Introduction

Craving the ultimate moist chocolate cake? Look no further! This easy, one-bowl recipe requires no mixer and delivers an intensely rich chocolate flavor and perfectly tender crumb every single time. This is a foolproof moist chocolate cake recipe that has been loved and shared by bakers around the globe. Get ready for chocolate perfection!

Why You’ll Love This Moist Chocolate Cake

Effortlessly Easy: This moist chocolate cake uses just one bowl; no stand mixer needed, meaning minimal cleanup.
Unbelievably Moist: This cake stays incredibly soft and delicious for days, even when stored in the fridge.
Perfect Crumb: Achieve an even, tender texture that looks like it came straight from a professional bakery.
Rich Chocolate Flavor: Experience a deep, decadent chocolate taste that actually gets better with time.
Fudgy Frosting: The simple yet decadent ganache topping adds the perfect touch of sweetness (no softened butter needed!).
No Buttermilk: You won’t need buttermilk for this recipe; it uses common pantry ingredients you already have.

Ingredients

Here’s what you’ll need for this moist chocolate cake recipe:

For the Cake:

1 ¾ cup (250g) all-purpose flour
⅔ cup (56g) cocoa powder
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
¾ cup (180ml) full fat sour cream
1 teaspoon (5ml) pure vanilla extract
1 cup (240ml) hot coffee

For the Frosting:

Refer to separate frosting recipe for ingredient list. (My Best Chocolate Fudge Frosting)

Notes & Substitutions

All-purpose flour: Measuring precisely is key! For best results, using a kitchen scale for baking accuracy ensures consistent outcomes in your recipes. For best results, use a kitchen scale.
Sugars (granulated, brown): These provide not only sweetness but also contribute to the cake’s moisture and richness.
Vanilla extract: A crucial flavor enhancer that beautifully complements the chocolate.
Cocoa powder: Use a high-quality cocoa powder; Dutch process will yield a darker color, while natural cocoa powder will offer more fruity notes. Understanding the differences between Dutch process and natural cocoa powder can significantly impact the final taste and appearance of your cake.
Eggs: They provide structure and act as an emulsifier, binding the ingredients together.
Sour cream: Adds richness and moisture. If needed, you can substitute with Greek yogurt or crème fraîche.
Oil: Use a neutral-flavored oil like vegetable, canola, or sunflower for the moistest texture.
Hot coffee: This enhances the chocolate flavor and activates the leavening agents. You can substitute with hot water or decaf coffee if needed.
Dark chocolate: Essential for creating a rich and fudgy frosting (aim for 50-70% cocoa solids).

Equipment

Gather your tools to make baking easier!

Two 8-inch round cake pans
Large mixing bowl
Fine mesh sieve
Whisk (or electric hand mixer)
Measuring cups and spoons
Rubber spatula
Wire cooling rack
Offset spatula (for frosting)

Instructions

Follow these simple steps to bake the perfect moist chocolate cake:

Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or cooking spray, then dust lightly with flour. Line the bottoms with parchment paper rounds.
Make Coffee: Brew a cup of hot coffee or heat water until very hot.
Combine Dry: In a large mixing bowl, use a fine mesh sieve to sift together the flour, cocoa powder, baking powder, and baking soda. This helps prevent lumps.
Add Sugars: Add both granulated and brown sugars to the bowl of dry ingredients. Whisk thoroughly to ensure the sugars are evenly distributed.
Mix Wet: In a separate medium bowl, whisk together the eggs, oil, sour cream, and vanilla extract until well combined.
Combine Wet & Dry: Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix with an electric handheld mixer on medium-low speed until just blended. The batter will be thick.
Incorporate Hot Coffee: Gradually pour in the hot coffee in two stages, mixing until everything is evenly combined and the batter is smooth. The batter will be quite thin.
Bake Cakes: Divide the batter evenly between the prepared cake pans. Tap the pans gently on the countertop to release any large air bubbles. Bake for 30-33 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool Cakes: Transfer the pans to a wire rack and let them cool for 15 minutes. Then, run a knife or offset spatula around the edges of the pans to loosen the cakes. Invert the cakes onto the wire rack to cool completely.
Prepare Frosting: While the cakes are cooling, prepare your favorite chocolate fudge frosting. (My BEST Chocolate Fudge Frosting recipe).
Assemble & Frost: Once the cakes are completely cool, place one cake layer on a serving plate. Spread about ¾ cup of frosting evenly over the top. Place the second cake layer on top. Frost the entire cake with the remaining frosting, using an offset spatula to smooth the sides and create swirls on top. Enjoy your delicious moist chocolate cake!

Pro Tips & Troubleshooting

Sift Dry Ingredients: This is crucial for a lump-free batter and an even rise.
Choose Neutral Oil: A neutral-flavored oil allows the rich chocolate flavor to truly shine.
Don’t Reduce Sugar: Sugar is key to keeping your cake moist and tender.
Mind Baking Time: Overbaking will result in a dry cake, so keep a close eye on it.
Use a Kitchen Scale: This is the most accurate way to measure ingredients, ensuring consistent results.
Avoid Over-mixing: Over-mixing can lead to a tough cake with undesirable tunneling.
Hot Liquid Action: The hot coffee or water helps dissolve the sugar and activates the leavening agents instantly.

Serving, Storage & Variations

Serving Suggestions: Enjoy this moist chocolate cake plain, or dress it up with fresh berries or a dusting of cocoa powder.
Storing Cake: Store at room temperature for up to 3 days or in the fridge for up to 1 week.
Freezing Cake Layers: Wrap the cooled cake layers tightly in plastic wrap and freeze for up to 3 months.
Cupcake Variation: Adjust the baking time to 18-20 minutes for cupcakes.
Sheet Cake Option: Look for a similar recipe specifically formulated for a 9×13 inch pan.

Nutrition

Here is an estimate of the nutritional information for one serving of this moist chocolate cake:

Please note that these values are approximate and will vary based on specific ingredients and frosting used.

Nutrient	Amount
Calories	450
Total Fat	25g
Saturated Fat	10g
Cholesterol	75mg
Sodium	300mg
Total Carbohydrate	55g
Dietary Fiber	3g
Sugars	35g
Protein	5g

FAQ

What type of oil is best for chocolate cake? Use a neutral-flavored oil like vegetable or canola to let the chocolate flavor shine.
Which cocoa powder is best for chocolate cake? Dutch process cocoa powder will give you a darker color and milder flavor, while natural cocoa powder offers a more intense, fruity note.
What is a substitute for sour cream? Greek yogurt or crème fraîche can be used as a substitute for sour cream.
How hot does the water/coffee need to be? The coffee or water should be hot, but not boiling.
Can I make this recipe using a 9×13-inch pan? Yes, divide the batter into one greased and floured 9×13 inch pan.
How to store moist chocolate cake? Store your moist chocolate cake in an airtight container.

Conclusion

This moist chocolate cake recipe is unbelievably easy to make, incredibly moist, and packed with rich chocolate flavor. It’s the perfect cake for any occasion and is sure to impress your friends and family. Try this amazing moist chocolate cake recipe today and leave a comment below to let me know how it turned out!