Dessertscambreabakes5.0
Ultra-Moist Chocolate Cake
This moist chocolate cake is rich, deeply fudgy, and incredibly soft, with a tender crumb that stays moist for days. Made with oil, sour cream, and a reverse creaming method, it bakes into soft, sturdy layers finished with chocolate fudge frosting.
👥 14 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 2h🔥 Cook: 25 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- spatula
- pot
- knife
📝 Preparation Steps
1
Note: If using my chocolate frosting recipe, I recommend making it first because it needs to set for ⏱️ 24 hours before using it.
2
Make the Chocolate Cake Batter
3
Preheat the oven to 325°F(162°C). Lightly grease three 8-inch round cake pans, then line the bottoms with parchment paper. Set aside.
4
In a stand mixer bowl, combine the flour, sugar, brown sugar, baking powder, baking soda, and salt. Mix in the cubed butter on low speed until it resembles coarse sand, about ⏱️ 3 minutes.
5
In a bowl with a spout, whisk together the hot brewed coffee and cocoa powder until smooth. Then, whisk in the sour cream, milk, eggs, vegetable oil, and vanilla.
hot brewed coffee1 cupsour cream ( room temperature)1 cuplarge eggs ( room temperature)2
6
Add half of the wet ingredients to the mixer bowl and mix on low speed until a smooth, pasty batter forms. Scrape down the bowl.
7
Add the remaining wet ingredients and mix until a smooth batter forms, scraping down the bowl as needed.
8
Evenly distribute the cake batter among the cake pans (about 525 grams per pan). Bake for ⏱️ 20-30 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
9
Once baked, let the pans cool on a wire rack for ⏱️ 25 minutes, then run an offset spatula around the sides of the pan and flip out the cake layers. Let them finish cooling completely on the wire rack before frosting.
10
For the Chocolate Cake Soak
11
Combine the water, cocoa powder, sugar, and vanilla extract in a small pot. Cook over medium heat until boiling, then reduce the heat to low and cook ⏱️ 2-3 minutes longer until thickened. Cool before using.
water5 tablespoons
12
Assembly
13
Place the first cake layer on a serving plate or cake stand. Use a serrated knife to slice a thin layer off the top of the cake. Then, use a pastry brush to saturate the cake with roughly 1 tablespoon of the cake soak.
14
Then, spread roughly 1/2 cup of chocolate frosting on top.
15
Place the second cake layer on top and repeat with another layer of the cake soak and frosting.
16
Top with the final cake layer, placing it upside down for a flat surface. Chill the cake for ⏱️ 20 minutes to set the layers.
17
Frost the outside of the cake with the remaining frosting.
18
Garnish with chocolate sprinkles, chocolate pearls, and any remaining cake soak if desired. Enjoy!
Nutrition Facts
calories
278 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
2 g
sugar Content
33 g
sodium Content
337 mg
protein Content
3 g
trans Fat Content
0.3 g
cholesterol Content
49 mg
carbohydrate Content
36 g
saturated Fat Content
7 g
unsaturated Fat Content
7 g
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