Moist & Fudgy Chocolate Cake Recipe
Introduction
This Moist & Fudgy Chocolate Cake is the perfect indulgence for chocolate lovers. Rich, tender, and bursting with deep cocoa flavor, it’s wonderfully simple to make and pairs beautifully with a luscious chocolate ganache buttercream or your favorite frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder (Dutch processed or natural unsweetened)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 1/4 cup full-fat sour cream
- 2 large eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- Chocolate Ganache Buttercream Frosting (or other frosting of your choosing)
Instructions
- Step 1: Preheat your oven to 350º F. Line a 9×13-inch metal baking pan with parchment paper and set aside. For round cake layers or cupcakes, see recipe notes below.
- Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Step 3: Add the milk, vegetable oil, sour cream, eggs, and vanilla extract to the dry ingredients. Stir until the mixture is well combined; the batter will have a thick consistency similar to brownie batter.
- Step 4: Pour in the hot coffee carefully and whisk until the batter becomes smooth and noticeably thinner.
- Step 5: Pour the batter into the prepared baking pan, spreading it evenly.
- Step 6: Bake for 30-35 minutes, or until the top springs back when gently pressed and a cake tester inserted in the center comes out clean or with a few moist crumbs.
- Step 7: Allow the cake to cool completely in the pan before frosting or storing.
Tips & Variations
- For round cake layers, divide the batter evenly between two 9-inch round pans and bake for about 25-30 minutes. Cupcakes can be baked in a lined muffin tin for 18-22 minutes.
- Using freshly brewed hot coffee enhances the chocolate flavor, but strong decaf works well too.
- Substitute sour cream with Greek yogurt if desired for a slightly tangier taste.
- Add a pinch of cinnamon or espresso powder to deepen the flavor profile.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze the unfrosted cake layers tightly wrapped for up to 3 months. When reheating, warm individual slices gently in the microwave for 15-20 seconds for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular brewed coffee instead of hot coffee?
Yes, regular brewed hot coffee works perfectly. Just ensure it is hot when added to the batter to help achieve the right texture and enhance the chocolate flavor.
Is it necessary to use sour cream in this recipe?
Sour cream adds moisture and a slight tang, contributing to the cake’s fudgy texture. If you don’t have sour cream, Greek yogurt is a great substitute, or you can try buttermilk for a similar effect.
PrintMoist & Fudgy Chocolate Cake Recipe
This Moist & Fudgy Chocolate Cake is a rich, deeply chocolatey dessert with a tender crumb, perfect for chocolate lovers. Made with a blend of cocoa powder and hot coffee to enhance the chocolate flavor, this cake is wonderfully soft and fudgy. It pairs beautifully with chocolate ganache buttercream frosting or any frosting of your choice, making it ideal for celebrations or simply indulging a chocolate craving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder (Dutch processed or natural unsweetened)
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 3/4 cup whole milk
- 1/2 cup vegetable oil
- 1/4 cup full-fat sour cream
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For Frosting
- Chocolate Ganache Buttercream Frosting (or frosting of your choosing)
Instructions
- Make the cake batter. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients. Add milk, vegetable oil, sour cream, lightly beaten eggs, and vanilla extract to the dry mixture. Stir gently but thoroughly until the batter is thick and smooth, resembling brownie batter consistency.
- Add hot coffee. Carefully pour in the hot coffee and whisk until fully incorporated. This will thin the batter to a pourable consistency and enhance the chocolate flavor.
- Prepare for baking. Preheat your oven to 350º F (175º C). Line a 9×13 inch metal baking pan with parchment paper to prevent sticking and make removal easy.
- Bake the cake. Pour the cake batter evenly into the prepared pan. Place it in the preheated oven and bake for 30 to 35 minutes. The cake is done when the top springs back to a gentle touch and a cake tester inserted in the center comes out clean or with just a few moist crumbs.
- Cool the cake. Remove the cake from the oven and allow it to cool completely in the pan before frosting or serving.
- Frost as desired. Once cooled, spread your choice of frosting, such as Chocolate Ganache Buttercream, evenly over the cake. Slice and enjoy!
Notes
- You can also bake this batter in round cake pans or as cupcakes. Adjust baking time accordingly (round layers approx 25-30 minutes, cupcakes approx 18-22 minutes).
- Using hot coffee intensifies the chocolate flavor and creates a moist texture.
- Ensure the cake is fully cooled before applying frosting to prevent melting or sliding.
- Substitute sour cream with Greek yogurt for a slight tang and moist crumb.
- For a dietary variation, use non-dairy milk and a vegan egg substitute to make it vegan-friendly.
Keywords: moist chocolate cake, fudgy cake, chocolate dessert, chocolate cake recipe, easy chocolate cake, cake with coffee, chocolate ganache frosting
