Introduction
Chocolate cake is a timeless favorite that appeals to all ages. From birthdays to casual weekend treats, nothing beats the comfort of a soft, moist chocolate cake topped with rich chocolate frosting. While there are many shortcuts like boxed mixes, baking your own cake from scratch gives it that extra depth of flavor and luxurious texture.
This recipe is perfect for beginners and experienced bakers alike. With simple ingredients and clear instructions, you can make a cake that tastes like it came from a professional bakery. The secret to its moistness lies in hot coffee, which enhances the chocolate flavor without leaving a coffee taste.
In this guide, you’ll find:
- Detailed ingredients
- Step-by-step instructions
- Expert baking tips
- Variations to try
- Storage advice
- FAQs
Ingredients
For the Cake
- 1 ¾ cups (220g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee or hot water
For the Chocolate Frosting
- 1 cup (225g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- 1 cup (120g) cocoa powder
- ½ cup (120ml) heavy cream (adjust as needed)
- 2 tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat Oven and Prepare Pans
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting cocoa powder ensures a smooth batter without lumps.
Step 3: Mix Wet Ingredients
Add eggs, milk, oil, and vanilla extract. Beat on medium speed until smooth.
Step 4: Incorporate Hot Coffee
Slowly add hot coffee while mixing on low speed. The batter will be thin, but this is what makes the cake ultra-moist and rich in chocolate flavor.
Step 5: Bake the Cake
Divide batter evenly into the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Make the Frosting
- Beat butter until creamy.
- Gradually add powdered sugar and cocoa powder.
- Mix in vanilla extract and heavy cream. Adjust cream to achieve smooth, spreadable frosting.
- Beat for 3–4 minutes until light and fluffy.
Step 7: Assemble the Cake
- Place one cake layer on a plate or stand.
- Spread a layer of frosting evenly on top.
- Place the second cake layer on top and frost the sides and top of the cake.
- Decorate with chocolate shavings, sprinkles, or drizzle with chocolate ganache if desired.
Expert Baking Tips
- Use room-temperature ingredients: Eggs and butter mix better and create a lighter texture.
- Don’t overmix: Stop mixing as soon as the dry ingredients are incorporated to prevent a dense cake.
- Check doneness early: Oven temperatures vary, so start checking at the 30-minute mark.
- Level your cakes: Trim domed tops for even layers.
Variations
- 🍫 Double Chocolate Cake: Add ½ cup chocolate chips to the batter.
- ☕ Mocha Cake: Add 1 tsp instant coffee granules to the dry ingredients.
- 🥜 Peanut Butter Chocolate Cake: Frost with peanut butter buttercream for a Reese’s-inspired flavor.
- 🍓 Chocolate Berry Cake: Layer with raspberry or strawberry jam between cake layers.
Storage and Make-Ahead Tips
- Room Temperature: Keep frosted cake in an airtight container for up to 2 days.
- Refrigeration: Store up to 5 days, bring to room temperature before serving.
- Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Frost after thawing.
Nutrition (Per Slice, Approximate)
- Calories: 450
- Carbohydrates: 62g
- Protein: 6g
- Fat: 20g
- Sugar: 45g
❓ Frequently Asked Questions (FAQ)
1. Can I make this cake without eggs?
Yes, replace each egg with ¼ cup unsweetened applesauce or ½ mashed banana.
2. Can I use cake flour instead of all-purpose flour?
Yes, cake flour makes the cake lighter and softer. Use 2 ¾ cups.
3. Can I bake this as cupcakes?
Yes, this recipe yields about 24 cupcakes. Bake at 350°F (175°C) for 18–20 minutes.
4. What can I use if I don’t have hot coffee?
Hot water works fine, but coffee enhances the chocolate flavor.
5. How do I make frosting more stable?
Chill the butter and bowl before whipping. You can also add a small amount of cream stabilizer or gelatin.
Conclusion
This Ultimate Moist Chocolate Cake is a showstopper dessert. Perfectly soft, rich, and layered with creamy chocolate frosting, it’s ideal for birthdays, special occasions, or just because you deserve a treat.