The BEST Easy Moist Chocolate Cake Recipe

Get ready to bake the most incredible moist chocolate cake you have ever tasted! This recipe delivers a rich, decadent dessert with minimal fuss. You only need one bowl and no stand mixer to create this show-stopping cake. Its tender crumb and fudgy chocolate ganache frosting will impress everyone. This reliable recipe is perfect for any occasion. Don’t wait; dive in and bake this delicious moist chocolate cake today!

Why You’ll Love This Moist Chocolate Cake

You will quickly fall in love with this incredible chocolate cake.

• So Easy: Prepare the batter in just one bowl, with no need for a stand mixer.
• Incredibly Moist: Enjoy a super tender and soft crumb that melts in your mouth.
• Rich Chocolate Flavor: Experience a deep, satisfying chocolate taste in every bite.
• Perfect Texture: Achieve an even, bakery-quality crumb without special skills.
• Fudgy Frosting: Top your cake with a simple, decadent chocolate ganache.
• No Buttermilk Needed: Use readily available ingredients, no special trips to the store.
• Keeps Well: This delicious chocolate cake stays wonderfully moist for several days.

Ingredients

Gather these simple ingredients to create your unforgettable moist chocolate cake. Each component plays a crucial role in achieving the perfect texture and flavor. Using high-quality ingredients truly elevates the final result, making every bite a delight.

• 1 ¾ cup (250g) all-purpose flour
• ⅔ cup (56g) cocoa powder (I prefer this Dutch cocoa or this one)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup (200g) granulated sugar
• ½ cup (110g) packed light brown sugar
• ¾ teaspoon salt
• 2 large eggs
• ½ cup (120ml) vegetable oil (I prefer sunflower oil)
• ¾ cup (180ml) full fat sour cream
• 1 teaspoon (5ml) pure vanilla extract
• 1 cup (240ml) hot coffee
• Dark chocolate (for frosting): 50-70% cocoa solids (for my BEST Chocolate Fudge Frosting)

Notes & Substitutions

Always measure your all-purpose flour by weight for the most accurate results, as scooping can pack too much. For cocoa powder, Dutch-process offers a darker color and milder flavor, while natural cocoa is fruitier and reacts more with baking soda.

If you do not have sour cream, full-fat Greek yogurt or crème fraîche make excellent substitutes for a tender, moist crumb. Vegetable oil provides superior moisture compared to butter in cakes, keeping it soft for longer.

Hot coffee deeply enhances the chocolate flavor without making the cake taste like coffee; you can use hot water or decaf coffee as an alternative. Choose a good quality cocoa powder and dark chocolate for the best flavor in your decadent chocolate cake.

Equipment

Having the right tools makes baking this easy moist chocolate cake a breeze.

• Two 8-inch round cake pans
• Parchment paper rounds
• Fine mesh sieve
• Large mixing bowl
• Medium bowl
• Whisk (or electric hand mixer)
• Rubber spatula
• Wire cooling rack
• Kitchen scale (recommended for accuracy)

Instructions

Creating this incredibly moist chocolate cake is straightforward. Follow these steps for a perfectly baked, delicious dessert.

First, preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans, dust them lightly with flour, and line the bases with parchment paper rounds. Set these aside.

Next, prepare your hot coffee. If using instant coffee, add 1 tablespoon of granules or 2 teaspoons of espresso powder to 1 cup of just boiled water. Keep it hot while you work on the batter.

In a large bowl, combine your dry ingredients. Use a fine mesh sieve to sift the flour, cocoa powder, baking powder, and baking soda. Add both granulated and light brown sugars, along with the salt, then whisk everything very well to ensure an even blend, pressing out any lumps of brown sugar.

In a separate medium bowl, combine the wet ingredients. Whisk together the eggs, vegetable oil, sour cream, and vanilla extract until well blended.

Create a well in the center of your dry ingredients using a spatula. Pour the wet mixture into this well. Using an electric handheld mixer on medium-low speed, or a wire whisk by hand, mix until the ingredients are just combined. The batter will be thick at this stage.

Gradually add the hot coffee in two stages, mixing until the batter is smooth and evenly combined. This helps minimize lumps. The resulting batter will be quite thin.

Divide the batter evenly between your two prepared pans. Gently tap the pans on the countertop a few times to release any large air bubbles.

Bake for 30-33 minutes. The cakes are done when they spring back lightly when gently pressed and a skewer inserted into the center comes out clean.

Transfer the pans to a wire rack and let the cakes cool for about 15 minutes. After cooling, run a knife or offset spatula around the sides of each cake, then invert them onto the wire rack to cool completely.

While the cakes cool, prepare my BEST Chocolate Fudge Frosting. Once the cakes are completely cool, you can assemble. Place one cake layer on your serving plate. Use a large offset spatula to spread about ¾ cup of frosting evenly over the top, extending to the edges. Carefully place the second cake layer on top, aligning it with the bottom layer. Finally, cover the entire cake with the remaining frosting, using the offset spatula to smooth the sides and create decorative swirls on top. Enjoy your beautifully frosted, moist chocolate cake!

