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5 from 6 votes

Moist Chocolate Cake Recipe

Soft, decadent, moist, tender, easy and Moist Chocolate Cake recipe made in one bowl using minimal ingredients and no fancy equipments! Always top it off with heaps of Chocolate Frosting, Always.
Prep Time15 minutes
Cook Time30 minutes
Resting Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 Slices
Calories: 469kcal
Author: Neha
Cost: $^

Equipment

  • 2 9-inch Pans

Ingredients

  • 1 and ¾ Cups All purpose flour
  • ¾ Cup Unsweetened Cocoa Powder (I used Hersheys)
  • 1 and ½ teaspoons Baking Powder
  • 1 and ½ teaspoons Baking Soda
  • ¼ teaspoon Salt
  • 2 Cups Granulated sugar
  • 2 large Eggs (at room temperature)
  • 1 Cup Milk
  • ½ Cup Oil
  • 2 teaspoons Pure vanilla extract
  • 1 Cup Hot Coffee (or you may use 1 cup hot water)

Chocolate Frosting:

  • 16 oz semi sweet Chocolate (Good quality, chopped)
  • 1 and ½ Cups Heavy cream
  • 4 Tablespoons (60 ml) Honey
  • 1 teaspoon Pure vanilla extract
  • ⅔ Cup Sour Cream
  • ¼ Cup Cocoa Powder

To Decorate:

  • ¼ Cup Chocolate Sprinkles
  • ¼ Cup Mini Chocolate Chips
US Customary - Metric

Instructions

  • Preheat oven to 350˚F and line two 8 inch pans with parchment paper and set aside.
  • Sift flour, cocoa, baking powder, baking soda and salt in large bowl. Now add in sugar, eggs, milk, oil and vanilla. With a hand mixer, beat on medium speed for about 2 minutes or till everything gets combined well.
  • Now add a cup of hot coffee over this mixture and form the batter. Batter will be runny, worry not. It is supposed to be runny. Do not over mix it.
  • Pour batter in the prepared liners and bake for 30-35 minutes or until the cake passes tooth pick test. Take cakes out of oven and allow to rest for 5 minutes in the pans and then invert on wire rack to cool completely.

Chocolate Frosting:

  • Microwave or heat heavy cream on gas top till it just comes to a boil. Add it to chopped chocolate and let stand for 2 minutes. Stir until smooth. Add sour cream, honey and vanilla. Stir till smooth. Now add cocoa powder and give it a quick stir again.
  • Cover and allow to set on room temp. for about 5-6 hours or in the refrigerator for about 20 minutes. Frost on cool cakes. Top with sprinkles and mini chocolate chips as desired.

Notes

Storage Information:
Frosted or unfrosted cakes can be stored in the freezer for about 2 months. Allow to thaw at room temp on counter top before enjoying.
Cakes and ganache can be prepared one day ahead and can be frosted the next day.
Store cake covered at all times to retain moisture. This cake will stay good at room temp for 2 days.
Recipe Tips:
  • Adding coffee to the batter is optional but I recommend it highly. It will enhance the flavor of chocolate in the cake and you won't taste coffee in the baked cake at all.
  • Always frost on completely cooled cakes. You may even bake these cakes a day ahead. Store them covered at room temp and frost the next day.

Nutrition

Serving: 1Slice | Calories: 469kcal | Carbohydrates: 65g | Protein: 7g | Fat: 39g | Sodium: 222mg | Sugar: 54g