Moist Chocolate Cake Frosting

This ultra moist chocolate cake is a chocolate lover’s dream with layers that are impossibly soft and tender and a rich chocolate intensity in every bite. Topped with a glossy fudge frosting and finished off with chocolate shavings it is the kind of cake that makes you want a second slice even before you are done with your first. It is the cake I make for birthdays and rainy days alike and it never lasts more than a day in my kitchen.

I first made this cake for my brother’s birthday hoping to impress and it was devoured before dinner even started. Ever since it has been the most requested recipe in my family.

Ingredients

• Cake flour: gives the cake its soft texture sift it well for the best crumb
• Granulated sugar: adds classic sweetness and balanced flavor make sure it is fresh and lump free
• Dark brown sugar: brings a hint of caramel and extra moisture choose one that is soft to the touch
• Baking powder and baking soda: help the cake rise evenly check that they are not expired
• Fine sea salt: brightens and balances the chocolate
• Unsalted butter: creates tenderness cube it when softened for easy mixing
• Sour cream: makes the crumb extra rich and tangy room temperature is best for even mixing
• Whole milk: adds richness and keeps the cake luscious ensure it is not cold
• Large eggs: add structure and moisture bring them to room temperature
• Vegetable oil: makes the cake extra moist opt for a neutral oil
• Vanilla extract: adds warmth use pure vanilla for the best taste
• Hot coffee: intensifies the chocolate flavor and keeps the cake moist coffee should be freshly brewed
• Unsweetened dark cocoa powder: gives a deep chocolate taste use quality Dutch process for best color and flavor
• Water for the cake soak: keeps layers super moist filtered is best if possible
• Additional cocoa powder and sugar for the cake soak: enhances the chocolatey syrup for brushing
• My favorite chocolate fudge frosting: tops the cake glossy and rich see my frosting recipe if you need ideas

Step-by-Step Instructions

Preheat and prepare:

Preheat your oven to three hundred fifty degrees Fahrenheit one hundred eighty degrees Celsius. Line the bottoms of your eight inch cake pans with parchment paper and set aside

Mix the dry ingredients and butter:

Combine the cake flour granulated sugar dark brown sugar baking powder baking soda and salt in a stand mixing bowl. Add in the cubed butter at room temperature and mix on low until the mixture looks like coarse sand which takes about three minutes. This makes sure the butter is evenly distributed through the flour so your cake bakes up soft

Combine and add the wet ingredients:

In a separate large pouring bowl whisk together the sour cream whole milk eggs vegetable oil and vanilla extract. Take another small bowl and mix the hot coffee with the unsweetened cocoa powder until smooth. Slowly pour the sour cream mixture into the stand mixing bowl with the flour and butter then immediately add the coffee cocoa mixture. Mix gently until blended but be careful not to overmix for a tender cake. Scrape down the sides of the bowl as needed

Bake the cake:

Pour the chocolate batter evenly into the two prepared cake pans around seven hundred forty grams each if you are weighing. Bake in the center of the oven for thirty to thirty five minutes. Check for doneness by inserting a toothpick in the middle. You want it to come out with a few moist crumbs stuck on it

Cool the layers:

Let both pans cool on a rack for twenty minutes. Then use an offset spatula to go around the edges before flipping each pan over to turn out the cakes. Let them cool completely on the rack to avoid melting the frosting

Make the chocolate cake soak:

In a small saucepan combine the water cocoa powder granulated sugar and vanilla. Bring it to a boil over medium heat then lower to a simmer for two to three minutes until slightly thickened. Allow it to cool before using

Brush with chocolate syrup:

Trim the tops of the cooled cakes with a serrated knife if you want flat layers. Use a pastry brush to dab the chocolate syrup over the tops of each layer to ensure every bite stays perfectly moist

Assemble with frosting:

Stack the cake layers using chocolate fudge frosting between and around the cakes. Finish with extra frosting on top and plenty of chocolate shavings for a dramatic finish

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Chocolate cake is my sister’s all time favorite so now every year we make it together laughing as we sneak tastes of the frosting. The unsweetened cocoa powder is the real hero here as it makes all the difference in flavor. I love splurging on a high quality Dutch process cocoa for that super dark color and rich chocolate intensity.

Storage Tips

You can keep this cake in an airtight container in the refrigerator for up to five days and it will still taste freshly baked. If you want to freeze it wrap individual slices tightly in plastic wrap place in a sealed container and freeze for up to a month. Thaw overnight in the refrigerator before enjoying or microwave briefly for an instant treat.

Ingredient Substitutions

If you do not have cake flour use all purpose flour and remove two tablespoons for each cup then replace with cornstarch and sift well. Greek yogurt works in place of sour cream for a similar tang and texture. You can use natural unsweetened cocoa if you do not have Dutch process but the cake will be a little lighter and milder in flavor.

Serving Suggestions

Serve this cake as a celebratory treat on birthdays or holidays. For a café inspired flair top it with whipped cream and a sprinkle of cocoa powder or dusted espresso. Fresh berries bring a pop of color and sweet tart contrast to all that chocolate richness.

Cultural and Historical Context

Chocolate cake owes its popularity to the twentieth century when easy access to cocoa powder transformed home baking. Adding a soak or syrup to cakes is a classic European technique that guarantees moisture even after days in the fridge.

Frequently Asked Questions

→ How do I keep my chocolate cake extra moist?

Using sour cream, hot coffee, and a chocolate soak ensures maximum moisture throughout the cake layers.

→ What kind of cocoa powder works best?

Dutch process cocoa powder delivers a deeper chocolate flavor and rich color for impressive results.

→ Can I bake this in different pan sizes?

Yes, use two 9-inch rounds, three 8-inch pans, or a 9x13 sheet pan. Adjust bake time as needed.

→ How should I store leftover chocolate cake?

Keep cake in an airtight container in the fridge for up to five days, or freeze slices for longer storage.

→ Why add hot coffee to the batter?

Hot coffee highlights chocolate notes and creates a tender, moist cake without a strong coffee taste.