If you love a rich, fudgy dessert that melts in your mouth, this Moist Chocolate Cake is for you! With its deep chocolate flavor and irresistibly soft texture, this cake is the ultimate treat for any occasion. Topped with a silky chocolate ganache or creamy frosting, it’s perfect for birthdays, celebrations, or just indulging your sweet tooth.
Table of Contents
Ingredients for Moist Chocolate Cake
| Ingredient | Measurement |
|---|---|
| All-Purpose Flour | 2 cups |
| Unsweetened Cocoa Powder | 3/4 cup |
| Baking Powder | 1 teaspoon |
| Baking Soda | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Granulated Sugar | 2 cups |
| Eggs | 2 large |
| Whole Milk | 1 cup |
| Vegetable Oil | 1/2 cup |
| Vanilla Extract | 2 teaspoons |
| Boiling Water | 1 cup |
| Butter (for frosting) | 1/2 cup (1 stick) |
| Powdered Sugar | 2 cups |
| Heavy Cream | 1/2 cup |
How to Make a Moist Chocolate Cake
Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Coat two 9-inch cake pans with grease and line them with parchment paper.
Make the Cake Batter
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar, then whisk thoroughly.
- Add eggs, milk, oil, and vanilla extract. Mix until well combined.
- Gradually pour in boiling water while stirring. The batter will be thin, which helps create a moist texture.
Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the middle emerges clean.
- Allow cakes to cool completely before frosting.
Make the Frosting
- Beat butter until creamy, then gradually add powdered sugar and cocoa powder.
- Slowly pour in heavy cream while mixing until smooth and fluffy.
- Frost the cooled cakes, stacking layers as needed.
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Pro Tips for the Perfect Moist Chocolate Cake
- Opt for premium cocoa powder to achieve a rich, deep chocolate flavor.
- Don’t overmix the batter—just mix until ingredients are combined.
- Boiling water enhances the cake’s moisture and texture.
Variations and Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute milk with almond milk and use vegan butter.
- Extra Moisture: Add 1/4 cup sour cream to make it even richer.
FAQs
What makes chocolate cake moist?
The secret is boiling water, oil, and eggs, which create a soft and tender texture.
Can I make this cake ahead of time?
Yes! You can bake the layers a day ahead and store them in an airtight container before frosting.
How should I store Moist Chocolate Cake?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for extended freshness.
Can I freeze chocolate cake?
Absolutely! Tightly wrap the unfrosted layers and freeze them for up to 3 months for long-term storage.
Why is my cake dry?
Overbaking or adding too much flour can dry out the cake—stick to the recommended baking time.
Can I use a different frosting?
Yes! Try buttercream, whipped cream, or chocolate ganache.
Do I need to sift the flour?
Sifting helps to aerate the flour, creating a lighter cake texture.
Can I add coffee to enhance the flavor?
Yes! Replace 1/2 cup of boiling water with brewed coffee for a richer taste.
Moist Chocolate Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
- 1/2 cup chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a bowl, sift together flour, cocoa, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs and vanilla, then mix in the dry ingredients alternately with buttermilk.
- Stir in boiling water (batter will be thin).
- Pour batter into pans and bake for 30-35 minutes. Cool completely.
- Frost with chocolate frosting and serve.
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