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choco and cake

The Ultimate Moist Choco and Cake

This is the definitive choco and cake recipe designed for extreme moisture and deep flavor. Featuring a professional "cocoa blooming" technique and an optional sour cream swap for a 5-day shelf life, it’s the only chocolate cake recipe you’ll ever need for your food blog.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Granulated Sugar
  • 2 1/4 cups All-Purpose Flour sifted
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 Large Eggs room temperature
  • 1/2 cup Whole Milk or 1/2 cup Sour Cream
  • 1/2 cup Vegetable Oil
  • 2 tsp Pure Vanilla Extract
  • 1 cup Boiling Water or hot brewed coffee
  • --- For the Buttercream ---
  • 1 1/2 cups Unsalted Butter softened
  • 3/4 cup Unsweetened Cocoa Powder
  • 5 cups Powdered Sugar
  • 4-5 tbsp Heavy Cream
  • 1/4 tsp Salt
  • 2 tsp Pure Vanilla Extract

Equipment

  • 2 9-inch round cake pans Grease and line with parchment
  • 1 Stand Mixer Use paddle attachment
  • 1 Fine Mesh Sifter For the dry ingredients
  • 1 Wire cooling rack To prevent a soggy bottom
  • 1 Rubber spatula For scraping the bowl
  • 1 Digital Kitchen Scale Recommended for flour accuracy
  • 2 Cake Strips Optional: for flat layers
  • 1 Large mixing bowl For the dry base

Method
 

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the eggs, milk (or sour cream), oil, and vanilla extract until fully combined.
  4. Gradually pour the wet ingredients into the dry ingredients. Whisk by hand or on low speed until just combined.
  5. Carefully pour in the boiling water (or hot coffee). The batter will be very thin—this is the secret to the moist choco and cake texture.
  6. Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in their pans for 15 minutes before inverting them onto a wire cooling rack to cool completely.
  8. Make the frosting: Beat softened butter for 3 minutes. Sift in cocoa powder and salt, then mix on low.
  9. Gradually add powdered sugar alternating with heavy cream. Add vanilla and whip on medium-high for 2 minutes.
  10. Place one cake layer on a stand, frost the top, then place the second layer and cover the entire cake with buttercream.

Notes

  • Pro Tip: If you use hot brewed coffee instead of water, the cake won't taste like coffee, but the chocolate flavor will be significantly more intense.
  • Storage: Store at room temperature in an airtight container for up to 3 days, or in the fridge for up to 5 days.
  • Flat Layers: If you don't have cake strips, wrap the outside of your pans in damp paper towels covered with aluminum foil to prevent the cake from doming.