Chocolatiest Moist Cake
Indulge in pure decadence with the Chocolatiest Moist Cake, your ultimate dessert dream come true. This sinfully rich and impossibly moist chocolate cake features a luscious combination of unsweetened cocoa powder, a touch of sour cream, and the optional depth of freshly brewed coffee, creating an explosion of flavor in every bite. Its ultra-tender crumb comes from the perfect balance of boiling water and creamy ingredients, while a hint of vanilla ties it all together. With just 20 minutes of prep time and a foolproof one-bowl technique, this recipe is as easy as it is indulgent. Ideal for birthdays, celebrations, or just a cozy evening treat, this cake pairs beautifully with chocolate frosting, whipped ganache, or a simple dusting of powdered sugar. Treat your taste buds to the ultimate homemade chocolate cake experience—moist, rich, and oh-so-satisfying!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.5 cups Freshly brewed coffee (optional, for deeper flavor)
- 0.5 cups Sour cream
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
If using coffee, stir it into the boiling water. Gradually pour the boiling water (or coffee-water mixture) into the batter, stirring gently. The batter will be thin, but this ensures a moist cake.
Fold in the sour cream to enhance the texture and richness of the cake.
Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter to remove air bubbles.
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely.
Frost the cake with your favorite chocolate frosting or ganache for an extra chocolaty finish. Slice, serve, and enjoy!
Nutrition Facts
Calories |
4168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 694.9 g | 253% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 424.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 755 mg | 58% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 3519 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
