This recipe is for a decadent and moist chocolate cake with a rich and delicious chocolate frosting. It’s surprisingly easy to make, making it perfect for beginner bakers or those short on time. This cake is guaranteed to be a crowd-pleaser, and it’s sure to become your go-to recipe for birthdays and other special occasions.
In this Post:
Why You love this Moist Chocolate Cake:
- Super Easy: Enjoy it frosted for a celebratory dessert, or savour the delicious chocolate flavour on its own for a simple treat. You can also get creative and add a different kind of filling, like a luscious berry jam, for a delightful twist. We have a fantastic moist vanilla cake recipe with berry jam that would be perfect for this purpose!”
- Incredibly Moist: The combination of warm coffee and oil ensures a moist and tender crumb, unlike dry and crumbly cakes.
- Rich Chocolate Flavour: The use of unsweetened cocoa powder and coffee enhances the chocolate flavour without being overly sweet.
- Quick to Make: From prep to cooling, this cake comes together in under an hour, making it ideal for last-minute cravings or potlucks.
- Versatile: Enjoy it frosted for a celebratory dessert or savour the delicious chocolate flavour on its own for a simple treat.
How to make Moist Chocolate Cake:
1
Preparation
◉ Preheat your oven to 350°F (175°C) and get your cake pans ready. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal. This ensures your cake slides out smoothly after baking.
2
Combine the Dry Ingredients:
â—‰ In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Make sure there are no lumps, especially in the cocoa powder, to ensure a smooth and even cake batter.
3
Mix Up the Wet Ingredients:
4
Transfer batter into pan
â—‰ Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk the mixture just until combined. Don’t overmix! The batter will be slightly lumpy and thin, but that’s perfectly normal for this recipe.
5
Bake and Cool:
6
Frost cake
â—‰ Sift in the powdered sugar and cocoa powder alternately, adding a little at a time and mixing until well combined.
â—‰ Add the salt and vanilla extract, and beat until smooth and spreadable.
â—‰Frost the cooled cake layers as desired.
7
Ready to Server
Bonus Tip:
For an extra chocolatey kick, use strong brewed coffee instead of regular coffee in the batter. This intensifies the chocolate flavour without making the cake taste like coffee.
Recipe
Moist chocolate cake recipe
This easy and delicious chocolate cake is perfect for any occasion. It's moist, flavourful, and comes together quickly.
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups warm coffee
- â…” cup light olive oil
- 2 tablespoons vinegar
- 1 tablespoon vanilla extract
Frosting (optional):
- 12 ounces softened cream cheese
- 1 cup unsalted butter, room temperature
- 5 cups powdered sugar
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- Whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the wet ingredients: warm coffee, olive oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk just until combined. Don't overmix!
- Divide the batter evenly between the prepared cake pans. Bake for 35 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cakes cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
- Frost the cooled cake layers with your favourite frosting, or enjoy plain.
- !Tips:
For an extra chocolatey flavour, use strong brewed coffee.
If you don't have light olive oil, you can use vegetable or canola oil.
For even cake layers, use a kitchen scale to weigh the batter before dividing it.
Let the frosting cool slightly before frosting the cake to prevent it from melting and running down the sides.
Easy Decadent Moist Chocolate Cake: Frequently Asked Questions
1. Can I substitute the coffee in the recipe?
Yes, you can! While coffee enhances the chocolate flavour, you can use strong brewed tea or even hot water in its place. However, the cake may not be as moist and the chocolate flavour might be slightly less pronounced.
2. What if I don’t have light olive oil?
No problem! You can use vegetable oil or canola oil as a substitute. The flavour will be slightly different, but the cake will still be delicious.
3. How can I make sure my cake layers are even?
For even cake layers, use a kitchen scale to weigh the batter before dividing it between the pans. This ensures each layer has the same amount of batter, resulting in a level cake.
4. Do I have to frost the cake?
Absolutely not! This cake is delicious on its own, thanks to its rich chocolate flavour and moist texture. However, frosting adds a delightful sweetness and makes it extra special for celebrations.
5. How long will this cake stay fresh?
Store the cooled cake in an airtight container at room temperature for up to 3 days. You can also freeze the unfrosted cake layers for up to 2 months. Thaw them in the refrigerator overnight before frosting and serving.