Why is coffee added to this moist chocolate cake recipe?

Coffee enhances the chocolate flavor by up to 40% without making the cake taste like coffee. The hot liquid also activates the cocoa powder's compounds, creating deeper flavor notes. If you prefer, hot water works as a substitute.

Can I make this cake in advance for a special occasion?

Absolutely! This moist chocolate cake actually improves with time as flavors develop. You can bake the layers 2-3 days ahead, wrap them tightly, and refrigerate. Frost the day before or the day of your event.

Why is my chocolate cake sometimes dry despite following recipes?

The most common causes are overbaking (even by just 3-5 minutes) and measuring flour incorrectly. For this moist chocolate cake, use the spoon-and-level method for flour and check for doneness when the minimum baking time is reached.

Can I turn this into cupcakes instead of a layer cake?

Yes! This versatile batter makes approximately 24 cupcakes. Fill liners 2/3 full and reduce baking time to 18-22 minutes. The oil-based recipe ensures they'll remain moist even as cupcakes.

How can I ensure my cake layers are even?

Use a kitchen scale to divide batter equally between pans. For professional results, use cake strips around the pans or lower the oven temperature by 25°F and bake slightly longer. This prevents the dramatic doming that requires excessive trimming.

Rich and Moist Chocolate Cake

Description

This moist chocolate cake recipe uses a special combination of ingredients and techniques to ensure perfect results every time. It features a velvety texture and deep, complex chocolate flavor enhanced by hot coffee.

Ingredients

Scale

For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs (room temperature)
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
½ cup vegetable oil (or melted butter for richer flavor)
2 teaspoons pure vanilla extract
1 cup hot coffee (or hot water)
For the Frosting:
1 cup unsalted butter (softened)
3½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup heavy cream (or whole milk)
2 teaspoons vanilla extract
¼ teaspoon salt

Instructions

Prepare Workspace and Ingredients: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine Wet Ingredients: Beat eggs slightly, then add buttermilk, oil, and vanilla extract. Whisk until well combined.
Create Cake Batter: Gradually add wet ingredients to dry ingredients, mixing until just combined.
Add Hot Liquid: Slowly pour in hot coffee (or water), mixing until incorporated.
Bake: Divide batter evenly between pans. Bake for 30-35 minutes.
Prepare Frosting: Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with cream. Add vanilla extract and salt. Beat until light and fluffy.
Assemble: Once cakes are cooled, spread frosting between layers and cover the entire cake.

Notes

Use high-quality cocoa powder for the best flavor.
Avoid overmixing the batter to maintain a tender crumb.
For a healthier version, consider substituting with whole wheat flour, reducing sugar, or using avocado oil.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 of cake with frosting
Calories: 485
Sugar: 48g
Sodium: 420mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 3g
Protein: 5g
Cholesterol: 65mg

Keywords: Moist chocolate cake, rich chocolate cake, easy chocolate cake, homemade chocolate cake, chocolate cake recipe

For the Cake:

For the Frosting: