Description
This Super Moist Chocolate Cake is a rich, ultra-moist dessert perfect for chocolate lovers. Made with a blend of cake flour, Dutch-processed cocoa, and brewed coffee to enhance the deep chocolate flavor, it uses the reverse creaming method for a tender crumb. The cake is finished with a light chocolate syrup soak and frosted with creamy chocolate fudge frosting, creating an indulgent treat ideal for celebrations.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, cubed
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup brewed coffee (or hot water)
Additional
- Chocolate syrup (for brushing)
- Chocolate fudge frosting (for frosting)
Instructions
- Preheat & Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Reverse Creaming Method: Add the cubed unsalted butter to the dry ingredients. Mix until the mixture looks like coarse sand with pea-sized crumbs, ensuring the butter is well coated with flour.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, whole milk, vegetable oil, vanilla extract, and brewed coffee or hot water until smooth.
- Combine Batter: Gradually pour the wet mixture into the dry ingredients. Mix gently until just combined, being careful not to overmix to maintain the cake’s softness.
- Bake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Soak: Allow the cakes to cool completely in their pans on a wire rack. Once cooled, brush the cakes lightly with chocolate syrup for added moisture and flavor.
- Frost & Decorate: Frost the cakes generously with chocolate fudge frosting. Decorate as desired and serve.
Notes
- Using brewed coffee instead of water intensifies the chocolate flavor without adding a coffee taste.
- The reverse creaming method helps create a tender and moist crumb in the cake.
- Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- The light syrup soak keeps the cake extra moist, but this step is optional if preferred.
