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Rich and Moist Chocolate Cake Recipe

Rich and Moist Chocolate Cake Recipe
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★★★★★

4.7 from 19 reviews

This Rich and Moist Chocolate Cake is a perfect dessert for any occasion. Made with a combination of cocoa powder, boiling water, and vegetable oil, it delivers a deep chocolate flavor with a tender, moist texture. The recipe is straightforward and yields a decadent cake that can be served as is or paired with your favorite frosting or whipped cream.

Ingredients

Scale

Dry Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) brewed coffee

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
  2. Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix well to evenly distribute all the dry ingredients.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth and fully combined.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing with a hand mixer or whisk until just combined and no lumps remain.
  5. Add Boiling Water and Coffee: Slowly pour in the boiling water followed by the brewed coffee while stirring gently. The batter will be thin; this is normal and will result in a moist and tender cake.
  6. Pour Batter Into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  7. Bake the Cake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  8. Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting or serving.

Notes

  • Using boiling water and coffee enhances the chocolate flavor and keeps the cake moist.
  • Ensure all ingredients are at room temperature for better mixing and texture.
  • The thin batter is expected and key to the cake’s moistness.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Nutrition

Keywords: chocolate cake, moist chocolate cake, rich chocolate cake, homemade chocolate cake, easy chocolate cake recipe

Find it online: https://kitchenbynora.com/rich-and-moist-chocolate-cake-recipe-2/