How To  Make Moist Chocolate Cake

Moist Chocolate Cake is a classic favorite. This indulgent and delicious cake is sure to please even the pickiest of eaters. This recipe is easy to make and can be topped with a variety of delicious frostings or fillings.

Chocolate Cake

Chocolate cake recipes can be found everywhere but getting your hands on a moist chocolate cake is not an easy one. We all know the dry chocolate cakes that call for something to drink after leaving your throat in shambles!

Chocolate cake has made life easier for so many of us. Grocery stores have gone the extra mile to present readily mixed ingredients for even the most immature bakers. This is a great thing! However, it becomes a problem when you’ve tasted a variety of chocolate cakes.

While some are so dry they leave you wishing for more to drink, some chocolate cakes are so moist that you enjoy the entire experience of indulging it. So what is the best-kept secret behind moist chocolate cake?

A bad Chocolate Cake

I walked into the canteen at a former workplace when I saw they had an extensive display of chocolate cake and boy it had been such a difficult day so the chocolate cake was going to solve all my problems. Well, I ordered a piece of chocolate cake and whispered to the lady to cut me a big one.

While this was going to be my dessert after lunch, it ended up being my disappointment instead. I could taste the sugar granules, in the dry sponge and it was as though there wasn’t enough cocoa in it. I mean you want to taste the chocolate flavor when you indulge in a chocolate cake.

Luckily no one from the canteen reads my blog so they won’t find out I am out here criticizing their chocolate cake oops.

But from eating that cake, I could tell they forgot one key ingredient which brought more chocolate out of the cake. A good black cup of coffee does wonders for a chocolate cake. You’re probably wondering how that works out but I am here to show you how it works out.

Adding a cup of black coffee to your chocolate cake mix adds to the richness of the chocolate making your cake tastes so good and also leaving it less dry and moister.

This is a trick I learned when I was watching barefoot contessa with Ina Garten. You know her for the engagement roasted chicken recipe which we all know, leaves everyone asking for more. But today we are focusing on the chocolate cake recipe.

Where To Buy Ingredients

Chocolate cake ingredients can be purchased from most supermarkets and many specialty stores. You may also be able to find them online. For example, Amazon, Walmart, and Target sell a variety of chocolate cake ingredients and mixes. Additionally, many bakeries and specialty stores will have specific ingredients and mixes available.

How To Mix The Ingredients

So here is the recipe. To achieve the goal of having four sponges of the chocolate cake, you will need to mix the recipe twice. One mixture only yields two sponges so double up if you want a much bigger cake.


WP Recipe Maker #5278


Moist Chocolate Cake
A rich moist chocolate cake recipe
Course: Dessert
Cuisine: American
Keywords: Chocolate Cake, Moist Chocolate Cake
Prep Time: 30m
Cook Time: 120m
Total Time: 150m
Servings: 8
Author: Elelwani
– Round Baking Trays
– 1¾ Cups all-purpose flour
– 2 Cups sugar
– ¾ Cup good cocoa powder, such as Valrhona
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon kosher salt
– 1 cup buttermilk, shaken
– 2 extra-large eggs, at room temperature
– 1  teaspoon pure vanilla extract
– 1 cup of freshly brewed hot coffee
– Chocolate buttercream frosting (recipe follows)

1) Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.
2) Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.
3) In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With the mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4) Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Coolin the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)
5) Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on the top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.
6) Note: For cupcakes, reduce bake time to 25-30 minutes.Chocolate Buttercream Frosting (frosts one cake, or 12 cupcakes)
7) ·       6 ounces good semisweet chocolate, such as Valrhona (see note)·       ½ pound (2 sticks)unsalted butter, at room temperature·       1 extra-large egg yolk, at room temperature
8) ·       1 teaspoon pure vanillaextract·       1¼ cups siftedconfectioners’ sugar·       1 tablespoon instantcoffee granules, such as Nescafe
9) Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.
10) Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. Add the chocolate and coffee to the butter mixture on low speed and mix until blended. Don’t whip! Spread immediately on the cooled cake.
11) Note: I use Valrhona Le Noir 56% CacaoSemisweet Chocolate. You can use also use good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.

While this recipe is designed for baking a moist chocolate cake, you can also use it to bake moist chocolate cupcakes.

Chocolate Cup Cakes

Chocolate cupcakes are a classic treat that everyone loves. They are usually made with cocoa powder, butter, sugar, and eggs.

The cupcakes are usually topped with a chocolate buttercream frosting and are sometimes decorated with sprinkles and other decorations to make them look even more delicious.

Chocolate cupcakes are great for parties, family gatherings, special occasions, and more. They can be made in a variety of sizes, shapes, and flavors to please any palate.

How To Serve Chocolate Cake

The best way to serve chocolate cake is to let it cool completely before slicing it up and serving it warm. Additionally, if you plan to serve the cake with a sauce or topping, make sure to warm the topping up before serving it.

Other options for serving chocolate cake include the use of fresh fruit, a dollop of freshly whipped cream, an espresso-based sauce, or a dusting of powdered sugar. If serving the cake with a scoop of ice cream, make sure to let the ice cream soften slightly before serving.

How To Serve Chocolate Cup Cakes

Chocolate cupcakes are a delicious treat that can be served for many occasions, from birthdays to baby showers. To serve them at their best, make sure they have cooled completely. Then top them with a dollop of creamy frosting and a sprinkling of decorative, edible toppings.

For a truly special treat, try drizzling melted chocolate onto the frosting. Adding a layer of fresh raspberries is something great too. Serve the cupcakes on a beautiful cake stand, with napkins and individual plates nearby. Enjoy!

Enjoyed this recipe? Check out this banana loaf recipe.