Super Moist Chocolate Cake Recipe
This rich and fluffy super moist chocolate cake recipe is bakery-worthy but made right at home with simple ingredients. It’s ultra-moist, packed with deep cocoa flavor, and mixed in just one bowl, no mixer needed! 😍
Equipment
- 2 x 8-inch round cake pans
- Mixing bowls
- Whisk
- Spatula
- Parchment Paper
Ingredients
- 2 cups 240g all-purpose flour
- ⅔ cup 65g cocoa powder (mix of Dutch and natural)
- 1 teaspoon 5g salt
- 1½ teaspoons 6g baking powder
- ½ teaspoon 2g baking soda
- ⅓ cup 67g dark brown sugar, packed
- 1¼ cups 250g granulated sugar
- ¾ cup 180g sour cream
- 2 teaspoons 10g vanilla extract
- ½ cup 100g vegetable oil
- 2 large eggs 100g
- 1 cup 240g hot milk
- 2 teaspoon 4g instant coffee or 1 teaspoon (2g) espresso powder
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add in the salt, granulated sugar, and brown sugar. Whisk everything together until well combined.
- In another bowl, whisk the eggs, oil, sour cream, and vanilla until smooth and creamy.
- Pour the wet mixture into the dry ingredients and stir with a whisk or spatula until mostly combined — the batter will be thick.
- In a separate cup, stir the instant coffee or espresso powder into the hot milk until dissolved. Gradually add it to the batter in two parts, mixing gently after each addition. The batter will thin out and look glossy.
- Divide the batter evenly between the prepared pans and tap them lightly on the counter to release any air bubbles. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 15 minutes, then carefully turn them out onto a wire rack. Peel off the parchment and let cool completely before frosting.
Notes
- This cake tastes even better the next day.
- You can make this recipe without a mixer, just a whisk!
- Want cupcakes? This batter makes 24 . Bake for 20 minutes.
- Don’t skip the coffee it enhances the chocolate without making the cake taste like coffee.