Moist Chocolate Cake Recipe

Servings: 8–10 slices

Prep Time: 20 minutes

Bake Time: 30–35 minutes

Total Time: ~1 hour (including cooling)

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Ingredients

Dry Ingredients

• 1 ¾ cups (220g) all-purpose flour

• ¾ cup (65g) unsweetened cocoa powder

• 2 cups (400g) granulated sugar

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

Wet Ingredients

• 2 large eggs, room temperature

• 1 cup (240ml) whole milk

• ½ cup (120ml) vegetable oil (or melted butter)

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) boiling water (or hot coffee – enhances chocolate flavor)

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Optional (for Frosting)

Simple Chocolate Buttercream Frosting

• 1 cup (230g) unsalted butter, softened

• 3 ½ cups (440g) powdered sugar, sifted

• ½ cup (45g) unsweetened cocoa powder

• ¼ cup (60ml) milk or cream

• 2 teaspoons vanilla extract

• A pinch of salt

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Instructions

Step 1: Preheat and Prepare Pans

• Preheat your oven to 350°F (175°C).

• Grease two 9-inch round cake pans with butter or nonstick spray.

• Dust with a little cocoa powder or line with parchment paper.

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Step 2: Mix Dry Ingredients

• In a large mixing bowl, sift together:

  • Flour

  • Cocoa powder

  • Sugar

  • Baking powder

  • Baking soda

  • Salt

• Mix with a whisk until well combined.

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Step 3: Add Wet Ingredients (Except Hot Water)

• Add the eggs, milk, vegetable oil, and vanilla to the dry mixture.

• Beat using a hand mixer or whisk until the batter is smooth and thick (about 1–2 minutes).

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Step 4: Add Boiling Water or Hot Coffee

• Gradually add the boiling water (or coffee) into the batter.

• Mix slowly at first to avoid splashing, then increase speed until well combined.

• Batter will be very thin — this is normal.

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Step 5: Pour and Bake

• Pour the batter evenly into your prepared pans.

• Tap the pans gently on the counter to release air bubbles.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

 

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Step 6: Cool the Cakes

• Remove cakes from the oven.

• Let cool in pans for 10–15 minutes, then transfer to wire racks to cool completely before frosting.

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To Make the Chocolate Frosting

1. In a large bowl, beat butter until creamy (about 2 minutes).

2. Sift in the powdered sugar and cocoa powder.

3. Add milk, vanilla, and salt. Beat until fluffy and spreadable (3–4 minutes).

4. Add a little more milk if the frosting is too thick or powdered sugar if too thin.

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Assembly Tips

1. Place one cake layer on your serving plate.

2. Spread a thick layer of frosting over the top.

3. Place the second cake layer on top and frost the top and sides.

4. Decorate with chocolate shavings, sprinkles, or fruit if desired.

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Baking Tips

• Use room-temperature ingredients for a smooth batter.

• Sub hot coffee instead of hot water for deeper chocolate flavor.

• Don’t overbake — check at 30 minutes.

• Store leftovers in an airtight container for up to 3–4 days (or refrigerate for longer shelf life).