Description
This Moist Chocolate Cake is a rich, tender, and deliciously chocolatey dessert perfect for any occasion. Featuring a smooth blend of cocoa powder and optional coffee for enhanced depth of flavor, this easy-to-make cake includes ingredients like sour cream or yogurt for extra moisture. Baked to perfection, it yields 12 generous servings of moist, flavorful cake ideal for frosting with your favorite icing.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup sour cream or plain yogurt
Additional Liquids
- 1 cup boiling water
- 1 cup hot brewed coffee (optional for enhanced flavor)
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined. This step ensures a uniform texture in the cake.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix to maintain a tender crumb.
- Incorporate Sour Cream/Yogurt: Stir in the sour cream or plain yogurt to add extra moisture and richness to the batter.
- Add Boiling Liquids: Carefully pour in the boiling water and hot brewed coffee (if using). Stir the batter gently; it will be thin, but this consistency helps create a moist cake texture.
- Divide Batter and Bake: Pour the batter evenly into the prepared pans. Place them in the preheated oven and bake for 30 to 35 minutes. To check doneness, insert a toothpick into the center of the cakes — it should come out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting or serving to prevent frosting from melting.
Notes
- For extra richness and a slight tang, substitute whole milk with buttermilk.
- The coffee enhances the chocolate flavor but can be omitted or replaced with hot water if preferred.
- This cake pairs beautifully with chocolate ganache, buttercream, or cream cheese frosting for added indulgence.
