Chocolate cake is the epitome of indulgence—rich, moist, and layered with a smooth chocolate frosting that will make any chocoholic swoon.
Whether you’re baking for a special occasion or simply want to treat yourself, this cake delivers intense chocolate flavor with a tender crumb, making it a showstopper at any dessert table.
The combination of hot coffee and Dutch-processed cocoa creates a deep, complex flavor, while the sour cream adds moisture and a slight tang to balance the sweetness.
Deliciously Moist Chocolate Cake
Decadent, rich, and oh-so-moist, this chocolate cake is the ultimate treat for every chocolate lover! 🍫🎂
Ingredients
- 1 cup (240 ml) hot brewed coffee
- 3/4 cup (60 g) cocoa powder, preferably Dutch-processed
- 2 large eggs
- 2 cups (400 g) granulated sugar
- 3/4 cup (180 ml) vegetable oil
- 4 tablespoons (60 g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (240 g) sour cream
- 2/3 cup (130 g) semisweet chocolate chips
- 1 1/2 cups (165 g) confectioners' sugar
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (40 g) unsweetened cocoa powder
- Large pinch of kosher salt
Instructions
For Making the Cake:
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to ensure easy removal. Make sure the cake pans are well-coated to prevent sticking.
2. Mix Cocoa and Coffee: In a medium bowl, whisk together the hot brewed coffee and cocoa powder until smooth. Set aside to cool slightly. The coffee enhances the chocolate flavor, making the cake richer.
3. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Beating the eggs and sugar well creates a light and airy texture in the cake.
4. Add Wet Ingredients: Gradually add the vegetable oil, melted butter, and vanilla extract to the egg mixture, beating on low speed until combined. Pour in the cocoa and coffee mixture and mix until smooth. Make sure the cocoa mixture is well-incorporated to avoid streaks in the batter.
5. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix on low speed until just combined. Avoid overmixing to ensure a tender crumb.
6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even cooking.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting. Cooling the cakes completely prevents the frosting from melting.
For Making the Frosting:
1. Melt the Chocolate: In a heatproof bowl, melt the semisweet chocolate chips over a double boiler or in the microwave in 30-second intervals, stirring between each until smooth. Set aside to cool slightly. Let the chocolate cool slightly before adding it to the frosting to prevent it from melting the butter.
2. Beat Butter and Sugar: In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the confectioners’ sugar, cocoa powder, and kosher salt, beating until smooth. Sift the confectioners’ sugar and cocoa powder to avoid lumps in the frosting.
3. Add Chocolate: Pour in the melted chocolate and continue beating until the frosting is thick and fluffy, about 2-3 minutes. Beat the frosting for a few minutes to make it extra light and airy.
4. Frost the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer on top and frost the sides and top of the cake with the remaining frosting. For a smooth finish, use an offset spatula and work in long, even strokes.
FAQs
Q1: Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular cocoa powder, but Dutch-processed cocoa gives a deeper, richer chocolate flavor. The result may be slightly different in color and taste.
Q2: Can I substitute sour cream with something else?
Greek yogurt or buttermilk can be used as substitutes for sour cream, but the texture and flavor may vary slightly.
Q3: How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture.
Q4: Can I freeze this chocolate cake?
Yes! You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.
Q5: Can I make this cake in advance?
Absolutely! You can bake the cake layers a day in advance and store them at room temperature. Frost the cake on the day of serving for the freshest taste.
