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Rich and Moist Chocolate Cake Recipe

Rich and Moist Chocolate Cake Recipe
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★★★★★

5.1 from 7 reviews

This Rich and Moist Chocolate Cake is a decadent dessert perfect for any occasion. Featuring a velvety texture and deep chocolate flavor from high-quality cocoa powder and brewed coffee, this cake balances sweetness and moisture beautifully, making it a crowd-pleaser for chocolate lovers.

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 (hot)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and a smooth batter.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract until fully combined and smooth.
  4. Incorporate Wet and Dry: Slowly add the wet ingredients into the dry ingredients, stirring gently with a spatula or mixer on low speed until the mixture is just combined without lumps.
  5. Add Boiling Water and Coffee: Carefully stir in the boiling water and brewed coffee. The batter will be thin—that’s normal, as the hot liquids intensify the chocolate flavor and create a moist cake.
  6. Pour Batter into Pans: Divide the batter evenly between the prepared pans. Tap the pans gently on the counter to release air bubbles for an even crumb.
  7. Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks to cool completely before frosting.
  9. Frost and Serve: Once completely cooled, frost the cakes with your favorite frosting such as a rich chocolate ganache or classic buttercream. Slice and enjoy this rich, moist chocolate delight.

Notes

  • Use freshly brewed coffee for the best depth of chocolate flavor; instant coffee can also be used but adjust strength accordingly.
  • Room temperature ingredients help create a smoother batter and even baking.
  • The batter will be thin after adding boiling water and coffee—this is normal and contributes to moisture.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend of the same quantity.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: Chocolate Cake, Moist Chocolate Cake, Rich Chocolate Cake, Easy Chocolate Cake, Homemade Chocolate Cake

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