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Moist Chocolate Cake Recipe

Prep Time :25 minutes
Cook Time :20 minutes
Total Time :45 minutes
Serves: 12
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Ingredients

Chocolate Cake

  • 2 cups all-purpose flour spoon and leveled
  • 3/4 cup unsweetened cocoa powder natural
  • 1 cup granulated sugar
  • 1 cup brown sugar light or dark
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tbsp espresso powder optional
  • 1 cup buttermilk at room temperature
  • 2/3 cup hot water
  • 1/2 cup sour cream
  • 1/2 cup vegetable or canola oil or melted coconut oil
  • 2 large eggs at room temperature
  • 1 tbsp pure vanilla extract

Frosting

  • 5 1/4 c powder sugar
  • 1 c + 2 tbsp cocoa powder natural or dutch
  • 2 1/4 c unsalted butter room temperature
  • 3/4 tsp espresso powder optional
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 5-6 tbsp heavy cream depending on desired consistency

Instructions

  • Preheat your oven to 350°F (177°C). Prepare three 9-inch cake pans by greasing them and lining the bottoms with parchment paper.
  • Next, in a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set the bowl aside.
  • In a separate bowl, use a handheld or stand mixer with a whisk attachment to combine the oil, sour cream, eggs, and vanilla. Mix at medium-high speed until smooth. Then, add the room temperature buttermilk and continue mixing until fully combined.
  • Pour the wet mixture into the dry ingredients. Next, mix the very hot water with the espresso powder until fully incorporated. Then, add the coffee mixture to the cake batter and mix with the other ingredients until fully combined. Note that the batter will be on the thinner side, and that’s totally fine.
  • Evenly distribute the batter between the three prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Oven times may vary, so check for doneness. Keep an eye on the cakes towards the end of baking.
  • Once done, take the cakes out of the oven and place them on a wire rack to cool. Leave them in the pans until they’re completely cooled.
  • While your cake is baking, make the chocolate frosting. In a large mixing bowl, beat the room temperature butter on medium speed for about 1-2 minutes until creamed. Next, add  the cocoa powder, powdered sugar, salt, vanilla extract, heavy cream and espresso powder. Mix on low speed for about 30 seconds. Then, increase to high speed and beat the frosting for about 1 minute, scraping down the sides to ensure all the ingredients are incorporated. Add additional powder sugar if the frosting is too thin and more heavy cream if it's too thick (add by the tablespoon).
  • Assemble Cake. Place the first layer of cake on a serving plate or cake stand, and evenly spread the top of the cake layer with frosting. Next, add the second layer and repeat. Lastly, add the third layer of cake and use the rest of the frosting to frost the top and sides of the cake. Refrigerate the cake for at least 30 minutes before cutting and serving. Feel free to be creative with putting the frosting on the cake.

Notes

  • If you’re using measuring cups, fluff, spoon, and level your flour into the measuring cups. Scooping the flour into measuring cups will add too much flour, and your cake will turn out dense.
  • Use room temperature ingredients to prevent overmixing. 
  • Don’t overmix the batter! It’s okay if a few small lumps remain in the cake batter. 
  • Don’t overbake. Keep a close eye on your oven, and remove the cakes as soon as a toothpick inserted into the center comes out clean. 
  • Let the chocolate cakes cool completely before layering. Otherwise, they’re likely to become soggy and fall apart. 
  • Adjust the consistency of the frosting. Add additional powdered sugar if the frosting is too thin. Or, add more heavy cream one tablespoon at a time if it’s too thick until you achieve your desired consistency. 

Nutritional Information

Serving: 1 sliceCalories: 640kcal (32%)Carbohydrates: 95g (32%)Protein: 7g (14%)Fat: 29g (45%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 100mg (33%)Sodium: 708mg (31%)Potassium: 305mg (9%)Fiber: 5g (21%)Sugar: 71g (79%)Vitamin A: 1282IU (26%)Vitamin C: 1mg (1%)Calcium: 111mg (11%)Iron: 3mg (17%)