Description
This Super Moist Chocolate Cake recipe yields a rich, tender, and deeply chocolate-flavored dessert that’s perfect for any celebration. Using the reverse creaming method combined with brewed coffee, this cake boasts an exceptionally moist crumb and intense chocolate notes. It’s ideal for layering and frosting with chocolate fudge frosting to create a decadent treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups cake flour
- 1 cup Dutch-processed cocoa powder
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, cubed
- ½ cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup brewed coffee (or hot water)
Instructions
- Preheat & Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together cake flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Reverse Creaming Method: Add the cubed unsalted butter into the dry ingredients. Mix until the combination resembles coarse sand, which helps to produce a fine, tender crumb in the cake.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, sour cream, whole milk, vegetable oil, vanilla extract, and brewed coffee (or hot water) until smooth and homogeneous.
- Combine Batter: Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain the cake’s tenderness.
- Bake: Evenly divide the batter into the prepared cake pans and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Soak: Allow the cakes to cool completely in their pans. Once cooled, brush the cakes lightly with chocolate syrup to add extra moisture and enhance flavor.
- Frost & Decorate: Frost the cakes with chocolate fudge frosting and garnish with chocolate shavings or your choice of decoration to finish the cake beautifully.
Notes
- Using brewed coffee intensifies the chocolate flavor, but hot water can be used as a substitute.
- Ensure cakes are completely cooled before frosting to avoid melting the frosting.
- The reverse creaming method helps create a tender, velvety texture.
- This cake is perfect for layering and holds up well with rich frostings like chocolate fudge.
- You can substitute sour cream with Greek yogurt but expect slightly different texture and flavor.
