Super Moist Chocolate Cake Recipe
This Super Moist Chocolate Cake recipe delivers a rich, tender, and deeply chocolate-flavored cake that’s perfect for any occasion. Featuring a blend of cocoa powder, boiling water, and a luscious homemade chocolate frosting, this easy-to-follow recipe results in a perfectly moist and fluffy cake that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 to 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg, room temperature
- ½ cup whole milk, room temperature
- ¼ cup vegetable oil
- ½ tsp vanilla extract
- ½ cup boiling water
For the Frosting
- ¼ cup unsalted butter
- 1 ¼ cups powdered sugar
- 3 tbsp whole milk, room temperature
- ¼ cup unsweetened cocoa powder
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper or grease it with non-stick cooking spray to prevent the cake from sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the egg, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat at medium speed for 1 to 2 minutes until the mixture is smooth and homogenous, making sure to scrape the sides and bottom of the bowl periodically.
- Incorporate Boiling Water: Carefully pour the boiling water into the batter. Beat on low speed just until combined; the batter will be thin. This step helps create the moist texture and intensifies the chocolate flavor.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Place it in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and place the pan on a cooling rack. Let it cool for 10 to 15 minutes, then carefully lift the cake out of the pan and allow it to cool completely to room temperature before frosting.
- Prepare the Frosting: In a saucepan over low heat, melt the unsalted butter. Whisk in the cocoa powder and continue whisking for 1 to 2 minutes until fully incorporated. Remove the pan from heat and stir in the powdered sugar, whole milk, vanilla extract, and a pinch of salt. Using an electric mixer, beat the frosting until smooth and slightly thickened.
- Frost the Cake: Spread the prepared chocolate frosting evenly over the cooled cake. Slice into 9 or 16 squares as desired and serve.
Notes
- The batter will be quite thin after adding boiling water, which is normal and essential for a moist cake.
- Ensure all refrigerated ingredients like eggs and milk are at room temperature for better mixing and texture.
- You can substitute vegetable oil with melted coconut oil or light olive oil for a different flavor profile.
- For a richer frosting, add a tablespoon of heavy cream or cream cheese.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance the chocolate flavor, use high-quality cocoa powder.
Keywords: chocolate cake, moist chocolate cake, chocolate frosting, easy chocolate cake, homemade cake
Find it online: https://victoriablair.com/super-moist-chocolate-cake-recipe/
