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A tall, three-layer moist chocolate cake with dark chocolate frosting on a cake stand

Moist Chocolate Cake

Mealoras
A deep, dark, and incredibly fudgy cake with a velvety crumb.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 12 Slices

Ingredients
  

  • For the Cake Batter:
  • 2 cups + 2 tablespoons Cake Flour
  • 1 1/2 cups Granulated Sugar
  • 1/2 cup Dark Brown Sugar packed
  • 1 1/2 teaspoons Baking Powder
  • 3/4 teaspoon Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 6 1/2 tablespoons Unsalted Butter cubed, room temperature
  • 1 cup Sour Cream room temperature
  • 1/2 cup Whole Milk room temperature
  • 2 Large Eggs room temperature
  • 1/4 cup Vegetable Oil
  • 1 1/2 teaspoons Vanilla Extract
  • 1 cup Hot Coffee
  • 3/4 cup Unsweetened Dark Cocoa Powder
  • For the Chocolate Soak:
  • 5 tablespoons Water
  • 1/8 cup Unsweetened Cocoa Powder
  • 2 1/2 tablespoons Granulated Sugar
  • 1 teaspoon Vanilla Extract

Instructions
 

  • Preheat the oven and prepare two round cake pans with grease and parchment paper circles.
  • Mix the cake flour, sugars, baking powder, baking soda, and salt in a stand mixer before adding the cubed butter.
  • Combine the dry ingredients and butter on low speed until the texture resembles damp sand.
  • Whisk together the sour cream, milk, eggs, vegetable oil, and vanilla in one bowl, and the hot coffee with cocoa powder in another.
  • Slowly pour the liquid mixtures into the mixer while it runs on low, scraping the sides to ensure a smooth, thin batter.
  • Divide the batter between the pans and bake until a toothpick comes out with just a few moist crumbs.
  • Simmer the water, cocoa, sugar, and vanilla in a saucepan to create the chocolate soak while the cakes bake.
  • Level the cooled cake layers with a serrated knife and brush the tops generously with the chocolate syrup before frosting.

Notes

• Cake Flour: Essential for the soft texture; avoid substituting with all-purpose flour for this specific method.
• Room Temperature: Ensure eggs, milk, and sour cream are not cold to prevent the batter from breaking.
• Coffee: The coffee flavor is not detectable; it serves only to bloom the cocoa powder for a richer taste.
• Storage: Keep at room temperature for two days or refrigerate for up to five days in an airtight container.