Moist Fudgy Chocolate Cake (Print Version)
# Ingredients:
→ For the chocolate cake
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
¾ cup cocoa powder (Dutch processed or natural unsweetened)
04 -
2 teaspoons baking powder
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1½ teaspoons baking soda
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1 teaspoon fine sea salt
07 -
¾ cup whole milk
08 -
½ cup vegetable oil
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¼ cup full-fat sour cream
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2 large eggs, lightly beaten
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2 teaspoons vanilla extract
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1 cup hot coffee
→ For frosting (optional)
13 -
Chocolate Ganache Buttercream Frosting or frosting of your choice
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a 9x13-inch metal baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
02 -
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined and no cocoa lumps remain.
03 -
Add the milk, vegetable oil, sour cream, lightly beaten eggs, and vanilla extract to the bowl with the dry ingredients. Stir everything together until well combined. At this stage, the batter will be quite thick with a consistency similar to brownie batter.
04 -
Carefully pour the hot coffee into the batter and whisk until everything is well blended. The batter will transform from thick to very thin and pourable. Don't worry—this is exactly what you want for an incredibly moist cake!
05 -
Pour the cake batter into your prepared baking pan. Bake in the preheated oven for 30-35 minutes, or until the top springs back when gently poked and a cake tester or toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
06 -
Allow the cake to cool completely in the pan on a wire rack before frosting or storing. For the best texture and flavor, let it cool for at least an hour.
07 -
Once cooled, frost with your chosen frosting if desired. The cake can be served directly from the pan or lifted out using the parchment paper overhang for a more elegant presentation on a serving platter.
# Notes:
01 -
For round cake layers: Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Divide the batter evenly between the pans and bake at 350°F for 25 minutes.
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For cupcakes: Line cupcake pan with paper liners and fill each about ¾ full with batter. Bake at 350°F for 18-20 minutes. This recipe yields approximately 24 cupcakes.
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The recipe can be halved to make a single-layer 9-inch round cake, a two-layer 6-inch round cake, one 8x8-inch cake, or 12 cupcakes.
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Storage: This cake can be stored in a covered container at room temperature for up to 5 days. If frosted, consider how the frosting needs to be stored; you may need to refrigerate the frosted cake.
05 -
Freezing: Wrap completely cooled unfrosted cake in plastic wrap followed by a layer of foil before freezing for up to 3 months. Defrost at room temperature before frosting and serving.