The BEST Moist Chocolate Cake recipe

The BEST Moist Chocolate Cake recipe

from scientificallysweet.com
Dessert
50 min
10 servings

This is the only chocolate cake recipe you'll ever need! It's SO moist and rich. Pair it with my Best Chocolate Frosting and it's a chocoholics dream!

Ingredients

  • 1 ¾ cupall-purpose flour
  • ⅝ cupcocoa powder (i prefer this dutch cocoa or this one)
  • 1 tspbaking powder
  • 1 tspbaking soda
  • 1 cupgranulated sugar
  • ½ cuppacked light brown sugar
  • ¾ tspsalt
  • 2 largeeggs
  • ½ cupvegetable oil ((i prefer sunflower oil))
  • ¾ cupfull fat sour cream
  • 1 tsppure vanilla extract
  • 1 cuphot coffee

Directions

  1. 1

    Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with rounds of parchment paper.

  2. 2

    First prepare the coffee and keep it hot. If you are using instant coffee, add 1 tablespoon of instant coffee granules or 2 teaspoons of espresso powder to 1 cup of just boiled water and set it aside while you prepare the batter.

  3. 3

    Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.

  4. 4

    Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric handheld mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and mix until evenly combined and the batter is smooth. The batter will be thin.

  5. 5

    Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting the cakes onto the rack to cool completely.

  6. 6

    While the cakes are cooling, prepare my BEST Chocolate Fudge Frosting.

  7. 7

    Assemble the cake. Once cakes are cooled, place one cake layer on a serving plate. Use a large offset spatula to spread about ¾ cup of frosting over the top, spreading it out to the edges. Place the other cake layer on top so it aligns with the sides of the bottom layer. Cover the entire cake with frosting and use the offset spatula to even out the sides and make swooshes and swirls on the top layer. Enjoy!