Pro Tips & Troubleshooting

Achieving the perfect moist chocolate cake is simple with these expert tips. Always sift your cocoa powder to prevent lumps in your batter. Thoroughly whisking dry ingredients ensures an even rise throughout the cake. Opt for a neutral-tasting vegetable oil like sunflower or canola, as it contributes moisture without flavor.

Understanding the scientific role of sugar in baking explains why it’s crucial for both moisture and tenderness in your cake. The function of sugar in baking extends beyond just sweetness.

Do not reduce the sugar content; it’s essential for binding moisture and creating a tender crumb. Monitor baking time closely to avoid overbaking, which can dry out your cake. For ultimate precision, use a kitchen scale to measure ingredients, especially flour. Prevent tunneling by avoiding overmixing the batter and ensuring your leavening agents (baking powder, baking soda) are fresh. Understand that Dutch-process cocoa creates a darker, less acidic cake than natural cocoa.

Always ensure all your cold ingredients, especially eggs and sour cream, are at room temperature for better emulsion. Finally, tap your cake pans on the counter before baking to release trapped air and prevent large pockets.

Serving, Storage, & Variations

This delicious moist chocolate cake is perfect for any occasion.

Storage

Store your frosted chocolate cake covered at room temperature for up to 3 days. For longer freshness, refrigerate it for up to 1 week. Always bring the cake to room temperature before serving for the best flavor and texture.

Freezing

To freeze, wrap individual undecorated cake layers tightly in plastic wrap, then in aluminum foil. Store them in the freezer for up to 3 months. Do not freeze an assembled, frosted cake, as the frosting may not hold up well.

Variations

Turn this recipe into delightful cupcakes by adjusting the baking time to about 18-22 minutes. You can also adapt the recipe for a 9×13-inch sheet cake, though baking time will differ. Experiment with different frostings, like a classic buttercream or cream cheese frosting, for a unique twist.

Nutrition

Please note that nutritional information is an estimate. Sweet Emily recommends using an online nutrition calculator with your specific ingredients for the most accurate data. This helps account for variations in ingredient brands and types.

FAQ

Conclusion

This ultimate moist chocolate cake recipe truly lives up to its name, offering unparalleled moistness and a rich, deep chocolate flavor. It proves that creating a bakery-quality dessert can be simple, even for beginners. With minimal effort and one bowl, you achieve a cake that’s both impressive and incredibly delicious.

We encourage you to try this amazing recipe and experience the joy of baking it. Share your delicious creations and tag us with your perfect moist chocolate cake!

The BEST Easy Moist Chocolate Cake Recipe

This recipe guides you through making a delightfully moist chocolate cake that’s surprisingly easy. Perfect for any occasion, it features a rich chocolate flavor complemented by a simple fudge frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 2 hours hrs

Servings 12 slices

Calories 420 kcal

Equipment

• oven
• 8-inch round cake pans (2)
• Parchment paper
• Fine mesh sieve
• Large bowl
• Whisk
• Medium bowl
• spatula
• Electric handheld mixer
• wire rack
• knife
• Serving plate

Ingredients

  

Dry Ingredients

• 1 ¾ cup all-purpose flour (250g)
• ⅔ cup cocoa powder (56g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup granulated sugar (200g)
• ½ cup light brown sugar packed (110g)
• ¾ teaspoon salt

Wet Ingredients

• 2 eggs large
• ½ cup vegetable oil (120ml)
• ¾ cup sour cream full fat (180ml)
• 1 teaspoon vanilla extract pure (5ml)
• 1 cup hot coffee (240ml)

Frosting

• BEST Chocolate Fudge Frosting

Instructions

 

Preparation

• Preheat the oven to 350°F and prepare two 8-inch round cake pans by greasing, flouring, and lining with parchment paper.

Coffee

• Prepare 1 cup of hot coffee, using instant coffee granules or espresso powder if needed, and set it aside.

Dry Ingredients

• Sift flour, cocoa powder, baking powder, and baking soda into a large bowl, then add both sugars and salt, whisking thoroughly to combine and remove any brown sugar lumps.

Wet Ingredients & Batter

• In a separate bowl, whisk together eggs, oil, sour cream, and vanilla; then combine with the dry ingredients, mixing until blended, and gradually incorporate the hot coffee until the thin batter is smooth.

Bake & Cool

• Divide the batter evenly into the prepared pans, bake for 30-33 minutes until a skewer comes out clean, then cool in pans for 15 minutes before inverting onto a wire rack to cool completely.

Frosting

• While the cakes cool, prepare your desired Chocolate Fudge Frosting.

Assembly

• Once cooled, place one cake layer on a serving plate, spread about ¾ cup of frosting, top with the second layer, and then cover the entire cake with remaining frosting, smoothing and swirling as desired.

Notes

For best results, ensure your cocoa powder is high quality. Don’t be alarmed by the thin consistency of the batter after adding the coffee; it’s meant to be that way for a moist cake.