Moist Chocolate Cake
An exceptionally moist, rich, and decadent chocolate cake that is surprisingly easy to whip up at home.
Ingredients
- •1 and 3/4 cups all-purpose flour (220g)
- •2 cups granulated sugar (400g)
- •3/4 cup unsweetened cocoa powder (75g)
- •1 and 1/2 teaspoons baking powder
- •1 and 1/2 teaspoons baking soda
- •1 teaspoon salt
- •2 large eggs, room temperature
- •1 cup milk or unsweetened soy milk (240ml)
- •1/2 cup vegetable oil (120ml)
- •2 teaspoons vanilla extract
- •1 cup boiling water or hot coffee (240ml)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan, lining the bottom with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
Add the eggs, milk, oil, and vanilla extract to the dry ingredients, then beat with a mixer on medium speed for about two minutes until smooth.
- 4
Carefully stir in the boiling water or hot coffee by hand using a spatula; the batter will look extremely thin and watery, but this is the secret to the moisture.
- 5
Pour the batter evenly into the prepared baking pan.
- 6
Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 7
Allow the cake to cool in the pan for 10 minutes before gently inverting it onto a wire rack to cool completely.
💡 Chef tips
- Use hot coffee instead of water to deeply enhance and intensify the rich chocolate flavor without making the cake taste like coffee.
- To make this recipe strictly pareve for a meat meal, use almond milk or soy milk instead of dairy milk.
- Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to three days to keep it wonderfully moist.
✅ How it should turn out
The finished cake should have a deep dark brown color, a delicate, incredibly tender crumb, and a rich chocolate aroma that signals a perfectly moist treat.