Decadent Soft and Moist Chocolate Cake
This recipe yields a rich, tender, and incredibly moist chocolate cake that is simple to prepare but tastes luxuriously decadent. Perfect for any special occasion or a comforting treat.
Equipment
- Oven
- 9-inch round cake pans
- Large bowl
- Whisk
- Medium bowl
- Electric mixer
- Wooden skewer
- Wire rack
Ingredients
Key Ingredients
- 1 ½ cups All-purpose flour
- 1 ¾ cups Granulated sugar
- ¾ cup Unsweetened cocoa powder Dutch-processed recommended
- 1 ½ teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 Large eggs
- 1 cup Milk whole milk recommended
- ½ cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Hot strong coffee
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them or lining with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix on low speed until just combined, being careful not to overmix.
- Carefully add the hot coffee to the batter and mix on low speed until smooth; the batter will be thin.
- Divide the batter evenly between the prepared pans and bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Cool the cakes in their pans on a wire rack for 10-15 minutes, then invert them onto wire racks to cool completely before frosting.
Notes
For an extra rich flavor, do not skip the Dutch-processed cocoa powder. Ensuring all wet ingredients are at room temperature can also contribute to a smoother batter and better rise. The cake batter will be thin after adding coffee, which is absolutely normal and contributes to the moist texture of the final cake.