Description
This Moist Chocolate Cake recipe delivers a rich, tender, and deeply chocolatey cake perfect for any celebration or sweet treat. Made with a combination of cocoa powder, hot coffee, and a blend of sugar and oils, this cake remains moist and flavorful. The use of buttermilk and sour cream adds a subtle tanginess and extra softness, while the hot liquid enhances the chocolate flavor. Finished with a luscious chocolate ganache frosting, it’s an irresistible dessert that’s easy to make and sure to impress.
Ingredients
Dry Ingredients
- 315 grams (2 and 1/4 cups) plain flour or all-purpose flour, sifted
- 80 grams (1 cup) cocoa powder, sifted
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 200 grams (1 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1/2 teaspoon salt
Wet Ingredients
- 180 ml (3/4 cup) flavourless oil (such as vegetable or canola oil)
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 240 ml (1 cup) buttermilk
- 60 ml (1/4 cup) full fat sour cream
- 240 ml (1 cup) hot water or hot coffee (coffee enhances chocolate flavor)
Frosting
- 1 batch of Chocolate Ganache Frosting (recipe not included here)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, sift together the flour and cocoa powder. Add baking powder, baking soda, caster sugar, brown sugar, and salt. Briefly whisk or stir with a spatula to evenly distribute all dry ingredients.
- Mix Wet Ingredients: In a separate bowl, combine the flavourless oil, vanilla extract, eggs, buttermilk, and sour cream. Whisk gently with a fork just to break up the egg yolks and blend ingredients.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Begin stirring gently while slowly adding the hot water or hot coffee. Continue mixing until the batter is smooth and fully combined with no lumps.
- Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a skewer inserted in the center comes out clean or with only a few moist crumbs attached.
- Cool the Cakes: Remove pans from the oven and allow the cakes to cool for 10 minutes. Then gently remove them from the pans and transfer to wire racks to cool completely before frosting.
- Frost: Once cakes are fully cooled, frost with your prepared batch of Chocolate Ganache Frosting for a smooth, rich finishing touch.
Notes
- Using hot coffee instead of water intensifies the chocolate flavor without adding a strong coffee taste.
- Flavourless oil like vegetable or canola oil is preferred to keep the cake moist without impacting flavor.
- Ensure eggs are at room temperature for better mixing and texture.
- Allow cakes to cool completely before frosting to prevent the ganache from melting.
- You can substitute sour cream with Greek yogurt if desired for a similar tang and moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
