 tablespoons water
- 1/8 cup unsweetened cocoa powder
- 2 1/2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Note: If using my chocolate frosting recipe, I recommend making it first because it needs to be set before using it!
- Before you start. Preheat the oven to 350 F/180 C. Line two 8-inch round cake pans with parchment paper on the bottoms and set them aside.
- Combine the butter and dry ingredients. In a stand mixing bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, and salt. Mix in the cubed butter on low speed until it resembles coarse sand, about 3 minutes.
- Mix in the wet ingredients. In a bowl with a spout, whisk together the sour cream, milk, eggs, oil, and vanilla. In a separate bowl, whisk together the hot coffee and cocoa powder. Stream the first bowl of wets into the mixing bowl, then immediately follow with the coffee/cocoa. Mix until just combined, scraping down the sides of the bowl as needed.
- Bake the cake layers. Evenly distribute the chocolate batter into both cake pans. About 740 grams in each. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
- Cool the cake layers. Let the pans cool on a wire rack for 20 minutes, then run an offset spatula around the sides of the pan. Flip each pan over to release the cake. Allow them to continue cooling completely on the rack before frosting.
- Make the chocolate cake soak. Combine the water, cocoa powder, sugar, and vanilla extract in a small pot. Cook over medium heat until boiling, then reduce the heat to low and cook 2-3 minutes longer until thickened. Cool before using.
- Soak with chocolate syrup. Use a serrated knife to trim a thin layer off the cake layers. Use a pastry brush to brush the tops of both cake layers with some of the chocolate cake soak.
- Assemble the cake with my favorite chocolate fudge frosting!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Cocoa powder: I used Ghiradelli Dutch Process Cocoa Powder
Cake pan sizes: The batter can be split into two 9-inch cake pans, three 8-inch cake pans, or a 9x13 pan for a sheet cake. Note that these sizes will bake quicker than the indicated bake time on the recipe card!
Storage: Store it whole or in slices in an airtight container in the fridge. If stored properly it will stay super soft and moist for up to 5 days!
Freezing: Freeze individual slices wrapped in plastic wrap in an airtight container for up to 1 month in the freezer. You can also freeze the whole cake in the same way!
